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Introduction and Classification of Fats What Are FATS?
Introduction and Classification of Fats What Are FATS?
Fats are one of the three main macronutrients, along with carbohydrates and
proteins. Fat molecules consist of primarily carbon and hydrogen atoms and are
therefore hydrophobic and are soluble in organic solvents and insoluble in
water. Examples include cholesterol, phospholipids, and triglycerides.
Fat is a substance contained in foods such as meat, cheese, and butter which
forms an energy store in your body
Fat also helps you absorb vitamins A, D, E, and K, the so-called fat-soluble
vitamins. Fat also fills your fat cells and insulates your body to help keep you
warm
CLASSIFICATION OF FATS
saturated,
unsaturated,
polyunsaturated,
monounsaturated,
“Bad” fats, such as artificial trans fats and saturated fats, are guilty of the
unhealthy things all fats have been blamed for—weight gain, clogged arteries,
an increased risk of certain diseases and so forth.
When food are eaten some initial fat Fat digestion largely occurs in the
breakdown may begin in the mouth small intestine where the major
by action of lingual lipase, an enzymes that are necessary for
enzyme that is secreted by Ebner’s chemical changes are present.
glands at the back of the tongue.
Enzymes in Pancreas
Saturated fatty acids are commonly judged to have a negative health impact
as they lead to increased serum cholesterol levels and a higher risk of coronary
heart disease. Therefore, all recommendations stress the importance to limit the
intake of saturated fatty acids.
Monounsaturated fatty acids, on the other hand, have a positive impact on the
serum lipid profile, lead to decreased LDL-oxidation and favorably influence the
metabolism of diabetics.
If the fatty acid composition of the diet is optimized, even a total dietary fat
content of 35% of total energy intake can be adequate as long as there is
enough physical activity and the diet is rich in plant-derived foods like
vegetables, fruits, cereals, potatoes, beans and legumes.
FUNCTIONS:
Food Generally contain one main gruop of fat, for example:saturated fats
sources include fatty cuts of meat, full-fat milk, cheese, cream,Palm......
Saturated fats is a types of fat in which the fatty acid chain have all or
predominantly single bond.it is mainly found in animal foods but a few plant
food are also high in saturated fats such as coconut, coconut oil palm oil .
.Unsaturated fats are predominantly found in food from plants such vegetable
oil, nuts and seed. It is a fat or fatty acids in which there is at least one double
bond within the fatty acid chain.
Trans fats are a form of unsaturated fat associated with number of negative
health, and can be found in many foods including fried food like
doughnuts,baked foods including cakes pie crust, biscuits, frozen pizza, cookies
and crackers.
Recommended Dietary Allowance
The dietary reference intake (DRI) for fat in adults is 20% to 35% of total calories
from fat. That is about 44 grams to
77 grams of fat per day if you eat 2,000 calories a day. It is recommended to eat
some types of fats because they
provide health benefits. There are some types of fat that are harmful to your
health.
Saturated Fats:
Taking in too much saturated fat is linked with raising levels of “bad” LDL
cholesterol in the blood and increasing
internal inflammation. Healthy adults should limit their saturated fat intake to no
more than 10% of total calories.
For a person eating a 2000 calorie diet, this would be 22 grams of saturated fat
or less per day. If you have elevated
Recommended intake:
Trans Fat
LDL cholesterol and decrease levels of “good” HDL cholesterol. There are no
safe levels of trans fat to eat each day,
so try to avoid trans fat completely. Even if a food is advertised as “trans fat
free,” it can still contain small amounts of trans fat. Therefore, avoid foods that
list partially hydrogenated oils as
ingredients.
Recommended intake:
> 0%
Cholesterol
are normal, limit your intake to up to 300 mg per day. If you have been
diagnosed with high cholesterol, limit your
intake to less than 200 mg per day.
Recommended intake:
> 300mg
Unsaturated fat
Recommended intake:
> 25% to 30% of your daily calories from fats including monounsaturated or
polyunsaturated types
Monounsaturated fat
Recommended intake:
Polyunsaturated fat
Recommended intake:
> 5% to 10%
Deficiency Symptoms
ALA ( Omega 3)
LA (Omega 6)
If either two are limited or not available : Oliec Acid (Omega 9) Metabolized
Affects
Dermatitis
• Cystic fibrosis
• Pancreatic insufficiency
Carnitine deficiency
BIOCHEMICAL AND
Fat Digestion, Absorption and Metabolism
Lipotoxicity
Eating too much solid fat, which provides no essential nutrition other than
calories, can also indicate deficiencies in vitamins, minerals and beneficial
dietary fiber.
Diets that are high in fat can affect your digestive organs, including the
stomach and colon. If your diet is high in saturated fat to the detriment of
your fiber intake, you may become constipated frequently.
Too much fat consumption also increase your risk for developing cancer
of the colon, gallbladder, kidney and reproductive organs.
THE END