Equipping People To Make Sense Of What They Are Told
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
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
Essential fats or oils are known collectively as polyunsaturated 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.
Check foodstuffs that contain ‘hydrogenated fats’ and consider whether you wish to
consume them.
