The Role of Lipids in Human Nutrition

  • Michael I. Gurr


Lipid is the biochemist’s term for substances that dissolve readily in organic solvents but not in water. The layperson, concerned with what is in the foods that he or she eats, is more familiar with the term fat. The subtle distinctions between the biochemist’s lipids and the nutritionist’s fats are apparent in this chapter; however, lipid is used in discussing metabolism, whereas fat is more appropriate to use in discussing diets.


Linoleic Acid Saturated Fatty Acid Human Milk Essential Fatty Acid Cholesteryl Ester 


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  • Michael I. Gurr

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