Adepoju Paul OlusegunBelieve This: Fats are healthy
June 19th 2008 15:29
Doughnuts: Rich source of fats
Many people see fats as potential cause of obesity, artherosclerosis, hypertension, heart failure, cancer and myriads of terminal ailments. Many individuals have resolve to keep away from fatty foods as far as possible while those that take fats see them as necessary poisons that they’ve become accustomed to, forming a vital part of their day-to-day living. In essence, fats and physiological contretemps are said to have close ties of consanguinity. But, fats are not all about being a potential minefield for those that lack the full compos mentis over what they ingest. This is an exposition of the advantages embedded in adequate fat intake.
It would be of primer importance to have an elementary chemistry knowledge of who fats are. Fats (and oils) are made up of building blocks called triglycerides which in turn have fatty acids as primary components. In composition, fatty acids comprise of about 95% of the total weight of fats and oils. These fatty acids could be saturated or unsaturated; the classification is based on the presence or absence of double bonds between carbon atoms in the molecules. The body’s fat-synthesis ability also differentiates essential fatty acids (those that cannot be synthesized in the body and must be consumed as part of one’s diet) from non- essential fatty acids which the body could readily synthesize.
The role of fats as energy reservoir is probably the most recognized function. The body can store a large amount of energy in a small volume. 1g of fat for instance, contain more than two times the energy derived from an equal amount of other food components. Also, there is disparity in energy usage. Energy from carbohydrate is employed in brain cell metabolism and in dire need of energy (during exercise and other energy-sapping activities) while energy from fats is utilized for day-to-day activities like walking, seating, writing and so on. In some cases, energy utilization could be interwoven , the difference is due to the different rates of metabolism of the food components while carbohydrates are rapidly metabolized, fats’ metabolism is rather slow. In glucose deficiency, body organs like the liver, could “make” glucose from fat breakdown.
When the body stores fats in adipose tissues, the stored fats in the warehouse perform two functions which are: they act as insulators thus help in body’s temperature control (an homeostatitic function). In addition, the stored fats protect vital organs like the kidneys, spleen, spinal cord and brain from damage by providing adequate organ padding.
Another “un-overlookable” action of fats are the antimicrobial actions of some fatty acids. Antimicrobials are substances with the potential of killing or inhibiting the propagation of micro-organisms. Lauric acid (a fatty acid occurring in laurel, coconut, and palm oil) is an antimicrobial fatty action its own. Some free fatty acids are also thought to have bactericidal activities. Due to heat retention via he prevention of heat loss by fats, the body’s heat production is enhanced thus killing some microbes that could not survive such temperature. Also, phospholipids on cell membranes form a barrier for lipophobic and / or hydrophilic microbial toxins.
The role of saturated fatty acids in the body’s immune system could not be overstressed. In a recent study, researchers found that a loss of saturated fatty acids in the lymphocytes ( a type of white blood cells) was responsible for the age- long decline in white blood cell function and this immune dysfunction was normalized b addition of the deficient saturated fatty acids. A research conducted in the 1970s by Canadian researchers showed that saturated fatty acids play vital roles in the correction of heart lesions.
Fats’ metabolic products also form vital parts in the processes leading to hormone production. Bodily hormones like cortisol, aldosterone, corticosterone, androgen, estrogen, sterols, bile acids and others play critical roles in body functions.
Fats have been implicated as potential causes of cardiovasacular diseases but the fascinating conundrum is that some fatty acids, especially linoleic and linolenic acids, have been shown to lower the level of LDL cholesterol in the blood. A raised level of LDL cholesterol in circulation is an indication of imbalance lipid levels which is linked with coronary heart disease. It also worthy to note that fatty acids play important roles in proper stabilization, fight against tumors and ultimately, the prevention of cancer.
With these and several other roles played by fats and its derivatives in our hearts, it would be hazardous to call the bluff the harmful implications of fat deficiencies. Therefore, adequate amounts should be taken. According to research, diet should contain at 25% of fat as saturated fats. The need to include palm oil, coconut oil, butter and lard (right sources of saturated fatty acids) in our diets should not be overemphasized but it is rather unfortunate that we are being told to stay clear from these food sources.
It is true that uncontrolled intake of fats could be hazardous; the problem is not with fat but man’s will power to control its intake. There is nothing that could not be abused when used (or ingested) discriminately, there are always limits, and same goes for fats and oils. If well taken, they can be instrumental to our well being but if taken in excess, it could be dangerous. Watch what you eat before what you eat eats you up, stay fit.
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