Fats, or lipids, are organic molecules which are an essential component of the human diet, required for manufacture of cell membranes, insulation of the body and nerve cell function
During digestion, fat molecules are broken down into their component parts, which are fatty acids and glycerol.
Fat molecules are insoluble in water. Some fats are solids at room temperature, whilst others are liquids.
Good dietary sources of fat include nuts, oils, eggs, cheese and meat.
Excess dietary fat is stored in the adipose tissue.
Fats can be saturated, or unsaturated, in structure. Saturated fats, such as cholesterol, can pose health risks if eaten in excess.