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Nutrition / Nutrients

 

The information is not exhaustive, and is subject to constant revision - It is not a substitute for advice, treatment, or recommendation from healthcare professionals.

Fats

The body utilises dietary fat to make and maintain tissue and produce biochemical's, such as hormones.

 

Visible fat                                                                                                                                                                                                     

• Acts as insulation, reducing heat loss.
• Acts as a cushion.
• Gives shape to the body.

Invisible fat                                                                                                                                                                                                 

• A component of Myelin.
• A constituent of hormones and other biochemical’s - such as bile - vitamin D.
• A major component of the brain.
• Part of the cell membrane.
• Provides protection for the internal organs of the body.

Triglycerides                                                                                                                                                                                               

Used to manufacture adipose tissue and to produce energy.

• Adipose tissue is loose connective tissue. Its main role is to store energy in the form of fat, although it also cushions and insulates the body. Also referred to as - fat tissue - body fat.
• Fat utilised to burn energy is less efficient than  carbohydrates even though it has more energy (calories per gramme.)
• Fat is used to produce energy once all available storage of glucose has been exhausted.

 

Phospholipids                                                                                                                                                                                             

Part lipid, part phosphate)

Transports hormones and the fat-soluble vitamins (A,D,E,K) throughout the body via the blood stream as well the extracellular  fluid (a watery fluid - that flows back and forth across cell membranes).

Sterols                                                                                                                                                                                                          

Fat and alcohol compounds e.g.

• Cholesterol
• Testosterone
• Vitamin D

 

Essential Fatty Acids - EFA’s - those that cannot be synthesised by the body                                                                                  

Omega 3 and Omega 6 Fatty Acids - There are two families classified as Essential Fatty Acids (EFA’s).

• Alpha-Linolenic Acid (Omega n3)
• Linoliec-Acid (Omega n6)
   

Linolenic Acid and Linoleic Acid - is used by the body to produce other Essential Fatty Acids. :

• Linolenic Acid is used to produce - Dososahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA)
• Linoleic Acid is used to produce  - Arachidonic Acid (AA) and Gamma Linoleic Acid (GLA)

 

Cetyl Myristoleate (CM)

• An ester of a Fatty Acid

 

Non Essential Fatty Acids  (synthesised by the body)                                                                                                                           

 

Oleic Acid (Omega 9)

Sometimes referred to as an Essential Fatty Acid, however, the body is able to produce a limited amount

 

Monounsaturated fats                                                                                                                                                                               

Although not required the body can use these fats to provide energy.

 

Some food sources of EFA’s                                                                                                                                                                    

Omega 3

• Flax oil (Linseed)
• Hemp oil
• Pumpkin seeds
• Walnuts
• Eggs (some)
• Anchovies
• Herring
• Mackerel
• Marine Algae
• Salmon
• Sardines
• Tuna

Omega 6

• Blackcurrant Seed
• Borage Oil
• Corn Oil
• Evening Primrose Oil
• Safflower Oil
• Sesame Oil
• Sunflower Oil

 

Not Essential Fats                                                                                                                                                                                      

• Saturated fats

Problem Fats                                                                                                                                                                                               

• Trans fats
• Polyunsaturated fat (vegetable oil) that has had its profile altered. The process of manufacturing some margarine's is one which requires the healthy polyunsaturated fat to be hydrogenated. Called a trans-fats, it is still technically a polyunsaturated fat, however, its nature has changed and the body cannot use it as a nutrient.
• A further problem is that trans-fats mimic the action of healthy polyunsaturated fats which in turn blocks the passage of the healthy fats.
• If foodstuffs contain ‘hydrogenated fats’ consider whether you wish to consume them.

 

                                                                                                                                                                                                           

• Essential fats or oils are known collectively as polyunsaturated fats.
• Gramme - unit of weight
• Lipids - fat-soluble, naturally-occurring molecules.
• Phosphate - an inorganic chemical.

 

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