The Nutritional Significance of Lipids

Abstract

The author describes the various roles of dietary lipids in general; milk and adipose tissue of farm animals and the plant oils supply triacylglycerols (storage lipids), while meat, muscle and plant leaves are a source of structural lipids. Modification of food lipids in processing and spoilage of the lipids are also discussed, and the metabolism of lipids in humans is outlined. Roles of food lipids are detailed (e.g. as a source of energy, essential fatty acids, fat-soluble vitamins and contributing towards the palatability of food), as are the toxicity of lipids and the role of dietary lipids in disease processes (e.g. cardiovascular disease, cancer, diabetes, obesity). The nutritional significance of milk lipids is put in perspective.