How metabolomics reveals cardiac adaptation to dietary fat?

Dietary fats are essential components of a healthy diet to provide energy, supply nutrients such as essential fatty acids, and facilitate the absorption of fat-soluble vitamins (A, D, E, and K). Palm oil and soybean oil are known as the most consumed dietary fats globally. These oils are common in food products such as cooking oils, margarine, baked goods, and processed foods, with soybean oil frequently serving as the primary oil in commercial salad dressings and mayonnaise. However, as new food products and recipes increasingly incorporate these oils, overall dietary fat intake may rise, requiring the body to adapt metabolically to utilize these nutrients.