Fats are broken down into triglycerides, cholesterol, and what other component?

The breakdown of fats primarily involves their conversion into fatty acids and glycerol, which are components of triglycerides. While cholesterol and phospholipids are indeed part of the lipid family, the primary byproducts resulting from the digestion of fats are fatty acids.

Triglycerides consist of three fatty acids attached to a glycerol backbone, and during the process of lipolysis (the breakdown of fats), these triglycerides are hydrolyzed to release fatty acids and glycerol. The fatty acids can be utilized by the body for energy, storage, or various cellular functions.

Given this context, the correct choice is fatty acids, as they are essential components derived from the breakdown of triglycerides and play a critical role in metabolism and energy production.

On the other hand, while phospholipids are important in cell membranes, they are not a direct product of fat breakdown in the same way fatty acids are. Sugars and amino acids are unrelated to the processing of fats.