saturated fat

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saturated fat,

any solid fat that is an esterester,
any one of a group of organic compounds with general formula RCO2R′ (where R and R′ are alkyl groups or aryl groups) that are formed by the reaction between an alcohol and an acid.
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 of glycerolglycerol,
 glycerin,
 glycerine,
or 1,2,3-propanetriol
, CH2OHCHOHCH2OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
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 and a saturated fatty acidfatty acid,
any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e.
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. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be unsaturated. Unsaturated fats generally have lower melting points than saturated fats and are often liquids (oils) at room temperature. Unsaturated fats can be converted to saturated fats by a process called hydrogenation; since this usually raises the melting point of the fat and makes it a solid, the process is also called hardening. A correlation has been found between the consumption of solid fats in food and cholesterol levels in blood. Cholesterol forms arterial plaques that may lead to blockage of the arteries, i.e., atherosclerosis. Dietary guidelines in the United States call for reduced intake of saturated fat. See fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
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.
References in periodicals archive ?
Lead author You-Ying Chau of Edinburgh University said that to determine the origins of good and bad fat has been one of the big unanswered questions in obesity research and they have now shown that most bad fat comes from cells expressing the Wt1 gene in the later stages of pregnancy.
TOO many bad fats such as saturated fat in the diet can increase LDL (bad) cholesterol
By using Omega-9 Oils, many of these bad fats have been replaced by heart-healthy monounsaturated fats, decreasing North Americans' risk of heart disease and diabetes.
Lead researcher Dr Sheng Bi, from John Hopkins University's school of medicine, in Baltimore, said: "If we could get the human body to turn bad fat into good fat that burns calories instead of storing them, we could add a serious new tool to tackle the obesity epidemic.
We believe adding a vegetable extract such as beetroot, which contains antioxidant compounds, will stop this oxidation of fat in the gut, and prohibit the body from absorbing the bad fat.
What they did is that they managed to come up with an appetite-suppressing protein that can turn the white fat into a bad fat.
Conventional knowledge indicates that diabetes increases risk of heart disease and stroke by increasing bad fat and decreasing good fat, hypertension, fatty acids etc.
What happens when you blow nearly a quarter of a day's calories, more than a third of a day's bad fat, and half a day's sodium (860 mg) on a snack?
Dr Jagyasi says that research indicates that heart disease is related to the quality and not the quantity of fat consumed: "The trick is in replacing the bad fat with good fats.
UNDERSTANDING differences between good and bad fat could lead to new ways of combating obesity, new research suggests.
A blood or urine test could check for high levels of bad fat molecules.
This discovery significantly advances our ability to harness this good fat in the battle against bad fat and all the associated health risks that come with being overweight and obese, said Dr.