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What Animal Has A High Percentage Of Fatty Acid Chain

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Fat in which the fatty acid chains have all or predominantly unmarried bonds

A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of 2 kinds of smaller molecules: a brusque glycerol backbone and fatty acids that each contain a long linear or branched concatenation of carbon (C) atoms. Along the chain, some carbon atoms are linked past single bonds (-C-C-) and others are linked by double bonds (-C=C-).[1] A double bond forth the carbon chain can react with a pair of hydrogen atoms to alter into a single -C-C- bond, with each H atom now bonded to 1 of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds bachelor to react with more hydrogen.

Near brute fats are saturated. The fats of plants and fish are by and large unsaturated.[1] Various foods incorporate unlike proportions of saturated and unsaturated fatty. Many processed foods like foods deep-fried in hydrogenated oil and sausage are high in saturated fat content. Some store-bought baked goods are as well, especially those containing partially hydrogenated oils.[2] [3] [4] Other examples of foods containing a high proportion of saturated fat and dietary cholesterol include brute fat products such as lard or schmaltz, fat meats and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter.[5] Sure vegetable products have loftier saturated fat content, such as coconut oil and palm kernel oil.[6]

Guidelines released past many medical organizations, including the World Health Organization, have advocated for reduction in the intake of saturated fat to promote wellness and reduce the risk from cardiovascular diseases. Many review manufactures besides recommend a diet depression in saturated fatty in order to lower risks of cardiovascular diseases[7] diabetes, or death.[8]

Fat profiles [edit]

While nutrition labels regularly combine them, the saturated fatty acids announced in different proportions among nutrient groups. Lauric and myristic acids are most unremarkably found in "tropical" oils (e.yard., palm kernel, coconut) and dairy products. The saturated fat in meat, eggs, cacao, and nuts is primarily the triglycerides of palmitic and stearic acids.

Saturated fat contour of common foods; Esterified fatty acids as percentage of total fat[9]
Food Lauric acrid Myristic acid Palmitic acid Stearic acrid
Coconut oil 47% 18% 9% three%
Palm kernel oil 48% 1% 44% 5%
Butter 3% xi% 29% 13%
Ground beef 0% 4% 26% 15%
Salmon 0% one% 29% iii%
Egg yolks 0% 0.iii% 27% x%
Cashews 2% 1% x% 7%
Soybean oil 0% 0% 11% 4%
Cocoa butter[ten] 1% 0–four% 24.5–33.7% 33.7–twoscore.2%

Examples of saturated fat acids [edit]

Some common examples of fat acids:

  • Butyric acid with 4 carbon atoms (contained in butter)
  • Lauric acid with 12 carbon atoms (contained in coconut oil, palm kernel oil, and chest milk)
  • Myristic acrid with xiv carbon atoms (contained in cow'southward milk and dairy products)
  • Palmitic acid with 16 carbon atoms (contained in palm oil and meat)
  • Stearic acid with 18 carbon atoms (besides contained in meat and cocoa butter)
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Fat composition in foods.png

Food Saturated Mono-
unsaturated		 Poly-
unsaturated
Equally weight percent (%) of full fat
Cooking oils
Algal oil[eleven] 4 92 4
Canola[12] 8 64 28
Coconut oil 87 13 0
Corn oil 13 24 59
Cottonseed oil[12] 27 19 54
Olive oil[xiii] 14 73 11
Palm kernel oil[12] 86 12 two
Palm oil[12] 51 39 ten
Peanut oil[14] 17 46 32
Rice bran oil 25 38 37
Safflower oil, loftier oleic[15] half-dozen 75 14
Safflower oil, linoleic[12] [16] 6 xiv 75
Soybean oil 15 24 58
Sunflower oil[17] 11 xx 69
Mustard oil 11 59 21
Dairy products
Butterfat[12] 66 xxx iv
Cheese, regular 64 29 3
Cheese, lite 60 30 0
Ice cream, gourmet 62 29 4
Ice foam, lite 62 29 4
Milk, whole 62 28 4
Milk, 2% 62 xxx 0
*Whipping foam[18] 66 26 5
Meats
Beef 33 38 5
Ground sirloin 38 44 4
Pork chop 35 44 viii
Ham 35 49 sixteen
Craven chest 29 34 21
Craven 34 23 30
Turkey breast 30 20 30
Turkey drumstick 32 22 30
Fish, orangish roughy 23 15 46
Salmon 28 33 28
Hot dog, beef 42 48 5
Hot dog, turkey 28 forty 22
Burger, fast food 36 44 six
Cheeseburger, fast food 43 40 7
Breaded craven sandwich xx 39 32
Grilled craven sandwich 26 42 20
Sausage, Polish 37 46 eleven
Sausage, turkey 28 40 22
Pizza, sausage 41 32 twenty
Pizza, cheese 60 28 5
Nuts
Almonds dry out roasted 9 65 21
Cashews dry roasted xx 59 17
Macadamia dry out roasted xv 79 ii
Peanut dry roasted 14 fifty 31
Pecans dry out roasted viii 62 25
Flaxseeds, ground 8 23 65
Sesame seeds 14 38 44
Soybeans 14 22 57
Sunflower seeds 11 19 66
Walnuts dry out roasted 9 23 63
Sweets and baked appurtenances
Candy, chocolate bar 59 33 3
Processed, fruit chews fourteen 44 38
Cookie, oatmeal raisin 22 47 27
Cookie, chocolate chip 35 42 xviii
Cake, yellow 60 25 10
Pastry, Danish fifty 31 14
Fats added during cooking or at the tabular array
Butter, stick 63 29 3
Butter, whipped 62 29 iv
Margarine, stick 18 39 39
Margarine, tub 16 33 49
Margarine, light tub 19 46 33
Lard 39 45 eleven
Shortening 25 45 26
Craven fat 30 45 21
Beef fat 41 43 3
Goose fat[19] 33 55 11
Dressing, blue cheese 16 54 25
Dressing, light Italian 14 24 58
Other
Egg yolk fatty[20] 36 44 16
Avocado[21] 16 71 13
Unless else specified in boxes, so reference is: [22]
* iii% is trans fats

Association with diseases [edit]

Cardiovascular disease [edit]

The effect of saturated fat on heart affliction has been extensively studied.[23] There are strong, consistent, and graded relationships between saturated fatty intake, blood cholesterol levels, and cardiovascular disease.[viii] The relationships are accepted as causal.[8] [24] [25]

Many health regime, such as the Academy of Nutrition and Dietetics,[26] the British Dietetic Clan,[27] American Heart Association,[8] the Earth Heart Federation,[28] the British National Health Service,[29] among others,[30] [31] suggest that saturated fat is a take chances factor for cardiovascular diseases. In 2020, the World Wellness Organization recommended lowering dietary intake of saturated fats to less than ten% of total free energy consumption, and increasing intake of unsaturated fats.[32] There is moderate-quality evidence that reducing the proportion of saturated fatty in the diet and replacing it with unsaturated fats or carbohydrates for a menses of at least two years leads to a reduction in the hazard of cardiovascular disease.[23] A 2021 review constitute that diets high in saturated fat were associated with higher bloodshed from all-causes and cardiovascular disease.[33]

In 2019, the United kingdom of great britain and northern ireland Scientific Advisory Committee on Nutrition (SACN) published a report "Saturated fats and health" which examined 47 systematic reviews and meta-analyses. Their report concluded that college saturated fat consumption is linked to raised blood cholesterol and increased take chances of heart illness.[34] [35]

Dyslipidemia [edit]

The consumption of saturated fat is by and large considered a gamble factor for dyslipidemia, which in turn is a risk factor for some types of cardiovascular disease.[36] [37] [38] [39] [40]

Abnormal blood lipid levels, that is high total cholesterol, high levels of triglycerides, high levels of low-density lipoprotein (LDL, "bad" cholesterol) or depression levels of high-density lipoprotein (HDL, "good" cholesterol) cholesterol are all associated with increased risk of heart disease and stroke.[28]

Meta-analyses have found a significant relationship between saturated fat and serum cholesterol levels.[8] [41] High total cholesterol levels, which may be caused past many factors, are associated with an increased take chances of cardiovascular disease.[42] [43] Nonetheless, other indicators measuring cholesterol such as loftier total/HDL cholesterol ratio are more than predictive than full serum cholesterol.[43] In a study of myocardial infarction in 52 countries, the ApoB/ApoA1 (related to LDL and HDL, respectively) ratio was the strongest predictor of CVD among all take chances factors.[44] There are other pathways involving obesity, triglyceride levels, insulin sensitivity, endothelial function, and thrombogenicity, among others, that play a role in CVD, although it seems, in the absence of an adverse blood lipid profile, the other known run a risk factors take only a weak atherogenic upshot.[45] Different saturated fat acids have differing furnishings on various lipid levels.[46]

Cancer [edit]

Several reviews of case–command studies have constitute that saturated fat intake increases breast cancer risk and mortality.[47] [48] [49]

Observational studies take shown that the habitual consumption of a diet high in saturated fatty increases the gamble of prostate cancer.[50]

Dietary sources [edit]

Properties of vegetable oils[51] [52]
Type Processing
treatment[53] 		Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Full[51] Oleic
acrid
(ω-ix)		 Total[51] α-Linolenic
acrid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-vi:three
ratio
Avocado[54] xi.6 70.6 52–66[55] xiii.5 one 12.5 12.five:1 250 °C (482 °F)[56]
Brazil nut[57] 24.8 32.seven 31.three 42.0 0.1 41.9 419:one 208 °C (406 °F)[58]
Canola[59] 7.4 63.3 61.8 28.1 nine.1 18.6 2:ane 238 °C (460 °F)[58]
Coconut[60] 82.five 6.3 vi one.7 175 °C (347 °F)[58]
Corn[61] 12.9 27.half-dozen 27.3 54.7 1 58 58:1 232 °C (450 °F)[62]
Cottonseed[63] 25.9 17.8 19 51.9 one 54 54:1 216 °C (420 °F)[62]
Flaxseed/linseed[64] 9.0 18.4 eighteen 67.viii 53 13 0.2:one 107 °C (225 °F)
Grape seed 10.5 14.3 14.3 74.7 – 74.7 very high 216 °C (421 °F)[65]
Hemp seed[66] 7.0 nine.0 nine.0 82.0 22.0 54.0 2.5:one 166 °C (330 °F)[67]
Olive[68] 13.eight 73.0 71.3 ten.5 0.vii 9.eight 14:1 193 °C (380 °F)[58]
Palm[69] 49.3 37.0 40 9.iii 0.2 9.1 45.5:1 235 °C (455 °F)
Peanut[70] 16.2 57.1 55.4 nineteen.9 0.318 19.6 very high 232 °C (450 °F)[62]
Rice bran oil 25 38.4 2.2 34.iv[71] 15.half dozen 232 °C (450 °F)[72]
Loftier-oleic safflower oil[73] seven.five 75.ii 75.2 12.8 0 12.eight very loftier 212 °C (414 °F)[58]
Sesame[74] ? 14.ii 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[75] partially hydrogenated 14.9 43.0 42.v 37.six 2.six 34.ix 13.4:1
Soybean[76] 15.6 22.eight 22.six 57.7 7 51 7.3:1 238 °C (460 °F)[62]
Walnut oil[77] unrefined 9.i 22.viii 22.2 63.3 x.four 52.9 v:1 160 °C (320 °F)[78]
Sunflower[79] eight.99 63.4 62.nine xx.vii 0.sixteen twenty.5 very high 227 °C (440 °F)[62]
Cottonseed[eighty] hydrogenated 93.6 1.five 0.6 0.ii 0.3 i.5:1
Palm[81] hydrogenated 88.ii 5.seven 0
The nutritional values are expressed as percentage (%) by mass of full fat.

Dietary recommendations [edit]

Recommendations to reduce, limit or supercede dietary intake of trans fats and saturated fats, in favor of unsaturated fats, are made by the World Wellness Organization,[82] American Heart Association,[viii] Health Canada,[83] the Us Department of Health and Human Services,[84] the Britain National Health Service,[85] the UK Scientific Advisory Committee on Nutrition,[34] the Australian Section of Health and Crumbling,[86] the Singapore Ministry of Wellness,[87] the Indian Ministry of Health and Family Welfare,[88] the New Zealand Ministry building of Wellness,[89] and Hong Kong's Department of Wellness.[90]

In 2003, the Globe Wellness Organization (WHO) and Nutrient and Agronomics Organization (FAO) expert consultation report concluded that "intake of saturated fat acids is directly related to cardiovascular gamble.[91] The traditional target is to restrict the intake of saturated fatty acids to less than 10% of daily energy intake and less than seven% for high-risk groups. If populations are consuming less than 10%, they should not increase that level of intake. Inside these limits, the intake of foods rich in myristic and palmitic acids should be replaced by fats with a lower content of these particular fatty acids. In developing countries, however, where free energy intake for some population groups may be inadequate, energy expenditure is loftier and body fat stores are low (BMI <18.5 kg/thousand2). The amount and quality of fat supply have to be considered keeping in listen the need to meet energy requirements. Specific sources of saturated fat, such as coconut and palm oil, provide low-cost energy and may exist an of import source of free energy for the poor."[91]

A 2004 argument released by the Centers for Disease Command (CDC) determined that "Americans need to continue working to reduce saturated fatty intake…"[92] In addition, reviews by the American Heart Association led the Association to recommend reducing saturated fat intake to less than 7% of total calories according to its 2006 recommendations.[93] [94] This concurs with like conclusions fabricated by the The states Department of Wellness and Human Services, which determined that reduction in saturated fatty consumption would positively bear upon health and reduce the prevalence of heart illness.[95]

The Britain, National Wellness Service claims the majority of British people eat likewise much saturated fatty. The British Heart Foundation besides advises people to cutting down on saturated fatty. People are brash to cut down on saturated fatty and read labels on the food they buy.[96] [97] The British Nutrition Foundation have said that based on the totality of available show the saturated fatty acids should brand up no more than 10% of total dietary energy.[98]

A 2004 review stated that "no lower condom limit of specific saturated fatty acid intakes has been identified" and recommended that the influence of varying saturated fat acrid intakes against a groundwork of different individual lifestyles and genetic backgrounds should exist the focus in future studies.[99]

Blanket recommendations to lower saturated fat were criticized at a 2010 conference debate of the American Dietetic Association for focusing too narrowly on reducing saturated fats rather than emphasizing increased consumption of healthy fats and unrefined carbohydrates. Business concern was expressed over the wellness risks of replacing saturated fats in the nutrition with refined carbohydrates, which carry a high risk of obesity and centre affliction, especially at the expense of polyunsaturated fats which may have health benefits. None of the panelists recommended heavy consumption of saturated fats, emphasizing instead the importance of overall dietary quality to cardiovascular health.[100]

In a 2017 comprehensive review of the literature and clinical trials, the American Heart Association published a recommendation that saturated fat intake be reduced or replaced by products containing monounsaturated and polyunsaturated fats, a dietary adjustment that could reduce the take chances of cardiovascular diseases past 30%.[viii]

Molecular description [edit]

Two-dimensional representation of the saturated fatty acid myristic acid

The two-dimensional illustration has implicit hydrogen atoms bonded to each of the carbon atoms in the polycarbon tail of the myristic acid molecule (there are 13 carbon atoms in the tail; 14 carbon atoms in the entire molecule).

Carbon atoms are also implicitly drawn, as they are portrayed as intersections between two straight lines. "Saturated," in general, refers to a maximum number of hydrogen atoms bonded to each carbon of the polycarbon tail as allowed past the Octet Dominion. This too means that only single bonds (sigma bonds) will be present betwixt adjacent carbon atoms of the tail.

See also [edit]

  • List of saturated fatty acids
  • Listing of vegetable oils
  • Nutrient guide pyramid
  • Healthy diet
  • Diet and heart disease
  • Fast nutrient
  • Junk food
  • Advanced glycation endproduct
  • ANGPTL4
  • Iodine value
  • Framingham Heart Study
  • 7 Countries Study
  • Ancel Keys
  • D. Mark Hegsted
  • Western pattern diet

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Farther reading [edit]

  • Feinman RD (October 2010). "Saturated fat and health: recent advances in enquiry". Lipids. 45 (10): 891–2. doi:10.1007/s11745-010-3446-viii. PMC2974200. PMID 20827513.
  • Howard BV, Van Horn L, Hsia J, Manson JE, Stefanick ML, Wassertheil-Smoller S, et al. (2006). "Low-fat dietary pattern and take a chance of cardiovascular affliction: the Women'south Health Initiative Randomized Controlled Dietary Modification Trial". Journal of the American Medical Clan. 295 (6): 655–66. doi:x.1001/jama.295.vi.655. PMID 16467234.
  • Zelman Thou (May 2011). "The great fat debate: a closer expect at the controversy-questioning the validity of age-onetime dietary guidance". Journal of the American Dietetic Association. 111 (5): 655–8. doi:10.1016/j.jada.2011.03.026. PMID 21515106.

Source: https://en.wikipedia.org/wiki/Saturated_fat

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