Dietary Fats

"Lipids, commonly referred to as fats, have a poor reputation among most people. “Fat free” labeling on packaging is often perceived as healthy. We do need to consume certain fats, and we should try to incorporate these fats into our diets for their health benefits. However, consumption of certain fats is also associated with a greater risk of developing chronic diseases.\n\nThere are different categories of lipids: triglycerides, oils, and cholesterol. These compounds are grouped together because of their structural and physical similarities. All lipids are insoluble in water, are oily to the touch, and together with carbohydrates and proteins constitute the principal structural material of the body.\n\nTriglycerides, also called triacylglycerols or TAGs, are molecules made of glycerol and fatty acids. They are the major form of energy storage in animals. Saturated fatty acids have a higher melting point than unsaturated fatty acids because they are more dense; they have more hydrogen and fewer double bonds. Animal fats usually contain more saturated fatty acids than do vegetable oils. Therefore, the melting points of animal fats are higher than those of vegetable oils.\n\nTriglycerides are the most common lipid in our bodies and in the foods we consume. Fatty acids are not typically found free in nature; instead, they are found in triglycerides. Breaking down the name triglyceride tells a lot about its structure. “Tri” refers to the three fatty acids, and “glyceride” refers to the glycerol backbone that the three fatty acids are bonded to. Triglycerides provide energy."