ABSTRACT
Lipids consist of a broad group of compounds that are
generally soluble in organic solvents but only sparingly
soluble in water. They are major constituents of
adipose tissue, and together with proteins and carbo-
hydrates, they constitute the principal structural com-
ponents of all living cells. Glycerol esters of fatty acids,
which account for about 98% of the lipids in our
foods and over 90% of the fat in the body, have
been traditionally called fats and oils, based solely
on whether the material is solid or liquid at room
temperature (1-4). Food lipids are either consumed in the form of
isolated fats or as constituents of basic foods.
Worldwide, food lipids’ intake varies considerably
from some countries to others. In general, the con-
sumption of food lipids increases with increasing per
capita income. Thus, in developing countries food
lipids’ intake is, and has been for many generations,
10 to 20% of the energy intake, while in developed
countries dietary food lipids’ intake ranges from 35 to
45% of the total energy intake (5-8). Fatty acids are key components of lipids. They are
the aliphatic monocarboxylic acids that can be liber-
ated by hydrolysis from naturally occurring fats.
Although more than 1000 acids have been identified,
the number occurring frequently in most common
lipids is much fewer than this and most food analysts
will probably encounter not more than a few tens of
different acids.
