NUSC 1165 Lecture Notes - Lecture 13: Monounsaturated Fat, Coconut Oil, Unsaturated Fat
2 Oct 2018
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Document Summary
Contribute to textor, flavor, scent and preservation of food. E. g. trans fats in many processed foods allow longer shelf life. 1960s: lots of high-fat animal products (beef, steak, whole milk, etc. ) 1970s: more lean meat and low/non-fat milk; reduced egg and butter intake. Eggs were believed to increase risk of heart disease (high cholesterol levels) 1980s: emergence of low-fat products (chips, cookies, snack foods, etc. ) Eggs were deemed healthy and no longer a threat to health. Modern day: increased intake of high-fat foods; increased eating out at restaurants; increased overall energy intake. Recommendations of fat intake based on type of fat consumed rather than total fat intake. Saturated fat: meats, dairy products, processed foods. Shown to increase risk of heart disease in excess amounts. Triglycerides (or triacylglycerols): composed of 3 fatty acids and 1 glycerol molecule (backbone) Diglyceride (or diacylglycerol): 2 fatty acids and 1 glycerol molecule. Monoglyceride (or monoacylglycerol): 1 fatty acids and 1 glycerol molecule.
