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Fats and oils.

FATS AND OILS It seems that every week brings new reports of the effects of dietary fats and oils on health. Many of these reports indicate that a diet high in fat is unhealthy, leading to heart disease and circulatory problems. As a result, grocery shelves are filled with food packages that proclaim their contents to be “low fat” or “fat free.” However, dietary fats are necessary for health, and that the chemical nature of the fats is important. We are admonished to be concerned about saturated versus unsaturated fats, to avoid the former and consume the latter. Furthermore, with regard to unsaturated fats, we need to be concerned whether they are “trans” fats. The terminology applied to fats is based on the chemical structure of their molecules. Fats and oils belong to a group of biological substances called lipids. Lipids are biological chemicals that do not dissolve in water. They serve a variety of functions in organisms, such as regulatory messengers (hormones), structural components of membranes, and as energy storehouses. Fats and oils generally function in the latter capacity. Fats differ from oils only in that they are solid at room temperature, while oils are liquid. Fats and oils share a common molecular structure, which is represented by the formula below.