Lipids

Hydrophobic

Nonpolar and uncharged, used for energy or structure, found in cell membranes and adipose tissue.

Triglycerides

Composed of glycerol and three fatty acids, obtained from the diet or stored in adipose tissue, transported by chylomicrons (lipoproteins).

Phospholipids

Consist of a phosphate group, two fatty acids, and glycerol, amphipathic with hydrophilic and hydrophobic regions, found in cell membranes (e.g., lecithin).

Sterols

Have a four-ring structure, include steroids, vitamin D, sex hormones, and cortisol, synthesized in the liver or obtained from the diet, involved in various physiological functions.

Functional sterols

Sterols with added omega-3 fatty acids.

Fatty acids

Chains of carbon atoms with a carboxylic acid group (CH3-(CH)n-COOH), can be short, medium, or long chain, can be saturated or unsaturated (single or double bonds), important for various biological processes.

Hydrogenation

Process of converting unsaturated fats into saturated fats by adding hydrogen, increases the risk of cardiovascular disease, commonly found in baked goods and fried foods.

Trans fats

Formed during hydrogenation, increase the risk of cardiovascular disease.

AMDR

Acceptable Macronutrient Distribution Range, recommends that 20-35% of daily calories come from fats.

Omega-3, 6, 9

Types of fatty acids, essential for the body, found in various food sources.

Linolenic acid

An essential omega-3 fatty acid, found in flax and fish oils.

Good sources of fats

Nuts, seeds, vegetables and vegetable oils, fish (such as salmon, tuna, and shrimp), Mediterranean diet emphasizing vegetables, grains, olive oil, and limiting meats and sweets.