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Items: 2

1.

Fat

The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed) [from MeSH]

MedGen UID:
5132
Concept ID:
C0015677
Organic Chemical; Pharmacologic Substance
2.

Saturated fat intake

MedGen UID:
641239
Concept ID:
C0556120
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