Polyunsaturated fat



Types of fats in food
See also

Chemistry

In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated atoms not currently part of the structure. Polyunsaturated fatty acids can assume a cis or trans conformation depending on the geometry of the double bond.

The lack of the extra hydrogen atoms on the molecule's surface typically reduces the strength of the compound's room temperature. Trans fats are more similar to saturated fat than are cis fats in many respects, including the fact that they solidify at a lower temperature.

   

A fatty acid has a Carbon atoms in a fatty acid are identified by Greek letters on the basis of their distance from the carboxylic acid. The carbon atom closest to the carboxylic acid is the alpha carbon, the next adjacent carbon is the beta carbon, etc. In a long-chain fatty acid the carbon atom in the methyl group is called the omega carbon because omega is the last letter of the Greek alphabet.

linoleic acid.

Health

Benefits

Polyunsaturated fat, along with Omega-3 fatty acids in fish oil, fish and seafood lower the total amount of fat in the blood, which can lower blood pressure and decrease the risk of cardiovascular diseases.[1] safflower oil also reduce the risk of cardiovascular disease, but can contribute to allergies and inflammation.[citation needed] Polyunsaturated fat may lower LDL and HDL cholesterol. [2]

Foods containing polyunsaturated fat

  • fish
  • cereal
  • whole grain wheat
  • peanuts

Polyunsaturated fat may lower LDL and increase levels of HDL cholesterol

Relation to cancer

Some studies have shown that consuming high amounts of polyunsaturated fat may increase the risk of an individual developing cancer.[citation needed] This is thought to be because polyunsaturated fat is prone to oxidation, which leads to the generation of free radicals. Studies on animals have shown a link between polyunsaturated fat and the incidence of tumours. In some of these studies the incidence of tumours increased with increasing intake of polyunsaturated fat, up to about 5% of total energy, near to the middle of the current dietary intake in humans. However, studies in humans have found little evidence of an association between polyunsaturated fat and the risk on cancer. It is advised that the level of polyunsaturated fats in the diet be regulated, although the effect on health may be more beneficial than harmful in terms of its effect on reducing cholesterol levels.

See also

References

  1. ^ National Institute of Health (August 1, 2005). Omega-3 fatty acids, fish oil, alpha-linolenic acid. Retrieved on March 26, 2006.
  2. ^ You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living by Merck & Co. & Co. Inc.
 
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