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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food In the body, fat functions as an important depot for energy storage, offers insulation and protection, and plays important roles in regulating and signaling. [1] the term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals

[2] or, even more narrowly, to triglycerides that are. Fats serve useful functions in both the body and the diet The fats in your food don’t automatically turn into body fat (adipose tissue)

Your body only stores fat if you take in more calories from protein, carbs or fats than your body needs to burn for energy.

Too much fat in your diet, especially saturated fats, can raise your cholesterol, which increases the risk of heart disease Current uk government guidelines advise cutting down on all fats and replacing saturated fat with some unsaturated fat. A chart of body fat percentage tells you everything about normal fat percentage Keep in mind that there is a difference in what is considered normal for men and women.

Fat, any substance of plant or animal origin that is nonvolatile, insoluble in water, and oily or greasy to the touch Together with animal and vegetable oils, fats comprise one of the three principal classes of foodstuffs, the others being proteins and carbohydrates. Fat helps give your body energy, protects your organs, supports cell growth, keeps cholesterol and blood pressure under control, and helps your body absorb vital nutrients When you focus too much on cutting out all fat, you can actually deprive your body of what it needs most.

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