Week 2 Case Study: Chemistry Chamberlain University
Fats and Carbohydrates
Fats and Carbs both have a common relation with producing energy for the body’s use; however, there’s a difference. [With fats when they
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Week 2 Case Study: Chemistry Chamberlain University
Fats and Carbohydrates
Fats and Carbs both have a common relation with producing energy for the body’s use; however, there’s a difference. [With fats when they release energy, it takes time for it to be metabolized, whereas carbs are fast-acting with the producing energy for the body] (Saladin 2020). Now when energy is not needed some of these carbs can be converted to fat (depending on what was consumed) which can be stored for later use within the body. For example, say if one were to eat a burger, well the carbs within that burger would be taken and the person would gain the immediate energy that’s needed for that time and the remainder of the saturated fat consumed would be stored; however, it would take time to break down due to the type of fat it is. Either way, the process still shows that energy is a very big factor in both carbs and lipids.
Saturated Fat vs. Unsaturated Fat
When thinking about saturated fat, one can imagine butter or a burger. It is not the healthiest to consume in large quantities; however, it can be used to “stimulate the body to produce more cholesterol” (Saladin 2020). When it comes to unsaturated fats one can imagine vegetable oil or something that is considered healthy that can be used as a cooking ingredient, now if consumed in large quantities it too can be unhealthy for the body despite it being the healthful option.
According to Saladin: Saturated fats contribute more to cardiovascular disease than unsaturated fats, and for this reason, it’s healthier to cook with vegetable oils than with lard, bacon fat, or butter. Molecularly, unsaturated fats can be broken down more easily than saturated fat thus allowing the body to metabolize these lipids into energy. Mitch needs to be careful, yes, but that does not mean he has to stop eating saturated fats altogether.
Consumption of Saturated and Unsaturated Fats
As mentioned in the last segment saturated fats are considered to be unhealthy if consumed in large portions and unsaturated fats are considered a healthy option, but as long as it is not consumed in large portions. So let us say someone were to consume a diet that is high in saturated fats and has a low intake of unsaturated fats, well this person has a high chance of developing cardiovascular disease as Saladin’s book stated. Now, what if we were to balance out both of these fats? Say the person changes their habit to consume more unsaturated fats and less saturated fats, they just lowered their risk for cardiovascular disease by an X amount and their metabolism can break down these unsaturated fats much easier to obtain the energy needed to proceed through the day.
Trans-fats and How They Work
Food nowadays contains plenty of trans-fats, Saladin mentions that trans-fats are more densely packed and therefore solid at room temperature. He also mentions that trans-fats also resist the enzymes to break them down thus allowing them to stay in the system longer than both saturated and unsaturated fats. Now, why would companies use such a thing? Perhaps for flavor, or maybe to attract people to more unhealthy food items that would lure the consumer to want more of a satisfying feeling? Either way, it got to the point where “the FDA concluded in 2015 that they are “not safe for human consumption” and must be eliminated from processed and restaurant foods” (Saladin 2020). According to Mayo Clinic, most trans fat is formed through an industrial process that adds hydrogen to vegetable oil, which causes the oil to become solid at room temperature.
Trans-fats also had a longer shelf life compared to the foods of today, which tend to expire within a few days.
High Triglycerides and Potential Health Issues
Triglycerides are [neutral fats] (Saladin 2020) which have the consistency of unsaturated fat but can take on the consistency of a trans-fat which can create [cis bonds when they are packed closely together, therefore, making them an oil] (Saladin 2020). As mentioned earlier the FDA banned trans fats because of an unhealthy reaction with the body which as stated in the book Saladin wrote, “[raises] the risk of coronary heart disease (CHD). A study of more than 80,000 nurses who tracked their diets from 1980 to 1994 showed, among other things, that for every 2% increase in calories from trans fats as compared to carbohydrates, the women had a 93% elevated incidence of CHD.” So, Mitch could face the potential of gaining coronary heart disease or maybe even cardiovascular disease. It is also possible he could face obesity as well should he continue to maintain an unhealthy diet.
References
Saladin, K. S. (2020). Anatomy & Physiology: The Unity of Form and Function. [Bookshelf Ambassadored]. Retrieved
from https://ambassadored.vitalsource.com/#/books/9781260791563/
Trans fat: Double trouble for your heart. (n.d.). Mayo Clinic. Retrieved September 13, 2021, from https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-
depth/trans-fat/art-20046114#:~:text=Most%20trans%20fat%20is%20formedm
Footnotes
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Tables
Table 1
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Row Head 789 789 789 789
Row Head 123 123 123 123
Row Head 456 456 456 456
Row Head 789 789 789 789
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