Saturated and unsaturated fats differ primarily in their chemical structure and health implications. Saturated fats, commonly found in animal products and some plant oils, are solid at room temperature and can raise low-density lipoprotein (LDL) cholesterol levels, increasing the risk of heart disease. In contrast, unsaturated fats, present in foods such as avocados, nuts, and olive oil, are typically liquid at room temperature and can help improve cholesterol levels and reduce inflammation. Prioritizing unsaturated fats over saturated fats in the diet is advised for better heart health.