Margarine is one of the most common products of trans fat and it is shown in figure 1. Due to the low production cost, high shelf life, and convenience, trans fat is widely used all over the world. But, trans fat raises the low-density lipoprotein LDL levels in the blood.
In the meantime, it lowers the levels of high-density lipoprotein HDL levels. This may increase the risk of cardiovascular disease. Trans fat also decreases the cellular response to insulin. This leads to type 2 diabetes. Saturated fat refers to the fat which contains a high amount of fatty acid molecules without double bonds. Due to the saturation by hydrogen molecules, saturated fat is solid in nature. Saturated fat naturally occurs in meat and dietary products.
Beef, lamb, poultry, butter, and cheese also contain saturated fat. Trans fat and saturated fat are shown in figure 2. Figure 2: Trans Fat and Saturated Fat. LDL, also called bad cholesterol, increases the risk of the cardiovascular disease. But, HDL lowers the risk of cardiovascular disease. Trans Fat: Trans fat is the fat that contains unsaturated, trans fatty acids and produced in the partial hydrogenation processes. How can I explain the mechanism for catalytic hydrogenation?
What is the most common metal catalyst in hydrogenation? Is the addition of hydrogen to a compound a reduction reaction? What is the heat of hydrogenation in a hydrogenation reaction? Why do the most stable alkenes have the smallest heat of hydrogenation? How many different alkenes can be hydrogenated to form butane?
How many different alkenes can be hydrogenated to form 3-methylpentane? How many different alkenes can be hydrogenated to form hexane? Seemingly slight differences in structure translate into crucial differences in form and function. The worst type of dietary fat is the kind known as trans fat. It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids and to prevent them from becoming rancid.
Trans fats have no known health benefits and that there is no safe level of consumption. Therefore, they have been officially banned in the United States. Early in the 20 th century, trans fats were found mainly in solid margarines and vegetable shortening. As food makers learned new ways to use partially hydrogenated vegetable oils, they began appearing in everything from commercial cookies and pastries to fast-food French fries.
Trans fats are now banned in the U. Eating foods rich in trans fats increases the amount of harmful LDL cholesterol in the bloodstream and reduces the amount of beneficial HDL cholesterol. Trans fats create inflammation, which is linked to heart disease, stroke, diabetes, and other chronic conditions.
They contribute to insulin resistance, which increases the risk of developing type 2 diabetes. Saturated fats are common in the American diet. They are solid at room temperature — think cooled bacon grease, but what is saturated fat? Common sources of saturated fat include red meat, whole milk and other whole-milk dairy foods, cheese, coconut oil , and many commercially prepared baked goods and other foods.
The word "saturated" here refers to the number of hydrogen atoms surrounding each carbon atom. The chain of carbon atoms holds as many hydrogen atoms as possible — it's saturated with hydrogens. Is saturated fat bad for you? A diet rich in saturated fats can drive up total cholesterol, and tip the balance toward more harmful LDL cholesterol, which prompts blockages to form in arteries in the heart and elsewhere in the body.
A handful of recent reports have muddied the link between saturated fat and heart disease. One meta-analysis of 21 studies said that there was not enough evidence to conclude that saturated fat increases the risk of heart disease, but that replacing saturated fat with polyunsaturated fat may indeed reduce risk of heart disease. Two other major studies narrowed the prescription slightly, concluding that replacing saturated fat with polyunsaturated fats like vegetable oils or high-fiber carbohydrates is the best bet for reducing the risk of heart disease, but replacing saturated fat with highly processed carbohydrates could do the opposite.
Good fats come mainly from vegetables, nuts, seeds, and fish. They differ from saturated fats by having fewer hydrogen atoms bonded to their carbon chains. Healthy fats are liquid at room temperature, not solid. There are two broad categories of beneficial fats: monounsaturated and polyunsaturated fats. Monounsaturated fats. When you dip your bread in olive oil at an Italian restaurant, you're getting mostly monounsaturated fat.
Monounsaturated fats have a single carbon-to-carbon double bond. The result is that it has two fewer hydrogen atoms than a saturated fat and a bend at the double bond. This structure keeps monounsaturated fats liquid at room temperature. Good sources of monounsaturated fats are olive oil, peanut oil, canola oil, avocados, and most nuts, as well as high-oleic safflower and sunflower oils.
The discovery that monounsaturated fat could be healthful came from the Seven Countries Study during the s. It revealed that people in Greece and other parts of the Mediterranean region enjoyed a low rate of heart disease despite a high-fat diet. The main fat in their diet, though, was not the saturated animal fat common in countries with higher rates of heart disease.
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