Lipids have a significant energy role, but also a fundamental role in the composition of the membranes of cells, nuclei, and nervous tissue. Focus on these fats and the foods that contain them.
Edible fats Dietary fats should be present in the daily diet at 2-3 g / kg bodyweight per day (30-35% of total energy intake). But this rate is very easily exceeded because lipids are not always visible. The hidden fats are those that are contained in foods that do not appear fatty: meat, cold meats, cheeses, prepared dishes rich in sauce, cream, butter. Fast foods, fries, chips and breaded fish are among those fatty foods that must frequently be reported.
Fat content of some foods:
• Oils, lard, butter, margarine (100g)
• Bacon, rillettes, butter …show more content…
They can set hydrogen, and transform the unsaturated fatty acids into saturated fatty acids: the oils then solidify more and more: this is how solid fats are made from vegetable oils (margarine, vegetal pine).
Essential for the body
Individual fatty acids have a fundamental role because we can not synthesize them: they are mainly polyunsaturated fatty acids, which are present in certain vegetable oils in significant quantities: corn, soybean, sunflower oil. They are sometimes called vitamin F.
Paraffin oil holds a special place. In fact, it is not absorbed by the body and therefore does not bring any calories, but has no food value either. It thus forms a sort of carpet slipping over the intestinal walls, and as such renders excellent services in the treatment of constipation. Its prolonged use can nevertheless theoretically cause vitamin deficiencies, hampered by its presence the intestinal absorption of fat-soluble vitamins (A, D, E,
Edible fats Dietary fats should be present in the daily diet at 2-3 g / kg bodyweight per day (30-35% of total energy intake). But this rate is very easily exceeded because lipids are not always visible. The hidden fats are those that are contained in foods that do not appear fatty: meat, cold meats, cheeses, prepared dishes rich in sauce, cream, butter. Fast foods, fries, chips and breaded fish are among those fatty foods that must frequently be reported.
Fat content of some foods:
• Oils, lard, butter, margarine (100g)
• Bacon, rillettes, butter …show more content…
They can set hydrogen, and transform the unsaturated fatty acids into saturated fatty acids: the oils then solidify more and more: this is how solid fats are made from vegetable oils (margarine, vegetal pine).
Essential for the body
Individual fatty acids have a fundamental role because we can not synthesize them: they are mainly polyunsaturated fatty acids, which are present in certain vegetable oils in significant quantities: corn, soybean, sunflower oil. They are sometimes called vitamin F.
Paraffin oil holds a special place. In fact, it is not absorbed by the body and therefore does not bring any calories, but has no food value either. It thus forms a sort of carpet slipping over the intestinal walls, and as such renders excellent services in the treatment of constipation. Its prolonged use can nevertheless theoretically cause vitamin deficiencies, hampered by its presence the intestinal absorption of fat-soluble vitamins (A, D, E,