What are compounds that include fats and oils in food called?

Compounds that include fats and oils in food are referred to as lipids. Lipids are a diverse group of compounds characterized by their hydrophobic nature, meaning they do not mix well with water. This category includes not only fats and oils but also phospholipids and sterols. Lipids play crucial roles in the body, such as providing energy, supporting cell structure, and aiding in the absorption of fat-soluble vitamins.

Fats are typically solid at room temperature, while oils are liquid. The classification of lipids as a major nutrient group alongside carbohydrates and proteins underscores their importance in nutrition. It’s notable that while carbohydrates are primarily energy sources and proteins are essential for growth and repair, lipids fulfill various functions, including energy storage and hormone production. Vitamins, on the other hand, are organic compounds that are vital for various metabolic processes but do not encompass the category of fats and oils. Thus, the correct identification of fats and oils as lipids highlights their distinct role in nutrition and health.