Fats in diet

Fats ( lipids ), composed of fatty acids in the form of triacylglycerols and phospholipids and free or esterified cholesterol, should cover 28-30% of the energy intake received.

Function
Fats are the most abundant source of energy. They have about 2 times higher energy value compared to carbohydrates. In excess, they are stored in the subcutaneous tissue and act as a thermal insulator. They are also carriers of fat- soluble vitamins and a source of unsaturated fatty acids.

Cholesterol is essential for the construction of cell membranes - especially in the growing organism. It is also used to produce steroid hormones, sex hormones and bile acids. However, dietary cholesterol is not essential nor beneficial. Compound fats ( phospholipids, lipoproteins ) are used in the structure of tissues and various specific functions of the organism.

Surplus/Excess
Excessive dietary fat intake causes:


 * 1) Increased fat storage and consequent obesity.
 * 2) Increased risk of incidence of some cancers ( colorectal cancer, breast cancer , prostate cancer ).
 * 3) Immunosuppression.
 * 4) It is involved in the hormonal imbalance of the body.
 * 5) Increased cholesterol intake is involved in hypercholesterolemia and the subsequent development of atherosclerosis, coronary heart disease and chronic coronary heart disease.
 * 6) Fat-containing foods provide suitable conditions for the production of mycotoxins and for the accumulation of lipophilic foreign toxic substances from the environment (PCBs, chlorinated pesticides, aflatoxins, polycyclic aromatic hydrocarbons, etc.).
 * 7) Double bonds of unsaturated fatty acids are prone to oxidative changes that lead to peroxidation of cell membrane lipids and exposure of the body to oxidative stress . Therefore, a sufficient supply of antioxidant substances (vitamin C, E, A, β-carotene and other plant antioxidants) is necessary.

Shortage or lack of dietary fats
Lack of fat results in insufficient absorption of fat-soluble vitamins (vitamin A, D, E and K).

Related articles

 * Lipids
 * Types of food
 * carbohydrates in the diet
 * Proteins in diet
 * Minerals in food
 * Trace elements in food
 * Microorganisms in food
 * Contaminants in food
 * Nutrition recommendations
 * Vitamins