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lipids, fat, Saturated fatty acids, Monounsaturated fatty acids ,Polyunsaturated fatty acids, linoleic acid, a-linolenic acid, omega 3, omega 6, fatty acids, membranes, adipose tissue, energy, liposoluble, triacylglycerols, oil<BR>Opinions and/or reports related to this topic (mainly in french) :<BR>Human food<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<BR>Lipids<BR><BR><BR><BR><BR>Fats, oils, lipids, fatty acids, triglycerides, cholesterol - it can be difficult to find your way through all these terms ….<BR><BR>What are lipids?<BR><BR>Lipids are more commonly known as "fats", and are one of the three major families of nutrients along with proteins and carbohydrates. They are made up of fatty acids which are essential for the human body to function properly:<BR><BR>- they play a vital structural role and are the main constituents of cell membranes;<BR>- they bring essential nutrients to our body such as the liposoluble vitamins A, D, E and K, and facilitate their absorption;<BR>- some fatty acids play a central role in the development and function of the nervous system (the brain) and the retina. <BR><BR>Lipids can also play a role in the prevention of certain diseases. In adults, for example, some fatty acids of the omega-3 family help keep the cardiovascular system functioning properly and are vital to the proper development and functioning of the retina, the brain and the nervous system.<BR><BR>Where do lipids come from?<BR><BR>Lipids have two distinct sources: <BR>- Animal sources: lipids are one of the ways in which animals store energy. Products of animal origin such as meat, eggs, dairy products and butter are rich in lipids.<BR><BR>- Plant sources: certain seeds (oil-seed rape, sunflower, maize), certain fresh fruits (olives, avocados) and nuts (walnuts, peanuts, almonds, etc.) contain lipids that can be extracted to produce oils.<BR><BR><BR>Distinguishing between the major families of fatty acids<BR><BR>Saturated fatty acids<BR>The main sources of saturated fatty acids are products of animal origin (cheese, butter, fatty meats, certain delicatessen meats, etc.) but also viennoiseries (croissants, brioche, etc.), chocolate bars and many processed foods.<BR><BR>Unsaturated fatty acids<BR>The main sources of unsaturated fatty acids are plant-based products (seeds, fruits and nuts) as well as fatty fish such as salmon, mackerel or sardines for example. One type of unsaturated fatty acids, trans fatty acids, have special characteristics. <BR><BR>A fact worth knowing<BR>The more saturated fatty acids contained in a fat, the greater the tendency it will have to solidify at room temperature. Inversely, the higher the unsaturated fatty acid content, the more a fat will tend to remain liquid at room temperature.<BR><BR><BR><BR><BR>July 2010<BR><A HREF='PN59I0.htm'>lipids</A>
<A HREF='PN59I0.htm'> fat</A>
<A HREF='PN59I0.htm'> Saturated fatty acids</A>
<A HREF='PN59I0.htm'>Go to Monounsaturated fatty acids </A>
<A HREF='PN59I0.htm'> Polyunsaturated fatty acids</A>
<A HREF='PN59I0.htm'> linoleic acid</A>
<A HREF='PN59I0.htm'>Infos on a-linolenic acid</A>
<A HREF='PN59I0.htm'> omega 3</A>
<A HREF='PN59I0.htm'> omega 6</A>
<A HREF='PN59I0.htm'> fatty acids</A>
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Opinions and/or reports related to this topic (mainly in french) :
Fats, oils, lipids, fatty acids, triglycerides, cholesterol - it can be difficult to find your way through all these terms ….
What are lipids?
Lipids are more commonly known as "fats", and are one of the three major families of nutrients along with proteins and carbohydrates. They are made up of fatty acids which are essential for the human body to function properly:
- they play a vital structural role and are the main constituents of cell membranes; - they bring essentialnutrients to our body such as the liposoluble vitamins A, D, E and K, and facilitate their absorption; - some fatty acids play a central role in the development and function of the nervous system (the brain) and the retina.
Lipids can also play a role in the prevention of certain diseases. In adults, for example, some fatty acids of the omega-3 family help keep the cardiovascular system functioning properly and are vital to the proper development and functioning of the retina, the brain and the nervous system.
Where do lipids come from?
Lipids have two distinct sources: -Animal sources: lipids are one of the ways in which animals store energy. Products of animal origin such as meat, eggs, dairy products and butter are rich in lipids.
- Plant sources: certain seeds (oil-seed rape, sunflower, maize), certain fresh fruits (olives, avocados) and nuts (walnuts, peanuts, almonds, etc.) contain lipids that can be extracted to produce oils.
Distinguishing between the major families of fatty acids
Saturated fatty acids The main sources of saturated fatty acids are products of animal origin (cheese, butter, fatty meats, certain delicatessen meats, etc.) but also viennoiseries (croissants, brioche, etc.), chocolate bars and many processed foods.
Unsaturated fatty acids The main sources of unsaturated fatty acids are plant-based products (seeds, fruits and nuts) as well as fatty fish such as salmon, mackerel or sardines for example. One type of unsaturated fatty acids, trans fatty acids, have special characteristics.
A fact worth knowing The more saturated fatty acids contained in a fat, the greater the tendency it will have to solidify at room temperature. Inversely, the higher the unsaturated fatty acid content, the more a fat will tend to remain liquid at room temperature.
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