Describe fat digestion, beginning in the mouth and continuing through the large intestines
?Fat digestion begins in the mouth, with some of the fats melting at body temperature. Additionally, lingual lipase released in saliva begins to hydrolyze the fats to some extent, largely affecting short- and medium-chain fatty acids, such as those in dairy products. Digestion continues in the stomach with gastric lipases, which also only hydrolyze a small amount of the fat. Most of the digestion of fats occurs in the small intestine, with the addition of bile, which emulsifies the fats, and pancreatic and intestinal lipases, which fully breaks down the emulsified triglycerides into monoglycerides, glycerol, and fatty acids, which can then be absorbed. Some fats may avoid absorption if they become trapped in fiber, which is then excreted from the body in feces.
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