fatsin

Fatsin is a term that refers to a class of organic compounds that are esters of glycerol and fatty acids. They are a major component of the diet and are essential for life. Fats provide energy, help absorb fat-soluble vitamins, and protect organs. They are also involved in cell membrane structure and hormone production.

Fats can be classified as saturated or unsaturated. Saturated fats, found primarily in animal products and some tropical oils, have no double bonds between carbon atoms in their fatty acid chains. Unsaturated fats, common in plant-based oils, nuts, and seeds, contain one or more double bonds. Unsaturated fats are further divided into monounsaturated and polyunsaturated fats.

Dietary fats are important for health, but excessive intake, particularly of saturated and trans fats, has been linked to an increased risk of heart disease and other health problems. Trans fats, often found in processed foods, are created through a process called hydrogenation and are considered particularly unhealthy. Recommendations for fat intake vary, but generally emphasize consuming healthy unsaturated fats while limiting saturated and trans fats. The body uses fats for energy storage, insulation, and transport of certain vitamins. Different types of fats play distinct roles in bodily functions.