Summary
Fat is an important part of a healthy diet. However, some fats are better than others. Saturated fats increase blood cholesterol. Mono-unsaturated and polyunsaturated fats tend to lower blood cholesterol. Trans fatty acids (or trans fats) are potentially harmful and are used to make baked products, pies, cakes, biscuits and buns. Omega-6 and omega-3 fats can benefit your health.
Fats are composed of the elements carbon, hydrogen and oxygen (the same elements as carbohydrates but in different proportions). Fats are the most concentrated supply of kilojoules, containing twice as much as carbohydrate or protein.
Fats are commonly known as lipids and are made up of two groups of simple substances- fatty acids and glycerol.
Some fatty acids can be made by the body. Other fatty acids must be provided by food – these are known as essential fatty acids.
These are required for regulating cholesterol metabolism and maintaining cell membranes. Fats are classified as saturated or unsaturated depending on how much hydrogen they contain.
These are required for regulating cholesterol metabolism and maintaining cell membranes. Fats are classified as saturated or unsaturated depending on how much hydrogen they contain.
These are required for regulating cholesterol metabolism and maintaining cell membranes.
Fats are classified as saturated or unsaturated depending on how much hydrogen they contain.
Saturated fats contain the maximum amount of hydrogen that they can hold. Usually saturated fats are solid at room temperature and come from animal foods such as meat and butter.
Unsaturated fats have a high proportion of fatty acids, which means that they do not contain the maximum amount of hydrogen and can be monounsaturated or polyunsaturated. Usually unsaturated fats are liquid at room temperature and come from vegetable foods such as sunflowers, peanuts, vegetables and olives.
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