News tagged with dietary fats

Dietary fat under fire

Researchers at the Institute of nutrition and functional foods (INAF) of Université Laval are calling for a review of dietary recommendations on saturated fat (SFA) in relation to cardiovascular disease (CVD). The association ...

Oct 08, 2014
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Healing the heart with fat

Too much dietary fat is bad for the heart, but the right kind of fat keeps the heart healthy, according to a paper published in The Journal of Experimental Medicine.

Jul 21, 2014
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Are saturated fats good or bad?

Dietary guidelines cite the fact that saturated fats can increase LDL cholesterol, which is also known as bad cholesterol because it's a major risk factor for heart disease. Others claim saturated fats are ...

Jan 28, 2014
popularity 5 / 5 (3) | comments 0

Humans can use smell to detect levels of dietary fat

New research from the Monell Center reveals humans can use the sense of smell to detect dietary fat in food. As food smell almost always is detected before taste, the findings identify one of the first sensory qualities that ...

Jan 22, 2014
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Lower fat content and exercise for the diet of adolescents

The prevalence of excess weight and obesity among adolescents and, as a result, the concomitant problems, has increased considerably in recent years. A study by the UPV/EHU has confirmed that, irrespective of the total calories ...

Jan 08, 2014
popularity 5 / 5 (1) | comments 1

Unsaturated fat

An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat is "saturated" with hydrogen atoms. In cellular metabolism hydrogen-carbon bonds are broken down – or oxidized – to produce energy, thus an unsaturated fat molecule contains somewhat less energy (i.e fewer calories) than a comparable sized saturated fat. The greater the degree of unsaturation in a fatty acid (ie, the more double bonds in the fatty acid), the more vulnerable it is to lipid peroxidation (rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Unsaturated fats also have a more enlarged shape than saturated fats.[citation needed]

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