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LIPIDS

Lipids consist of several families of elements:
Fatty acids which are synthesised by the body, apart from two, known as the "essential" fatty acids, which must be provided by food (linoleic acid and linolic acid).

Triglycerides synthesised by the body, which represent 95 % of the alimentary lipids.
    Cholesterol.
    Phospholipids.
    Unsaponifiable substances.

Lipid intake is essential for brain development and maintenance of cell membranes.

The average lipid content must be between
30 and 33 % of the daily ration.


Lipids play a major nutritional role since they represent the most efficient energy storage mode with 9 kcal/g of lipids (body storage represents
80 000 kcal in a man weighing 60 kg).
In modern industrialised societies, the lipid content of the daily ration is often greater than 33 %, reaching 40 % and over.
This is largely due to the consumption of numerous foods containing "hidden fats": delicatessen products, fatty meats, high-fat cheeses, etc.
10 g of oil = (10 g of lipids) 15 g of butter
30 g of low-fat butter
30 g of fresh cream
60 g of low-fat cream with 15 % fat content
1.5 soup spoon of mayonnaise
30 g of delicatessen products
40 g of dry cheese