Fats, Oils and Lipids GapFill

Fats, also known as lipids, are  filamentsmacronutrientsmicronutrientsmicromolecules built from one molecule of  fatty acidglycerolfatglycerin and three molecules of  proteinfructoseamino acidsfatty acids. They can be divided into different types depending on their physical state. If they are  spreadabledeficientflexiblesolid at room temperature they are simply referred to as fats, and if they are  liquidspreadablefirmflexible they are referred to as oils.

Fats can also be divided depending on their chemical structure. If a molecule of fat has single chemical bonds only, it is called  physicalrealsaturatedmonounsaturated. If a fat molecule contains one or more double chemical bonds, it is called  polysaturatedunsaturatedvitamin Athiamine. Unsaturated fats can be divided into monounsaturated and polyunsaturated fats, depending on how many pairs of carbon atoms they contain. Fats are present in many food products: for example,  visiblepolyunsaturatedcompletenon-visible fats are in butter and lard, while  non-visiblevisiblesaturatedsolid fats are in cakes and cheese.

Fats, along with carbohydrates, are a  secondaryquarternaryprimarysolvent source of energy. They also  keep the body leansupport digestionkeep the body warmkill bacteria and  protect adipose tissuesupport digestionprotect internal organsre-hydrate. Fat deficiency can lead to a condition called  night blindnessricketsinflammationobesity because of  calcium deficiencytype 1 diabetes and hypertensionfat-soluble vitamin A deficiencyfatty acids. Eating too much fat can result in  type 1 diabetes and hypertensiontooth decayobesity and heart diseaseberiberi disease.