fat

Also known as dietary fat, dietary fats, grease, fats and oils, fat or oil, fats

thumb|Idealized representation of a molecule of a typical triglyceride, the main type of fat. Note the three fatty acid chains attached to the central glycerol portion of the molecule.|alt=A space-filling model of an unsaturated triglyceride. thumb|Composition of fats from various foods, as percentage of their total fat

AI overview

Fat is a type of nutrient made up of molecules called triglycerides, which consist of fatty acid chains attached to a central glycerol portion, and it is found in varying amounts and compositions across different foods. Fat matters because it is a significant component of what we eat, and understanding its composition helps us understand the nutritional content of the foods in our diet.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 10,879 products

bNutri-Score

2NOVA · Processed culinary ingredient

Energy: 697 kcal
Fat: 74.5 g
— of which saturates: 20.4 g
Carbohydrates: 6.8 g
— of which sugars: 4.7 g
Fibre: 3 g
Protein: 4.2 g
Salt: 0.36 g

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via Open Food Facts · ODbL

Research

388,379 papers

Fat Processing Techniques.ReviewSeminars in plastic surgery · 2020Xue EY, Narvaez L, Chu CK et al.DOI: 10.1055/s-0039-3402052
Fat Embolism, Fat Embolism Syndrome and the Autopsy.ReviewAcademic forensic pathology · 2019Milroy CM, Parai JLDOI: 10.1177/1925362119896351
Determination of the exercise intensity that elicits maximal fat oxidation.Medicine and science in sports and exercise · 2002Achten J, Gleeson M, Jeukendrup AEDOI: 10.1097/00005768-200201000-00015
Ectopic Fat Accumulation in Pancreas and Heart.ReviewJournal of clinical medicine · 2021Kozawa J, Shimomura IDOI: 10.3390/jcm10061326
Fat embolism.ReviewAnesthesiology clinics · 2009Akhtar SDOI: 10.1016/j.anclin.2009.07.018
Fat Tissue Growth and Development in Humans.ReviewNestle Nutrition Institute workshop series · 2018Arner PDOI: 10.1159/000486491
The Science of Fat Grafting.ReviewSeminars in plastic surgery · 2020Shih L, Davis MJ, Winocour SJDOI: 10.1055/s-0039-3402073
Fat Deposition and Fat Effects on Meat Quality-A Review.ReviewAnimals : an open access journal from MDPI · 2022Schumacher M, DelCurto-Wyffels H, Thomson J et al.DOI: 10.3390/ani12121550

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Wikidata facts

Image: Fat embolism (6467719609).jpg

Show 1 more fact

Commons category: Fat

Sources (3)

via Wikidata · CC0

~26 min read

Article

25 sections

Contents

Biological importance
Adipose tissue
Production and processing
Metabolism
Nutritional and health aspects
Essential fatty acids
Dietary sources
{{anchor|Saturated fat}}{{anchor|Unsaturated fat}}Saturated vs. unsaturated fats
Cardiovascular disease
Cancer
Bones
Disposition and overall health
{{anchor|Monounsaturated fat}}{{anchor|Polyunsaturated fat}}Monounsaturated vs. polyunsaturated fat
Insulin resistance (sensitivity)
Cancer
Pregnancy disorders
{{anchor|Trans fat}}"Cis fat" vs. "trans fat"
Omega-three and omega-six fatty acids
Interesterification
Rancification
Role in disease
Guidelines
Reducing triglyceride levels
See also
References

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.