Saturated fat

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Fat-Conformation-Sat.gif

Saturated fat is a kind of fat. It has no double bonds. It has carbon atoms that are fully saturated with hydrogen. Saturated fats are usually solid at room temperature. They have no double bonds, while unsaturated fat has one or two. Due to no double bonds, their oxidation process is slow.[1]

Health[change | change source]

Is saturated fat a risk factor for heart disease (CVD)? This is a question with many controversial views.[2] Although most in the mainstream heart-health, government, and medical communities hold that saturated fat is a risk factor for CVD, some recent studies have produced conflicting results.

For a long time scientists have believed that eating saturated fat was a leading cause for heart attack, cancer, or other diseases. However, new research have shown that there is no connection between how much saturated fat you eat and heart diseases.[2][3][4] This is still a controversial question.

Things like butter, coconut, lard and meat have lots of saturated fat.

Compound[change | change source]

Saturated means that it holds all the hydrogen atoms that it can, meaning that all of the carbon (c) atoms have two hydrogen (H) atoms attached to it.

Related pages[change | change source]

Other websites[change | change source]

  • Foods high in saturated fat. [1]

References[change | change source]

  1. DiNicolantonio, James J.; O’Keefe, James H. (2017). "Good Fats versus Bad Fats: A Comparison of Fatty Acids in the Promotion of Insulin Resistance, Inflammation, and Obesity". Missouri Medicine. 114 (4): 303–307. ISSN 0026-6620. PMC 6140086. PMID 30228616.
  2. 2.0 2.1 Siri-Tarino P.W.; et al. (2010). "Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease". The American Journal of Clinical Nutrition. 91 (3): 535–46. doi:10.3945/ajcn.2009.27725. PMC 2824152. PMID 20071648.
  3. Kazumasa Yamagishi1 et al 2013. "Dietary intake of saturated fatty acids and incident stroke and coronary heart disease in Japanese communities: the JPHC Study". European Heart Journal 1225–1232. doi:10.1093/eurheartj/eht043.
  4. R.S. Kuipers et al 2011. "Saturated fat, carbohydrates and cardiovascular disease". Netherlands Journal of Medicine. 69 (9) 372–377.