Saturated Fats Essay

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Saturated fats are often considered to be the worst fats to consume. Lipids are a main source of energy, 37kJ/g and are stored in the adipose tissue. They act as an insulator and they provide a layer of protection around vital organs such as the heart, kidney and nerves. Lipids act as the carrier of the fat-soluble vitamins (A, D, E and K). lipids also transport cholesterol and they provide essential fatty acids which are needed in for the health of nerve endings. Food manufactures use lipids to improve food palatability, which means to improve the taste of food. Monounsaturated fatty acids are liquid at room temperature and when consumed increases High Density Lipoprotein (good) cholesterol and provides a minimal decrease in Low Density Lipoprotein (bad) cholesterol. Monounsaturated Fatty acids can be found in foods such as olives and olive oil, avocado’s and eggs. Polyunsaturated fatty acids and Monounsaturated fatty acids share very similar properties, they are both liquids at room temperature, both increase HDL cholesterol and decrease LDL, although the main difference which sets Polyunsaturated fatty acids apart from Monounsaturated fatty acids is that they provide the essential omega 3 and 6 fatty acids. The main food sources for polyunsaturated fatty acids are walnuts, wheat germ, vegetable oils and seeds. Saturated fatty acids are one of the most harmful fatty acids to the human body, a solid at room temperature and usually derived from an animal source, this fatty acid must have the maximum number of hydrogen present with no double bonds between carbon atoms. It is recommended this fatty acid be consumed in moderation, as it tends to raise the level of harmful LDL whilst increasing cholesterol production, which leads to an increasing risk of developing heart problems. The main food sources for Saturated fatty acids include fast foods, dairy

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