Open Access Articles- Top Results for Saturated fat
Journal of Womens Health CareWomens Health Care: the Potential of Long-Chain Omega-3 Polyunsaturated Fatty Acids
Journal of Neurology & Neurophysiologyω-3 Polyunsaturated Fatty Acids on the Prognosis of Multiple Sclerosis: The Effect of Eicosapentaenoic acid
Journal of Allergy & TherapySystemic Inflammation in Chronic Obstructive Pulmonary Disease: May Diet Play a Therapeutic Role?
Vitamins & MineralsPolyunsaturated Fatty Acid, Riboflavin and Vitamin C: Effect of Different Storage Conditions of Human Milk
Alternative & Integrative Medicineω-3-Polyunsaturated Fatty Acids and Colon Cancer
|Types of fats in food|
A saturated fat is a fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with hydrogen atoms. There are many kinds of naturally occurring saturated fatty acids, which differ mainly in number of carbon atoms, from 3 carbons (propionic acid) to 36 (hexatriacontanoic acid).
Various fats contain different proportions of saturated and unsaturated fat. Examples of foods containing a high proportion of saturated fat include animal fat products such as cream, cheese, butter, ghee, suet, tallow, lard, and fatty meats. Certain vegetable products have high saturated fat content, such as coconut oil, cottonseed oil and palm kernel oil. Many prepared foods are high in saturated fat content, such as pizza, dairy desserts, bacon and sausage.
- 1 Fat profiles
- 2 Examples of saturated fatty acids
- 3 Association with diseases
- 4 Dietary recommendations
- 5 Molecular description
- 6 See also
- 7 References
- 8 Further reading
While nutrition labels regularly combine them, the saturated fatty acids appear in different proportions among food groups. Lauric and myristic acids are most commonly found in "tropical" oils (e.g., palm kernel, coconut) and dairy products. The saturated fat in meat, eggs, cacao, and nuts is primarily the triglycerides of palmitic and stearic acids.
|Food||Lauric acid||Myristic acid||Palmitic acid||Stearic acid|