Dietary fats and oils are an important component of our diet and a significant contributor to total energy and intake of lipophilic nutrients and bioactives. We discuss their fate in a wide variety of engineered, processed and naturally-occurring foods as they pass through the gastrointestinal tract and the implicit role of the food matrix within which they reside. Important factors that control fat and oil digestion include: 1) Their physical state (liquid or solid); 2) Dispersion of oil as emulsion droplets and control of the interfacial structure of emulsified oils; 3) The structure and rheology of the food matrix surrounding dispersed oil droplets; and 4) Alteration of emulsified oil droplet size and concentration. Using examples based on model foods such as emulsion gels and everyday foods such as almonds and cheese, we demonstrate that food structure design may be used as a tool to modulate fat and oil digestion potentially resulting in a number of targeted physiological outcomes.

饮食中的油脂是我们饮食中的重要组成部分，并且是总能量以及亲脂性营养物质和生物活性物质摄入的重要贡献者。当它们通过胃肠道时，我们将讨论它们在各种工程，加工和天然食品中的命运，以及它们所处食物基质的隐性作用。控制油脂消化的重要因素包括：1）它们的物理状态（液体或固体）；2）以乳化液滴的形式分散油并控制乳化油的界面结构；3）围绕分散油滴的食物基质的结构和流变学；4）改变乳化油滴的大小和浓度。以基于示例食品（例如乳胶）和日常食品（例如杏仁和奶酪）的示例为例，