Lipids are molecules composed of fatty acids, of which there are many kinds. They are organic fat. Lipids have a role in stabilizing body temperature
by thermal insulation, in energy production, and particularly in storing this energy, in nutrient intake and the formation of cell
membranes. They are present in food, including animal and vegetable fats, meats and cheeses. Excessive intake of some fat promotes cardiovascular disease
and fatty acids from vegetables or fish should be preferred over animal fats.