FATS

FATS

Fats are found independently in nature . it contains carbon, hydrogen and oxygen. Some fats are liquid at ordinary temperature (20 c) these are called oils while others are found to be in solid state at this temperature.

Classification

It can be classified in many ways

Ø First classification

v Simple lipids (oil and fats)

v Compound lipids (addition to fatty acids)

v Derived lipids (fatty acids and alcohol)

Ø Second classification

v Saturated fats :- animal fats are called as saturated fats. These are obtained from animal sources . more use of these fats are harmful for health.

v Unsaturated fats :- this includes vegetables fats eg. Avocados, nuts and coconut oil etc.

Ø Third classification

v Visible fats :- fats and oils used in cooking eg. Ghee, oil etc. it is possible to measure them

v Invisible fats :- fats present in food eg. Milk, egg, almond etc. the invisible fats group is more dominant

Forms and components of fats

1. Fatty acids :- fatty acids can be classified in to two

v Saturated

v Unsaturated

2. Refined oil:- raw oil are refined to remove rancidity and to make them more palatable and qualitative . the process of oil refining is as follows

Ø To make the oil colorless

Ø Alkali refining

3. Vanaspati oil :- in day to day language this is called as vegetable ghee. In present time vegetable oil is obtained by

Ø Soya bean

Ø Sunflower

Ø Groundnut oil

Sources

1. Animal fats

Ø Ghee

Ø Butter

Ø Milk

Ø Chees

Ø Eggs

Ø Fish

Ø Meat

2. Vegetable fats

Ø Musterd oil

Ø Ground nut oil

Ø Coconut oil

3. Other sources

Small amount of invisible fats are found in other foods such as

Ø Cereals

Ø Pulses

Ø Nuts

Ø Vegetables

Functions of fats

Ø Fat is important and rich source of energy

Ø Fats are essential for absorption of vitamins of A,D,E and K

Ø Fats under the skin helps in maintaining body temperature

Ø The essential fatty acids in the fats keep the tissues healthy

Ø Fats provide support to organs like intestine, kidneys etc.

Ø Fats make diet palatable and tasty and giving felling of satisfaction

Requirement of fats

According to WHO daily allowance of fats should be restricted to 20% to 30% of total caloric requirement. In development countries, dietary fats provide 30 to 40% of total energy intake

Digestion of fats

When a person takes his food it enters the stomach where gastric lipase produces slight hydrolysis of fat. Then the food enters duodenum where bile secretion emulsifies fats . pancreatic lipase and intestinal lipase breakdown the fats into the last part of the small intestine and fatty acid are absorbed by the lacteals and enter the blood stream . In the blood fat is carried to every cell of the body. The waste products which result from the combustion of fat in the tissues are excreted .

Ø By the lungs as water and carbon dioxide

Ø By the skin as sweats

Ø By the kidneys as water (urine )

Storage and absorption

Fats are stored in liver, muscle and fatty tissues . fat can be stored in large quantities and may be found large amounts even in the muscles themselves and it cause more weight .

Metabolism of fats

Ø Fat substances are absorbed by the lacteals and pass through the lymphatic circulation up the thoracic duct in to the blood stream . the use of fat is to serve as fuel for the production of the heat and energy in the tissues . fat is better fuel than glucose . on the other hand , it is less easy to digest and absorbed and less satisfactory to burn . fat is also required for the building of various tissues eg.

· Nerve tissues

· Fatty tissues

Deficiencies of fat

Ø Poor brain function

Ø Heart problems

Ø Depression and anxiety

Ø Poor vitamins absorption

Ø High risk of insulin resistance and diabetes

Over consumption of fats

Ø Obesity

Ø Constipation

Ø Atherosclerosis