Fats and all related to them are classified as lipids (Kirschenbauer 8). "Although both fats and carbohydrates contain carbon, hydrogen, and oxygen, fats are entirely different compounds from carbohydrates because of their chemical structures." (Stanfield 60) .
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The process of turning polyunsaturated fats into saturated fats is called hydrogenation which is done by hydrogen being added to the polyunsaturated fat in order to make it solid at room temperature. Margarine is an example of a hydrogenated fat (Townsend 82).
Cholesterol and triglycerides are significant fats in the blood. Cholesterol is a pliable, waxy substance that is present in every part of the body (Merck Source). Cholesterol is a fundamental part of cell membranes, brain and nerve cells, and bile which helps the body absorb fats and fat-soluble vitamins. The body utilizes cholesterol [E] to make vitamin D and a variety of hormones, such as estrogen, testosterone, and cortisol. The body can manufacture all the cholesterol that it requires but it also obtains cholesterol from food. Triglycerides [D], which are enclosed in fat cells, can be broken down, and then used to offer energy for the body's metabolic processes, including development. Triglycerides are created in the intestine and liver from smaller fats called fatty acids. Some types of fatty acids are prepared by the body, but others have to be obtained from food (Beers 128). .
Levels of cholesterol and triglycerides differ noticeably from day to day. From one measurement to the next, cholesterol levels can fluctuate by about 10%, and triglyceride levels can be different by up to 25% (128). .
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Lipid levels may become atypical because of changes that take place with aging, different disorders (including various hereditary ones), use of certain drugs, or standard of living (consuming a high-fat diet, being inactive, or being overweight) (Beers 129).
"Carbohydrates are composed of carbon, hydrogen, and oxygen.
