Into what category are all fats and oils grouped?

All fats and oils are categorized as lipids. This classification is based on the chemical structure and properties of these compounds. Lipids are a diverse group of hydrophobic or amphiphilic molecules, which means they do not dissolve well in water. This characteristic is fundamental to how fats and oils function in biological systems, serving as a key source of energy, contributing to cell membrane structure, and acting as signaling molecules.

Fats and oils specifically refer to triglycerides, which are composed of glycerol and three fatty acid chains. This grouping under lipids encompasses a wide range of substances including saturated fats, unsaturated fats, phospholipids, and sterols, all of which have unique roles in nutrition and health. The other categories — proteins, carbohydrates, and vitamins — consist of entirely different types of biomolecules with distinct structures and functions, making them unsuitable classifications for fats and oils.