Fatty acids
Fatty acids are organic molecules crucial for energy production and cell structure in living organisms. They vary in length and saturation levels, influencing their biological functions and health impacts.
Fatty acids are the basic components of lipids in plants and animals.
Fats we eat are broken down into triglycerides that travel in the blood to wherever they will be used or stored. Triglyceride is a fat molecule composed of one glycerol unit connected to three fatty acids. Over 90% of the fats in foods are in the form of triglycerides. Therefore, when we talk about fat in foods and the body, we talk about triglycerides. Naturally, most foods contain different types of fats: saturated and unsaturated fats (monosaturated and polyunsaturated fats).
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A saturated fatty acid has the maximum number of hydrogen atoms attached to every carbon atom. It is saturated with hydrogen atoms.
Unsaturated fatty acids have a double bond between the carbons in the middle of the molecule. If only one double bond exists, the fatty acids are called monounsaturated fatty acids (MUFA). If there are two or more double bonds in the fatty acids, the fatty acids are called polyunsaturated fatty acids(PUFA).
Each type of fat in foods contains a mix of saturated, monounsaturated, and polyunsaturated fatty acids. However, one type of fatty acid usually dominates.
Saturated Fat
The most significant sources of saturated fat in the North American diet are animal foods: cheese and pizza, beef, pork, poultry, butter, eggs, and so on. Animal fat often contains at least 50% saturated fat.
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Most vegetable oils are rich in unsaturated fats, except tropical oils. Coconut oil, palm kernel oil, and palm oil are often called tropical oils, which are high in saturated fat. Tropical oils are used in processed foods, such as commercial baked goods and frozen, non-dairy toppings.