Fat is a term used in nutrition, biology, and chemistry to describe any ester of fatty acids, or a combination of such compounds, most typically those found in living creatures or food. The phrase is frequently used to refer to triglycerides, which are the major components of vegetable oils and animal fatty tissue; or to triglycerides that are solid or semisolid at room temperature, excluding oils. The phrase can also be used as a synonym for lipid, which refers to any biologically important material made up of carbon, hydrogen, or oxygen that is insoluble in water but soluble in non-polar solvents. Aside from triglycerides, the word encompasses a variety of additional substances found in the human diet, such as mono- and diglycerides, phospholipids, sterols, waxes, and free fatty acids. Fats, along with carbohydrates and proteins, are one of the three major macronutrient categories in the human diet, and are the primary components of typical foods such as milk, butter, tallow, lard, salt pork, and cooking oils. Many animals use them as a large and dense source of nutritional energy, and they serve crucial structural and metabolic roles in most living beings, such as energy storage, waterproof, and thermal insulation. Except for a few necessary fatty acids that must be present in the diet, the human body can generate the fat it needed from other dietary elements. Some taste and fragrance compounds, as well as water-insoluble vitamins, are carried by dietary fats. Essential fatty acids, which are found in fats, are a vital nutritional need. Despite the bad reputation they’ve gotten over the years, fats and oils are incredibly important in the maintenance of normal bodily functions. In order to fully understand how to use fats in a healthy manner, one must study the differences between saturated, unsaturated and trans fats. Plant and animal sources of fats also differ, but cutting out fats and oils completely is highly discouraged. Don’t worry, we’ll guide you through it all.