For many people, the word "fat" is unpleasant and sometimes even repulsive, but in reality, fat is an essential nutrient, just like protein and carbohydrate. Some of the important benefits of fat include:
It is a concentrated source of energy, providing 9 kilocalories per gram, while carbohydrates and proteins provide 4 kilocalories per gram.
Fats provide essential fatty acids (which the body cannot produce and must be obtained from food), such as linolenic acid, which plays a vital role in children's growth.
Fats are important for healthy skin.
Fats are important for regulating cholesterol levels.
Fats are essential for the production of certain hormone-like compounds, such as prostaglandins, which play a crucial role in regulating various bodily functions.
Fats are an important source of fat-soluble vitamins, such as vitamins A, D, E, and K, and they are also important for the absorption of these vitamins from the intestines.
Fats help the body make the most of carbohydrates and proteins. The body converts fat into usable energy, and any excess is stored in adipose tissue. Some fat is present in the blood, but the majority is stored in fat cells. These fat deposits are not only important for energy storage but also for insulating the body and acting as a cushion for internal organs, thus maintaining body temperature and absorbing shocks.
Like carbohydrates, fats are composed of three basic elements: carbon, hydrogen, and oxygen. However, fats contain more carbon and hydrogen and less oxygen than carbohydrates. As a result of this difference, fats provide us with more energy (9 kilocalories per gram of fat) than carbohydrates and proteins (4 kilocalories per gram of carbohydrates).
The majority of fats, when broken down, yield three molecules of fatty acids and one molecule of glycerol. Therefore, fats are also known as triglycerides. Fats are composed of different types of fatty acids. These fatty acids are classified into three main categories: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. This classification describes the number of hydrogen atoms present in the fatty acid chain.
Generally speaking, fats with a high percentage of saturated fatty acids are solid at room temperature, while fats with a high percentage of unsaturated fatty acids are liquid at room temperature and are called oils.