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The Nutritional Significance of Lipids

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Developments in Dairy Chemistry—2

Summary

Humans obtain their dietary fats from several sources. The milk and adipose tissue of farm animals and the seed oils of plants supply triacylglycerols (storage lipids) while the flesh of animals and plant leaves are a source of structural lipids. Different types of fatty acid are contributed by these different classes of dietary lipid. Storage lipids are major suppliers of dietary energy. One-third of all fat in the average UK diet comes from dairy products. Fats also provide a number of dietary essentials: the fat-soluble vitamins, A, D, E and K and the essential fatty acids. Food is nutritious only in so far as it is good to eat and the presence of fat contributes substantially to the palatability of food. Dairy fats in particular contribute to palatability through their unique flavour and textural properties.

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Authors and Affiliations

  1. National Institute for Research in Dairying, University of Reading, UK

    M. I. Gurr

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  1. M. I. Gurr
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Editors and Affiliations

  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Gurr, M.I. (1983). The Nutritional Significance of Lipids. In: Fox, P.F. (eds) Developments in Dairy Chemistry—2. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9231-9_8

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  • DOI: https://doi.org/10.1007/978-94-010-9231-9_8

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