This site is intended for healthcare professionals

Go to /sign-in page

You can view 5 more pages before signing in

Lipids

Last reviewed dd mmm yyyy. Last edited dd mmm yyyy

Authoring team

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:

  • fats
  • steroids
  • phospholipids
  • glycolipids
  • waxes
  • ketone bodies

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:

  • energy source
  • precursors of hormones
  • structural elements e.g. cell membrane
  • necessary for the absorption of dietary elements e.g. vitamins A, D, E and K

Lipid production, degradation or storage may all be affected by disease; the majority are inherited.


Related pages

Create an account to add page annotations

Add information to this page that would be handy to have on hand during a consultation, such as a web address or phone number. This information will always be displayed when you visit this page