Category: Fats and lipids

According to nutrition science, fatty acids are classified by the number of carbon atoms in their chain. This chemical structure determines how the body processes them, and it provides a clear answer to the question: is olive oil a short chain triglyceride? In reality, olive oil is predominantly a long-chain triglyceride (LCT).

According to nutritional data, most of the fat found in eggs consists of long-chain triglycerides (LCTs), not medium-chain triglycerides (MCTs). While often celebrated for their high protein and nutrient content, eggs are not a source of readily available MCTs, which are primarily found in coconut oil and some dairy products.

Lipids provide the most concentrated source of energy, with 9 kcal per gram, and make up the bulk of dietary fats and oils. Understanding what are simple lipids in nutrition is crucial for appreciating their fundamental role in energy storage, absorbing fat-soluble vitamins, and supporting overall health. Simple lipids, or neutral fats, are one of the core categories of dietary fats.

Fatty acids are the fundamental building blocks of fats, with over 100 different types identified from various sources. To understand the nuances of fat metabolism and dietary impact, it's crucial to know **what is the difference between fatty acids and FFA**—the bound versus the free form of these molecules.

According to the Centers for Disease Control and Prevention (CDC), heart disease remains a leading cause of death, making understanding dietary factors crucial. This includes knowing which types of lipids do not promote cardiovascular disease and can, in fact, help protect your heart.