Fats play an important role in the body, regulating processes like inflammation and hormone production. There are different types of fats, including saturated, monounsaturated, and polyunsaturated fats. High quality sources of fats come from healthy animals and plants, and include foods like olive oil, avocados, nuts and fatty fish. Refined vegetable oils are more prone to oxidation and may promote inflammation. A balanced intake of fats supports overall health and well-being.
Role of Essential Fatty Acids by Sayali ParabSayali Parab
Role of Essential Fatty Acids. “Essential Fatty Acid" refers to fatty acids required for biological processes but does not include the fats that only act as fuel.
Omega 3,6 & 9 Fatty AcidsOmega-3 and omega-6 fatty acids are PUFAs and omega-9 fatty acids are usually MUFAs. The omega numbers simply reference how many carbons away from the methyl end of the fatty acid chain that the first carbon-carbon double bond appears. If the double bond is three carbons away, it's called an omega-3 fatty acid.,
The document discusses docosahexaenoic acid (DHA), an omega-3 fatty acid. It notes that DHA is highly concentrated in the brain and retina and is important for brain and eye development. The document outlines sources of DHA including fatty fish and algae, and its role in reducing risks of heart disease and cognitive decline. Benefits of DHA supplementation are discussed for infants, vegetarians/vegans, and those with conditions like Alzheimer's or strokes.
Omega -3 & omega -6 acids and their health effects.Zahir Khan
Omega-3 fatty acids are essential fatty acids, a class of nutrients needed for our body to function normally.
These are the fats of life which help our cells to function properly.
Omega-3 cannot be produced be our body and should be supplied through the diet
The document defines various types of lipids including triglycerides, saturated, monounsaturated, and polyunsaturated fatty acids. It discusses the physical states of lipids and characteristics of fatty acids such as chain length and saturation. Sources of different types of fats are provided for various foods. Recommendations are given for reducing fat intake including reading food labels, choosing cooking methods, making substitutions, and portion control.
Coconut oil has various health benefits. It contains antioxidants and antimicrobial fatty acids. While high in saturated fat, studies show coconut oil may not increase heart disease risk like other saturated fats due to its unique fatty acid composition. Coconut oil is solid at room temperature and can be used for cooking or baking, where it adds flavor and has a higher burning point than other oils. The fatty acids in coconut oil are metabolized differently than other fats and may provide benefits for conditions like malabsorption.
The document discusses omega-3, omega-6, and omega-9 fatty acids, including their main components, plant and seafood sources, functions in the body, role in various health conditions, and deficiency symptoms. It provides details on the differences between plant and marine sources of omega-3s, how omega-3s function in the body including promoting healthy cell membranes and reducing inflammation, and conditions such as cardiovascular disease and depression that omega-3s may help prevent or treat.
Role of Essential Fatty Acids by Sayali ParabSayali Parab
Role of Essential Fatty Acids. “Essential Fatty Acid" refers to fatty acids required for biological processes but does not include the fats that only act as fuel.
Omega 3,6 & 9 Fatty AcidsOmega-3 and omega-6 fatty acids are PUFAs and omega-9 fatty acids are usually MUFAs. The omega numbers simply reference how many carbons away from the methyl end of the fatty acid chain that the first carbon-carbon double bond appears. If the double bond is three carbons away, it's called an omega-3 fatty acid.,
The document discusses docosahexaenoic acid (DHA), an omega-3 fatty acid. It notes that DHA is highly concentrated in the brain and retina and is important for brain and eye development. The document outlines sources of DHA including fatty fish and algae, and its role in reducing risks of heart disease and cognitive decline. Benefits of DHA supplementation are discussed for infants, vegetarians/vegans, and those with conditions like Alzheimer's or strokes.
Omega -3 & omega -6 acids and their health effects.Zahir Khan
Omega-3 fatty acids are essential fatty acids, a class of nutrients needed for our body to function normally.
These are the fats of life which help our cells to function properly.
Omega-3 cannot be produced be our body and should be supplied through the diet
The document defines various types of lipids including triglycerides, saturated, monounsaturated, and polyunsaturated fatty acids. It discusses the physical states of lipids and characteristics of fatty acids such as chain length and saturation. Sources of different types of fats are provided for various foods. Recommendations are given for reducing fat intake including reading food labels, choosing cooking methods, making substitutions, and portion control.
Coconut oil has various health benefits. It contains antioxidants and antimicrobial fatty acids. While high in saturated fat, studies show coconut oil may not increase heart disease risk like other saturated fats due to its unique fatty acid composition. Coconut oil is solid at room temperature and can be used for cooking or baking, where it adds flavor and has a higher burning point than other oils. The fatty acids in coconut oil are metabolized differently than other fats and may provide benefits for conditions like malabsorption.
The document discusses omega-3, omega-6, and omega-9 fatty acids, including their main components, plant and seafood sources, functions in the body, role in various health conditions, and deficiency symptoms. It provides details on the differences between plant and marine sources of omega-3s, how omega-3s function in the body including promoting healthy cell membranes and reducing inflammation, and conditions such as cardiovascular disease and depression that omega-3s may help prevent or treat.
Omega -3 & Omega -6 Fatty acids and their Health EffectsZahir Khan
Omega-3 fatty acids are essential fatty acids, a class of nutrients needed for our body to function normally.
These are the fats of life which help our cells to function properly.
Omega-3 cannot be produced be our body and should be supplied through the diet
There are 3 very important types of Omega 3 acids
1.Alpha-linolenic acid (ALA)
2.Eicosapentaenoic acid (EPA)
3.Docosahexaenoic acid (DHA)
which have amazing health benefits
Omega 3 plays a major role in a number of functions in our body. Here are they:-
Relaxation and contraction of muscles
Blood clotting
Digestion
Fertility
Cell division
Growth
Movement of calcium and other substances in and out of cells.
The document discusses the role of omega-3 fatty acids in preventing coronary heart disease (CHD) among Indians. Indians are at high risk of developing CHD even with low traditional risk factors. The document notes that omega-3 fatty acids from foods like salmon, flaxseeds and walnuts can help lower triglycerides and reduce inflammation. It recommends including sources of both EPA and DHA in the diet for maximum cardiovascular benefits, through foods like fish and algae-derived supplements.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Omega 3 fatty acids are the most important and least understood nutrition among people. Here we try to show you a glimpse of what it is.....Read more on our blog....
This document summarizes research on omega-3 fatty acids. It defines omega-3 fatty acids and describes their health benefits, including reduced risks of coronary heart disease, sudden cardiac death, stroke, some cancers and inflammatory diseases. Key omega-3 fatty acids are ALA (found in plants), EPA and DHA (found mainly in fatty fish). The document provides food sources and serving sizes of ALA, EPA and DHA. It was published by the Pennington Biomedical Research Center, whose mission is to conduct nutrition research and promote public education on healthy living.
This document discusses different types of fats and their characteristics. It outlines that fats are nutrients found in food that the body uses to build tissues and hormones. There are two main types of fats - unsaturated ("good") fats and saturated ("bad") fats. Unsaturated fats include monounsaturated and polyunsaturated fats. They aid in vitamin absorption, are building blocks for hormones, help insulate nervous tissues, and can help with feeling full. Sources of unsaturated fats include salmon, walnuts, tuna, eggs, and pistachios. In contrast, saturated fats are typically solid at room temperature and occur naturally in animal products and palm and coconut oils. Eating
The document discusses the many health benefits of omega-3 fatty acids, which include supporting heart health by lowering triglycerides and risk of heart attack, reducing inflammation, and potentially lowering the risk of diseases like cancer, diabetes, and hypertension. Sources of omega-3 fatty acids for vegetarians include canola and flaxseed oils, as fish is the major dietary source for non-vegetarians. The article provides details on how omega-3 fatty acids may specifically benefit conditions like breast cancer, prostate cancer, colon cancer, menstrual cramps, pregnancy, miscarriages, ADHD, and asthma.
Omega−3 fatty acids, also called Omega-3
oils, ω−3 fatty acids or n−3 fatty acids,
are polyunsaturated fatty acids (PUFAs)
characterized by the presence of a double
bond three atoms away from the terminal
methyl group in their chemical structure.
They are widely distributed in nature, being
important constituents of animal lipid
metabolism, and they play an important
role in the human diet and in human
physiology.
https://www.slideshare.net/DauRamChandravanshi1
This is a follow-up to our "Everything you always wanted to know about Nutrition but were afraid to ask" webinar. We received many questions about the role of macronutrients (carbs, proteins, and fats) in our diet--how much, what kind, what balance, etc. So we're dedicating an entire webinar to this subject! With Cristin Stokes, RD, LN of MUS Wellness.
This document discusses the application of biotechnology in developing healthy oils from diacylglycerol (DAG) that can suppress fat accumulation in the human body. It provides background on fats and oils, essential fatty acids, and recommendations for daily intake. It then describes how DAG oil is produced through an enzymatic process and its potential health benefits such as reducing body weight, fat content, and risk of chronic diseases. The document concludes by discussing recommended intake of DAG and its applications in food products.
Omega-6 is essential to the body and the main omega-6 acid required by the body is Linoleic acid.
To know more email us : support@nirogam.com
Visit: www.nirogam.com
Nirogam India Pvt. Ltd.
F-32 & 33, 1st Floor
DLF Centre Point, Sector – 11,
Bata Mor, Main Mathura Road,
Faridabad, Haryana (India) - 121006
Mob: +91-9958171405 # 9015525552
Ph: 0129-4076777, 4006805
Facebook: www.facebook.com/nirogam
Web: www.nirogam.com
Email: info@nirogam.com
This document discusses different types of dietary fats and their effects on heart health. It explains that cholesterol is essential for many bodily functions and trying to reduce it too much can be harmful. While saturated fats were previously demonized, research now shows they do not directly cause heart disease. Trans and partially hydrogenated fats are the most dangerous as they can damage and kill cells. The optimal ratios of triglycerides to HDL are discussed as a better measure of heart health than just cholesterol levels alone.
OMEGA 3 FATTY ACIDS AND ALZHEIMER'S DISEASEBabie Maibam
Prevention of age-related cognitive decline - a public health challenge.Nutrition, a major lifelong environmental factor, offers promising perspectives.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
The document discusses New York City's ban on trans fats in restaurants and whether similar bans could be implemented elsewhere. It provides information on what trans fats are, where they are found, and their negative health effects. Specifically, trans fats are created through hydrogenation of oils, which increases shelf life but also raises LDL cholesterol and heart disease risk. Major sources of trans fats include processed foods like cookies, crackers and fried foods. The FDA estimates average daily trans fat consumption in the US is 5.8 grams or 2.6% of calories.
This document from the Pennington Biomedical Research Center provides information on omega-3 fatty acids. It defines omega-3 fatty acids and describes their main types: ALA, EPA, and DHA. Sources of each type are outlined. The roles of DHA in visual development and EPA/DHA in cardiovascular health are summarized. Studies on omega-3's relationships to coronary heart disease, stroke, cancer, diabetes, inflammatory diseases, depression and other conditions are highlighted at a high level.
1. The document discusses 9 foods that are commonly believed to be healthy but are actually unhealthy. It provides details on why each food is unhealthy.
2. Canned tomatoes and processed meats like lunch meat contain carcinogenic chemicals like BPA, nitrites, and other compounds formed during cooking that can cause cancer.
3. Margarine, vegetable oils used for cooking, and microwave popcorn contain trans fats and other chemicals like PFOA that are linked to numerous health problems such as heart disease and infertility.
The document describes a mobile fuel module from Intellect 4G Ltd that allows for the storage and distribution of fuel in various weather conditions and locations without large expenses or complicated construction projects. It is an automatic, mobile fuel distribution system that includes a fuel tank, pumps, refueling systems, monitoring systems, and fire prevention. The fuel module provides efficient fuel distribution without dependence on land type or other organizations. It has grown in popularity in Russia due to its ease of use, automation, safety features, and cost savings.
Omega -3 & Omega -6 Fatty acids and their Health EffectsZahir Khan
Omega-3 fatty acids are essential fatty acids, a class of nutrients needed for our body to function normally.
These are the fats of life which help our cells to function properly.
Omega-3 cannot be produced be our body and should be supplied through the diet
There are 3 very important types of Omega 3 acids
1.Alpha-linolenic acid (ALA)
2.Eicosapentaenoic acid (EPA)
3.Docosahexaenoic acid (DHA)
which have amazing health benefits
Omega 3 plays a major role in a number of functions in our body. Here are they:-
Relaxation and contraction of muscles
Blood clotting
Digestion
Fertility
Cell division
Growth
Movement of calcium and other substances in and out of cells.
The document discusses the role of omega-3 fatty acids in preventing coronary heart disease (CHD) among Indians. Indians are at high risk of developing CHD even with low traditional risk factors. The document notes that omega-3 fatty acids from foods like salmon, flaxseeds and walnuts can help lower triglycerides and reduce inflammation. It recommends including sources of both EPA and DHA in the diet for maximum cardiovascular benefits, through foods like fish and algae-derived supplements.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
Omega 3 fatty acids are the most important and least understood nutrition among people. Here we try to show you a glimpse of what it is.....Read more on our blog....
This document summarizes research on omega-3 fatty acids. It defines omega-3 fatty acids and describes their health benefits, including reduced risks of coronary heart disease, sudden cardiac death, stroke, some cancers and inflammatory diseases. Key omega-3 fatty acids are ALA (found in plants), EPA and DHA (found mainly in fatty fish). The document provides food sources and serving sizes of ALA, EPA and DHA. It was published by the Pennington Biomedical Research Center, whose mission is to conduct nutrition research and promote public education on healthy living.
This document discusses different types of fats and their characteristics. It outlines that fats are nutrients found in food that the body uses to build tissues and hormones. There are two main types of fats - unsaturated ("good") fats and saturated ("bad") fats. Unsaturated fats include monounsaturated and polyunsaturated fats. They aid in vitamin absorption, are building blocks for hormones, help insulate nervous tissues, and can help with feeling full. Sources of unsaturated fats include salmon, walnuts, tuna, eggs, and pistachios. In contrast, saturated fats are typically solid at room temperature and occur naturally in animal products and palm and coconut oils. Eating
The document discusses the many health benefits of omega-3 fatty acids, which include supporting heart health by lowering triglycerides and risk of heart attack, reducing inflammation, and potentially lowering the risk of diseases like cancer, diabetes, and hypertension. Sources of omega-3 fatty acids for vegetarians include canola and flaxseed oils, as fish is the major dietary source for non-vegetarians. The article provides details on how omega-3 fatty acids may specifically benefit conditions like breast cancer, prostate cancer, colon cancer, menstrual cramps, pregnancy, miscarriages, ADHD, and asthma.
Omega−3 fatty acids, also called Omega-3
oils, ω−3 fatty acids or n−3 fatty acids,
are polyunsaturated fatty acids (PUFAs)
characterized by the presence of a double
bond three atoms away from the terminal
methyl group in their chemical structure.
They are widely distributed in nature, being
important constituents of animal lipid
metabolism, and they play an important
role in the human diet and in human
physiology.
https://www.slideshare.net/DauRamChandravanshi1
This is a follow-up to our "Everything you always wanted to know about Nutrition but were afraid to ask" webinar. We received many questions about the role of macronutrients (carbs, proteins, and fats) in our diet--how much, what kind, what balance, etc. So we're dedicating an entire webinar to this subject! With Cristin Stokes, RD, LN of MUS Wellness.
This document discusses the application of biotechnology in developing healthy oils from diacylglycerol (DAG) that can suppress fat accumulation in the human body. It provides background on fats and oils, essential fatty acids, and recommendations for daily intake. It then describes how DAG oil is produced through an enzymatic process and its potential health benefits such as reducing body weight, fat content, and risk of chronic diseases. The document concludes by discussing recommended intake of DAG and its applications in food products.
Omega-6 is essential to the body and the main omega-6 acid required by the body is Linoleic acid.
To know more email us : support@nirogam.com
Visit: www.nirogam.com
Nirogam India Pvt. Ltd.
F-32 & 33, 1st Floor
DLF Centre Point, Sector – 11,
Bata Mor, Main Mathura Road,
Faridabad, Haryana (India) - 121006
Mob: +91-9958171405 # 9015525552
Ph: 0129-4076777, 4006805
Facebook: www.facebook.com/nirogam
Web: www.nirogam.com
Email: info@nirogam.com
This document discusses different types of dietary fats and their effects on heart health. It explains that cholesterol is essential for many bodily functions and trying to reduce it too much can be harmful. While saturated fats were previously demonized, research now shows they do not directly cause heart disease. Trans and partially hydrogenated fats are the most dangerous as they can damage and kill cells. The optimal ratios of triglycerides to HDL are discussed as a better measure of heart health than just cholesterol levels alone.
OMEGA 3 FATTY ACIDS AND ALZHEIMER'S DISEASEBabie Maibam
Prevention of age-related cognitive decline - a public health challenge.Nutrition, a major lifelong environmental factor, offers promising perspectives.
The document discusses the roles and types of fats in the body. It states that unsaturated fats are good for health while saturated and trans fats increase risk of disease. Specifically, it notes that unsaturated fats lower cholesterol and protect health, saturated fats raise cholesterol, and trans fats greatly increase risk of heart disease and other health issues. High body fat is also discussed as disrupting hormone levels and increasing risks of conditions like diabetes and metabolic syndrome. The document recommends limiting total fat intake and choosing unsaturated fats for cooking.
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
The document discusses New York City's ban on trans fats in restaurants and whether similar bans could be implemented elsewhere. It provides information on what trans fats are, where they are found, and their negative health effects. Specifically, trans fats are created through hydrogenation of oils, which increases shelf life but also raises LDL cholesterol and heart disease risk. Major sources of trans fats include processed foods like cookies, crackers and fried foods. The FDA estimates average daily trans fat consumption in the US is 5.8 grams or 2.6% of calories.
This document from the Pennington Biomedical Research Center provides information on omega-3 fatty acids. It defines omega-3 fatty acids and describes their main types: ALA, EPA, and DHA. Sources of each type are outlined. The roles of DHA in visual development and EPA/DHA in cardiovascular health are summarized. Studies on omega-3's relationships to coronary heart disease, stroke, cancer, diabetes, inflammatory diseases, depression and other conditions are highlighted at a high level.
1. The document discusses 9 foods that are commonly believed to be healthy but are actually unhealthy. It provides details on why each food is unhealthy.
2. Canned tomatoes and processed meats like lunch meat contain carcinogenic chemicals like BPA, nitrites, and other compounds formed during cooking that can cause cancer.
3. Margarine, vegetable oils used for cooking, and microwave popcorn contain trans fats and other chemicals like PFOA that are linked to numerous health problems such as heart disease and infertility.
The document describes a mobile fuel module from Intellect 4G Ltd that allows for the storage and distribution of fuel in various weather conditions and locations without large expenses or complicated construction projects. It is an automatic, mobile fuel distribution system that includes a fuel tank, pumps, refueling systems, monitoring systems, and fire prevention. The fuel module provides efficient fuel distribution without dependence on land type or other organizations. It has grown in popularity in Russia due to its ease of use, automation, safety features, and cost savings.
aqui encontraremos como realizar un diagnostico no es mas que la manera de como debemos abordar a una comunidad para darle soluciones a dichas problematicas, necesidades o potencialidades que estas presenten.
La guerre des talents dans l'économie numériqueOlivier Koch
A l’heure où la compétition devient de plus en plus forte dans le monde du numérique, la recherche de talents est devenue un terrain stratégique majeur où grands groupes et startups rivalisent de créativité.
Qui sont ces talents ? Où les trouver ? Comment les recruter, et surtout, comment les garder ?
Olivier apportera à ces questions - et à celles de l’auditoire - des réponses concrètes issues d’une expérience du terrain, où il a pu jouer tour à tour le rôle de recruté et de recruteur.
Olivier Koch est Engineering Program Manager au sein du pôle Engine chez Criteo. Diplômé de l’ENSTA-Paristech et du MIT, où il a fait son doctorat en robotique et intelligence artificielle, Olivier a construit une expertise technique sur le machine learning enrichie d’une expérience de manager dans des contextes académiques et industriels variés. Ses travaux ont été publiés dans des conférences internationales (ICCV, CVPR, IJFR) et sur le blog de Criteo.
Sullair screw air compressor as 04 - 110kWAlexander Chan
Sullair is a manufacturer of compressed air systems that aims to lower operating costs and maximize return on investment for customers. They offer complete compressed air solutions to help users reduce costs and improve productivity. Sullair distributors can provide information and help satisfy special requirements for compressed air systems. Sullair's product line includes screw compressors from 4-110kW that are designed for reliability, efficiency and performance to meet customer needs.
Proposal Masjid Baitul Ummah Oma Batam CenterAlexander Chan
(1) Proposal ini mengajak masyarakat untuk berdonasi dalam rangka pembangunan pengembangan Masjid Baitul Ummah di Perumahan OMA Batam Centre. (2) Masjid ini membutuhkan perluasan agar dapat menampung jemaah yang semakin banyak dan menunjang kegiatan pendidikan agama. (3) Rencana pembangunan meliputi perluasan bangunan masjid, penambahan fasilitas, dan diperkirakan membutuhkan dana Rp5,9 miliar.
New machine learning challenges at CriteoOlivier Koch
This document summarizes machine learning challenges at Criteo, an online advertising company. It discusses how Criteo uses machine learning for bidding, product recommendations, and banner selection. It also outlines some of Criteo's machine learning challenges, including optimal bidding strategies under uncertainty, probabilistic cross-device matching, and modeling long tail users and products. The document concludes that while machine learning applies well to online advertising at scale, there is still room to improve the user experience through new algorithms and making sense of new data sources.
New challenges for scalable machine learning in online advertisingOlivier Koch
The document discusses challenges and opportunities for machine learning in online advertising at scale. It notes that while ML has helped with tasks like bidding and recommendations, challenges remain around long-term effects, overfitting, personalization across devices, and optimal credit assignment and metrics. The document proposes that reinforcement learning, counterfactual analysis, transfer learning and factorization could help address issues like optimal bidding strategies, offline evaluation, and modeling long tail users and products. It concludes by inviting others to help solve remaining open challenges.
Making advertising personal, 4th NL Recommenders MeetupOlivier Koch
Criteo is a performance advertising company that buys ad inventory and sells clicks at scale. They use real-time personalized product recommendations to select which ads to display to each user from billions of products. Their recommendation system retrieves candidate products for each user based on their browsing history and scores products from multiple data sources to select the top recommendations within 8 milliseconds to support their high traffic levels across many servers and data centers globally. They discuss challenges maintaining large user profiles, improving product data, and optimizing response time and independence of recommendations.
Medical Biochemistry | Food and Nutrition | Nutritionally Important Macromole...MarufaAkhter2
This is a lecture class presentation on nutritionally important macromolecules (protein and fat) of the Food and Nutrition card for the students of Medical Biochemistry.
Flaxseeds are the richest source of α-linolenic acid and lignans. It is also a considerable potential source of soluble fiber, antioxidants and high quality protein. The role of flaxseed lignans and ω-3 fatty acid in reducing the risks associated with cardiac and coronary disease, cancer (breast, colon, ovary and prostate) and other human health risk factors has been well known.
The document discusses different types of fat found in foods, including saturated, unsaturated, trans, monounsaturated, polyunsaturated, omega-3 and omega-6 fatty acids. It provides information on the health effects of these fats, noting that saturated fats can raise cholesterol levels while unsaturated fats may help improve cholesterol levels. Examples are given of foods that contain different types of fats.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
C O N T R O L C H O L E S T R O L I N J U S T 7 S T E P SAnil Bhadoria
This document provides 7 steps to control cholesterol levels in the blood. It discusses that cholesterol is essential for the body's functions but high levels can be dangerous. The 7 steps are: 1) Increase "good" HDL cholesterol through foods like fish and nuts, 2) Understand the risks of high cholesterol, 3) Control "bad" LDL, total cholesterol, and triglycerides through diet, 4) Increase HDL through foods like fish, nuts, and oats, 5) Choose healthier oils like olive and canola oils, 6) Engage in regular exercise and make lifestyle modifications, 7) Increase fiber intake through foods like fruits, vegetables, beans and oats. The document emphasizes choosing a diet low in saturated f
The document provides 7 steps to control cholesterol levels in the blood. It discusses that cholesterol is essential for the body but high levels can be dangerous. The 7 steps are: 1) Consuming omega-3 fatty acids to increase good HDL cholesterol. 2) Understanding high cholesterol risks. 3) Controlling bad LDL cholesterol through diet. 4) Increasing good HDL through foods like fish and nuts. 5) Choosing healthier oils like olive and canola oils. 6) Engaging in regular exercise and lifestyle modifications. 7) Increasing fiber intake. The document recommends a diet low in saturated fats and refined carbs and high in fruits, vegetables, whole grains and plant-based oils to maintain healthy cholesterol levels.
This document discusses fats and lipids. It begins by explaining that fats are best known as lipids, which are organic compounds consisting of carbon and hydrogen. In humans, fats normally constitute 10-15% of body weight and are stored mainly in adipose tissue. The main functions of fats include insulation, energy storage, carrying fat-soluble vitamins, and providing satiety. The document further categorizes and describes the different types of dietary and body fats such as saturated, monounsaturated, polyunsaturated, essential fatty acids, cholesterol, and triglycerides. It concludes by discussing cardiovascular diseases as being highly prevalent and a major cause of death in India.
This document discusses the benefits of Soul, a nutritional supplement. It contains essential vitamins, minerals, amino acids, and fatty acids. It helps the body heal itself by providing antioxidants to combat free radicals and reduce inflammation. The supplement contains extracts from seeds like black raspberry, grape, and black cumin which research has shown fight cancer, diabetes, and other diseases. It also contains D-ribose for heart health and resveratrol for anti-aging benefits. The supplement aims to provide complete nutrition and support overall health and wellness.
You obtain fats as a sort of nutrition from your food. While eating some fats is necessary, eating too much can be harmful. Your body gets the energy it needs to function correctly from the fats you consume. Your body burns calories from the carbs you’ve consumed while you workout.
This document provides information on diabetes, lifestyle modifications, ideal body weight, fiber, antioxidants and various foods. It discusses goals of diabetes therapy like maintaining normal blood glucose and lipid levels. Ideal body weight is calculated using height and factors like body mass index and waist-hip ratio are discussed. Benefits of different foods like fruits, vegetables, fish and healthy oils are summarized. Fiber sources and types are explained. Formation and harm of free radicals and role of antioxidants in protection are briefly covered.
The document discusses nutrition and its effects on health, sports performance, and digestion. It covers the major macronutrients - carbohydrates, proteins, fats - and explains their roles and best food sources. Carbohydrates specifically fuel exercise and come as complex or simple forms. Good fats and proteins aid in energy production, growth, and immune function. Micronutrients like vitamins and minerals are also outlined, noting their functions and food sources to meet daily needs. Overall the document provides a comprehensive overview of nutrition and its importance for health, exercise, and digestion.
it is related to that of ayurvedic and traditional ealth scciences ,deals with its global market ,importance some examples reffered from internet sources.
The document discusses lipids, including their transport and roles in the body. Very low density lipoproteins transport triglycerides, low density lipoproteins transport cholesterol which is linked to heart disease, and high density lipoproteins help dispose of cholesterol. The body needs essential fatty acids like omega-3 and omega-6 that must come from diet. A person's blood lipid profile indicates risk for diseases like heart disease. Saturated and trans fats raise risks while monounsaturated and polyunsaturated fats benefit health. Dietary guidelines recommend obtaining fat from sources like fish, nuts and vegetable oils.
The document discusses the Mediterranean diet and its emphasis on plant-based foods, olive oil, and moderate wine consumption. It notes that the Mediterranean diet gets a significant amount of its calories from fats, but these are primarily "good" unsaturated fats like those found in olive oil, nuts, and fish. The document outlines the different types of fats found in foods and their effects on health, noting that monounsaturated and polyunsaturated fats are healthier than saturated and trans fats. It also discusses the importance of fats for vitamin absorption and other bodily functions.
The term essential fatty acids (EFA) refers to those polyunsaturated fatty acids (PUFA) that must be provided by foods because these cannot be synthesized in the body yet are necessary for health
Fundamentals of Diet-Nutrition-Menu PlanningRajeev Goenka
Food?
Anything eaten or drunk which can be ingested, digested and absorbed by the body.
Used as:
Energy Source
Building, repair or protective material
Nutrition?
“Food at work”
Process by which all body parts receive and utilize nutrients
Nutrients?
Components or Chemicals in food needed to grow, reproduce and lead healthy life
Macro Nutrients
Carbohydrates
Proteins
Fats
Water
Micro Nutrients
Vitamins
Minerals
- The document discusses various health issues like heart disease, stroke, diabetes and cancer that are preventable through proper nutrition. It notes that modern diets often lack sufficient nutrition for the body's needs.
- It then summarizes the company's credentials including being debt-free for 40 years, having FDA and other international certifications, employing medical professionals for research and development, and being the number 1 food supplement company according to an award.
- The document provides information on antioxidants, free radicals, and recommends consuming at least 5 servings of fruits and vegetables daily for good health.
Heart disease, also known as cardiovascular disease, refers to diseases of the blood vessels and heart. It is number one cause of death in the world, and in 2020, 11% of all deaths were as a result of heart disease. Although there is not one single cause, an unhealthy diet can be one of the contributing risk factors for heart disease. Paying attention to what we eat and consuming a variety of healthy foods from the five food groups is one of the most important preventative measures we can take to make our heart healthy. The present article reviews the role of Omegaday Softgels: The superfood for healthy heart developed by R& D cell of Pugos Nutrition Research Centre, Hyderabad, as an important preventive measure to make our heart healthy.
2. 2
The Role of Fat in the Body
Regulates inflammation
Stabilizes blood sugar
Vitamin absorption
Hormone production
Surfactant production
Strengthens the immune system
Heart and Brain development
Cell membrane structure
o Omega 3 and saturated fats, phospholipid bilayer, cholesterol and protein
Required for propercell to cell communication
o Unhealthy cell membrane = slow rate of cellular
communication
Cognitive, visual and learning development
o The brain is 60% fat
Types of Fat in the Diet
Saturated
Monounsaturated - MUFA
Polyunsaturated - PUFA
Omega 3
Omega 6
Transfat /Hydrogenated Oil
Cholesterol
The Dish on Fat
Dietary fats come in two basic forms, saturated and unsaturated but not all fat from
dietary sources affect human health in the same way. Fats are a sub group of lipids
which consist of oils, waxes, phospholipids, sterols and cholesterol. Some fats are
damaging and some are beneficial. Consuming high quality fats will result in a
more stable blood sugar and reduce cravings for refined carbohydrates.13
3. 3
Many foods that contain fat rarely consist of just one type. Salmon, for instance
has a nice combination of saturated (20%), MUFA (29%) and PUFA (1.5% omega
6, 35% omega 3).
For the majority of human existence, we
have been consuming fat by natural
means, straight from its animal or plant
sourcewith little to no processing. For
example, fats from animals were
consumed as part of the meat or collected
for a later use in the form of lard or tallow.
The human bodyhas evolved to
metabolize and thrive from these natural
nutrient sources. It has only been recently,
in the last 200 years or so that extracting
PUFAs from plants and seeds has led to an
abundance of inexpensive, highly refined
toxic oils. PUFAs have a very delicate,
unstable chemical nature that allows for
them to become easily oxidized through
exposure to heat, light and air. The high
temperatures used in the refining process
produces aldehydes and formaldehydes as
well as a rancid fat that further requires the
use of bleaching agents and other
chemicals to degum, clean and deodorize. 4 The resulting vegetable or seed oil has
the potential to deteriorate cells and tissues, especially the thin fragile lining of the
blood vessel known as the endothelial if consumed on a regular basis. Refined oils
that are not exposed to high heat will be labeled “Expeller or Cold Pressed”.
4. 4
Saturated Fat – makes up 75% and 80% of the fatty acids in most cells.
As more and more nutrition science and research is being conducted onfood and
nutrients, here is what the latest research is saying about saturated fat. Foryears we
have been told that saturated fat is bad and that it contributes to heart disease and
atherosclerosis. We were also told that
saturated fat causes cell membranes to
become rigid, impairing the normal
exchange of nutrients and waste in and out
of the cell. New research is now showing
that there is no link between saturated fat
consumption and heart disease.6
Surprisingly, dietary saturated fat does not
raise serum triglyceride levels, it’s actually refined carbohydrates, sugar and excess
proteins that do.6 Steric and palmitic acid , two saturated fats that are associated
with heart disease are produced in the liver when carbohydrates and alcohol are
consumed.6 When consumed from healthy sources, suchas organic or expeller
pressed coconutoil and pasture raised animal products, saturated fats play an
important role in lowering Lp(a), (an inflammatory lipoprotein that promotes heart
disease), raise HDL levels, decreases triglycerides, supports the immune system,
delivers fat soluble vitamins like A, D, E &K to cells and tissues and protects the
liver from toxins. 9 It also provides stability and structure to cell membranes and
helps to deliver calcium to bone, and to renew brain nerve cells. When saturated
fats are burned for fuel (in someone who has well controlled insulin) there is no
known toxicity, it’s a clean process where carbon dioxide and water are the only
by-products. As a stable molecule, saturated fat does not easily oxidize or produce
free radicals like PUFAs fats do (see below for explanation). 9 Free radicals are
substances that are missing electrons so they oxidize nearby cells to steal their
electrons. This oxidation is what damages the delicate endothelial lining of blood
vessels and cellular DNA. 9
Medium Chain Triglycerides
(MCT)MCT are a form of saturated fat that
lower the ratio of total cholesterol to HDL.12
They promote weight loss and can heal a fatty
liver caused by excessive carbohydrate intake.6,
13 They are easy to digest as they do not require
bile acids for digestion and go directly into the
liver for processing instead of going into blood
circulation in the form of LDL cholesterol.9,11 MCT are high in lauric acid which
has antimicrobial, antibacterial, antiviral and antioxidant properties. They enhance
fat burning and when converted into ketone bodies and can serve as a fuel source
5. 5
for the brain. Ketogenic diets have been shown to be a beneficial energy source for
patients suffering from seizures, Parkinson’s and Alzheimer’s.9 Sources of MCT
are found in foods from humans, animals and plants such as, breastmilk, animal
dairy (cheese, butter, milk, yogurt) and foods derived from coconut(oil, butter,
milk).
Unsaturated Fat – Monounsaturatedfats (MUFA) and Polyunsaturated fats
(PUFA)
MUFA like saturated fats, are invulnerable to oxidation and are key components of
cellular membranes. They are nontoxic to the bodyas long as insulin sensitivity is
not an issue. If one is insulin resistant, serum free fatty acids can make this
situation worse. Otherwise, in healthy individuals, MUFAs help to reduce LDL,
oxidized LDL, triglycerides, inflammation, blood pressure and the formation of
blood clots, while increasing HDL. Food sources are: olives, avocado, some fish,
macadamia nuts, almonds nuts, duck fat, egg yolks, lard, chicken fat, tallow, butter
and avocados.
PUFAs play an important role in human health as an essential fatty acid. They are
essential because the bodycannot make them so they must be provided through the
diet. They offer fluidity to cell wall structure, regulate gene expression and aid in
cellular function. On the flip side
they are highly susceptible to
oxidation and producefree radicals
which contribute to systemic
inflammation. Inflammation is
linked to cancer, heart disease,
obesity, autoimmune, metabolic
syndrome, atherosclerosis, liver
disease and a shorted lifespan.
The short chain PUFAs, alpha
linoleic acid (ALA) or Omega 3 and
linolenic acid (LA) or Omega 6 are
the two types of PUFAs that are
essential. The optimum ratio of
omega 3 to omega 6 is 3:1 however;
the reality of many western diets is
more likely around1:25.8 This
excessive amount of omega 6 intake
is mainly in the form of processed
seed oils suchas corn, soy,
safflower, sunflower, cottonseed,
soybean, sesame, and canola. These
oils are found in processed foods
6. 6
Lp(a)
and restaurant foods due to their inexpensive nature.8 EPA and DHA are the long
chain omega 3 fats that have shown to have the greatest benefit to the health of our
brains, immune system, insulin regulation, visual and learning development,
hormone and neurotransmitter function.5 Sources of long chain omega 3 can be
found in fish, algae, wild or pastured animals. The human bodycan convert some
short chain (ALA) omega 3 found in flax seeds and chia seeds to EPA and DHA
but the conversion ratio is low, around 5% for EPA and .5% for DHA.9 The goal is
to consume the long chain omega 3, EPA and DHA in greater quantities than the
short chain ALA.
For omega 6 fatty acids, the goal is to consume a moderate intake (around 2% to
3% of daily calories) of the short chain linoleic acid (LA) due to its inflammatory
nature and vulnerability to oxidative damage.7 Unfortunately, for those who
consume a western diet, intake is around 9% of calories due to the consumption of
processed industrial seed oils. The best sources of LA is from whole foods like
nuts, seeds, poultry, and avocados. When omega 6 oils are consumed in excess
they competing for the same conversion enzymes as omega 3 and prevent the
conversion of the short chain omega 3 (alpha linoleic acid) to the more beneficial
longer chain EPA and DHA. If refined oils are to be consumed, those that are cold
or expeller pressed are the least damaging to human health.
Transfats that are manmade, have no place in the human diet as they are
unrecognizable to the human body however, naturally occurring transfats found in
animal products in the form of conjugated linoleic acid (CLA) is beneficial. CLA
has an inverse relationship to heart disease, blocks the growth and spread of
tumors, improves insulin sensitivity, and even helps to reduce bodyfat and
promote weight loss.9 Sources of CLA are cow’s milk, beef, lamb, butter, goat’s
milk, yogurt and cheese from cows or goats.
Commercially made transfats are a metabolic poison as they instigate cardio
vascular disease by interfering and destroying enzymes that make use of good fats.
They interfere with cell receptors preventing them from working properly such as
the all-important cellular receptor for insulin. They increase oxidative damage to
cell membranes and are known to increase the risk of cancer by impairing the
immune system and promoting inflammation, not to mention their influence on
obesity and diabetes.
They also promote heart disease by raising Lp(a) (a lipoprotein that is linked to
heart disease, atherosclerosis and stroke), increase LDL oxidation
and lower serum HDL levels. Eating commercially made
transfats nullifies any of the good fats you consume because
they occupycell receptor sites that are intended for good fats.
As a result, the productionof healthy prostaglandins and
hormones that regulate pain, fever, inflammation vascular
tone, clotting and blood pressure is impaired.11 Sources of
transfats can be found in processed foodssuchas commercial
7. 7
cakes, pies, cookies, crackers, breakfast cereals, energy bars, chips and salad
dressing. Read the ingredient list not the nutrition facts label to see if a food has
added transfats. Also, if the word partially hydrogenated oil is listed in the
ingredient list then avoid that food as well as transfats usually accompany partially
hydrogenated oils.
Cholesterolis actually not a fat but is often thought of as one. It is a
combination of a sterol and an alcohol that is dissolved in fat (triglyceride) and
carried around in the blood by proteins (apoA and apoB). The two terms, low
density lipoprotein (LDL) and high density lipoprotein (HDL) and are the two
most common terms used in referring to cholesterol. 25% of the cholesterol in our
bodyis from diet and the remaining 75% is produced in the body. Formost people,
cholesterol from food does not increase ones risk of heart disease, raise serum
triglycerides or LDL.3 It is broken down, metabolized and then reassembled into
cholesterol as needed. Cholesterol productionis tightly regulated in the body, if
intake is low then the bodywill make what it feels it needs to maintain homeostasis
and vice versa. The productionof hormones requires a healthy supply of
cholesterol, without it, deficiencies in vitamin D, cortisol and the sex hormones.
Also the brain may suffer from poorcognitive function, memory and depression
without enough cholesterol.8
There are some folks known as “hyper responders”who have impaired
cholesterol metabolism and will see elevated LDL and HDL with dietary
cholesterol consumption. 10 With LDL cholesterol,
the size of the molecule (small and dense versus
large and buoyant) is a better health marker for
determining risk of heart disease. The small dense
are more dangerous because they have the ability
to embed into the very thin, endothelial lining of
our blood vessels. This creates atherosclerotic
plaque, a combination of cholesterol, fat, cellular
waste, calcium and fibrin. 2 Focusing more on the
particle size and the quantity of lipoproteins
floating around the blood stream is a better predictor of heart health than just the
total LDL cholesterol. To use an analogy, lipoproteins transport triglycerides (TGs)
and cholesterol like cars transport people. More cars (lipoproteins) on the road
8. 8
have a greater influence on accidents (heart disease), than the number of people
(TGs & Cholesterol) in the cars.10
Sources of Quality Fat
Full fat dairy. Many low-fat and nonfat dairy products have added oxidized
cholesterol, also known as milk powder. This is added to enhance mouth feel
and to make up for the fat that was removed. Oxidized cholesterol prevents
macrophages from performing their job as a toxin scavenger. Toxins are
stored in fat tissue, so you want to make sure that you do not consume
animal products where the animals were fed an unnatural diet of grain feed
or laden with pesticides or fertilizers. You also don’twant to consume
products from animals given antibiotics or growth hormones. Choose animal
products that are from pastured animals, grass fed or organic (at a
minimum).
Animal: lard, tallow, poultry fat, egg yolks
Expeller pressed or cold pressed oils: Coconutoil, palm oil, olive oil,
avocado oil.
Plant:avocado, olives, nuts, seeds.
Seafood: tuna, shrimp, salmon, mackerel
Summary
Natural sources of fat are health promoting. The bodywill thrive when the
majority of fat intake is derived from high quality saturated, monounsaturated
and polyunsaturated sources from healthy animals and plants. Quality sources
of fat do not come in the form of commercially processedrefined oils or from
animal feed lots. Animal products sourced from CAFOs have a lower amount
of CLA, omega 3 and possibly higher amounts of toxins from their feed and
administered pharmaceuticals. Foroptimum wellness, when choosing foods,
look for clean sources as toxic overload is a slow degenerative process.
9. 9
References
1. Berger,S., Raman, G., Vishwanathan, R., Jacques,P. F., & Johnson, E. J. (2015). Dietary
cholesterol and cardiovascular disease: A systematic review and meta-analysis. The American
Journal of Clinical Nutrition, 102(2),276. doi:10.3945/ajcn.114.100305
2. Davidson, M. H., Ballantyne, C. M., Jacobson, T. A., Bittner, V. A.,Braun, L. T., Brown, W.
V.Dicklin, M. R. (2011). Clinical utility of inflammatory markers and advanced lipoprotein
testing: Advice from an expert panel of lipid specialists. Journal of Clinical Lipidology, 5(5),
338-367. doi:10.1016/j.jacl.2011.07.005
3. Djoussé, L., & Gaziano, J. M. (2009). Dietary cholesterol and coronary artery disease: A
systematic review. Current AtherosclerosisReports, 11(6),418-422. doi:10.1007/s11883-009-
0063-1
4. Fallon, S. (2002). The great con-ola. Retrieved from:http://www.westonaprice.org/know-your-
fats/the-great-con-ola/
5. Hyman, M. (2009). The ultramind solution: The simple way to defeat depression,overcome
anxiety, and sharpen yourmind (pp.85-94). New York,NY: Scribner
6. Hyman, M. (2016). Eat fat, get thin: Why the fate we eat is the key to sustained weight loss and
vibrant health (68-126). New York,NY: Little Brown and Company
7. Jaminet, P.,Jaminet,S. (2012). Perfect health diet (105-158). New York,NY: Scribner.
8. Kharrazian, D. (2013). Why isn’t my brain working? A revolutionary understanding of brain
decline and effective strategiesto recover yourbrain’s health. Carlsbad,CA: Elephant Press
9. Kresser,C. (2013). The paleo cure. Eat right for your genes,body type,and personal health
needs – prevent and reverse disease, lose weight effortlessly, and look and feel better than ever
(pp.94-117). New York, NY: Little Brown and Company
10. Kresser,C (n.d.). The diet - heart myth. Available from http://my.chriskresser.com/ebook/the-
diet-heart-myth/
11. Marten, B., Pfeuffer,M.,& Schrezenmeir, J. (2006). Medium-chain triglycerides. International
Dairy Journal,16(11),1374-1382. doi:10.1016/j.idairyj.2006.06.015
12. Sinatra, S (2015). Foods high in saturated fats aren’t the enemy. Retrieved from:
http://www.drsinatra.com/foods-high-in-saturated-fat-arent-the-enemy/
13. St-Onge, M., & Jones, P. J. H. (2002). Physiological effects of medium-chain triglycerides:
Potential agents in the prevention of obesity. The Journal of Nutrition, 132(3),329.