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Monounsaturated Fats (Omega-9 Fatty Acids) Liquid at room temperature One double bond in the form of two carbon atoms double-bonded to each other lack two hydrogen atoms kink or bend at the position of the double bond inhibiting packing together as easily as saturated fats therefore, tend to be liquid at room temperature Common Fatty Acids Oleic acid (18:1, Omega-9) is most common monounsaturated fat in food Palmitoleic acid (16:1, Omega-7) Cis-vaccenic acid (18:1, Omega-7) Erucic acid (22:1, Omega-9) Sources Olive oil, canola oil, and peanut oil Nuts, peanut butter, seeds, avocados, olives Meats and whole milk. See Exchange List and Comparison of Fats Preferred in the diet Can lower LDL (bad cholesterol) and maintain HDL (good cholesterol) if substituted for saturated fat Monounsaturated fatty acids are resistant to heat-induced degradation, unlike Polyunsaturated fats (Grootveld 2001, Halvorsen 2011) Also see Smoke Point. References Grootveld M, Silwood CJL, Addis P, Claxson A, Serra BB, Viana M (2001). "Health effects of oxidized heated oils". Foodservice Research International 13: 41–55. Halvorsen BL, Blomhoff R (2011). Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements. Food Nutr Res. 2011;55. doi: 10.3402/fnr.v55i0.5792.