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The bonds that are broken and reformed to release energy from food molecules are primarily covalent bonds, specifically those within the chemical structure of carbohydrates, fats, and proteins. During metabolic processes like cellular respiration, these bonds are broken, releasing energy stored in the molecules. This energy is then captured in the form of adenosine triphosphate (ATP) for cellular use. Additionally, hydrogen bonds and ionic interactions may also play a role in the overall structure and function of these biomolecules during metabolism.

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