FATS/LIPIDS

the structure of fats

• Fats are composed of a carbon skeleton, with hydrogen and oxygen groups attached to the skeleton. 

• they are organic compounds, (meaning that they are a molecule containing carbon groups)

• OILS- liquid at room temperature

• FATS- solids at room temperature

there are four types of classes of fats 

1. simple - fatty acids esterified with alcohols (triglycerides)

1. derived - fatty acids esterified with alcohols and other groups (phospholipids - addition of a phosphate)

1. complex - fatty acids from the hydrolysis of of simple and derived fats

1. miscellaneous - vitamin E & K, carotenoids, 

90% of fats and oils are in the form of triglycerides/triaclyglycerols
they have the structure of a glycerol backbone with three fatty acids joined to the backbone.


when we talk about saturated/ sat fat, trans fat, or unsaturated fat, we are referring to the carbon carbon double bonds in the fatty acid carbon chain

saturated fat - has no carbon carbon double bonds
unsaturated fat - has carbon carbon double bonds
monounsaturated fat - 1 c-c double bond
poulunsaturated - 2 or more c-c double bonds
trans fat - are the result of a process called hydrogenation which adds hydrogen to the chain, and makes the fat harden, giving various properties to the structure. these fats have been known to be associated with CVD due to them increasing low density lipoproteins and decreasing the amount of high density lipoprotein circulating in the plasma. 


Examples :
saturated - palmitic, stearic, myristic
unsaturated - oleic, vaccenic
polyunsaturated - arachidonic, linoleic 


FAT recommendations
total fat intake should be no more than: 35%
saturated fat - 11%
MUFA - 13%
PUFA - 6.5%
TRANS FAT - no more than 2%