Ileana Oprea   Consultant
Food value of fats
Food value of fats resulting from their chemical composition. From Chemically, fats are esters of glycerol with different saturated fatty acids - butyric acid, Capron, caprylic, lauric, palmitic, stearic or unsaturated acids - linoleic acid, oleic. The proportion of saturated fatty acids and unsaturated fats is crucially dependent on the properties and extent of absorption and biological value of fats.
Thus, high-fat diet countries (cattle, sheep) that have a high content of saturated acids, it increases blood cholesterol concentration and prevailing regime in unsaturated fatty acids (sunflower oil, corn, soy) is effective for reducing cholesterol.
High-fat content in vitamins (A, D, E,), the high degree of digestibility (except pork lard and tallow) determine the value of high fat food.
Lipids in food fats enter the cell body constitution, but also have an important role in energy (1g of fat in the body develops klocalorii 9.3).
Fat consumption should be reasonable in relation to boost energy levels. Abuse of fat leads to disease (obesity) and a low content leads to undernourishment.
The composition of menu, vegetable fat should provide 50% of total fat for adults, children and adolescents and animal products (butter, dairy products) can achieve up to 85% of all food.
Nov 3rd 2011 05:07