Edible oils and fats comprise one of the three major energy resources for human life activities, alongside carbohydrates and proteins¹. They can be obtained from terrestrial or aquatic animals, seeds or leaves of various plants, and the pulp or nuts of many fruits. Besides, they are chemically referred to triglycerides because they consist of three fatty acid units linked to a glycerol¹. The difference is that those that remain liquid at room temperature are called “oils”, while those that remain solid at room temperature are called “fats”. For decades, the oils and