What type of fatty acids are animal fats and tropical oils higher in?

Animal fats and tropical oils are primarily higher in saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms in their long chains of hydrocarbons, which makes them solid at room temperature. This characteristic is a significant reason why fats from animals, such as lard and butter, are solid, as well as why tropical oils like coconut oil and palm oil exhibit similar properties. The higher saturation level in these fats can contribute to increased LDL cholesterol levels in the bloodstream, which is associated with greater risks for heart disease when consumed in excess.

In contrast, monounsaturated and polyunsaturated fatty acids typically come from vegetable oils and other plant sources, which tend to remain liquid at room temperature. Trans fatty acids, often found in partially hydrogenated oils, are also less common in natural animal fats and tropical oils, making saturated fatty acids the correct answer in this context.