Memorial Day Offer

Discover your mystery discount!

Saturated fat

1. Saturated Fat Sources and Composition: – Lauric and myristic acids are common in tropical oils and dairy products. – Palmitic and stearic acids are […]

« Back to Glossary Index

1. Saturated Fat Sources and Composition:
– Lauric and myristic acids are common in tropical oils and dairy products.
– Palmitic and stearic acids are prevalent in meat, eggs, cacao, and nuts.
– Avocado, coconut, and palm oils have high saturated fat content.
– Canola and olive oils have lower saturated fat content.
– Different oils have varying saturated fatty acid compositions.

2. Health Effects and Risks of Saturated Fat:
– Associated with higher risk of cardiovascular disease.
– Linked to increased mortality from cardiovascular disease, cancer, and all causes.
– Replacement with other macronutrients is beneficial.
– Consumption may impact the risk of type 2 diabetes, breast cancer, and prostate cancer.
– Intake guidelines for prevention and management of cardiovascular disease are available.

3. Recommendations and Guidelines on Saturated Fat Intake:
– WHO, American Heart Association, Health Canada, US DHHS, UK NHS recommend reducing trans and saturated fats.
– Limiting saturated fat intake to less than 10% of daily energy is suggested by WHO and FAO.
– CDC, AHA, and US DHHS advocate reducing saturated fat consumption for improved health.
– UK NHS and British Heart Foundation advise cutting down on saturated fat intake.
– AHA recommends replacing saturated fats with monounsaturated and polyunsaturated fats for cardiovascular health.

4. Research and Meta-Analyses on Saturated Fat:
– Meta-analysis of saturated fatty acid intake and breast cancer risk.
– Systematic review and meta-analysis on dietary fat and breast cancer mortality.
– Updated systematic review on saturated fatty acid intake and type 2 diabetes risk.
– Studies on dietary patterns and breast cancer risk.
– Dietary factors and risk for advanced prostate cancer.

5. Global Health Recommendations and Controversies on Fats:
– Health Canada, US DHHS, UK NHS, Australian health recommendations on fat intake.
– India’s Ministry of Health and Family Welfare, New Zealand’s Ministry of Health, Hong Kong’s Department of Health guidelines on fats.
– World Health Organization’s report on chronic diseases prevention.
– American Heart Association’s diet and lifestyle recommendations.
– Controversies and debates on fats as discussed in various journals and forums.

Saturated fat (Wikipedia)

A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by double bonds (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen.

Most animal fats are saturated. The fats of plants and fish are generally unsaturated. Various foods contain different proportions of saturated and unsaturated fat. Many processed foods like foods deep-fried in hydrogenated oil and sausage are high in saturated fat content. Some store-bought baked goods are as well, especially those containing partially hydrogenated oils. Other examples of foods containing a high proportion of saturated fat and dietary cholesterol include animal fat products such as lard or schmaltz, fatty meats and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter. Certain vegetable products have high saturated fat content, such as coconut oil and palm kernel oil.

Guidelines released by many medical organizations, including the World Health Organization, have advocated for reduction in the intake of saturated fat to promote health and reduce the risk from cardiovascular diseases.

« Back to Glossary Index
This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.