Abstract
The mechanisms for digestion and absorption of dietary triglycerides have been extensively studied, reflecting the importance of triglycerides in normal human nutrition and in disease states. The Western diet contains a large amount of triglycerides, typically 60–120 g/day. Normally, 95 % or more of consumed triglycerides is digested and absorbed, providing 30–40 % of the total energy requirement. In addition, essential polyunsaturated fatty acids contained in dietary triglycerides are the precursors for important lipid-derived mediators such as prostaglandins and leukotrienes involved in regulation of diverse cellular functions. The processes for triglyceride digestion and absorption also significantly influence the efficiency of absorption of other important dietary lipids such as cholesterol and the fat-soluble vitamins.
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