fat

Also known as dietary fat, dietary fats, grease, fats and oils, fat or oil, fats

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

OverviewAI-generated

Fat is a subject categorized under "Fat" in the Commons category. It is referenced by 2,491 other encyclopedia articles.

In the Openfoodfacts database, the category fats includes 10,879 products. These items have an energy content of 697 kcal. The fat content is 74.5, with saturated fat at 20.4. Carbohydrates account for 6.8, including 4.7 sugars and 3 fiber. Proteins are 4.2, and salt is 0.36. The products have a nutriscore of b and a nova classification of 2.

PubMed lists 388,379 entries for the query fat.

Synthesized by Vinony from 16 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 10,879 products

bNutri-Score

2NOVA · Processed culinary ingredient

Energy: 697 kcal
Fat: 74.5 g
— of which saturates: 20.4 g
Carbohydrates: 6.8 g
— of which sugars: 4.7 g
Fibre: 3 g
Protein: 4.2 g
Salt: 0.36 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

388,379 papers

Fat Processing Techniques.ReviewSeminars in plastic surgery · 2020Xue EY, Narvaez L, Chu CK et al.DOI: 10.1055/s-0039-3402052
Fat Embolism, Fat Embolism Syndrome and the Autopsy.ReviewAcademic forensic pathology · 2019Milroy CM, Parai JLDOI: 10.1177/1925362119896351
Determination of the exercise intensity that elicits maximal fat oxidation.Medicine and science in sports and exercise · 2002Achten J, Gleeson M, Jeukendrup AEDOI: 10.1097/00005768-200201000-00015
Ectopic Fat Accumulation in Pancreas and Heart.ReviewJournal of clinical medicine · 2021Kozawa J, Shimomura IDOI: 10.3390/jcm10061326
Fat embolism.ReviewAnesthesiology clinics · 2009Akhtar SDOI: 10.1016/j.anclin.2009.07.018
Fat Tissue Growth and Development in Humans.ReviewNestle Nutrition Institute workshop series · 2018Arner PDOI: 10.1159/000486491
The Science of Fat Grafting.ReviewSeminars in plastic surgery · 2020Shih L, Davis MJ, Winocour SJDOI: 10.1055/s-0039-3402073
Fat Deposition and Fat Effects on Meat Quality-A Review.ReviewAnimals : an open access journal from MDPI · 2022Schumacher M, DelCurto-Wyffels H, Thomson J et al.DOI: 10.3390/ani12121550

via PubMed

~26 min read

Encyclopedic overview

25 sections

Contents

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

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.

Excerpted from Wikipedia’s “fat” article, available under the CC BY-SA 4.0 licence.