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Dietary lipids are a diverse group of hydrophobic or amphipathic organic compounds consumed in the diet, including triglycerides, cholesterol, phospholipids, free fatty acids, and fat-soluble vitamins. They serve critical roles in energy storage and provision, vitamin transport, hormone synthesis, membrane structure, and overall human physiology. While essential, excessive intake, especially of saturated and trans fats, is linked with obesity and cardiovascular disease risk.
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