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Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain; hence, they are fully saturated with hydrogen atoms. There are several kinds of naturally occurring saturated fatty acids, their only difference being the number of carbon atoms - from 1 to 24. Some common examples of saturated fatty acids are butyric acid with 4 carbon atoms (contained in butter), lauric acid with 12 carbon atoms (contained in breast milk, coconut oil, palm oil), myristic acid with 14 carbon atoms (contained in cow milk and dairy products), palmitic acid with 16 carbon atoms (contained in palm oil, hence the name, and meat), and stearic acid with 18 carbon atoms (also contained in meat and cocoa butter). Image File history File links No higher resolution available. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. ... For discussion how dietary fats affect cardiovascular health, see Diet and heart disease. ... // In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated fatty acid. ... A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid molecule that contains a trans double bond between carbon atoms, which makes the molecule less kinked compared to cis fat. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary... Omega-3 fatty acids are a family of polyunsaturated fatty acids which have in common a carbon-carbon double bond in the ω-3 position. ... Omega-6 fatty acids are fatty acids where the term omega-6 signifies that the first double bond in the carbon backbone of the fatty acid, counting from the end opposite the acid group, occurs in the sixth carbon-carbon bond. ... Omega-9 fatty acids are a class of unsaturated fatty acids which have a C=C double bond in the ω-9 position. ... Interesterified fats are oils (such as soybean oil) that have been chemically modified. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... Essential fatty acids, or EFAs, are fatty acids that cannot be constructed within an organism from other components (generally all references are to humans) by any known chemical pathways; and therefore must be obtained from the diet. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Example of an unsaturated fat triglyceride. ... In chemistry, saturation has four different meanings: In physical chemistry, saturation is the point at which a solution of a substance can dissolve no more of that substance and additional amounts of that substance will appear as a precipitate. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... Covalent bonding is a form of chemical bonding characterized by the sharing of one or more pairs of electrons between atoms, in order to produce a mutual attraction, which holds the resultant molecule together. ... For other uses, see Carbon (disambiguation). ... Properties For other meanings of Atom, see Atom (disambiguation). ... General Name, Symbol, Number hydrogen, H, 1 Chemical series nonmetals Group, Period, Block 1, 1, s Appearance colorless Atomic mass 1. ... Butyric acid, (from Greek βουτυρος = butter) IUPAC name n-Butanoic acid, or normal butyric acid, is a carboxylic acid with structural formula CH3CH2CH2-COOH. It is notably found in rancid butter, parmesan cheese, and vomit, and has an unpleasant odor and acrid taste, with a sweetish aftertaste (similar to ether). ... For other uses, see Butter (disambiguation). ... Lauric acid, or dodecanoic acid, is a saturated fatty acid with the structural formula CH3(CH2)10COOH . ... It has been suggested that the section Benefits for the infant from the article Breastfeeding be merged into this article or section. ... Coconut oil, also known as coconut butter, is a tropical oil extracted from copra (the dried inner flesh of coconuts) with many applications. ... Palm oil from Ghana with its natural dark color visible, 2 litres Palm oil block Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. ... Myristic acid, also called Tetradecanoic acid, is a common saturated fatty acid found in dairy products. ... A glass of cows milk. ... Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is one of the most common saturated fatty acids found in animals and plants. ... Palm oil from Ghana with its natural dark color visible, 2 litres Palm oil block Palm oil is a form of edible vegetable oil obtained from the fruit of the oil palm tree. ... This article is about the food. ... Stearic acid (IUPAC systematic name: octadecanoic acid) is one of the useful types of saturated fatty acids that comes from many animal and vegetable fats and oils. ... This article is about the food. ... Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean. ...

Fat that occurs naturally in living matter such as animals and plants is used as food for human consumption and contains varying proportions of saturated and unsaturated fat. Foods that contain a high proportion of saturated fat are butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil, and palm kernel oil, dairy products (especially cream and cheese), meat, chocolate, and some prepared foods^[1]. Biological tissue is a collection of interconnected cells that perform a similar function within an organism. ... An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. ... For other uses, see Butter (disambiguation). ... Ghee in a jar Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit घृत sprinkled; also known in Arabic as سمن, samn, meaning ghee or fat) is a class of clarified butter that originates in the Indian subcontinent, and continues to be important in Indian cuisine as well as Egyptian cuisine. ... Suet is raw beef or mutton fat, especially that found around the loins and kidneys. ... Tallow is rendered beef or mutton fat, processed from suet. ... This article is about the fat. ... Coconut oil, also known as coconut butter, is a tropical oil extracted from copra (the dried inner flesh of coconuts) with many applications. ... Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed. ... Palm oil is a form of edible vegetable oil obtained from the fruit of the Oil palm tree. ... Dairy products are generally defined as foodstuffs produced from milk. ... Cans of cream. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article is about the food. ... For other uses, see Chocolate (disambiguation). ...

Health issues

The relationship between dietary fats and CVD, especially coronary heart disease, has been extensively investigated, with strong and consistent associations emerging from a wide body of evidence accrued from animal experiments, as well as observational studies, clinical trials and metabolic studies conducted in diverse human populations...Saturated fatty acids raise total and low-density lipoprotein (LDL) cholesterol...The most effective replacement for saturated fatty acids in terms of coronary heart disease outcome are polyunsaturated fatty acids, especially linoleic acid. This finding is supported by the results of several large randomized clinical trials, in which replacement of saturated and trans fatty acids by polyunsaturated vegetable oils lowered coronary heart disease risk.

– World Health Organization, Population nutrient intake goals for preventing diet-related chronic diseases,5.4.4

Diets high in saturated fat are correlated with an increased incidence of atherosclerosis and coronary heart disease according to a number of studies, both African green monkeys^[2] and human ^{[3] [4][5] [6]}. Numerous studies have suggested that diets high in saturated fat increase the risk of heart disease and stroke. Epidemiological studies have found that those whose diets are high in saturated fatty acids, including lauric, myristic, palmitic, and stearic acid, had a higher prevalence of coronary heart disease. ^{[7] [8] [9] [10]} Additionally, controlled experimental studies have found that people consuming high saturated fat diets experience negative cholesterol profile changes. ^{[3] [11] [12] [13]} A 2003 meta-analysis published in the American Journal of Clinical Nutrition concluded that diets high in saturated fat negatively affected cholesterol profiles – predictors of a heart attack and other cardiovascular diseases.^[14] In nutrition, the diet is the sum of food consumed by a person or other organism. ... In probability theory and statistics, correlation, also called correlation coefficient, is a numeric measure of the strength of linear relationship between two random variables. ... Coronary heart disease (CHD), also called coronary artery disease (CAD), ischaemic heart disease, atherosclerotic heart disease, is the end result of the accumulaation of atheromatous plaques within the walls of the arteries that supply the myocardium (the muscle of the heart) with oxygen and nutrients. ... RickK 04:43, Apr 25, 2005 (UTC) Categories: Possible copyright violations ...

Experiments in which subjects were randomly assigned to either a control or Mediterranean diet (which replaces saturated fat with mono and polyunsaturated fat) showed a significantly decreased likelihood of suffering a second heart attack, cardiac death, heart failure or stroke. ^{[15] [16]}

Epidemiological studies have determined that lauric acid consumption is a predictor for heart disease, though perhaps has a smaller impact than other forms of saturated fat, such as myristic and palmitic acids.^[17] The World Health Organization has identified foods rich in lauric acid as a "possible" contributor to coronary heart disease.^[18]

Dietary recommendations

A 2004 statement released by the Centers for Disease Control (CDC) determined that "Americans need to continue working to reduce saturated fat intake..." ^[19] Additionally, reviews by the American Heart Association led the Association to recommend reducing saturated fat intake to less than 7% of total calories according to its 2006 recommendations.^{[20] [21]} This concurs with similar conclusions made by the World Health Organization (WHO) and the US Department of Health and Human Services, both of which determined that reduction in saturated fat consumption would positively affect health and reduce the prevalence of heart disease.^{[22][14] [23]} The Centers for Disease Control and Prevention (CDC) in Atlanta is recognized as the lead United States agency for protecting the public health and safety of people by providing credible information to enhance health decisions, and promoting health through strong partnerships with state health departments and other organizations. ... The American Heart Association (AHA) is a non-profit organization in the United States that fosters appropriate cardiac care in an effort to reduce disability and deaths caused by cardiovascular disease and stroke American Stroke Association Web site. ... WHO redirects here. ... The United States Department of Health and Human Services, often abbreviated HHS, is a Cabinet department of the United States government with the goal of protecting the health of all Americans and providing essential human services. ...

The World Health Organization (WHO) has concluded that saturated fats negatively affect cholesterol profiles, predisposing individuals to heart disease, and recommends avoiding saturated fats in order to reduce the risk of a cardiovascular disease. ^{[24] [25]}

Controversy

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Various studies have found that women who had regularly consumed the greatest amounts of saturated fats had the least amount of additional atherosclerotic plaque buildup in their arteries. Also, women who ate more saturated fat had a healthier balance of HDL and LDL cholesterol, and more desirable blood serum concentrations of triglycerides and free fatty acids. ^[26] Image File history File links Emblem-important. ... Image File history File links No higher resolution available. ...

According to Dr. Mary Enig, a biochemist and nutritionist on fats, the many studies of saturated fat in the diet do not distinguish between saturated fat and trans fat^{[citation needed]}. In addition, the fat found in all foods is a mixture of saturated, monounsaturated (olive oil), and polyunsaturated (canola oil, corn oil, soybean oil). Dr Mary G. Enig (circa 2000). ... A trans fatty acid (commonly shortened to trans fat) is an unsaturated fatty acid molecule that contains a trans double bond between carbon atoms, which makes the molecule less kinked compared to cis fat. Research suggests a correlation between diets high in trans fats and diseases like atherosclerosis and coronary... For the Popeye character, see Olive Oyl. ... For the figure in Celtic mythology see agriculture, canola are certain varieties of plants from which we get rapeseed oil, or the oil produced from those varieties. ... Corn oil is oil extracted from the germ of corn. ...

Dr. Enig also states that saturated fats are needed for the production of hormones, the stabilization of cellular membranes, the padding around organs, and for energy. Biochemical signalling processes involving G-protein, and other, receptors make extensive use of the lauric, myristic and palmitic fatty acids, since the receptors must be "coupled with lipids in order to provide localization of function". The palmitoylation and myristoylation processes make use of the palmitic and myristic fatty acids, respectively, for the purposes of stabilization. Myristic acid has been linked to proper immune system function and tumor suppression. A deficiency in the consumption of these, and other, saturated fatty acids can lead to "age-related declines in white blood cell function", along with dysfunction of the immune system, and even cancer. On the basis of extensive research conducted during the 1970s by Canadian scientists on rapeseed and canola oil, it was ultimately determined that at least 25% of fat in the diet should be in the form of saturated fat.^[27] G-proteins, short for guanine nucleotide binding proteins, are a family of proteins involved in second messenger cascades. ... Palmitoylation is the covalent attachment of fatty acids to cysteine residues of membrane proteins [1] ^ Linder, M.E. (2000). ... This article needs to be wikified. ... Binomial name Brassica napus L. Rapeseed (Brassica napus), also known as Rape, Oilseed Rape, Rapa, Rapaseed and (one particular cultivar) Canola, is a bright yellow flowering member (related to mustard) of the family Brassicaceae. ...

A 3-year study of 235 women, released in 2004, concluded that "in postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis.". Coronary angiography was employed to examine 2,243 coronary artery segments; once at the start of the study and once more at its conclusion. The same study revealed similarly surprising results when it was disclosed that a greater consumption of polyunsaturated oils "was also associated with greater progression of atherosclerosis".^{[28] [29]} A coronary catheterization is a minimally invasive procedure to access the coronary circulation and blood filled chambers of the heart using a catheter. ...

A study of 297 acute MI cases in Portuguese males, published in February of 2007, concluded that, "Total fat intake, lauric acid, palmitic acid, and oleic acid were inversely associated with acute MI" and that, "Low intake of total fat and lauric acid from dairy products was related to acute MI". Nutrition Action also stated, in revealing the results of this study, that "some prospective studies show that replacing saturated fat with unsaturated fat is more effective in lowering CHD risk than reducing total fat consumption".^[30] Acute myocardial infarction (AMI or MI), more commonly known as a heart attack, is a disease state that occurs when the blood supply to a part of the heart is interrupted. ... The Center for Science in the Public Interest (CSPI) is a non-profit organization that focuses on issues relating to foods and the foodservices industry. ... Coronary heart disease (CHD), also called coronary artery disease (CAD), ischaemic heart disease, atherosclerotic heart disease, is the end result of the accumulaation of atheromatous plaques within the walls of the arteries that supply the myocardium (the muscle of the heart) with oxygen and nutrients. ...

Saturated fats have been reported to have nutritional benefits, according to Dr. Enig. Lauric acid, a medium chain fatty acid, "has antimicrobial properties and is the precursor to monolaurin, the antimicrobial lipid".^[31] She also notes that lauric acid "gives human milk its major antimicrobial properties, and it may be a conditionally essential fatty acid since it cannot be made by mammals other than the lactating female and must be obtained from the diet."^[32] Lauric acid, or dodecanoic acid, is a saturated fatty acid with the structural formula CH3(CH2)10COOH . ...

The initial, and most primary, scientific evidence underlying the health concerns regarding the consumption of saturated fats, is the lipid hypothesis, which argues that saturated fats cause heart disease.

There is also another issue of concern about the history behind saturated fat and trans fat. Partially and fully hydrogenated oils were actually portrayed as much healthier than the naturally occurring saturated fats. Some, such as Dr. Enig, have claimed that "big business" and other powerful vested interests played a significant role in the negative portrayals of saturated fats. ^[33]

Another confounding issue may be the formation of exogenous (outside the body) advanced glycation endproducts (AGEs) and oxidation products generated during cooking, which it appears some of the studies have not controlled for. It has been suggested that, "given the prominence of this type of food in the human diet, the deleterious effects of high-fat foods may be in part due to the high content in glycotoxins, above and beyond those due to oxidized fatty acid derivatives." ^[34] The glycotoxins, as he called them, are more commonly called AGEs. It has been suggested that this article or section be merged with Glycation#Exogenous. ...

Molecular description

Two-dimensional representation of the saturated fatty acid myristic acid.

Three-dimensional representation of the saturated fatty acid myristic acid.

Image File history File links Download high-resolution version (936x150, 3 KB) Chemical structure of myristic acid created with ChemDraw. ... Image File history File links Download high-resolution version (936x150, 3 KB) Chemical structure of myristic acid created with ChemDraw. ... Myristic acid, also called Tetradecanoic acid, is a common saturated fatty acid found in dairy products. ... Image File history File links Download high-resolution version (1100x364, 107 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Saturated fat Myristic acid ... Image File history File links Download high-resolution version (1100x364, 107 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Saturated fat Myristic acid ... Myristic acid, also called Tetradecanoic acid, is a common saturated fatty acid found in dairy products. ...

See also

An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. ... It has been suggested that this article or section be merged with Glycation#Exogenous. ... Olive oil The following is intended to be a comprehensive list of oils that are extracted from plants. ... Diet may play an important role in causing or preventing heart disease. ... The iodine number in chemistry is the mass of iodine in grams that is consumed by 100 grams of a chemical substance. ... The USDA food pyramid as of 2005, showing the food groups according to that organization The food groups are part of a method of classification for the various foods that humans consume in their everyday lives, based on the nutritional properties of these types of foods and their location in... This Food Pyramid diagram can be found on much of the food packaging in the United States The food guide pyramid, informally known as the food pyramid, is a nutrition guide created by the USDA. Released in 1992, it suggests how much of each food category one should eat each... Cheetos The Luther Burger, a bacon cheeseburger which employs a glazed donut in place of each bun. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Maintaining a healthy diet is the practice of making choices about what to eat with the intent of improving or maintaining good health. ...

References