Fats are members of a chemical group called lipids. It is a major macronutrient and a crucial part of the structure of the body.

Our body’s cells and tissues both require fat as an essential building block. It also performs several functions all across the body. Food fats comprise both liquid and solid fats, as well as related compounds like cholesterol and fat-soluble vitamins.

Fats are concentrated sources of energy. Fat gives 9 kilocalories for each gram, which are higher than carbohydrates and proteins.

Classification of lipids

On the basis of their chemical structure, lipids are classified into three groups.

Simple lipids: esters of fatty acids combined with glycerol are known as fats. This covers fats, oils, and waxes.

• Compound lipids

Lipids, when combined with other nutrients, such as protein and carbs, are referred to as compound lipids. Compound lipids include lipoproteins, steroids, and carotenoid pigments.

• Derived lipids

Lipids derived from a mixture of simple and complex lipids are referred to as derived lipids. Derived lipids are chemically made substances found inside plants and animals’ bodies. Among the generated lipids are sterols and fatty acids.

Classification of the Fatty Acids

Fatty acid is the main substance found in plants, animals, and microorganisms. Fatty acids are divided into saturated and unsaturated categories based on the degree of saturation.

• Saturated fatty acids

Saturated fatty acids comprise just one bond among their carbon atoms. It is referred to as a saturated state because a carbon molecule and a hydrogen atom are saturated.

These fatty acids remained solid at room temperature in addition. They are present in products made from both plants and animals. Milk and dairy products, including cheese, butter, ghee, and condensed milk, are made from fats derived from animals. Examples of fats obtained from plants are coconut oil, palm oil, and palm kernel oil.

Our arteries may get blocked by saturated fat, which also raises levels of total and low-density lipoprotein (LDL) cholesterol. We thus need to take it in moderation.

• Unsaturated fatty acids

These fatty acids lacks hydrogen saturation because their carbon molecules comprise one or more double bonds. Monounsaturated and polyunsaturated fatty acids are the two main categories of unsaturated fatty acids.

Monounsaturated fatty acid

The term “mono” refers to a single monounsaturated fatty acid. The carbon molecules of monounsaturated fatty acids have a single double bond. These lipids are liquid at room temperature, but they solidify as they cool.

Oils include a lot of monounsaturated fatty acids. Monounsaturated fatty acids can be found in canola, peanut, olive, sunflower, and other oils.

Polyunsaturated fatty acid

Polyunsaturated fatty acid molecules contain two or more double bonds. They are liquid at normal temperatures. Life requires certain polyunsaturated fatty acids.

They can decrease bad cholesterol, or LDL, but they can also lower good cholesterol, or HDL, if taken in excess.

Oils from sunflower, sesame, maize, cottonseed, and soybeans are a few types of polyunsaturated fats.

The two primary categories of polyunsaturated fatty acids are omega-3 and omega-6 fatty acids. The body needs both of these important fatty acids in order to function normally.

Omega-3 fatty acid-containing plants include walnuts, seeds, wheat germ, fatty fish, and soy and its derivatives. Omega-6 fatty acids are frequently found in soybean, sesame, sunflower, safflower, and maize oils. Fish, flax seeds, and plant oils are excellent providers of omega-3 fatty acids.

Functions of Fats

Provides energy

Fat is an essential nutrient that has several uses, including providing energy. Rich sources of energy include fats and oils. As compared to 4 calories per gramme for proteins and carbs, 9 calories are found in fats.

Increase the palatability of meals

Meals will taste better since fat improves food taste and keeps us feeling satiated for longer. This will make meals more palatable. It postpones the sensation of hunger and increases stomach fullness.

Protects the organs

Adipose tissue, which is the body’s stored fat in many different places, shields the organs. This tissue forms a web-like cushion that supports and protects the body’s vital organs. The layer of fat shields the brain and heart from harm.

Regulate body temperature

Control your body temperature since fat is unable to transport heat well. The fat layer beneath the skin retains heat, acting as an insulator to help regulate body temperature.

Absorption of fat-soluble vitamins

Fat-soluble vitamins are A, D, E, and K. These vitamins must be absorbed and stored in fats.

What is trans-fatty acid?

Trans fats, also known as “hydrogenated fats”, A small amount of trans fat occurs naturally in meat and dairy products, but it is mainly formed by the hydrogenation process.

Monounsaturated fats (vegetable oils) are hydrolyzed by hydrogen atoms and transformed into solid fats during this process. The hydrogenation process results in changes to both physical and chemical properties. Thus, these “trans” fatty acids behave like saturated fatty acids even if they are still unsaturated.

Trans fats boost the expected lifespan of foods and improve the overall flavor of industrialized meals.

These trans fats are bad for your health since they raise your cholesterol and reduce HDL cholesterol. Because they can raise the risk of coronary heart disease, cancer, type 2 diabetes, and fatty liver disease, trans fats should not be ingested in large amounts.

Consequences of getting too much fat in the diet

For the human body, fat is a necessary macronutrient. Additionally, it is a concentrated energy source. It also makes food more delicious and appealing, but too much of it might be unhealthy.

Obesity and a blood lipid profile that is disappointing might result from a high-fat diet. Fatty material deposits and plaque development in the arteries disrupt the flow of oxygen and nutrients.

It causes a number of cardiac conditions, including excessive blood pressure, atherosclerosis, and others.

Excessive consumption of omega-6 fatty acids is supposed to increase the inflammation of the body, and it can cause auto-immune disease.

Thus, the overall amount of fat should make up 25 to 30 percent of total calorie consumption. On the other side, a lack of fat might result in a lack of fat-soluble vitamins. Numerous health concerns, including skin peeling, eye difficulties, poor bone health, and other skin disorders, might be the consequence. So, it’s important to consume fat in moderation.