Application areas of fat
Fatty acids, an essential component of fats, have vital importance as part of human nutrition and play an important role in human health. Fatty acids are energy sources and structural components of cell membranes1,2,3.
Fatty acids are obtained from different food sources, which determine the type of fat consumed and consequently the health consequences2. Saturated fatty acids, found mainly in animal products (e.g. butter, lard), are associated with negative health effects. Unsaturated fatty acids, on the other hand, mainly found in vegetable oils and fatty fish, are involved in numerous metabolic pathways and have many health effects2,4. Sources of monounsaturated fatty acids include canola oil and olive oil. Polyunsaturated fatty acids are mainly found in sunflower oil, safflower oil, soybean oil and salmon2,4.
While monounsaturated fatty acids have a positive effect on blood lipid levels by lowering cholesterol, polyunsaturated fatty acids, especially omega-3 fatty acids, also reduce the risk of hypertension and cardiovascular disease4,5. They also have an anti-inflammatory effect and a positive effect on insulin sensitivity, metabolic syndrome characterized by obesity, hypertension, sugar and lipid metabolism disorders, immune system disorders and cancers1,3.
- Calder, P (2015): Functional Roles of Fatty Acids and Their Effects on Human Health. J Parenter Enteral Nutr 39(1 Suppl):18S-32S.
- Kremmyda, L; Tvrzicka, E; Stankova, B; Zak, A. (2011): Fatty acids as biocompounds: their role in human metabolism, health and disease--a review. Part 1: classification, dietary sources and biological functions. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 155(2):117-130.
- Kremmyda, L; Tvrzicka, E; Stankova, B; Zak, A. (2011): Fatty acids as biocompounds: their role in human metabolism, health and disease: a review. part 2: fatty acid physiological roles and applications in human health and disease. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 155(3):195-218.
- German Nutrition Society (DGE) (ed.) (2000): Reference values for nutrient intakes. Frankfurt am Main: Umschau.
- Biesalski, H; Grimm, P; Nowitzki-Grimm, S (2017): Pocket atlas of nutrition, 7th edition. Thieme, Stuttgart, New York.