Triglycerides are fats consisting of a proportion of glycerol and of saturated, monounsaturated and polyunsaturated fatty acids. Triglycerides can be of vegetable or animal origin.
Vegetable triglycerides consist mainly of monounsaturated and polyunsaturated fatty acids, which the body needs as cell building blocks, as carriers of fat-soluble vitamins, and to build up hormones.
When it comes to triglycerides of animal origin, saturated fatty acids predominate. These are deposited as fat storage in the fat cells for emergencies. Meat, sausages and dairy products contain the highest proportion of saturated fatty acids. In poultry, the proportion of saturated fatty acids it healthy, unsaturated fatty acids is already lower than in meat. In fish, unsaturated fatty acids predominate, especially polyunsaturated fatty acids. Therefore it's best to replace meat often with fish.