These high value foods are good for health if we use them in small quantities but, they become dangerous for health when are taken in increased quantities.
By intake variety of foods, without additions of oils and fats, we get a sufficient amount of fats which is necessary for normal toxins changes.
Continuous intake of more calories than we need, leads to overweight (obesity). This condition can cause cardiovascular and other diseases.
How Fats Affect on System Function
However, fats participate in construction of basic cell structures and also help brain function. Role of the fats in the body, is not only energy production. Fats help in transfer of vitamin A, D, E and K. Fats protect the body from temperature “shocks” – the rapid changes in ambient temperature. Also help in preserving of mineral calcium in the teeth and bones.
There are differences between fats chemical composition. Their difference determines exactly which fats are “good” and which are “bad”.
All fats are composed of stable quantity of an organic compound glycerol and variable amounts of substances known as fatty acids. This differences in chemical composition can divides fats in several major types:
- Saturated fatty acids: Substances that are founded in most animal fats and in some plant foods. The main characteristic is that at room temperature they are in solid state (lard, tallow, butter, margarine).
- Monounsaturated fatty acids: These are regular foods of plant origin. The most prevalent fatty acid that belongs to a group of monounsaturated fatty acid is oleic acid, the main component of olive oil.
- Polyunsaturated fatty acids: The most famous is linoleic acid, which is an ingredient of many plant oils such as sunflower, corn and sesame. An important source of polyunsaturated fatty acids of fish, especially oily fish.
Monounsaturated and polyunsaturated fatty acids together make a large group of unsaturated fatty acids and are divided in two smaller groups:
- essential fatty acids
- non-essential fatty acids
Saturated fatty acid mainly are used as an energy source. Saturated fats are important in the diet in persons who are physically active.
Unsaturated fatty acids help building of a variety tissues and cells structure. Unsaturated fats must be presents in large amounts in the diet of infants, children, adolescents and women in special periods of their lives: during pregnancy and during breastfeeding.