In recent decades, obesity and its associated health issues have risen dramatically. The COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for new strategies to manage weight. Functional foods designed to modulate lipid digestion and absorption rates and thereby reduce the assimilation of dietary fats have gained increasing attention in food science as a potentially safer alternative to weight-loss medications. This review provides insights into controlled lipid digestion and customized delivery of fats. The first section introduces basic concepts of lipid digestion and absorption in the human gastrointestinal tract. The second section discusses factors regulating lipid digestion and absorption rates, as well as strategies for modulating lipid assimilation from food. The third section focuses on applications of controlled lipid digestion in developing personalized foods designed for specific consumer groups, with particular emphasis on two target populations: overweight individuals and infants.

Centro Tecnológico de la Carne de Galicia Avd Galicia N° 4 Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain

Centro Tecnológico de la Carne de Galicia Avd Galicia N° 4 Parque Tecnológico de Galicia San Cibrao das Viñas 32900 Ourense Spain; Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

Department of Animal Product Technology Faculty of Food Technology University of Agriculture Balicka 122 30 149 Kraków Poland

DRIFT FOOD Faculty of Agrobiology Food and Natural Resources Czech University of Life Sciences Prague 165 21 Prague Czech Republic

Institute of Fundamental Technological Research Polish Academy of Sciences Pawińskiego 5B 02 106 Warsaw Poland

SCUT Zhuhai Institute of Modern Industrial Innovation School of Food Science and Engineering South China University of Technology Guangzhou China

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