Lipids (fats) are synthesized by plants and animals.  They can be classified into 3 groups:

1. simple lipids (glycerol plus 3 fatty acids)
2. compound lipids ( phospholipids, glycolipids, and lipoproteins) composed of simple lipids in combination with other chemicals
3. derived lipids (like cholesterol), which are synthesized from simple and compound lipids

Saturated fatty acids are present primarily in animal meat, egg yolk, dairy fats, and cheese. High intakes of saturated fatty acids have been linked to elevated blood cholesterol and the development of coronary heart disease.

Increasing the proportion of unsaturated fatty acids in the diet may offer protection against heart disease.

Lowering blood cholesterol, especially that carried by the LDLs, provides significant protection  against coronary heart disease.

Prudent recommendations suggest that a 30% or lower intake of lipids of the total caloric intake. Of this, 70-80% should be in the form of unsaturated fatty acids.

Lipids provide the largest nutrient store of potential energy for biological work. They protect vital organs and provide insulation from the cold.

Lipids also act as the carrier of the fat soluble vitamins, A, D, E, and K.

During light and moderate exercise, lipid contributes about 50% of the energy requirement. As exercise continues, the role of stored lipid becomes even more important, and during prolonged work, the fatty acid molecules may provide more than 80% of the energy requirements of such exercise.

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Last modified: September 05, 2000

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