Fettkilde

Fettkilde is a term used in Danish and Norwegian to denote a source of fat. In nutrition and biochemistry, it refers to foods or substances that provide lipids, including triglycerides and fatty acids, which supply energy and are necessary for various physiological functions.

Etymology: The word is formed from fett, fat, and kilde, source.

In nutrition, fats deliver a high energy yield and enable absorption of fat-soluble vitamins. Essential fatty acids, such as linoleic acid and alpha-linolenic acid, must be obtained from the diet. Common fat sources include fish, olive oil, other vegetable oils, nuts, seeds, dairy fats, and animal fats. The fatty-acid profile varies by source; unsaturated fats are generally encouraged in many dietary guidelines, while intake of saturated fats and trans fats is more restricted.

In biochemistry, during digestion, dietary fats are emulsified by bile, broken down by pancreatic lipase, and absorbed as fatty acids and monoglycerides. They are reassembled into triglycerides and packed into chylomicrons for transport via the lymphatic system. In the body, adipose tissue stores triglycerides as a long-term energy reserve. Fats also serve as components of cell membranes and as carriers for fat-soluble vitamins.

Culinary and industry: Fettkilde choices affect flavor, texture, and cooking properties. Major sources include vegetable oils, dairy fats, and animal fats. The fats and oils industry covers extraction, refining, and blending, with sustainability concerns for some sources.