Lipids are a group of compounds which are characterised by their hydrophobic nature which makes them soluble in organic-type solvents e.g. alcohol, but generally immiscible in water. They are usually long-chain fatty acids and their esters.
The group includes naturally-occurring:
Lipid ingestion is typically around 60-100 g/day in butter, margarine, milk, meat and eggs. Triglycerides constitute the majority of this input but phospholipids, cholesterol and cholesterol esters are also absorbed.
They are vital for cell function:
Lipid production, degradation or storage may all be affected by disease; the majority are inherited.
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