Fatty acids (FAs) play essential physiological roles in human health and are broadly categorized into saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), n-3 and n-6 polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs). Each FA has distinct metabolic pathways and impacts on health outcomes. Dietary guidelines consistently recommend avoiding TFAs, reducing SFAs, and increasing MUFAs and PUFAs. However, low-income populations face significant barriers to accessing foods rich in MUFAs and PUFAs, such as seafood, nuts, seeds, and PUFA-rich vegetable oils. Contrarily, these communities often consume foods high in TFAs and SFAs, including ultraprocessed foods, red and processed meat, full-fat dairy products, and tropical oils. These FA intake patterns are associated with increased risks of various adverse health outcomes. Multifaceted interventions are necessary to improve the dietary FA intake and reduce health inequalities in low-income individuals.