What is the differencebetween visible fats and less visible fats?
Answers
What is fat?
Fats, also referred to as lipids, are compounds that do not dissolve in water. The word “fat” covers a wide range of compounds and there are many terms associated with dietary fats.
These terms include saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, omega-3 fatty acids, trans fatty acids, triglycerides, and cholesterol. Because of recent advances in our understanding of the role of each of these different components, it is important to understand these constituents.
Fatty acids are one of the building blocks of fats. The three basic kinds of fatty acids are saturated, monounsaturated, and polyunsaturated. The difference in these three kinds of fatty acids is the way the carbons link together to form chains; these chemical differences become important since our body handles each of these types of fatty acids differently.
Saturated fatty acids occur when all carbons along the carbon chain link with at least two hydrogen atoms. The more saturated fatty acids that fat contains, the more solid the fat. Saturated fatty acids are found in all foods containing fats, but as a rule, animal fats tend to contain more saturated fatty acids than plant fats.
Monounsaturated fatty acids occur when two adjacent carbons on the fatty acid chain are linked to only one hydrogen. The bond between the two carbons is called a double bond. Monounsaturated fatty acids are found in all foods containing fats, but the richest sources are canola oil, olive oil, avocados, and nuts.
Polyunsaturated fatty acids contain more than one double bond. An omega-3 fatty acid is one kind of polyunsaturated fatty acid whose first double bond occurs in a specific place on the carbon chain. Fish, especially fatty fish, and fresh soybean and nut oils are good sources of omega-3 fatty acids. Diets high in omega-3 fatty acids are linked to a decreased risk of coronary heart disease. Individuals eating diets high in omega-3 fatty acids have blood platelets that are less sticky so the chance of developing blood clots is decreased. A downside of consuming a diet high in omega-3 fattFats3y acids is an increased risk of bleeding to death if cut.
Trans fatty acids result from processing oils into solid fats. Trans fatty acids are one of two possible geometrical orientations for an unsaturated fatty acid. (The other type, called cis fatty acids, is the geometrical orientation found in nature.) Diets high in trans fatty acids are associated with increases in LDL cholesterol (bad cholesterol), a decrease in HDL cholesterol (good cholesterol), and an increase in blood triglycerides and lipoproteins. Recent studies suggest that a diet high in trans fatty acids can also increase the risk of type 2 diabetes.
Most dietary fats are a mixture of triglycerides. A triglyceride is made of glycerol with three fatty acids hooked to it. The fatty acids may be identical, but are more likely different. The fatty acids can be saturated, monounsaturated, polyunsaturated, or a combination of these. Similar to triglycerides, mono and diglycerides contain only one and two fatty acids, respectively. They are frequently added to foods in small quantities to improve the quality of the product, such as to decrease staling in bread products.
Cholesterol is a fat-like substance found in animal foods and is produced by our bodies. Cholesterol is a necessary part of body cells and serves as a precursor for bile acids (needed to digest fats), steroid hormones, and vitamin D. Because adults can make cholesterol, it is not essential in the diet of adults.
What are sources of fat?
Ninety percent of the total fat in the nation’s food supply comes from three groups of foods: 1) fats and oils; 2) meat, poultry and fish; and 3) dairy foods. The fats and oils, which include salad and cooking oils, butter, margarine and cream, are referred to as visible fats because they are easily seen and identified. The two other groups contain invisible fats, which can not be easily separated from the foods. Visible fats can become invisible once they are integrated into a food such as addition of oil, butter, or margarine in making cookies or cake.
The difference between visible and invisible fat can also be described by looking at meat as an example. After trimming the outer layer of fat from the meat (the visible fat), 20 to 40 percent of its calories still come from fat distributed in the lean portion (the invisible fat). Other invisible fats are found in baked goods, nuts, peanut butter, processed meats and deep-fried foods such as potato chips.
The increase in the fat content of the American diet has come primarily from increased consumption of salad and cooking oils and shortening. The use of animal fats has actually decreased. For example, margarine, which is made from vegetable oil, now accounts for one-seventh of the fat from the fats and oils group, while butter makes up only one-tenth of this group.
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Explanation:
All fats, including saturated fatty acids, have important roles in the body. However, the most important fats are those that the body cannot make and thus must come from the food we eat. These essential fatty acids (EFAs) are based on linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group).............