Nowadays, it is widely believed that health problems such as hypertension, hyperlipidemia, and hyperglycemia are related to body fat, and that less fat intake is better. However, this is not the case. Fat is an important source of energy and also participates in the formation of cell membranes, maintaining the normal functioning of the nervous system. For example, 60% of the brain is composed of fat, with the majority being unsaturated fatty acids. If there is a long-term lack of fat, it not only affects brain function, but may also lead to a decrease in immunity. Therefore, less fat intake is not necessarily better! The main food sources of fat include animal sources (fats stored in animals, such as lard, butter, sheep oil, cod liver oil, bone marrow, egg yolk, etc.), and plant sources (fruits extracted from plants, such as sesame, peanut, soybean, etc.). What are high-fat foods? Nuts: peanuts, sesame seeds, pistachios, walnuts, etc. Nuts are rich in unsaturated fatty acids, which can reduce the risk of heart failure, enhance physical fitness, and prevent diseases. However, excessive intake can cause indigestion and obesity. Fried foods: Barbecue, barbecue and other fried foods contain a large amount of high-fat foods, which can increase appetite, provide heat to the body, and resist cold, but should not be eaten too much, as excessive intake may cause indigestion, constipation and other conditions. Oils: Plant oils such as peanut oil and sunflower seed oil, as well as animal oils, all contain high levels of fat. These oils can provide a large amount of energy and have functions such as promoting digestion and lubrication. When stir frying, it is important to control the amount of oil and avoid over cooking. Dim sum: cake, bread and other production processes will add a lot of fat and sugar, and excessive intake will increase the risk of cardiovascular disease, diabetes, obesity. In daily diet, meat products already contain a high amount of saturated fatty acids, which can usually meet the human body's demand for saturated fatty acids. Therefore, the selection of edible oils is mainly based on unsaturated fatty acids and monounsaturated fatty acids. But the fatty acid composition of most edible oils is unbalanced. It is recommended to eat them alternately when choosing edible oils, and not just focus on one type of oil. (New Society)