Fats, which are one of your body's sources of energy, come from food. They are organic compounds composed of carbon, hydrogen and oxygen. Fats provide the essential fatty acids linoleic acid and linolenic acid, which your body cannot produce. Fats are a combination of saturated and unsaturated fatty acids. Saturated fats, which occur naturally in many foods, mainly animal sources, contain only saturated fatty acids.
Basics of Essential Fatty Acids
Linoleic acid, which is an omega-6 fatty acid, and linolenic acid, which is an omega-3 fatty acid, are considered essential fatty acids because they cannot be synthesized by the human body. They are polyunsaturated fatty acids. Their chemical structure consists of the three elements, carbon, hydrogen and oxygen, that are arranged in a pattern with more than one double bond. Dietary fats are broken down by pancreatic enzymes. Fatty acids result from this process and are absorbed in your small intestine. Essential fatty acids are crucial components of all cell membranes. They play an important role in brain function and the function of the reproductive system, stimulate hair and skin growth, maintain bone health and regulate metabolism.
Basics of Saturated Fats
Dietary sources of fats are categorized as saturated and unsaturated fats. Monounsaturated and polyunsaturated fats are two types of unsaturated fats. The chemical structure of saturated fats consists of carbon atoms that are saturated with hydrogen atoms. Saturated fats are solids at room temperature. Main food sources include fatty beef, lamb, pork, poultry with skin intact, lard, butter, cream, cheese and dairy products made from whole milk. Palm oil, palm kernel oil and coconut oil contain saturated fats. A diet that is high in saturated fats leads to elevated serum cholesterol levels and increased risk of heart disease and stroke.
Basics of Saturated and Unsaturated Fatty Acids
Fatty acids, both saturated and unsaturated, belong to a group of organic acids consisting of carbon and hydrogen bonds. Saturated fatty acids are found mainly in animal fats. Vegetable oils contain more unsaturated fatty acids. Fatty acids are produced when fats are broken down during digestion. They are not highly soluble in water, and are a source of energy for all cells in your body.
Connecting Conclusion
The essential fatty acids are not saturated fats. All fats are a combination of saturated and unsaturated fatty acids. Dietary sources of fats are classified as saturated and unsaturated fats. During digestion, pancreatic enzymes break down consumed fats. Essential fatty acids are the product of this process.
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