ABSTRACT
A brief review of the nature of lipids, their historical uses, and early studies of their chemistry and essentiality is followed by a discussion of their structural and functional roles and their digestion and absorption. Fatty acids are classified as saturated, monounsaturated, or polyunsaturated, and trans fatty acids are characterized. Essential fatty acids are described, and potential food sources are listed, along with estimated human adequate intakes of lipids and essential fatty acids.
