Essential Fatty Acids (EFAs) and
Dietary Fat
Frequently Asked Questions
Q. What is dietary fat?
A. "Dietary
fat" is all the fat we consume in
our diet - and, believe it or not, some
dietary fat is actually good for us!
Dietary
fat, also known as dietary lipid, includes
Triglycerides, Phospholipids, Free Fatty
Acids, and Sterols (cholesterol and phytosterols).
There
are "good" and "bad" fats.
Dietary fat - especially saturated fat
and trans-fatty acids - has developed a
bad reputation in recent years as a factor
contributing to cardiovascular disease.
However, a certain amount of dietary fat
and Essential Fatty Acids are critical
for optimal growth and functioning.
Q.
What good is dietary fat?
A. Some
of the good things that dietary fat does
for us:
* Dietary
fat is the primary constituent of all our
cell membranes.
* Dietary fat is necessary for the synthesis of a number of important hormones
including sex hormones (estrogen, androgen, and progesterone), and adrenocortical
hormones.
* Dietary fat is necessary for the absorption of vitamins A, D, E, and K.
* Dietary fat is the chief storage form of energy in the body. Fats can be efficiently
stored within the body, and provide more than two times the amount of energy
(in the form of calories) than carbohydrates.
* Dietary fat plays an important role in the maintenance of body temperature.
The layer of fat found under the skin acts to insulate the body from extremes
in temperature, acting as an internal climate control. In addition, fat surrounds,
cushions, and protects the body's vital organs from physical shock.
Q.
What are fatty acids?
A. Fatty
acids are the basic building blocks for
all lipids...
Fatty
acids are the nutritional components found
in dietary fats and oils, and are chemical "chains" consisting
of carbon and hydrogen, and ending with
an acid group. Fatty acids vary in length
and degree of saturation, and are generally
up to 26 carbons long. The specific chemistry
of the fatty acid, including the number
of carbons and double bonds, will affect
how it functions in the body, including
its health benefits.
Q.
What are saturated fats?
A. Saturated
fats are a "bad" form of fatty
acid...
Saturated
fatty acids result when all carbons in
the chemical chain are "saturated" with
hydrogen. This means that the fat molecule
does not contain any double bonds. Saturated
fats are dense, solid fats that do not
melt at room temperature - for example,
the white fat in beef and lamb. These are
the so-called "bad" fats that
are known to contribute to cardiovascular
disease when consumed in excess.
 Q.
What are unsaturated fats?
A. Unsaturated
fats are the "good" forms of
fatty acids...
Unsaturated
fatty acids result when not all carbons
in the chemical chain are saturated with
hydrogen. This means that the fat molecule
contains one or more double bond. The double
bonds create "kinks" in the molecule,
producing a fat that is fluid at room temperature.
Unsaturated fats are known as "good" fats
because they help cellular function and
promote heart health.
There
are two types of unsaturated fatty acids:
1. Monounsaturates - fatty acids that
contain one double bond. These fats are
fluid at room temperature. For example,
oleic acid, which is found in olive and
sesame oils.
2. Polyunsaturates - fatty acids that
contain more than one double bond. These
are the most fluid fats of all and include
fats such as corn, soybean, and sunflower
oils. Essential Fatty Acid oils also
fall into this category.
 Q.
What are triglycerides?
A. A
triglyceride is a grouping of three fatty
acids attached together by glycerol. This
is the way most fatty acids are stored
in the body...
Both
Saturated and Unsaturated fats are usually
consumed in the form of trigycerides, which
consist of three fatty acids bound to a
glycerol backbone. The attached fatty acids
can either be the same or different. The
presence of saturated fatty acids will
result in a saturated fat; similarly, the
presence of one or more unsaturated fatty
acids will result in an unsaturated fat.
In the
human diet, Triglycerides are by far the
most abundant form of dietary lipids, constituting
approximately 95% of total fat consumed.
The remaining 5% is in the form of phospholipids,
free fatty acids (fatty acids not bound
to a glycerol backbone), cholesterol, and
plant sterols. In addition, triglycerides
are the predominant storage form of fat
in the body. 
Disclaimer:
This information is provided in good faith
as educational material. It is the customer's
responsibility to check the suitability
of the material under FDA (DSHEA), HPB,
and/or any other rules regarding the use
of this material. |
