3.2.1.2 Fats GapFill

Fats are  micromoleculesmacronutrientsfilamentsmicronutrients built from one molecule of  glucoseglycerolfatglycerin and three molecules of  amino acidsmicromoleculesfructosefatty acids. They can be divided into different types depending on their physical state. If they are  elasticdeficientspreadablesolid at room temperature they are simply referred to as fats, and if they are  firmliquidmalabsorbedsaturated 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  realphysicalmonounsaturatedsaturated. If a fat molecule contains one or more double chemical bonds, it is called  looseunsaturatedthiaminepolysaturated. Fats are present in many food products: for example,  non-visiblepolyunsaturatedvisiblevegan fats are in butter and lard, while  non-visiblenon-veganliquidvisible fats are in meat and cheese.

Fats, along with carbohydrates, are a  secondaryprimaryquarternaryliquid source of energy. They also  reduce tooth decaykeep the body warmkeep the body leankill bacteria and  provide discomfortprotect adipose tissueprotect internal organssupport digestion. Fat deficiency can lead to a condition called  inflammationnight blindnessricketsobesity because of  calcium deficiencyfatty acidsfat-soluble vitamin A deficiencytype 1 diabetes and hypertension. Eating too much fat can result in  a balanced dietobesity and heart diseaseberiberi diseasetype 1 diabetes and hypertension.