Chemistry of saturated fats
Saturated fats are primarily found in animal products and some plant-based products. According to various studies, intake of saturated fats has been shown to increase the risk of heart diseases and type 2 diabetes. Scroll down to learn how the saturated fatty acid chemistry affects its nutritional qualities and the way it interacts with the body
Sources of saturated fats
100 grams lamb:
Saturated fats- 9 g
1 cup coconut oil:
Saturated fats- 189 g
1 cup heavy whipping cream:
Saturated fats- 28 g
1 cup palm oil:
Saturated fats- 106 g
1 cup american cheese, diced:
Saturated fats- 25 g
1 cup tallow:
Saturated fats- 102 g
1 cup tallow:
Saturated fats- 102 g
1 cup butter:
Saturated fats- 117 g
The figure to the left includes foods high in saturated fat. Hover over the figure to get their names and total count of saturated fat.
Try to limit these fats
Chemistry of saturated fats and how it affects the body
To the left is the chemical structure for saturated fat. It has a linear structure, unlike the bent structure of unsaturated fat (see "Unsaturated Fats"). When a number of structures like the one on the left come together to create fat, the overall strength of the fat increases. Think "standing united makes you stronger." This attraction is called Inter Molecular force (IMF). When a bunch of saturated molecules come together, their linear shape allows them to stack on top of each other and pack closely together, which does not happen to the same degree in the bent structure of unsaturated fats.
​
Since saturated structures are able to come so close together, the overall strength of the fat is strong and the body has a more difficult time breaking it down than unsaturated fats. When the body can't break down fat, it can end up lining artery walls, along with other materials (like cholesterol) and creating blood flow problems (atherosclerosis). This is why unsaturated fats are mostly found in liquid form, while saturated fats are found as solid at room temperature. The weak IMFs in an unsaturated fat keep molecules loosely attracted, whereas the IMFs in saturated fat are strong and keep it in a solid form. The different fats also have a large part to play in how the body handles cholesterol. To learn more about this, see "Cholesterol".
To learn more about how the different fats affect the body, visit:
https://davidson.weizmann.ac.il/en/online/askexpert/chemistry/what-difference-between-saturated-and-unsaturated-fat-and-what-are-trans-fats-eyal
The animation to the left portrays the effects of the build up of fat on arteries, blood vessels that carry blood throughout the body. Healthy arteries are flexible, a quality necessary for adequate blood flow. Arteries with plaque lose their elasticity. The build up of plaque will start off by restricting blood flow by narrowing the passageway for the blood. As the build up continues, blood flow will get more restricted. This blockage can cause a blood clot, completely cutting off blood flow. The lack of blood flow to the brain causes stroke. Lack of blood flow to the heart causes heart attacks. Overall, this would increase risk of cardiovascular disease and peripheral artery disease, in which blood flow to limbs is limited.
​
Conclusion: Saturated fat increases risk of cardiovascular issues.