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Compassionate Caregivers CEUs

Fatty Acids

So what exactly are fats? Often when people think of fats, they may attach a negative connotation to the term. Fats aren’t bad; we actually need them, especially as growing children. They not only insulate internal organs, but they protect internal structures from injury as well. They also play a major role in the absorption of nutrients, and the production of certain hormones. Fats are made up of fatty acids. These fatty acids can be either saturated, or unsaturated (either monounsaturated or polyunsaturated). Some fatty acids are essential for good health, but our bodies don’t produce them naturally, so they must be consumed through our diets. Others, like saturated fats are unhealthy, and when consumed in large quantities can lead to heart disease, obesity, stroke and other health issues. Saturated fats are found in animal products — like milk, butter, meats, cheeses, ice cream and eggs. Most often saturated fats are solid at room temperature — like the white fat you see on meats. These fats along with trans fats play a huge role in elevating blood cholesterol, which contributes to heart and circulatory disease. Unsaturated fats are generally liquid at room temperature, like vegetable oil, olive oil etc. Poly means “many” and mono means “one”- this refers to the number of double bonded (unsaturated) carbons in the molecule. If there is one double bond, it’s known as “monounsaturated” — if there are two or more, that makes it a “polyunsaturated” fat. These fats help to maintain healthy cholesterol levels in the blood, and help to prevent plaque buildup in the arteries.

 

Fats that Lower Cholesterol Sources Examples
Polyunsaturated Fats Certain Plant Oils safflower, sesame, soy, corn and sunflowerseed oils, nuts and seeds
Monounsaturated fats certain plant oils olive, canola and peanut oils, avocados
Works from www.americanheart.org

 

What are Trans Fats?

Trans fats are trans fatty acids, derived primarily from hydrogenated vegetable oils, which is a process of combining hydrogen with liquid vegetable oil, to create a more solid state. These fats have the potential to interfere with an important conversion process of alpha-linolenic acid to DHA, (Docosahexaenoic (doe–koe–sah–hex–ah–ee–no–ik) Acid), which is an Omega — 3 fatty acid found in cold water fish. What makes trans fats so unhealthy is that they not only raise bad cholesterol levels, known as LDL, but they also lower good cholesterol levels, or HDL in the blood. Trans fats increase the risk for degenerative diseases. Trans fatty acids are abundant in products like shortening, hydrogenated margarines, processed foods containing hydrogenated and partially hydrogenated vegetable oils, (crackers, cookies, cakes, pastries, frozen convenience foods, snack foods) and fast foods — as hydrogenated oils are also used for deep frying. So if trans fats are so unhealthy, why would companies process and / or prepare foods with them? Actually, health information about trans fats is pretty recent. It wasn’t until the early 1990’s that awareness about trans fats, and their unhealthy effects on the human body, surfaced. The increase in degenerative diseases, sedentary life styles, fast food consumption, and obesity of Americans, were most likely contributing factors calling for research. Some advantages for companies to use trans fats in the processing and / or preparation of foods include: