saturated fat

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1. the adipose tissue of the body.
2. a triglyceride (or triacylglycerol) that is an ester of fatty acids and glycerol. Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated). Essential fatty acids cannot be synthesized by the body but must be obtained from the diet or from intravenous infusion of lipids.
Saturated and Unsaturated Fats. All of the common unsaturated fatty acids are liquid (oils) at room temperature. Through the process of hydrogenation, hydrogen can be incorporated into certain unsaturated fatty acids so that they are converted into solid fats for cooking purposes. Margarine is an example of the hydrogenation of unsaturated fatty acids into a solid substance.
brown fat a thermogenic type of adipose tissue containing a dark pigment, and arising during embryonic life in certain specific areas in many mammals, including humans (see illustration); it is prominent in the newborn. Called also brown adipose tissue.
Sites of brown fat in the neonate. From McKinney et al., 2000.
neutral fat fat (def. 2).
polyunsaturated fat a fat containing polyunsaturated fatty acids; see also fat.
saturated fat a fat containing saturated fatty acids; see also fat.
unsaturated fat a fat containing unsaturated fatty acids; see also fat.

sat·u·rat·ed fat·ty ac·id

a fatty acid, the carbon chain of which contains no ethylenic or other unsaturated linkages between carbon atoms (for example, stearic acid and palmitic acid); called saturated because it is incapable of absorbing any more hydrogen.

saturated fat

Any of various fats, including most animal fats, coconut oil, and palm oil, that are solid at room temperature and whose fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with high cholesterol levels in the bloodstream.
Any fat linked to increased atherosclerosis, and a poor lipid profile
Examples Saturated fats (e.g., red meat, butter, ice cream); trans fats—processed foods (e.g., margarines), commercially baked or fried foods, whole milk

sat·u·rat·ed fat

(sach'ŭr-āt'ĕd fat)
A type of fat found chiefly in foods that come from animals and certain vegetable oils, which raise blood cholesterol levels and thus increase risk of atherosclerosis.

Patient discussion about saturated fat

Q. I am wondering if any of you are ENTHUSED about the use of COCONUT OIL. I ask because it IS SATURATED FAT. I have trouble losing weight. That inculdes getting cold frequently, and was wondering if cocounut oil would help me maintain body temperture more easily. Also, I have notice that SOME claim that coconut oil has many health benefits not affiliated with polyunsaturates.

A. i know there was a Polynesian research about people that consume coconut oil on a daily basis in parallel to people who don't. they found out that there are high cholesterol levels among the people that consumed coconut oil but no significant difference in heart problems.

More discussions about saturated fat
References in periodicals archive ?
The fatty acid profile was markedly modified by peroxidation, PUFA content decreased and concomitantly saturated fatty acid percentage increased.
Fat intake goals: amount and quality Dietary fat Goal (% of total energy) Total fat 15-30% Saturated fatty acids <10% Polyunsaturated fatty acids (PUFAs) 6-10% n-6 PUFAs 5-8% n-3 PUFAs 1-2% Trans-fatty acids < 1% Monounsaturated fatty acids (MUFAs) By difference Cholesterol <300 mg
The most predominant saturated fatty acid was palmitic acid (C 16:0), comprising 68 % to 73 % for both sexes and locations.
Total saturated fatty acids (%) (TSF) = % Palmitic acid +% Lignoceric acid
The European Commission is in the process of establishing recommendations for food labeling to help consumers reduce the intake of saturated fatty acids, trans fats, sodium and sugar.
The ratio of total polyunsaturated fatty acids to saturated fatty acids (PS ratio) was significantly higher (P <0.
This hydrogenation results in the conversion of polyunsaturated fatty acids to monounsaturated and saturated fatty acids.
The second section discusses ways of reducing saturated fatty acids in foods, including improving fatty acid composition in dairy products and using fat replacers.
It is a mix of extra-long-chain fatty acids and long-chain saturated fatty acids that create tactile characteristics, executives said.
SAN FRANCISCO -- Postmenopausal women who consumed the greatest amount of saturated fatty acids showed less progression of atherosclerosis over a 3-year period, according to a poster presented by Dr.
6 grams of saturated fatty acids and 15 mg of cholesterol.