Fats and health

Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad cholesterol," levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States. Fat generally refers to triglycerides commonly present in oils and margarine. Most fat exists in food as well as in the body and in blood plasma (in association with cholesterol to form the plasma lipids). Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Fat ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. A triglyceride is made up of three fatty acids esterified to the three hydroxyl groups of a glycerol molecule. The figure shows three different fatty acids linked to glycerol.

A fatty acid is a long-chain hydrocarbon with a terminal carboxyl group. Both saturated and unsaturated fatty acids are found in triglycerides. The example above shows a saturated fatty acid, monounsaturated fatty acid and a poly unsaturated fatty acid linked to one glycerol molecule.

Naturally occuring unsaturated fatty acids are in the cis configuration. Eg. Cis oleic acid. Trans fatty acids are created industrially in partial hydrogenation of plant oils. The hydrogenation is performed to convert unsaturated fats into saturated fatty acids. These saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf life. However, during the hydrogenation process, cis fatty acids undergo isomerization into trans fats. New research has suggested that even small amounts of trans fat can harm the heart. An analysis of data from the Nurses' Health Study shows that women who ate the most trans fats were more than three times as likely to develop heart disease as those who consumed the least. The findings, presented at the annual meeting of the American Heart Association (AHA), support recommendations to avoid trans fat as much as possible. Clinical trials have shown that trans fatty acids increase LDL cholesterol and lower HDL cholesterol, making them the only class of fatty acids, which includes saturated fat, to have this dual effect. HDL (high-density lipoprotein) is considered a "good" cholesterol; LDL (low-density lipoprotein) a "bad" cholesterol. (American Heart Association's Scientific Sessions 2006, Nov. 12-15, 2006, Chicago. Qi Sun, M.D., Harvard School of Public Health, Boston.). The formation of trans fat during repeated heating of vegetable oil has been studied by researchers in the Faculty of Agriculture, University of Peradeniya. (B.W.N. Balasuriya el. al. Proceedings of the 64th Annual Sessions of the Sri Lanka Association of Science, 2008.) Their research show that when oil is heated at a temperature below 220oC, the amount of trans fat is not increased significantly. However, a sharp increase in trans fat is observed with uncontrolled heating of oil. Virgin coconut oil which is low in unsaturated fat had the least changes to trans fatty acids. They suggest that repeated frying of oil should be avoided and should not exceed five cycles.

Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K and carotenoids. Both animal- and plant-derived food products contain fat, and when eaten in moderation, fat is important for proper growth, development, and maintenance of good health. Fats are an especially important source of calories and nutrients for infants and toddlers (up to 2 years of age), who have the highest energy needs per unit of body weight of any age group. While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Saturated fat and trans fat raise LDL cholesterol levels in the blood. Dietary cholesterol also contributes to heart disease. Therefore, it is advisable to choose foods low in saturated fat, trans fat and cholesterol as part of a healthful diet. Submitted by: Dr. D.N. Karunaratne. Dept. of Chemistry, University of Peradeniya, Peradeniya.