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Health Implications of eating Fat

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It's all fat, but does it make you fat? In this coursework I am going to explain the health implications of eating saturated and hydrogenated fats by investigating individual types of oils and margarines and their affects. My research into different types of fats will explain which fats should be eaten more or less of and the reasons for this. I will also talk about the fats we shouldn't eat, what affects they have on our bodies and why we should avoid eating them. I am then going to form an for and against argument about why hydrogenation in the industry can harm our bodies and then come to a conclusion whether I think we should or shouldn't eat hydrogenated fats. In this part of the task am going to find out and explain what is meant by monounsaturated, polyunsaturated, and saturated fats/oils. Triglyceride Molecule A triglyceride is a molecule that contains one glycerol molecule and three fatty acids, which is mainly constituted in vegetable oils and animal fats. The chemical formula is RCOO-CH2CH (-OOCR') CH2-OOCR", where R, R', and R" are longer alkyl chains. The three fatty acids RCOOH, R'COOH and R"COOH can be all different, all the same, or only two the same. This part of my coursework will explain what is meant by Monounsaturated, Polyunsaturated and Saturated fats or oils. ...read more.


Researchers have found that the Mediterranean diet also helps reduce risk of coronary heart disease. People who to have a high consumption of monounsaturated fats from olive oil tend to have low rates of coronary heart disease regardless of their body weight in countries like Italy and Greece, this could not necessarily be linked to the olive oil but it may be due to high intake of vegetables and cereals. Adding olive oil to vegetables may increase the amount eaten as it improves the taste. It also may aid in the absorption of fat soluble antioxidant vitamins and photochemicals. Why vegetable oils are hydrogenated in the food industry? Vegetable oils are hydrogenated in the food industry because vegetable oils are far too runny to make margarine. Other reasons include; hydrogenated vegetable oils are cheaper than animal sourced fats and are also preferred in baking and they are consistently available. Oils are liquid at room temperature whereas fats are solid. Both are chemically composed of triglycerides. Although many parts of plants may yield oil, for commercial use the oil is extracted mainly from seeds. The hydrogenation process involves sparging the oil at high temperature and pressure from hydrogen in the presence of catalyst a powdered nickel compound. This converts the fatty acids from double bonds to single bonds within the molecules; this makes the oils more like a saturated fat. ...read more.


I think that hydrogenated fats should be reduced a kept to a minimal on a daily diet as there are many risks involved. I think to reduce the amount of saturated fats eaten the public should be informed about the health implications and negative effects of eating saturated fats and healthy eating should be promoted. Scientists should make products like margarine without the hydrogenation and should be made by unsaturated fats to make it safer for people to eat. I think that data in the table is valid because it helps people know about the foods that contain saturated fats and which contain unsaturated fats so they can stay away from the bad fats and oils and eat only the healthy fats and oils. People should know how much is recommended on a daily basis and how much they are actually consuming through the foods they eat. I believe that the data in the table is very reliable but it helps people come to a conclusion whether to eat saturated fats or not. There is no actual proof that the figures are 100% correct and as it is supposed to promote healthy eating it will have a biased view and could be lying to promote healthy eating and steer people away from what could not actually be that bad. ?? ?? ?? ?? Arslaan Asif 6027 33125 C2: Its all fat, but does it make you fat? ...read more.

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