Fat

A major source of energy in the diet. All food fats have 9 calories per gram. Some kinds of fats, especially saturated fats, may cause blood cholesterol to increase and increase the risk for heart disease. Other fats, such as unsaturated fats do not increase blood cholesterol.

A major class of energy-rich food.

Big and round in the body.

A substance found primarily in animal, fish and dairy products, nuts and seeds. Fat is used by the body to manufacture body tissues and hormonelike substances to help regulate body functions.

A mixture of triacylglycerols, phospholipids, sphingolipids, cholesterol, and other sterols. The material is solid at room temperature.

Water-soluble substance derived from fatty acids and found in animal tissues, where it serves as a source of energy.

A substance that contains one or more fatty acids (in the form of triglycerides) and is the principal form in which energy is stored by the body (in adipose tissue). It also serves as an insulating material beneath the skin (in the subcutaneous tissue) and around certain organs (including the kidneys). Much of the carbohydrate of the diet is converted to fat before it is used for providing energy. However, a certain amount of fat is necessary in the diet to provide an adequate supply of essential fatty acids and for the efficient absorption of fat-soluble vitamins from the intestine. Excessive deposition of fat in the body leads to obesity.

Fatty foods that have more energy-producing power, weight for weight, than other types of food. Animal fat is a mixture in varying proportions of stearic, palmitic, and oleic acids combined with glycerin. Butter contains about 80 per cent of fat; ordinary cream, 20 per cent; and rich cream 40 per cent — whilst olive oil is practically a pure form of fat. When taken to a large extent in the diet, fat requires to be combined with a certain proportion of either carbohydrate or protein in order that it may be completely consumed, otherwise harmful products, known as ketones, may form in the blood. Each gram of fat has an energy-producing equivalent of 9-3 Calories.

Body tissue that serves as an energy reserve and as a source of inflammatory cytokines. Excessive amounts of fat in the body are found in obesity.

Fat is the most concentrated form of food energy, providing 9 calories per gram-more than twice the energy provided by carbohydrates and proteins. Diets high in fat have been linked to coronary heart disease, some cancers, and obesity.

One of the six essential nutrients. An energy-rich compound made up of glycerol and fatty acids. A source of energy for the body, particularly during aerobic activity.

Fat is an essential macronutrient present in animal-derived products and plant-based oils. This nutrient plays a pivotal role in promoting growth, facilitating lubrication, producing hormones, and aiding in the absorption of certain vitamins. Moreover, it serves as a dense calorie source that can be conveniently stored as adipose tissue in the human body.

Chemically speaking, the term “fat” encompasses a broad range of organic compounds that are composed of glycerin and acid, and can be found in both animal and plant tissues. This includes substances such as butter, lard, vegetable oils, margarine, suet, chicken fat, and many others that are largely or entirely composed of these compounds.

A material made up of one or multiple fatty acids is what we typically refer to as fat. This fat serves as the primary means by which the body reserves its energy. A layer of this fat, also called adipose tissue, is located right under the skin and envelops numerous internal organs. In cases of obesity, an excessive quantity of fat is stored underneath the skin.