Saturated fats - benefit and harm

The literature data of the last three decades indicate that saturated fats are the main cause of the occurrence of cardiovascular diseases. But today scientists have proved that this is far from the case. Studies have shown that young people do not necessarily exclude fats from their diet. If we talk about the elderly, the restrictions in their admission are still scientifically grounded.

Some scientists believe that saturated fats are closely related to human genetics, take part in metabolic processes, are structural components of biomembranes, etc. Employees of the University of Cardiff proved that milk fat reduces the risk of heart and vascular disease. Therefore, doctors advise to still eat whole milk, but not fat-free. The use of such a product by children and young people does more harm than good. In your diet, you need to limit the amount of "harmful" trans fats, sugar and salt.

Today it is known that saturated fats are not the cause of weight gain. Typically, this process is due to the consumption of a significant amount of carbohydrates. The use of a minimum amount of fat provokes the development of many diseases. First of all, it is connected with fat-soluble vitamins A, D, E, K, F. These elements simply will not be absorbed by the body without sufficient lipids. As a result, hypo- and beriberi occur. It should not be forgotten that both steroid hormones and bile acids are lipid derivatives. Fats - an excellent thermal insulation material, an important source of energy, endogenous water and a substrate for the synthesis of a number of bioactive compounds for the body.

And yet it is necessary to understand what fats are. Chemistry of fats (lipids)

All of them are divided into three huge groups: simple, complex and derivative. The first include those that consist of glycerol (triatomic alcohol) and higher fatty acids. This group includes triacylglycerols, sterols and waxes. The molecule of complex lipids contains glycerol, higher fatty acids, phosphate and sulfate acids, nitrogenous substances, carbohydrates and many other compounds. Lipid derivatives include carotene, fatty acids, higher alcohols, some fat-soluble vitamins , etc.

As for higher fatty acids in fats, they are mainly represented by saturated and unsaturated acyclic fatty acids. Some fats include cyclic carboxylic acids and hydroxy acids. Saturated fats contain a high level of palmitic, stearic, myristic acids. It is well known that some unsaturated fatty acids do not form in our body or are synthesized in insufficient, minimal amounts. In this regard, they are called essential or indispensable. This group includes arachidonic, linoleic, linolenic acid. Essential fatty acids are sufficient in vegetable oils. In milk fat contains a large amount of arachidonic acid. Monounsaturated fats contain a huge amount of oleic acid.

In the human body, saturated fats (triacylglycerides) are used as energy material. These can be attributed to those of animal origin, as well as solid plant. Triacylglycerides are abundant in meat products from fatty meat, as well as in dairy products, chocolate, and confectionery. Excessive consumption of such fats can cause an increase in the concentration of cholesterol in the body. The so-called "pathological" cholesterol is deposited on the walls of blood vessels, which, in turn, causes the development of such a disease as atherosclerosis, the elasticity of the vessels is broken, hemorrhages are formed.

Nutritionists recommend using a small amount of saturated fat. The most harmful for the body are trans fats. Such isomers are formed due to the action of physicochemical factors on vegetable fats, which change their aggregate state from liquid to solid. To such it is possible to carry a margarine, and also confectionery and culinary fats. They can produce a carcinogenic effect.