Question: What are fats and what are they?
Answer: Fats are a group of substances found in food and provide energy to the body. They are composed of carbon, hydrogen and oxygen. Part of the second group of essential macronutrients. It is recommended that 30% of dietary calories come from fat to achieve a balanced diet.
The most important component of fats are fatty acids. They are connected by threes to a molecule of glycerol and are known as triglycerides.
Fats are necessary in our diet as they play valuable roles for the body
Fat contains 9 calories per gram, ie twice as much as carbohydrates or proteins containing 4 grams.
If fat intake is exceeded may increase the risk of getting fat because they are more caloric. In addition, a high intake of saturated or trans fats worse heart health.
Fats, as stated, they are composed of saturated or unsaturated fatty acids. Therefore, depending on what amount of these fatty contain distinguishing between saturated or unsaturated fats. This differentiation is made according to the links they contain. Links are chemical processes that determine the physical and chemical properties of matter to achieve stability.
Saturated fatty acids containing double bonds while unsaturated itself. In these, the monounsaturated containing one double bond, for example, oleic acid is the main fatty acid of olive oil. Polyunsaturated fatty acids contain two links. It is the case, characteristic of flax seeds, linoleic acid also olive oil or oily fish.
Saturated: At room temperature remain solid. Are found in red meat, sausages, bakery products, butter and other processed foods. Excessive drinking can cause cardiovascular disease and obesity. Therefore, it is recommended to eat less saturated fat.
Unsaturated fats: At room temperature are liquid. In these we can distinguish
Trans fats: These are fats that are liquid natural state and that by a process of hydrogenation (hydrogen is added to the liquid fat) solidify. They are very useful for the food industry because they increase their time without addition to improving the taste of food spoiling. However, for our bodies they have not shown the same virtues.
Studies warn that can raise bad cholesterol and triglycerides. Even they have been associated with the risk of depression. Although it is reducing its use you have to read the labels of bakery products, pastry, biscuits, snacks, precooked, frozen fries and margarines.