Fat In The Diet Analysis
Function of Fat in the Diet
In 1994 the Committee on Medical Aspects of Food and Nutrition Policy (COMA) published a report on Nutritional Aspects of Cardiovascular Disease. It is recommended that no more than 35% of energy intake should come from fat and no more than 10% of energy intake should come from saturated fatty acids. These figures are intended as population averages, not as targets for individuals.
Protein Sparer
Fat in the diet supplies the body with a source of energy and so allows proteins to be used in the building and repair of tissues
Function of Fat in the Body
Energy Reserve
All tissue contains some fat. Excess fat is stored in specialised cells, the adipose cells. It is the fat in these cells which can be used …show more content…
This delay in the emptying time of the stomach helps to delay the onset of hunger pangs and contributes to a feeling of satiety after a meal. The presence of fat in the duodenum stimulates the release of a hormone in the stomach, which in turn inhibits hunger contractions. Before fat can enter the general circulation to be transported to the tissues must be broken down chemically into molecules sufficiently small enough to pass into the cells of the membranes in the gastrointestinal tract.
Lipids in the Diet
Increase amounts of polyunsaturated fat in the diet and lower saturated fat I the diet in order to lower the incidence of heart disease.
Lowering cholesterol levels lower cholesterol in the blood, but replacing polyunsaturated fats for saturated fats in the diet does lower blood cholesterol.
Saturated and mono unsaturated fat are not nutrients: you do not need them, although they can be used by the body to make energy but poly unsaturated fats or oils are essential.
There is an increase in the incidence of heart disease where there is a high level of saturated fat and cholesterol in the …show more content…
Wee seldom take too much of any vitamin from natural food. When nutrients are used in large amounts they go beyond the stage of acting as a nutrient and really become a drug.
Cholesterol
It is not just a matter of high and low cholesterol. There is low density lipoproteins (LDL’s) that carry cholesterol to the cells and can act like free radices and oxidizes and damage the arteries leaving deposits on the artery walls which can contribute to heart disease.
Good cholesterol refers to high density lipoproteins (HDL’s) which transport cholesterol out of the arteries back to the liver where they can be reused or eliminated from the body. Cholesterol is not the problem. It is the ratio of HDL to LDL that is important. So the higher the HDL compared to the LDL cholesterol the lower the risk of heart disease.
The most dangerous piece of equipment we can have in our kitchen is more that dangerous it can mean the difference between life and death. It is the Deep Fat
In 1994 the Committee on Medical Aspects of Food and Nutrition Policy (COMA) published a report on Nutritional Aspects of Cardiovascular Disease. It is recommended that no more than 35% of energy intake should come from fat and no more than 10% of energy intake should come from saturated fatty acids. These figures are intended as population averages, not as targets for individuals.
Protein Sparer
Fat in the diet supplies the body with a source of energy and so allows proteins to be used in the building and repair of tissues
Function of Fat in the Body
Energy Reserve
All tissue contains some fat. Excess fat is stored in specialised cells, the adipose cells. It is the fat in these cells which can be used …show more content…
This delay in the emptying time of the stomach helps to delay the onset of hunger pangs and contributes to a feeling of satiety after a meal. The presence of fat in the duodenum stimulates the release of a hormone in the stomach, which in turn inhibits hunger contractions. Before fat can enter the general circulation to be transported to the tissues must be broken down chemically into molecules sufficiently small enough to pass into the cells of the membranes in the gastrointestinal tract.
Lipids in the Diet
Increase amounts of polyunsaturated fat in the diet and lower saturated fat I the diet in order to lower the incidence of heart disease.
Lowering cholesterol levels lower cholesterol in the blood, but replacing polyunsaturated fats for saturated fats in the diet does lower blood cholesterol.
Saturated and mono unsaturated fat are not nutrients: you do not need them, although they can be used by the body to make energy but poly unsaturated fats or oils are essential.
There is an increase in the incidence of heart disease where there is a high level of saturated fat and cholesterol in the …show more content…
Wee seldom take too much of any vitamin from natural food. When nutrients are used in large amounts they go beyond the stage of acting as a nutrient and really become a drug.
Cholesterol
It is not just a matter of high and low cholesterol. There is low density lipoproteins (LDL’s) that carry cholesterol to the cells and can act like free radices and oxidizes and damage the arteries leaving deposits on the artery walls which can contribute to heart disease.
Good cholesterol refers to high density lipoproteins (HDL’s) which transport cholesterol out of the arteries back to the liver where they can be reused or eliminated from the body. Cholesterol is not the problem. It is the ratio of HDL to LDL that is important. So the higher the HDL compared to the LDL cholesterol the lower the risk of heart disease.
The most dangerous piece of equipment we can have in our kitchen is more that dangerous it can mean the difference between life and death. It is the Deep Fat