thumb|Idealized representation of a molecule of a typical triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride. thumb|Composition of fats from various foods, as percentage of their total fat
AI overview
Fat is a type of nutrient made up of molecules called triglycerides, which consist of fatty acid chains attached to a central glycerol portion, and it is found in varying amounts and compositions across different foods. Fat matters because it is a significant component of what we eat, and understanding its composition helps us understand the nutritional content of the foods in our diet.
AI-generated from the Wikipedia summary — may contain errors.
Article
25 sectionsContents
- Biological importance
- Adipose tissue
- Production and processing
- Metabolism
- Nutritional and health aspects
- Essential fatty acids
- Dietary sources
- {{anchor|Saturated fat}}{{anchor|Unsaturated fat}}Saturated vs. unsaturated fats
- Cardiovascular disease
- Cancer
- Bones
- Disposition and overall health
- {{anchor|Monounsaturated fat}}{{anchor|Polyunsaturated fat}}Monounsaturated vs. polyunsaturated fat
- Insulin resistance (sensitivity)
- Cancer
- Pregnancy disorders
- {{anchor|Trans fat}}"Cis fat" vs. "trans fat"
- Omega-three and omega-six fatty acids
- Interesterification
- Rancification
- Role in disease
- Guidelines
- Reducing triglyceride levels
- See also
- References
thumb|Idealized representation of a molecule of a typical triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride. thumb|Composition of fats from various foods, as percentage of their total fat
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.