FATS AND OILS are essential components of our diet and have significant roles in nutrition and food preparation. They are types of lipids consisting of carbon, hydrogen, and oxygen. Fats and oils belong to the same chemical group called triglycerides, which contain three fatty acid molecules attached to a glycerol molecule. While fats are solid at room temperature, oils are liquid. They provide concentrated sources of energy, help in the absorption of fat-soluble vitamins, and contribute to the flavor, texture, and mouthfeel of foods. Understanding their properties, sources, and roles in nutrition is crucial for maintaining a balanced and healthy diet.
In this scholarly journey, we will explore the structural nuances of these lipids, their metabolic fate, and the delicate balance between saturated and unsaturated fatty acids. This issue delves into the worlds of fats and oils, providing rich articles and information on the types of fats, their importance, and the side effects of overconsumption and synthetic fats. We also offer the most common sources of fats and oils, and their daily recommended intake (RDA), and help explain what a basic liver profile looks like while decoding it.
After reading this issue on FATS AND OILS, we are confident that you will be well-informed and ever-knowledgeable in choosing your daily intake and sources of fats.
NUTRITION INSIGHTS fills these pages with information from leading nutritionists, and articles tailored for you to stay updated and informed. We also bring you some yummy, easy-to-make, healthy recipes and give you a chance to feature your recipe and expertise in our upcoming issues!
We Hope you enjoy reading this Issue!
Happy reading!