HUN 2201 Chapter Notes - Chapter 5: Trans Fat, Saturated Fat, Unsaturated Fat
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19 Feb 2018
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Our energy intake in the past 40 years has increased: therefore, although our fat intake (in grams) has not changed, the percentage of calories from fat has declined from 37 to 33% Saturated fat: a type of lipid that is most abundant in solid animal fats and is associated with an increased risk of heart disease. Unsaturated fat: a type of lipid that is most abundant in plant oils and is associated with a decreased risk of heart disease. Lipids are substances that do not dissolve in water. A fatty acid is a chain of carbon atoms with an acid group at one end of the chain. The fatty acids in a triglyceride determine its function in the body and the properties it gives to food. Two other types of lipids that are important in nutrition but are present in the body in smaller amounts are phospholipids and sterols.
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