fatables

Fatables is a term used in nutrition and culinary discussions to describe foods with unusually high fat content and energy density. The concept emphasizes lipid content as the primary determinant of caloric density, distinguishing fat-rich items from those dominated by carbohydrates or proteins.

Classification and examples: Fatables can include culinary fats and oils—such as olive oil, butter, and animal fats—as well as whole foods that retain high natural fat content, including avocados, olives, nuts and seeds, cacao butter, and fatty fish. The boundary with other food groups depends on context, with some items appearing in multiple categories depending on preparation and presentation.

Nutrition and health: Because fatables are energy dense, portion control is important in dietary planning. They can supply essential fatty acids, fat-soluble vitamins, and contribute to satiety. Diets often emphasize choosing predominantly unsaturated fats within the fatables subset, while moderating saturated fats and trans fats.

Uses and cultural impact: In cooking, fatables enhance flavor and texture, act as carriers for aromas, and enable emulsions and creamy sauces. In food manufacturing, controlled fat content affects mouthfeel, shelf life, and caloric labeling. The term is used in culinary education and nutrition communication to discuss energy density and food choices.

See also: Fat, Fatty acids, Caloric density, Lipids.