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 ?
I'll happily admit I'm Bad Fat - greedy and self-adoring
* a0x20 Boomers often monitor good fats versus bad fats, cholesterol, sweeteners and other factors, which means labeling and signage are more important than ever for this age group.
It turned out those who got about 25 grams of saturated fat each day had more than 3 times the risk of developing Alzheimer's disease, compared with those who ate less "bad fat." If you add it up, it is easy to get to the 25 grams of "bad fat" per day that was a problem in the Chicago study: a couple of eggs, one strip of bacon, one chicken thigh (without the skin), a glass of milk, a small pizza.
"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 Rudnicki, a senior scientist and director for the Regenerative Medicine Program and Sprott Centre for Stem Cell Research at the Ottawa Hospital Research Institute.
As a general rule, saturated fat is 'bad fat', dietary cholesterol is neutral, and unsaturated fats are 'good fats'.
This desire to avoid and lower bad fat intake is a significant opportunity for food companies, and, according to DAS, Omega-9 Canola Oil can enable companies to make reduced saturated and zero trans fat claims in Canada and the U.S.
MACADAMIA NUTS Among the healthiest nuts, offering protein, fiber and many other vitamins and minerals, plus the best ratio of omega-3 (good fat) to omega-6 (bad fat) of any nut.
Check your cheese - try to choose reduced fat, and use less of it Good fat bad fat Unsaturated fat You may have heard this called "good" fat.
Matters are further complicated when it turns out some of this fat is "bad fat"; the nuts were not dry-roasted but cooked in cottonseed oil.
Saturated Fat: This is the bad fat that has been linked to increased cholesterol levels and heart disease.
The scientists have found two compounds or molecules that can turn the "bad fat" or white fat, which is the fat that are accumulated by adults when they eat too many calories and don't burn it off, to "good fat" or brown-like fat cells.