Saturated fat and trans fat

Once treated the subject of unsaturated fat, is now talking of the

saturated fatty acids (AGS) and trans fat. The first, are those who lack of unsaturated in its composition. They are located mainly in adipose tissue (fat) of the animals, and are characterized by the fact that at room temperature are arranged so strong (higher melting point than AG unsaturated that at room temperature are liquids), although there are also vegetable oils that contain AGS that are in the liquid state (palm oil, coconut).

As primary examples of AGS we found the butyric acid, lauric acid, Palmitic acid, Stearic acid or Myristic acid among others.

We can find a large quantity of these in:

or milk of ruminants (butyric acid)

or coconut oil or palm nut (Lauric and Myristic)

or other vegetable oils (Myristic)

or animal fat

or cocoa (Stearic Acid)

or peanut oil (arachidic acid)

* NOTE: not to be confused with the arachidonic acid, which is a polyunsaturated fatty acid of the family w-6.

The high consumption of saturated fat is one of the main factors leading to cardiovascular diseases, because they induce the increase and accumulation of cholesterol in the blood, which contributes to the clogging of the arteries. In this way can occur pathologies such as hypercholesterolemia, atherosclerosis, hypertension, cerebro-vascular accidents or myocardial infarction.

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In addition, excess consumption contributes to the accumulation of this fat, thus increasing the incidence of obesity and other diseases.

In regard to the fatty acid "TRANS" it should be noted that the main difference with the AGS lies in that they have a more rigid link, thereby achieving obtain solid fats from oils, which is its main use in the food industry. Other properties of these AG Trans are: Decrease

the deterioration by oxidation (increasing the useful life of the product).

Modify the organoleptic characteristics (color, taste, smell… ).

Cause the decline of the content of fat-soluble vitamins (A and D), sterols and AG unsaturated (linoleic, linolenic and arachidonic acid).

Are synthesized or created both in a natural way, in the stomach of ruminants, such as a contrived way, with a total or partial hydrogenation.

Fatty Acids "TRANS" artificial

partially hydrogenated? Fully Hydrogenated

large amount of "TRANS fatty acids"

30 - 50 %?  Content of "TRANS fatty acids"

below the 3%

The principal foods that contain Fatty Acids "TRANS" are the margarine, the industrial bakery products, palm oil and coconut and the fat derived from ruminants. As examples of "trans fats" are the Acid Margarico (ruminant fats) and the Acid Elaidico (in hydrogenated fats).

Adverse effects on the health of the "Trans fatty acids"

can cause deficit of essential fatty acids, causing metabolic problems.

Aterogenica possess property, similar to the AGS (accumulation of fat in the walls of the blood vessels), so that lower your intake is IMPORTANTÍSIMO to avoid severe cardiovascular disease.

Very easy to be absorbed and excreted unmetabolized, by what can cause an increase of lipids in the liver.

TIP: it is advisable to reduce the intake of saturated fatty acids and more even avoid eating many foods rich in trans fats. If the food to consume indicates the type of hydrogenation is preferable eating one that is fully hydrogenated, since you do not have a high contribution of "trans fats".  In any case, the contribution of trans fat should exceed 2g/day, for that purpose, we can help the own labelling of food