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Dietary fats come from a variety of sources. There are various ways of defining fats but one of the simplest is to consider fats as visible and invisible. Visible fats are, as the name suggests, foods that we can see are made of fat. Cheese, butter, oils and creams are examples of visible fats. Invisible fats are foods with a predominant fat content although we may not be aware of it: examples include coconut, avocado and egg yolks. Fats are divided into three groups: saturated, polyunsaturated and monounsaturated. Saturated fats (including unhealthy trans fats) are non-essential fats because they do not play a healthy role in the body and they are associated with an increased risk of heart disease, whereas monounsaturated fats and the omega-3 and omega-6 sources of polyunsaturated fats are essential fats because they have a positive health role to play in the body. Regardless of whether they are essential or non-essential fats they all provide a rich source of energy. See chapter five for more details about dietary fats.