Fatsprimarily

Fatsprimarily is not a standard term in nutrition science. In this article, it is used to refer to dietary fats, a broad category of lipids that provide a dense source of energy and support several physiological functions.

Dietary fats are primarily triglycerides, which consist of a glycerol backbone with three fatty acid chains. Smaller amounts of other lipids, such as phospholipids and sterols, are also present in foods. Fatty acids vary in saturation (saturated, monounsaturated, polyunsaturated) and in chain length, both of which influence metabolism and health effects. Essential fatty acids, notably linoleic acid (n-6) and alpha-linolenic acid (n-3), must be obtained from the diet.

Common dietary sources include vegetable oils (olive, canola, sunflower), nuts, seeds, fatty fish, dairy fat, and fatty meats. Fats provide energy at about 9 kcal per gram and are needed for the absorption of fat-soluble vitamins A, D, E, and K, as well as for cell membrane structure and signaling molecules.

Digestion begins in the small intestine, where bile acids emulsify fats and pancreatic lipase digests triglycerides into free fatty acids and monoglycerides. These are absorbed by enterocytes, re-esterified into triglycerides, and packaged into chylomicrons for transport through the lymphatic system.

Health considerations emphasize choosing unsaturated fats over saturated fats and minimizing trans fats. Fat intake should align with overall dietary patterns to support cardiovascular and metabolic health.