Trans Fat Research Paper

We need to say away from foods that are unnatural because they have a negative effect on our bodies. There are two different kinds of fats. Hydrogenated fat, which is the worst for you, which includes such foods as crackers. Natural plant based fats, which is good for you that include such foods as avocadoes. We humans tend to misread the difference. If it has a name for something that is good for you in the title doesn’t mean that it’s good for you. An example of this would be high fruit corn syrup. The writers told us that it is like smoking cocaine because even cocaine or high fruit corn syrup is made from something so pure at one time is now super unhealthy. Sugar is like drugs and alcohol addicting and sometimes very harmful. It comes in all forms such as therefore carbonates like bread. Even though it is not in a crystalized form it still is sugar. Humans become habituated to the effect of sugar. The facts are absolutely true because each individual person tends to consume 150 lbs. of sugar per year. Our mood can change and chronic disease can occur just because of this everyday “comfort food”.

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

In the early 1900s, dietary fat was viewed simply as a source of calories, interchangeable with carbohydrates. But in 1929 and 1930, George and Mildred Burr discovered that fatty acids were critical to health through punctilious analyses of rats fed special diets. If fatty acids were missing in the diet, a deficiency syndrome ensued and often led to death (Asbmb.org. 2016). Fatty acids rarely occur as free molecules in nature but are usually found as components of many complex lipid molecules such as fats and phospholipids. Biological fatty acids are composed only of hydrocarbon chain which is carbon, hydrogen and oxygen in the proportion of 76%, 12.6% and 11.3% respectively with one terminal carboxyl group (COOH). Fatty acids are aliphatic

Trans fatty acids is a kind of unsaturated fatty acid, and it is called trans-fat when it is combined with glycerin. Trans-fats are divided two kinds that are Naturally-occurring trans-fats and artificial trans-fats. Artificial trans-fats are made when hydrogen is added to vegetable oils. In November 2013, the US Food and Drug Administration (FDA) said that it is not safety when people use partially hydrogenated oils in food.

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

My passion for nutrition is greatly entangled with chemistry. All food is made up of molecules. The chemical structure is important, and the way a molecule interacts with other molecules sheds light on how and why our bodies function the way they do, especially in regards to nutrition. Trans fats are a good example of the necessary understanding of chemical structure, without this knowledge the effects of trans fats on the body would not be understood. Trans fats have no nutritional value and are harmful to the body even in small quantities. There are three things that are imperative to understand when looking at trans fats from a nutritional stand point: what are trans fats, why are trans fats so bad for you, and how to avoid trans fats.

These trans fats are made when hydrogen is added to a liquid oil molecule, turning the liquid oil into a solid. Trans fats are very inexpensive to make, but are very unnatural and bad for our health.

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

For decades we were lead to believe that all fats, no matter where they came from, where the work of the devil and if we wanted to stay trim and healthy, we should eliminate all forms of fat from our diets and follow a low-calorie, virtually fat-free diet on a regular basis. Time went by, researchers conducted various, well, research, and discovered that perhaps SOME fats were ok.

Fatty acids or fats are hydrogen atoms that are consist of “chains of hydrogen-bearing carbon atoms” (Tymoczko, Berg, & Stryer, 2013, p. 180). These hydrocarbon chains present different properties such as length of the chain and one or double bonds in which defines the types of fat. Chain lengths and degree of saturation significantly influence the property of the fatty acids. Saturated fats like butter and shortening contain linear hydrocarbon chain, which is composed of single bond. Single bond, saturated fat has higher melting point where as unsaturated fat has lower melting points. Unsaturated fats such as olive oil present double bond that produces the stronger construction between bonds. Furthermore, “short chain length and cis unsaturation enhance the fluidity of fatty acids and of their derivatives” (Tymoczko, Berg, & Stryer, 2013, p.182).

Remember, even if a food contains omega-3 fat, you should still look at the overall fat content on the Nutrition Facts panel to determine if it is a heart-healthy choice. When following a heart-healthy diet, it is important to choose foods that are lower in saturated fat and trans fat. When choosing foods that contain omega-3 fat, ensure that they are also low in saturated and trans fat.

Fat is a very vital nutrient we need in our bodies, one we cannot live without. With that being said there are good fats and bad fats. Trans fats being one of the worst. This type of fat hides in all different kinds of foods we eat today from cookies, pizzas, to popcorn. “Eating trans-fat raises the level of low-density lipoprotein (LDL or "bad") cholesterol in the blood. An elevated LDL blood cholesterol level can increase your risk of developing cardiovascular disease.” So fortunately for us the FDA has finally took action that will significantly reduce the use Trans fats in the food supply.

Some people may feel as though you should never eat anything with fatty contents due to the weight gain that this may cause, however, some fats can be helpful not hurtful! Certain types of fat products can help to promote good health, but a person will need to choose wisely in regards to these different types of dietary fat products. As well, they will need to balance out the amount of each portion required. Of course fat has a lot of calories, and if you eat too much of it, you will gain excessive weight, which will cause poor health. This in turn can cause cardiovascular disease, as well causing heart attacks or strokes. So, making sure you intake the correct portions of fat, can be critical.

Hydrogenated oils: Like partially hydrogenated oils, hydrogenated oils are used to create solids out of naturally liquid oils to lengthen the life of products. Adding these oils to food also acts as a preservative for foods and improve texture and taste. Hydrogenated oils are created by heating them at high temperatures for several hours, then adding a metal catalyst that creates the denser, thicker substance used in foods. The molecule of the fat is straightened by adding bonds. These oils are also shown to contribute to higher blood pressure levels and higher cholesterol levels in humans. Since these types of

Fatty foods usually have a gamut of advantages for both protection against disease and healthy development. The rest paragraphs will help you discover how beneficial fatty foods can be to your body.