Triglycerides (fats & oils)
Topics Covered:
- What are triglycerides (fats & oils)?
- What does fat do for us?
- What types of foods contain Fats?
- What is the Recommended Daily Allowance (RDA)?
- Are there health risks associated with fats (and oils)?
- How does our body metabolize fats (turn it into usable energy)? (coming soon)
- References?
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What are triglycerides (fats & oils)?
A triglyceride is a glycerin molecule that has three fatty acids attached to it. Triglycerides are classified as either fats, which are solid at room temperature, or oils, which are liquid at room temperature. In common day language, the word “fat(s)” is used to represent both fats and oils (triglycerides). This is accepted because both contain saturated and/or unsaturated fats.
Fats can be used for immediate energy, transporting fat-soluble vitamins around the body, cell membrane functions, organ protection/insulation, and for improving our skin and hair. If unused, fat is stored for later use in the adipose tissue (the fat cells), and one pound of fat is equal to 3,500 calories.
1 fat gram = 9 calories (energy units)
What types of foods contain Fats?
Fats can naturally be found in foods such as meats, fish, nuts, oils, milk, butter, lard, and sweets.
What is the Recommended Daily Allowance (RDA)?
25%-35% of your daily calorie intake should consist of consist of fats. Consult with a dietitian to obtain your total daily calories intake.
Are there health risks associated with fats (and oils)?
Consuming too many fats will lead to obesity and heart disease.
- Boyle, Marie A., and Sara Long. Personal Nutrition, Seventh Edition California, Wadsworth College Learning, 2010.
- “Dietary Fats.” U.S. National Library of Medicine. Retrieved April 15, 2011 <http://www.nlm.nih.gov/medlineplus>
- “Fats and Cholesterol.” Harvard School of Public Health. 2011. April 15, 2011 <http://www.hsph.harvard.edu/nutritionsource/index.html>
- “Dietary Fats: the good, the bad and the ugly.” Harvard School of Public Health. 2011. April 15, 2011 <http://www.hsph.harvard.edu/nutritionsource/index.html>
- Carpi, Anthony Ph.D. “Fats and Proteins.” Visionlearning. 2003. Retrieved May 30, 2011 <http://www.visionlearning.com>
Disclaimer
Reasonable care has been taken in preparing this document, and the information provided herein is believed to be accurate. However, this information is not intended to constitute an “authoritative statement” under Food and Drug Administration rules and regulations.
General Safety Advisory
The information is not intended to be a substitute for professional medical advice. It is important to seek the advice of a physician about any medical condition or symptom. It is also important to seek the advice of a physician, registered dietitian, pharmacist, or other qualified health professional about the appropriateness of taking dietary supplements and their potential interactions with medications.