Fats and Lipids: What Is the Difference? Essay

Lipid are a macromolecule that can be used as storage when carbohydrates run out. They are often in the form of oils, waxes, and steroids. The two building blocks of lipids are fatty acids and glycerol. The three elements present in lipids are carbon, oxygen, and hydrogen. In my meal lipids are not uncommon but a majority of them are the “good” kind of lipids. The polyunsaturated fat is considered the healthiest kind of lipid because it runs the lowest risk of a disease. Polyunsaturated foods examples are olive, canola, sunflower, soy, corn, nuts, seeds, and fish. (Quote http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/) These type of foods are present in virtually all of my protein selections and some of these appear in the carbohydrates section of the meal. That means this diet also allows a good amount of intake of lipids but not lipids that can cause

Carbohydrates are found in many food that provide the energy for different types of muscles, central nervous system and the body. Some examples of carbohydrates in food are brown rice, whole grain pasta, buckwheat, whole grain corn and much more. The body breaks down the carbohydrates, breaking them into separate components. Once in their components it is then used to energize cells and maintain the body process. Plants use carbohydrates as well. Lipids are the last of the four biological carbohydrates.Lipids are more commonly know as “fats” which appear in many types of foods as well. Some examples of lipids in food are milk, cheese, meat and other animal products that contain saturated fat, which is really bad for you. Lipids provide a long term energy storage. Lipids are from protective membranes around a cell and later delivers important vitamins that are needed. Lipids are stored by the human body as saved fat which then the saved fat will be consumed over time as the cells use the stored

5. What are “lipids?” Some lipids are liquid at room temperature whereas other lipids are solid at room temperature. What accounts for this difference? Are all fats considered to be lipids? Are all lipids considered to be fats? If not, what else besides fats are considered lipids? What distinguishes “lipids” and “phospholipids?”

Saturated fats were said to be linked to health risks that are detrimental to society as a whole. These health risks include the development of heart disease and type II diabetes

Saturated fats are most commonly found in meats, Haigh fat dairy products, and some plant based oils. While the majority of these items can be good for you, over consumption can increase your risk factors for chronic illness. Choose to eat all of these items in moderation to help reduce your risk factors. Even the healthiest of foods can fall into the category or of unhealthy if they are consumed in high quantities.

There are many trans fats in the foods that seem healthy that is why people should watch what they eat and take care of their bodies as much as they can. One might not know this, but trans fats are formed when oils that are liquid at room temperature are mixed with hydrogen and become solid fats. People will not be able to notice when they are consuming these trans fats because they have a taste and texture that many consumers find desirable. Trans fats can raise our level of “bad” cholesterol while also lowering our “good” cholesterol levels which can contribute to heart disease. These can also lead to a numerous amount of health problems requiring medical

The body needs fat to function, they serve many different purposes. Fifty percent of the cell wall is made up of saturated fat.(Stevenson) Trans fats are bad for several reasons. First of all, a saturated fat molecule compared to a unsaturated fat molecule that is a trans fat, have the same chemical makeup, and this is a major problem with the way the body uses trans fats. Because they are so similar, trans fats can take the place of saturated fats in the cell wall. Cell walls are porous, they take in nutrients and expel waste or toxins. When trans fats take the place of saturated fats in the cell wall, because of the placement of the double bonds on the polar ends, this makes the molecule not want to cooperate with other molecules. This leads to gaps in the cell wall which allow toxins to penetrate into the cell. Another problem that happens when trans fat molecules replace saturated fat molecules is typical cell communication is disrupted, this can cause nutrients to not be taken into the cell and toxins to be trapped inside the cell, and can lead to an unbalanced metabolism. Abnormal cell communication also effects hormone signals and reflexes, which can instigate the body to overproduce adrenaline, and in turn lead to adrenal fatigue and even a non-functioning thyroid. (Benson) Trans fats have a very negative effect on the cardiovascular system as well. This type of fat increases the production of LDL cholesterol and triglycerides which clog and cause the narrowing of the arteries, and they lower HDL cholesterol, the good cholesterol. Also, in addition to all the adverse effects trans fat have on the body, they are difficult to digest and in turn they cause inflammation. Inflammation can wreak havoc on the body and cause multiple diseases. (“Dietician to

Trans fat are the worst type of fat for any human to consume. The way you can tell the difference between trans fat and good fat(polyunsaturated, monounsaturated) is trans fat are solid at room temperature. For example if you leave bacon grease out overnight in a bowl it will be solid the next morning. Good fats are liquid at room temperature, such as vegetable oil. For every gram of trans fat you consume there is 9 calories in it. A daily intake of trans fat should be about 2 grams on a 2000 calorie based diet. That means you should only be getting about 18 calories from trans fat. Consuming a lot of trans fat increases the amount of harmful cholesterol located in the bloodstream. Trans fat are more likely to be at a higher level in places with

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

Additionally lipids also have important structural roles in membranes and low dietary fat intake has been related to hormone irregularities, such as reduced prolactin levels and amenorrhea, thus indicating all types of fatty acids are needed in varying degrees. Essential fatty acids are a group of polyunsaturated fatty acids, which must be supplied in adequate amounts by the diet. The two classes of essential fatty acids include the omega-3 (ù-3) and omega-6 (ù-6) fatty

First of all, there are five main types of lipids. They are fats, waxes, oils, phospholipids, and steroids. Lipids are hydrophobic, meaning they repel water and are nonpolar. The function of lipids is to store energy and it also helps with keeping the structure of the cell walls. Generally a lipid has a glycerol with three fatty acids attached to it. This is known as a triglyceride. Phospholipids are a little different in that they only have two fatty acids and these fatty acids

There are different kinds of fats, these include; trans-fats, saturated fats, and unsaturated fats. Unsaturated fats are considered the “good” fats while saturated fats are worse for your health. Trans-fats are industrially created by putting hydrogen into vegetable oil, which makes them unnatural and bad for your health as well. Below are molecular structures

The categories of lipids are fats, phospholipids, waxes, and steroids. Saturated fats are usually solid at room temperature. They are found in animal products like butter and cream. An example of a saturated fat is the cheese in my grilled cheese sandwich on Day 3. Saturated fats only have single bonds and also have the maximum number of hydrogen bonds in their fatty acid tails. Unlike saturated fats, unsaturated fats have double bonds which makes them liquid at room temperature and also have some hydrogen atoms missing in their tails. Unsaturated fats are mostly oils. The olive oil I used in my omelet in all 3 days is an example of an unsaturated fat. Trans fats are usually artificial and are made by adding hydrogen atoms to an unsaturated fat to reduce the amount of double bonds, which makes the fat saturated. This process is called hydrogenation. Hydrogenation makes the fat last longer and have the same taste. I did not have food containing trans fat in my log. The healthiest of all 3 fats are unsaturated fats because they contain more vitamins and reduce the risk of heart disease. Consuming saturated fats and trans fats increase a person’s chance to develop heart disease or a stroke. Type 2 diabetes can also arise when consuming too many trans

The four macromolecules presented in all living organism are carbohydrates, lipids, proteins, and nucleic acids. The carbohydrates are made up of sugars. This provides a major source of energy. When carbohydrates are composed of carbon, hydrogen, and oxygen. Then proteins have a large amount of amino acids. Most of the muscles are made up proteins. Proteins also have special helpers that are called enzymes that help regulate all the chemical reaction inside the body. Lipids reserve energy. There are three important lipids and they include fats, steroids, and phospholipids. Finally, the nucleic acids houses the DNA and RNA. Nucleic acids then stores and transmits genetic information.

Carbohydrates are the body’s primary source of energy. Without adequate carbohydrates, a person may feel fatigued and weak, as the body looks elsewhere for sources of energy. A severe lack of carbohydrates can deprive critical bodily organs the necessary energy to properly function. Lipids are naturally occurring organic compounds that include fats and oils. An excess of some lipids can increase the chances of certain health problems, lipids are vital nutrients to a healthy body. Lipids are necessary for the absorption of fat soluble vitamins. A diet too low on lipids lowers the level of good cholesterol, decreases the body’s energy level and can disturb the body’s formation of cells and cell functions.