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“It’s not what you eat it’s what you absorb that ‘s important”
Fats
The body utilises dietary fat to make and maintain tissue and produce biochemical's, such as hormones.
- Acts as insulation, reducing heat loss.
- Acts as a cushion.
- Gives shape to the body.
- 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.
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-
Sterols -
- Cholesterol
- Testosterone
- Vitamin D
Essential Fatty Acids -
Omega 3 and Omega 6 Fatty Acids -
- Alpha-
Linolenic Acid (Omega n3) - Linoliec-
Acid (Omega n6)
Linolenic Acid and Linoleic Acid -
- 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)
- An ester of a Fatty Acid
Non Essential Fatty Acids (synthesised by the body)
Sometimes referred to as an Essential Fatty Acid, however, the body is able to produce a limited amount
Although not required the body can use these fats to provide energy.
Essential fats or oils are known collectively as polyunsaturated fats.
Some food sources of EFA’s
- Flax oil (Linseed)
- Hemp oil
- Pumpkin seeds
- Walnuts
- Eggs (some)
- Anchovies
- Herring
- Mackerel
- Marine Algae
- Salmon
- Sardines
- Tuna
- Blackcurrant Seed
- Borage Oil
- Corn Oil
- Evening Primrose Oil
- Safflower Oil
- Sesame Oil
- Sunflower Oil
- Saturated 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.
Notes
Gramme -
Lipids -
Phosphate -