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The substances that give fats their different flavours, textures and melting points are known as the fatty acids. There are two types of fatty acids - saturated as well as unsaturated. Saturated fatty acids are those that are usually hard at room temperature and which come primarily magazines from animal sources. Unsaturated fatty acids, including polyunsaturates, are usually liquid at room temperature and are derived from vegetable, nut or seed sources. Vegetable shortenings and margarines have undergone a process called hydrogenation in which unsaturated oils are converted to a more solid form of fat. Other sources of fat magazines are milk products, eggs along with cheese .
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fat in foods IN foods .
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Cholesterol is a lipid or fat-related substance necessary for useful health. It is a normal component of most body tissues, especially those of the brain and nervous system, liver magazines and blood. It is needed to form sex and adrenal hormones, vitamin D and bile, which is needed for the transformation of fats. Cholesterol also seems to play a part in lubricating the skin. Although a cholesterol deficiency is unlikely to occur, abnormal amounts of cholesterol may be stored throughout magazines the body if fats are eaten excessively .
Although a fat deficiency rarely occurs in man, such a deficiency would lead to a deficiency in the fat-soluble vitamins. A deficiency of fatty acids may produce eczema or other tegument casing disorders. An extreme deficiency could lead to severely retarded magazines growth .
In addition to providing energy , fats act as carriers for the fat-soluble vitamins - A, D, E and K. By aiding in the absorption of vitamin D, fats help make calcium available to body tissues, particularly to the bones and teeth. Fats are also important for the magazines conversion of carotene to vitamin A. Fat deposits surround, protect and hold in place organs such as the kidneys, emotion and liver. A layer of fat insulates the body from environmental temperature changes and preserves physique heat. This layer also rounds out the contours of the body. Fats prolong the magazines process of digestion by slow ing down the stomach's secretions of hydrochloric acid. Thus fats create a longer-lasting sensation of fullness after a meal .
Excessive amounts of fat in the diet leads to excessive weight gain and obesity if more calories are consumed than used up by the body. magazines In addition to obesity, excessive fat intake will cause abnormally slow digestion and absorption resulting in indigestion.
Fats, or lipids, are the most concentrated source of energy in the diet. When oxidized, fats provide more than twice the number of calories per gram as those provided by carbohydrates or magazines proteins. One gram of fat yields approximately nine calories to the body.
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