Lipids (from the Greek. lipos- fat) include fats and fat-like substances. Contained in almost all cells - from 3 to 15%, and in the cells of subcutaneous fatty tissue up to 50%.
There are especially many lipids in the liver, kidneys, nervous tissue (up to 25%), blood, seeds and fruits of some plants (29-57%). Lipids have different structures, but some common properties. These organic substances do not dissolve in water, but they dissolve well in organic solvents: ether, benzene, gasoline, chloroform, etc. This property is due to the fact that non-polar and hydrophobic structures prevail in lipid molecules. All lipids can be roughly divided into fats and lipoids.
Fats
The most common are fats(neutral fats, triglycerides), which are complex compounds of a trihydric alcohol of glycerol and high molecular weight fatty acids. The remainder of glycerin is a substance that is highly soluble in water. Fatty acid residues are hydrocarbon chains that are almost insoluble in water. When a drop of fat enters the water, the glycerol part of the molecules turns to it, and the chains of fatty acids protrude from the water. The fatty acids contain a carboxyl group (-COOH). It ionizes easily. With its help, fatty acid molecules combine with other molecules.
All fatty acids are divided into two groups - saturated and unsaturated ... Unsaturated fatty acids do not have double (unsaturated) bonds, saturated ones do. Saturated fatty acids include palmitic, butyric, lauric, stearic, etc. Unsaturated - oleic, erucic, linoleic, linolenic, etc. The properties of fats are determined by the qualitative composition of fatty acids and their quantitative ratio.
Fats that contain saturated fatty acids have a high melting point. They are generally hard in consistency. These are the fats of many animals, coconut oil. Fats that contain unsaturated fatty acids have a low melting point. These fats are predominantly liquid. Vegetable fats of a liquid consistency are bursting oils ... These fats include fish oil, sunflower, cotton, linseed, hemp oils, etc.
Lipoids
Lipoids can form complex complexes with proteins, carbohydrates and other substances. The following compounds can be distinguished:
- Phospholipids. They are complex compounds of glycerol and fatty acids and contain a phosphoric acid residue. All phospholipid molecules have a polar head and a non-polar tail formed by two fatty acid molecules. The main components of cell membranes.
- Waxes. These are complex lipids, composed of more complex alcohols than glycerol and fatty acids. They have a protective function. Animals and plants use them as water-repellent and drying-out agents. Waxes cover the surface of plant leaves, the surface of the body of arthropods living on land. Waxes secrete the sebaceous glands of mammals, the coccygeal gland of birds. Bees build honeycombs from wax.
- Steroids (from the Greek stereos - hard). These lipids are characterized by the presence of not carbohydrate, but more complex structures. Steroids include important substances in the body: vitamin D, hormones of the adrenal cortex, gonads, bile acids, cholesterol.
- Lipoproteins and glycolipids. Lipoproteins consist of proteins and lipids, glucoproteins - of lipids and carbohydrates. There are many glycolipids in the composition of brain tissues and nerve fibers. Lipoproteins are part of many cellular structures, provide their strength and stability.
Lipid functions
Fats are the main type storing substances. They are stored in semen, subcutaneous fatty tissue, adipose tissue, and the fatty body of insects. Fat stores significantly exceed carbohydrate stores.
Structural. Lipids are part of the cell membranes of all cells. The ordered arrangement of hydrophilic and hydrophobic ends of molecules is of great importance for the selective permeability of membranes.
Energy. Provide 25-30% of all energy required by the body. With the breakdown of 1 g of fat, 38.9 kJ of energy is released. This is almost twice as much compared to carbohydrates and proteins. In migratory birds and hibernating animals, lipids are the only source of energy.
Protective. A layer of fat protects delicate internal organs from shock, shock, damage.
Thermal insulation. Fats do not conduct heat well. Under the skin of some animals (especially marine animals), they are deposited and form layers. For example, a whale has a layer of subcutaneous fat of about 1 m, which allows it to live in cold water.
Many mammals have a special adipose tissue called brown fat. It has this color because it is rich in red-brown mitochondria, since they contain iron-containing proteins. This tissue generates heat energy, which is necessary for animals in low
temperatures. Brown fat surrounds vital organs (heart, brain, etc.) or lies in the path of blood that flows to them, and, thus, directs heat to them.
Endogenous water suppliers
When 100 g of fat is oxidized, 107 ml of water is released. Thanks to this water, there are many desert animals: camels, jerboas, etc. Animals during hibernation also produce endogenous water from fats.
A fatty substance covers the surface of the leaves, prevents them from getting wet during rains.
Some lipids have high biological activity: a number of vitamins (A, D, etc.), some hormones (estradiol, testosterone), prostaglandins.
What are lipids?
Lipids are a series of organic substances that are part of all living cells. It also includes fats and fat-like substances contained in the cells and tissues of animals as part of adipose tissue, which plays an important physiological role.
The human body itself is able to synthesize all the main lipids. Only fat-soluble vitamins and essential polyunsaturated fatty acids cannot be synthesized in the body of animals and humans. Basically, lipid synthesis occurs in the liver and epithelial cells of the small intestine. A number of lipids are characteristic of certain organs and tissues, the rest of the lipids are present in the cells of all tissues. The amount of lipids contained in organs and tissues is different. Most lipids are found in adipose and nervous tissue.
The lipid content in the human liver varies from 7 to 14% (dry weight). In the case of liver diseases, such as fatty degeneration of the liver, the lipid content in the liver tissue reaches 45%, mainly due to an increase in the amount of triglycerides. Plasma lipids are contained in combination with proteins, and in this composition they are transported to other organs and tissues.
Lipids perform the following biological functions:
1. Structural. In combination, phospholipids with proteins form biological membranes.
2. Energy. In the process of fat oxidation, a large amount of energy is released, and it is this energy that goes into the formation of ATP. Most of the body's energy reserves are stored precisely in the form of lipids, and are consumed in the event of a lack of nutrients. So, for example, animals go into hibernation, and previously accumulated fats and oils are used to maintain vital functions. Due to the high lipid content in plant seeds, the embryo and seedling develop until they feed on their own. The seeds of such plants as coconut palm, castor oil plant, sunflower, soybean, rapeseed are the raw materials from which vegetable oil is made industrially.
3. Heat insulating and protective. It is deposited in the subcutaneous tissue and around organs such as the intestines and kidneys. The resulting layer of fat protects the animal's body and its organs from mechanical damage. Since subcutaneous fat has low thermal conductivity, it perfectly retains heat, this allows animals to live in cold climates. For whales, for example, this fat contributes to buoyancy.
4. Lubricating and water repellent... There is a layer of wax on leather, wool and feathers that leaves them elastic and protects them from moisture. There is such a layer of wax on the leaves and fruits of various plants.
5. Regulatory. Sex hormones, testosterone, progesterone and corticosteroids, as well as others, are derivatives of cholesterol. Vitamin D, a derivative of cholesterol, plays an important role in calcium and phosphorus metabolism. Bile acids are involved in digestion (emulsification of fats), as well as in the absorption of higher carboxylic acids.
The source of metabolic water formation is lipids. So to get 105 grams of water, you need to oxidize 100 grams of fat. For the inhabitants of the deserts, such water is vital, for example, for camels, which have to do without water for 10-12 days, they have such fat deposited in the hump and consumed in order to obtain water. The fat oxidation process is very important for hibernating animals such as marmots, bears, etc.
They are organic compounds insoluble in water. They are composed of fatty acid molecules linked in a chain of hydrogen and carbon atoms. If the carbon atoms are connected to each other by a stable bond, then such fatty acids are called "saturated". Accordingly, if the carbon atoms are loosely bound, then the fatty acids are unsaturated. For the human body, the most important are arachidonic, linoleic, and oleic fatty acids.
The separation according to the chemical formula into saturated and unsaturated acids has been developed for a long time. Unsaturated, in turn, are subdivided into polyunsaturated and monounsaturated. Today it is known that saturated acids in our food can be found in pates, meat, milk, eggs. And unsaturated ones are found in olive, peanut, sunflower oil; fish, goose and duck fat.
The term "lipids" denotes the entire spectrum of fat-like substances extracted by fat solvents (chloroform, ether, gasoline).
Lipids include esters of triacylglycerols. These are substances in which glycerol binds to three fatty acid residues. Lipids include oils and fats. Oils contain a large amount of unsaturated acids and have a liquid consistency (with the exception of margarines). Fats, on the other hand, are hard and contain a lot of saturated acids.
Lipids fall into two main categories depending on their origin:
- Vegetable fats (olive oil, nut oil, margarine, etc.).
- Animal fats (found in fish, meat, cheese, butter, cream, etc.).
When fats combine with "bad" carbohydrates, the metabolism is disrupted, and as a result, most of them are deposited in the body by fat layers.
As a rule, in our diet, an excess of fat - fried fatty foods, in particular - fast food, is becoming more popular and habitual. At the same time, food may well be tasty, even if you give up sunflower and butter when cooking it.
Some of the lipids directly affect the increase in blood cholesterol levels. Cholesterol can be roughly divided into "good" and "bad". The goal of a healthy diet is the dominance of "good" cholesterol over "bad". The total blood level of this substance should be normal. If there is too much cholesterol, then it is deposited on the walls of our blood vessels and disrupts blood circulation, which disrupts the trophism of organs and tissues. And insufficient blood supply, in turn, leads to serious disruption of the functioning of organs. The main danger is the possibility of tearing off a blood clot from the wall and spreading it through the blood stream throughout the body. His blood clot will clog the blood vessels of the heart, the person will be instantly fatal. Everything happens so instantly that it is simply impossible to help and save a person.
Not all fats increase the amount of "bad" cholesterol in the blood, some of them, on the contrary, lower its level.
- Fats that raise cholesterol levels are found in butter, lard, meat, cheese, smoked and dairy products, and palm oil. These are saturated fats.
- Fats, which almost do not contribute to the formation of cholesterol, are found in eggs, oysters, and poultry meat (without skin).
- The fats that help lower cholesterol are vegetable oils: olive, rapeseed, corn, sunflower.
Saturated
Frequent consumption of saturated fat is harmful to health. Sausages, lard, butter and cheese should not form the basis of the diet. By the way, palm and coconut oils also contain saturated fatty acids. When shopping for groceries, pay attention to the ingredients in them. Palm oil is a frequent “guest” in our diet, although we do not always know about it. However, some housewives will use it for baking instead of margarine. Meat contains stearic acid, which is contraindicated in large quantities for the body. The amount of fat in the daily diet should not exceed 50 grams. An optimal nutritional balance should be 50% monounsaturated fatty acids, 25% polyunsaturated, and 25% saturated.Most people consume too much saturated fat to the detriment of unsaturated fats. Of these, about 70% are "invisible" (sausages, sets for aperitifs, cheeses, chips, and, of course, meat), and 30% are "visible" (this is all that can be used for frying dishes and spreading on bread) ...
Those fats that the body did not use remain in reserve in the body and, when combined with sugars, become the main cause of excess weight. And only physical activity and a balanced diet can correct this situation. Therefore, it is imperative to adjust the intake of fatty acids in accordance with their expenditure.
Monounsaturated
This type of fat is found in vegetable oils, and its main component is monounsaturated oleic acid. Monounsaturated fats are neutral in relation to the body, and do not affect either the propensity to thrombosis or the level of cholesterol in the blood.Olive oil is great for cooking, as it can withstand quite high temperatures (in fact, up to 210 ° C), and at the same time retains a significant part of its valuable properties. It is advisable to buy unrefined first cold-pressed oil, and the darker the color, the better. Store it in a dark and cold place.
To get one liter of oil, you need 5 kg of black olives. The cold pressing method preserves most of all vitamins and mineral salts in the oil: copper, phosphorus, magnesium, calcium, potassium, copper, iron. Fun fact: The lipid balance in olive oil is almost the same as in breast milk.
Of all the oils, olive is the best absorbed, besides, it is great for constipation and liver failure. Another useful property is that it can neutralize the intoxication of the body after drinking alcohol. Recent studies have shown that olive oil increases the absorption of calcium. And this means that it is irreplaceable in the diet of children, at the age when their bone apparatus is being formed and developed.
Oleic acid is found in olive oil (77%), rapeseed oil (55%), peanut oil (55%), grape seed oil (41%), soybean oil (30%), sunflower oil (25%), in wheatgrass oil (25%), in walnut oil (20%).
Polyunsaturated
They consist of two groups in which the active ingredient is the so-called basic fatty acid. Since the body cannot produce it on its own, this acid must be supplied with food.
Main sources: cereal sprouts (up to 50% fatty acids), corn, oatmeal, brown rice, and oils.
Linoleic acid (Omega-6) is found in: sunflower oil (57%), soybean oil (55%), grape seed oil (54%), walnut oil (54%), wheatgrass oil (53%) , in pumpkin (45%), sesame (41%), peanut (20%), rapeseed (20%), olive (7%).
Linolenic acid (Omega-3): in flaxseed (55%), in walnut oil (13%), rapeseed (8%), in wheatgrass oil (6%), soybean (6%), sesame (1 %), olive (0.8%). Omega-3 is also found in fish.
Flaxseed oil is very rich in omega-6 and omega-3 unsaturated fatty acids, which are essential for building cells. It softens the skin, helps the body fight allergies, protects the brain and nerve structures, and stimulates the production of hormones. It must not be heated or cooked with it. Linseed oil is added exclusively to a ready-made cooled dish: soups, cereals, salads, vegetables.
Fish and fish oil are the most valuable sources of omega-3 fatty acids. It is these acids that our body needs most of all. They are very useful for brain activity. However, the current ecology is such that it is advisable for a child to be given sea fish, and not pure fish oil. It is made from cod liver, and the liver tends to accumulate various toxins in high doses. In addition, when eating cod liver, there is a high probability of an overdose of vitamins A and D. For people who eat vegetarian food, flaxseed oil will be a good substitute for fish oil.
Food additives that are valuable sources of polyunsaturated fatty acids:
- Pollen.
- Sprouted wheat.
- Brewer's yeast.
- Evening primrose and borage oils (they can be found in capsules in pharmacies).
- Soy lecithins.
In addition to some oils
The table presents data on the critical temperatures of some oils (in degrees Celsius) at which they decompose and release carcinogenic toxic substances that primarily affect the liver.Light and heat sensitive oils
- Walnut oil.
- Pumpkin.
- Linseed.
| Oils | Mg per 100g butter |
| Wheatgrass | 300 |
| Walnuts | 170 |
| Soybean | 94 |
| Corn | 28 |
| Olive | 15 |
It is best not to eat coconut oil. It contains too many fatty acids. Nevertheless, many people, especially those living in the places where coconut oil is obtained, consider it literally a panacea for all diseases. It is one of the oldest types of oils produced by humans. It is obtained from compressed dried coconut fruits. On the other hand, the advantage of coconut oil is that the saturated fat it contains has a completely different structure than the saturated fat used for preparing fast food. That is why there is still debate about whether this oil is harmful or not.
Butter is, on the one hand, an excellent source of vitamins A and D, and on the other hand, cholesterol. But for young children, a small amount of butter will be beneficial, because when the body is actively growing, it needs saturated fats for the harmonious and complete development of the brain.
What you should definitely know about butter: it absolutely does not tolerate heating above 120 °. This means that you cannot fry food on it. On contact with the hot surface of the frying pan, the oil immediately begins to release carcinogens that affect the intestines and stomach.
Margarine is an intermediate between vegetable and butter. It was created as a substitute for butter. The composition of margarines may vary from manufacturer to manufacturer. Some are fortified with wheatgrass oil, while others contain only saturated fatty acids or are hydrogenated.
If you carry out a minimum of processing, that is, do not hydrogenate the margarine, then some vitamins are preserved in it. But it must be remembered that the hardness of a margarine depends on the amount of palm and coconut oils added to it. Therefore, margarine is not recommended for those with a tendency to cardiovascular diseases.
Paraffin oil is a petroleum derivative and should be avoided. With food use of paraffin oil, the absorption of fat-soluble vitamins worsens. Moreover, when the oil is removed from the intestines, it binds to the already dissolved vitamins and comes out together with them.
Functions of fats
Lipids in our body perform energy and plastic functions. Unsaturated fatty acids are essential because not all of them are synthesized in the body. They are the precursors of prostaglandins. Prostaglandins are hormones that maintain a liquid state of cellular lipids, and also prevent the development of atherosclerotic plaques, prevent cholesterol and other lipids from adhering to the walls of blood vessels.Phospholipids are the fundamental structures of most cell membranes. They are part of the white and gray matter of the nervous tissue.
Fats are by nature an excellent solvent. Those substances that do not dissolve in water dissolve well in fats. Most of the fat is stored in the cells of the adipose tissue, which are the fat depot. Depot can be up to 30% of body weight. The function of adipose tissue is to fix the neurovascular bundles and internal organs. Fat is a heat insulator that keeps you warm, particularly during childhood. Lipid metabolism is closely related to protein and carbohydrate metabolism. With an excessive intake of carbohydrates in the body, they can turn into fats. In unfavorable conditions for the body, during starvation, fats are converted back into carbohydrates.
The energetic function consists in the fact that lipids of all nutrients give the body the greatest amount of energy. It has been proven that the oxidation of 1 gram of fat releases 9.3 kilocalories of heat, which is two times more than the oxidation of 1 gram of proteins or carbohydrates. When 1 g of proteins and carbohydrates are oxidized, 4.1 kcal of heat is released.
Food fats
Triacylglycerols predominate among them. There are vegetable and animal fats, and vegetable fats are more complete, since they contain much more unsaturated acids. Along with food, a small amount of free fatty acids also enters the body. Normally, up to 40% of all calories consumed by our body are lipids.Absorption and digestion of fats
Digestion of fats is a process of enzymatic hydrolysis that takes place in the small intestine and duodenum under the influence of enzyme substances found in the juices of the pancreas and intestinal glands.For fats to be digested, the body must produce bile. It contains detergents (or bile acids) that emulsify lipids so that enzymes break them down better. Products that are formed as a result of digestive hydrolysis - fatty, bile acids and glycerin - are absorbed from the intestinal cavity into the cells of the mucous membrane. In these cells, the fat is resynthesized again and forms special particles called "chylomicrons", which are sent to the lymph and lymphatic vessels, and then through the lymph into the blood. At the same time, only a small part of the fatty acids formed in the process of hydrolysis, which have a relatively short carbon chain (in particular, these are the products of hydrolysis of dairy fats) are absorbed and enter the blood of the portal vein, and then into the liver.
The role of the liver in lipid metabolism
The liver is responsible for the processes of mobilization, processing and biosynthesis of lipids. Fatty acids with a short chain in conjunction with bile acids enter from the digestive tract through the portal vein with blood flow to the liver. These fatty acids are not involved in lipid synthesis processes and are oxidized with the assistance of the liver enzyme systems. In adults, they generally do not play an important role in metabolism. The only exceptions are children, in their diet the most fat in milk.Other lipids enter the hepatic artery as lipoproteins or chylomicrons. They are oxidized in the liver, as in other tissues. Most of the lipids, except for a few unsaturated ones, are synthesized again in the body. Those of them that are not synthesized must necessarily go inside along with food. The total process of fatty acid biosynthesis is called "lipogenesis", and it is the liver that participates most intensively in this process.
In the liver, enzymatic processes of transformation of phospholipids and cholesterol are carried out. The synthesis of phospholipids ensures the renewal of the structural units of its cell membranes in the liver.
Blood lipids
Blood lipids are called lipoproteins. They are associated with different protein fractions in the blood. Their own fractions during centrifugation are separated according to their relative density.The first fraction is called the "chylomicrons"; they are composed of a thin protein coat and fats. The second fraction is very low density lipoproteins. They contain a large amount of phospholipids. The third fraction is lipoproteins, which contain a lot of cholesterol. The fourth fraction is high-density lipoproteins, they contain the most phospholipids. The fifth fraction is lipoproteins with high density and low content.
The function of lipoproteins in the blood is to carry lipids. Chylomicrons are synthesized in intestinal mucous cells and carry fat, which is resynthesized from fat hydrolysis products. The fats of the chylomicrons enter, in particular, adipose tissue and the liver. Cells of all tissues of the body can use chylomicron fatty acids if they have the necessary enzymes.
Lipoproteins with a very low density carry only fats that are synthesized in the liver. These lipids are generally consumed by adipose tissue, although they can be used by other cells as well. Fatty acids of high-density lipoproteins are products of enzymatic breakdown of fat contained in adipose tissue. This faction has a kind of mobility. For example, during a hunger strike, up to 70% of all energy costs of the body are covered by fatty acids of this particular fraction. Phospholipids and cholesterol of high and low density lipoprotein fractions are a source of exchange with the corresponding components of cell membranes, with which these lipoproteins can interact.
Transformation of lipids in tissues
In tissues, lipids are cleaved under the influence of various lipases, and the formed fatty acids are attached to other formations: phospholipids, cholesterol esters, etc.; or they are oxidized to final products. Oxidation processes take place in several ways. One part of fatty acids, during oxidative processes in the liver, produces acetone. With a severe form of diabetes mellitus, with lipoid nephrosis and some other diseases, the amount of acetone bodies in the blood increases sharply.
Regulation of fat metabolism
Regulation of lipid metabolism is carried out by a rather complex neuro-humoral pathway, while the mechanisms of precisely humoral regulation prevail in it. If the functions of the gonads, pituitary gland, thyroid gland decrease, then the processes of fat biosynthesis are enhanced. The saddest thing is that not only lipid synthesis increases, but also their deposition in adipose tissue, and this leads to obesity.Insulin is a pancreatic hormone and is involved in the regulation of lipid metabolism. Since there is a crossover possibility of transforming carbohydrates into fats, and then fats into carbohydrates, with a deficiency of insulin, the processes of carbohydrate synthesis are intensified, which is accompanied by an acceleration of the processes of lipid breakdown, during which intermediate metabolic products are formed that are used for the biosynthesis of carbohydrates.
Phospholipids are similar in structure to triacylglycerols, only their molecules contain phosphorus-containing groups. Steroids are cholesterol derivatives and have a different structure. Lipids also include a large group of fat-soluble substances, which include vitamins A, D, K, E. Lipids are needed not only to create the shell of our body - they are necessary for hormones, for brain development, for blood vessels and nerves, for the heart. It is known that lipids make up 60% of the brain.
Disruption of the normal concentration of lipids in the blood
If an abnormally high lipid level is observed in the blood, then this pathological condition is called hyperlipemia. With hypothyroidism, nephrosis, diabetes and disorders, doctors are faced with a secondary form of hyperlipemia. In these diseases, there is a high content of cholesterol and triglycerides. Primary hyperlipemia is a rather rare hereditary pathology that contributes to the development of arteriosclerosis and coronary heart disease.
With hypoglycemia, fasting, after injections of growth hormone, adrenaline, the amount of free fatty acids in the body sharply increases and the mobilization of previously deposited fat begins. This form of the disease is called mobilization hyperlipemia.
With hypercholesterolemia in the blood serum, there is a high level of cholesterol and a moderate level of fatty acids. When interviewing the closest relatives in the anamnesis, cases of early atherosclerosis are necessarily identified. Hypercholesterolemia, even at an early age, can contribute to the development of myocardial infarction. As a rule, there are no external symptoms. If a disease is detected, treatment is carried out with diet therapy. Its essence consists in the substitution of saturated acids by unsaturated acids. Correct correction of the diet significantly reduces the likelihood of developing pathologies of the vascular system.
With dyslipidemia, the balance of various types of lipids is disturbed in the blood. In particular, the main lipids found in the blood are cholesterol and triglycerides in different ratios. It is the violation of the ratio that leads to the development of diseases.
High levels of low-density lipids in the blood, as well as low levels of high-density cholesterol, are serious risk factors for cardiovascular complications in patients with diagnosed type 2 diabetes mellitus. Abnormal lipoprotein levels in this case may be the result of improper glycemic control.
It is dyslipidemia that is considered the main cause of the development of atherosclerotic changes.
Factors influencing the development of dyslipidemia
The most significant causes of dyslipidemia are genetic disorders of lipid metabolism. They consist in mutations of genes responsible for the synthesis of apolipoproteins - constituent lipoproteins.The second important factor is a healthy / unhealthy lifestyle. Under unfavorable circumstances, in the absence of physical activity, with the use of alcohol, lipid metabolism is disrupted. Obesity is directly related to an increase in triglycerides, with a violation of cholesterol concentration.
Another factor in the development of dyslipidemia is psychoemotional stress, which, through neuroendocrine stimulation, contributes to disorders of lipid metabolism. By neuroendocrine stimulation is meant an increase in the activity of the autonomic nervous system.
The clinical classification of the types of dyslipidemia provides for their subdivision into the so-called primary and secondary. Among the primary ones, one can distinguish polygenic (acquired during life, but due to hereditary disposition), and monogenic (genetically determined family diseases).
The cause of the secondary form of the disease can be: alcohol abuse, insufficient kidney function, diabetes, cirrhosis, hyperthyroidism, medications that give side effects (antiretroviral drugs, progestins, estrogens, glucocorticosteroids).
Diagnostic methods used to diagnose "dyslipidemia" are to determine the parameters of lipoproteins (high and low density), total cholesterol, triglycerides. During the diurnal cycle, even in perfectly healthy people, fluctuations in cholesterol levels of the order of 10% are observed; and fluctuations in triglyceride levels - up to 25%. To determine these indicators, blood donated on an empty stomach is centrifuged.
Determination of the lipid profile is recommended every five years. At the same time, it is desirable to identify other potential risk factors for the development of cardiovascular pathologies (smoking, diabetes mellitus, a history of ischemia in the next of kin).
Atherosclerosis
The main factor in the appearance of ischemia is the formation of many small atherosclerotic plaques, gradually increasing in the lumens of the coronary arteries and narrowing the lumen of these vessels. In the early stages of the development of the disease, plaques do not impair blood flow, and the process does not manifest itself clinically. The gradual growth of the plaque and the simultaneous narrowing of the vessel duct can provoke the manifestation of signs of ischemia.
At first, they will begin to manifest themselves with intense physical exertion, when the myocardium requires more oxygen and this need cannot be provided by an increase in coronary blood flow.
The clinical manifestation of the ischemic state of the myocardium is a sudden attack of angina pectoris. It is accompanied by such phenomena as pain and a feeling of constriction behind the breastbone. The attack passes as soon as the load of an emotional or physical nature stops.
The main (but not the only main) cause of ischemia, doctors consider lipid metabolism disorder, but besides this, significant factors are smoking, obesity, carbohydrate metabolism disorder and genetic predisposition. Cholesterol levels directly affect the occurrence of complications of diseases of the heart system.
Treatment for this disease is to normalize cholesterol levels. Correction of the diet alone is not enough for this. It is also necessary to deal with other risk factors for development: to reduce weight, increase physical activity, quit smoking. Correction of nutrition implies not only a decrease in the total calorie content of food, but also the replacement of animal fats with vegetable fats in the diet:
consumption of animal fats and a simultaneous increase in the consumption of vegetable fats, fiber. It must be remembered that a significant part of cholesterol in our body does not come with food, but is formed in the liver. Therefore, diet is not a panacea.
To lower cholesterol levels, medications are also used - nicotinic acid, estrogen, dextrothyroxine. Of these agents, nicotinic acid acts most effectively against ischemia, but its use is limited due to concomitant side effects. The same applies to other medications.
In the 80s of the last century, know-how - drugs from the statin group - began to be used in lipid-lowering therapy. Currently, there are 6 drugs available on the pharmaceutical market that belong to this group. Pravastatin and lovastatin are drugs based on the waste products of fungi. Rosuvastatin, atorvastatin, fluvastatin are synthetic drugs, and simvastatin is semisynthetic.
These agents help lower low-density lipoprotein levels and lower total cholesterol and, to a lesser extent, triglycerides. Several studies have also shown a reduction in overall mortality among ischemic patients.
Cardiosclerosis
This disease is a complication of atherosclerosis and consists in the replacement of myocardial connective tissue. The connective tissue is not elastic, unlike the myocardium, therefore, the elasticity of the entire organ, on which the inelastic "patch" has appeared, suffers, and the heart valves are deformed.Cardiosclerosis (or myocardiosclerosis) is a logical consequence of an untreated disease: myocarditis, atherosclerosis, rheumatism. The acute development of this disease occurs with myocardial infarction and coronary artery disease. When atherosclerotic plaques appear everywhere in the coronary arteries in the heart, the blood supply to the myocardium suffers, it does not have enough oxygen, carried with the blood stream.
The acute form of ischemic disease is myocardial infarction. So, an improper lifestyle, unbalanced diet and smoking can become an implicit cause of a heart attack, and acute psychoemotional stress, against the background of which a heart attack appears, is a visible, but far from the main reason.
In addition to the acute form, there is also a chronic one. It is manifested by regularly occurring attacks of angina pectoris (that is, chest pain). You can relieve pain during an attack with nitroglycerin.
The body is designed in such a way that it tries to decompensate any violation. Connective tissue scars prevent the heart from stretching and contracting elastically. Gradually, the heart adapts to the scars and simply increases in size, which leads to impaired blood circulation through the vessels, to impaired muscle contractile activity, and to the expansion of the cardiac cavities. All this together is the cause of the failure of the heart function.
Cardiosclerosis is complicated by a violation of the heart rhythm (extrasystole, arrhythmia), protrusion of a fragment of the heart wall (aneurysm). The danger of an aneurysm is that the slightest stress can cause it to rupture, which leads to instant death.
Diagnosis of the disease is carried out using an electrocardiogram and ultrasound of the heart.
Treatment consists in the following: identification and treatment of exactly the disease that was the main cause of the development of cardiosclerosis; adherence to bed rest if the disease has led to myocardial infarction (at rest, scarring and healing occurs without the formation of a dangerous aneurysm); normalization of the rhythm; stimulating metabolic processes in the heart muscle, limiting any stress; adherence to a properly balanced diet, in particular, reducing the amount of lipids in the diet.
The diet provides good anti-allergic and anti-inflammatory effects, and is also considered an excellent preventive measure for preventing heart disease.
The basic rule of nutrition is moderation in the amount of food. It is also helpful to lose those extra pounds that put stress on the heart. The selection of food products should be carried out in terms of their value as energy and plastic materials for the heart. It is imperative to exclude spicy, sweet, fatty, salty foods from food. The use of alcoholic beverages in patients with vascular disorders is contraindicated. Food should be fortified with minerals and vitamins. Fish, boiled meat, vegetables, fruits, dairy products should be the basis of the diet.
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The site provides background information for informational purposes only. Diagnosis and treatment of diseases must be carried out under the supervision of a specialist. All drugs have contraindications. A specialist consultation is required!
Lipids in nutrition
Along with proteins and carbohydrates, lipids are the main food elements that make up a significant part of food. The intake of lipids in the body with food has a significant effect on human health in general. Insufficient or excessive consumption of these substances can lead to the development of various pathologies. Most people eat quite variedly, and all the necessary lipids enter their body. It should be noted that some of these substances are synthesized by the liver, which partly compensates for their lack in food. However, there are also irreplaceable lipids, or rather their components - polyunsaturated fatty acids. If they do not enter the body with food, over time this will inevitably lead to certain disorders.
Most of the lipids in food are used by the body for energy production. That is why, during fasting, a person loses weight and weakens. Deprived of energy, the body begins to consume lipid stores from the subcutaneous fatty tissue.
Thus, lipids play a very important role in healthy human nutrition. However, for some diseases or disorders, their number should be strictly limited. Patients usually learn about this from the attending physician ( usually a gastroenterologist or nutritionist).
Energy value of lipids and their role in diet
The energy value of any food is calculated in calories. A food product can be decomposed according to its composition into proteins, carbohydrates and lipids, which together make up the bulk. Each of these substances in the body breaks down with the release of a certain amount of energy. Proteins and carbohydrates are absorbed more easily, but with the breakdown of 1 g of these substances, about 4 Kcal are released ( kilocalories) energy. Fats are more difficult to digest, but when 1 g breaks down, about 9 Kcal is released. Thus, the energy value of lipids is the highest.In terms of energy release, triglycerides play the most important role. The saturated acids that make up these substances are absorbed by the body by 30 - 40%. Monounsaturated and polyunsaturated fatty acids are completely absorbed by a healthy body. Adequate intake of lipids allows carbohydrates and proteins to be used for other purposes.
Plant and animal lipids
All lipids that enter the body with food can be divided into substances of animal and plant origin. From a chemical point of view, the lipids that make up these two groups differ in their composition and structure. This is due to differences in the functioning of cells in plants and animals.Examples of vegetable and animal lipid sources
Each lipid source has specific advantages and disadvantages. For example, animal fats contain cholesterol, which is not found in plant foods. In addition, animal products contain more lipids and are more energy-efficient to consume. At the same time, an excess of animal fats increases the risk of developing a number of diseases associated with lipid metabolism in the body ( atherosclerosis, cholelithiasis, etc.). There are fewer lipids in plant foods, but the body cannot synthesize them on its own. Even a small amount of seafood, citrus fruits or nuts provides enough polyunsaturated fatty acids that are vital for humans. At the same time, a small proportion of lipids in plants cannot fully cover the body's energy costs. That is why, in order to maintain health, it is recommended to make the diet as varied as possible.
What is the body's daily requirement for lipids?
Lipids are the main suppliers of energy to the body, but their excess can harm health. First of all, this concerns saturated fatty acids, most of which are deposited in the body and often leads to obesity. The optimal solution is to maintain the necessary proportions between proteins, fats and carbohydrates. The body should receive as many calories as it spends during the day. That is why the rates of lipid intake can be different.The following factors can affect the body's need for lipids:
- Body weight. Overweight people have to expend more energy. If they are not going to lose weight, then the need for calories and, accordingly, for lipids will be slightly higher. If they seek to lose weight, then first of all, it is necessary to limit fatty foods.
- Loads throughout the day. People who do hard physical work or athletes need a lot of energy. If the average person has 1,500 - 2,500 calories, then the miners or loaders may have a rate of up to 4,500 - 5,000 calories per day. Of course, the need for lipids also increases.
- The nature of the diet. Every country and every nation has its own traditions in nutrition. When calculating the optimal diet, one must take into account what kind of foods a person usually consumes. For some peoples, fatty foods are a kind of tradition, while others, on the contrary, are vegetarians, and their lipid consumption is minimized.
- The presence of concomitant pathologies. For a number of disorders, lipid intake should be limited. First of all, we are talking about diseases of the liver and gallbladder, since it is these organs that are responsible for the digestion and assimilation of lipids.
- The age of the person. In childhood, the metabolism is faster and the body requires more energy for normal growth and development. In addition, children usually do not have serious gastrointestinal problems, and they digest any food well. It should also be borne in mind that infants receive an optimal set of lipids in breast milk. Thus, age strongly influences the rate of fat intake.
- Floor. It is believed that, on average, a man consumes more energy than a woman, therefore, the rate of fat in the diet of men is slightly higher. However, in pregnant women, the need for lipids increases.
It is difficult for a person to independently make the necessary calculations and take into account all the factors for selecting an optimal diet. To do this, it is best to see a dietitian or food hygiene specialist. After a short survey and clarification of the nature of the diet, they will be able to draw up the optimal daily diet, which the patient will adhere to in the future. They can also advise on specific foods that contain the required lipids.
What foods mainly contain lipids ( milk, meat, etc.)?
In one or another amount, lipids are found in almost all food products. However, in general, animal products are richer in these substances. In plants, the mass fraction of lipids is minimal, but the fatty acids included in such lipids are the most important for the body.The amount of lipids in a particular product is usually indicated on the packaging of the product in the "nutritional value" section. Most manufacturers are required to inform consumers about the mass fraction of proteins, carbohydrates and fats. In self-prepared food, the amount of lipids can be calculated using special tables for nutritionists, which indicate all the main foods and dishes.
Mass fraction of lipids in staple foods
Most plant foods ( vegetables, fruits, herbs, roots) the mass fraction of fats is not more than 1 - 2%. The exceptions are citrus fruits, where the proportion of lipids is slightly higher, and vegetable oils, which are lipid concentrates.
Are there essential lipids, and what are their most important sources?
Fatty acids are the structural unit of lipids. Most of these acids can be synthesized by the body ( mainly by liver cells) from other substances. However, there are a number of fatty acids that the body cannot produce on its own. Thus, lipids containing these acids are essential.Most of the essential lipids are found in plant foods. These are monounsaturated and polyunsaturated fatty acids. The cells of the body cannot synthesize these compounds, since the metabolism in animals is very different from that in plants.
Essential fatty acids and their main dietary sources
For a long time, the above fatty acids were equated in importance for the body with vitamins. Adequate consumption of these substances strengthens the immune system, accelerates cell regeneration, reduces inflammation, and promotes the conduction of nerve impulses.
What does the lack or excess of lipids in the diet lead to?
Both a lack and an excess of lipids in the diet can seriously affect the health of the body. In this case, we are not talking about a one-time intake of a large amount of fat ( although this can have certain consequences), but about the systematic abuse of fatty foods or prolonged fasting. At first, the body is quite capable of successfully adapting to a new diet. For example, with a lack of lipids in food, the most important substances for the body will still be synthesized by its own cells, and energy needs will be covered by the breakdown of fat reserves. With an excess of lipids in the diet, a significant part will not be absorbed in the intestine and will leave the body with fecal masses, and some of the lipids that enter the blood are transformed into adipose tissue. However, these adaptation mechanisms are temporary. Plus, they only work well in a healthy body.Potential Effects of Diet Lipid Imbalances
Blood and plasma lipids
A significant proportion of lipids are present in the blood in various forms. Most often these are compounds of lipids with other chemicals. For example, triglycerides and cholesterol are transported mainly as lipoproteins. The levels of various lipids in the blood can be determined using biochemical blood tests. This allows you to identify a number of violations and suspect the corresponding pathology. Triglycerides
Triglycerides perform mainly an energy function. They enter the body with food, are absorbed in the intestines and are carried throughout the body with the blood in the form of various compounds. The normal content is considered to be a level of 0.41 - 1.8 mmol / l, but it can fluctuate within significant limits. For example, after consuming a large amount of fatty foods, the level of triglycerides in the blood can increase 2 to 3 times.Free fatty acids
Free fatty acids enter the bloodstream as a result of the breakdown of triglycerides. Normally, they are deposited in adipose tissue. Modern research has shown the relationship between the level of free fatty acids in the blood and some pathological processes. For example, in people with a high concentration of fatty acids ( fasting) insulin is produced worse, so the risk of developing diabetes is higher. The normal content of fatty acids in the blood of an adult is 0.28 - 0.89 mmol / l. In children, the boundaries of the norm are wider ( up to 1.10 mmol / l).Cholesterol
Cholesterol is one of the most important lipids in the human body. It is part of many cellular components and other substances, influencing a variety of processes. An excess or deficiency of this substance or a violation of its absorption by the body can lead to the development of serious diseases.In the human body, cholesterol performs the following functions:
- stiffens cell membranes;
- takes part in the synthesis of steroid hormones;
- is part of bile;
- participates in the assimilation of vitamin D;
- regulates the permeability of the walls of some cells.
Lipoproteins ( lipoproteins) and their fractions ( low density, high density, etc.)
The term lipoproteins or lipoproteins denote a group of complex protein compounds that transport lipids in the blood. Some lipoproteins are fixed in cell membranes and perform a number of functions related to cell metabolism.All blood lipoproteins are divided into several classes, each of which has its own characteristics. The main criterion by which lipoproteins are distinguished is their density. According to this indicator, all these substances are divided into 5 groups.
There are the following classes ( factions) lipoproteins:
- High density. HDL) take part in the transfer of lipids from body tissues to the liver. From a medical point of view, they are considered useful, since, due to their small size, they can pass through the walls of blood vessels and "clean" them from lipid deposits. Thus, high HDL levels reduce the risk of atherosclerosis.
- Low density. LDL) carry out the transport of cholesterol and other lipids from the liver ( places of their synthesis) to the tissues. From a medical point of view, this fraction of lipoproteins is harmful, since it is LDL that contributes to the deposition of lipids on the walls of blood vessels with the formation of atherosclerotic plaques. High LDL cholesterol levels greatly increase the risk of atherosclerosis.
- Average ( intermediate) density. Intermediate density lipoproteins ( LDPP) do not have significant diagnostic value, since they are an intermediate product of lipid metabolism in the liver. They also carry lipids from the liver to other tissues.
- Very low density. VLDL) transfer lipids from the liver to the tissues. They also increase the risk of developing atherosclerosis, but in this process they play a secondary role ( after LDL).
- Chylomicrons. Chylomicrons are significantly larger than other lipoproteins. They are formed in the walls of the small intestine and carry lipids from food to other organs and tissues. In the development of various pathological processes, these substances do not play a significant role.
Lipid analysis
Currently, there are many laboratory tests with which you can determine the various lipids in the blood. Usually, venous blood is taken for this. The patient is sent for analysis by the attending physician. The most important lipids ( total cholesterol, triglycerides) is determined in a biochemical blood test. If the patient needs a more detailed examination, the doctor indicates which lipids need to be determined. The analysis itself usually takes several hours. Most laboratories issue results the next day. What is a lipid profile?
Lipidogram is a complex of laboratory blood tests aimed at finding out the level of lipids in the blood. This is the most useful study for patients with various disorders of lipid metabolism, as well as for patients with atherosclerosis. Some indicators included in the lipid profile are also determined in a biochemical blood test, but in some cases this may not be enough for an accurate diagnosis. A lipidogram is prescribed by the attending physician based on the patient's symptoms and complaints. This analysis is carried out by almost any biochemical laboratory.Lipidogram includes tests to determine the following blood lipids:
- Cholesterol. This indicator does not always depend on lifestyle and nutrition. A significant part of the cholesterol in the blood is the so-called endogenous cholesterol, which is produced by the body itself.
- Triglycerides. Triglyceride levels usually rise or fall in proportion to cholesterol levels. It can also increase after eating.
- Low density lipoproteins ( LDL). The accumulation of these compounds in the blood greatly increases the risk of developing atherosclerosis.
- High density lipoproteins ( HDL). These compounds are able to "cleanse" the blood vessels from excess cholesterol and are beneficial for the body. Low HDL levels indicate that the body does not absorb fat well.
- Very low density lipoproteins ( VLDL). They are of secondary diagnostic value, but their increase along with an increase in LDL levels usually indicates atherosclerosis.
Before donating blood for a lipid profile, you should adhere to a few simple rules. They will help to avoid significant fluctuations in blood lipid levels and make the results more reliable.
Before taking the analysis, patients should take into account the following recommendations:
- In the evening before taking the test, you can eat, but you should not abuse fatty foods. It is better to stick to your usual diet.
- The day before taking the analysis, it is necessary to exclude various kinds of loads ( both physical and emotional), as they can lead to the breakdown of fatty tissue in the body and an increase in blood lipids.
- Do not smoke in the morning just before donating blood.
- Regular intake of a number of drugs also affects the level of lipids in the blood ( contraceptive drugs, hormonal drugs, etc.). It is not necessary to cancel them, but this fact should be taken into account when interpreting the results.
Normal blood lipids
The boundaries of the norm are somewhat different for all people. It depends on gender, age, the presence of chronic pathologies and a number of other indicators. However, there are certain limits, exceeding which clearly indicates the existence of problems. The table below shows the generally accepted normal limits for various blood lipids.The boundaries of the norm are relative, and the patient himself cannot always draw the correct conclusions when interpreting the results of the analysis. The attending physician, when familiarizing himself with the results, must take into account that during pregnancy the boundaries of the norm expand, as in fasting. Therefore, you should not panic with some deviations from the norm. The final conclusion in any case must be made by the attending physician.
Diseases associated with lipid metabolism
There are quite a few diseases that, to one degree or another, are associated with lipid metabolism in the body. Some of these pathologies cause an increase or decrease in various lipids in the blood, which is reflected in the analyzes. Other pathologies are the result of lipid imbalances. Lipid metabolic disorders ( dyslipidemia)
Excess or deficiency of lipids in the diet can lead to a variety of pathologies. In a healthy body that normally assimilates all incoming substances, this imbalance does not so much affect metabolic processes. For example, excess lipids do not always lead to obesity. For this, a person must also have a genetic predisposition, endocrine disorders, or he must lead a sedentary lifestyle. In other words, the amount of lipids in the diet in most cases is only one of many factors that influence the appearance of pathology.Lipid imbalance can lead to the following pathologies:
- atherosclerosis ( as a result - aneurysms, coronary heart disease, hypertension or other problems with the cardiovascular system);
- skin problems;
- problems with the nervous system;
- a number of pathologies of the gastrointestinal tract ( pancreatitis, cholelithiasis, etc.).
Causes of high and low lipid levels
The most common cause of elevated lipid levels in a blood test is donation errors. Patients don’t donate blood on an empty stomach, because of which the lipid content does not have time to normalize, and the doctor may mistakenly suspect some problems. However, there are many pathologies that cause abnormalities in blood lipids, regardless of nutrition.Pathological conditions associated with a change in the amount of lipids in the blood are called dyslipidemias. They are also divided into several types. If the level of triglycerides in the blood is elevated, they talk about hypertriglyceridemia ( synonym - hyperlipemia). If the level of cholesterol rises, they talk about hypercholesterolemia.
Also, all dyslipidemias by origin are divided into the following groups:
- Primary. Primary dyslipidemias are generally understood to be genetic diseases and abnormalities. As a rule, they are manifested by an excess or deficiency of any enzymes, which disrupts lipid metabolism. As a result, the amount of these substances in the blood decreases or increases.
- Secondary. Secondary dyslipidemias mean pathological conditions in which an increase in blood lipids is a consequence of some other pathology. Thus, it is necessary to treat, first of all, this particular pathology, then the lipid level will gradually stabilize.
There are five main types of primary hyperlipoproteinemia ( elevated lipoprotein levels):
- Hyperchylomicronemia. With this disease, the level of triglycerides in the blood rises, while the level of other lipids usually remains within the normal range. Patients may experience paroxysmal abdominal pain, but without tension in the abdominal muscles. Xanthomas ( formation of brown or yellowish color). The disease does not lead to the development of atherosclerosis.
- Familial hyper-beta lipoproteinemia. With this pathology, the amount of beta-lipoproteins, and sometimes pre-beta-lipoproteins, increases. In the analysis, the level of cholesterol is significantly exceeded. The amount of triglycerides may be normal or slightly increased. Patients also develop xanthomatosis ( xanthomas on the skin). The risk of atherosclerosis is significantly increased. With this disease, myocardial infarction is possible even at a young age.
- Familial hypercholesterolemia with hyperlipemia. In the blood, the level of both cholesterol and triglycerides is significantly increased. Xanthomas are large and appear after 20 to 25 years. The risk of developing atherosclerosis is increased.
- Hyper-pre-beta lipoproteinemia. In this case, the triglyceride level rises, and the cholesterol level remains within the normal range. The disease is often associated with diabetes, gout, or obesity.
There are also secondary ( symptomatic) hyperlipoproteinemia in the following diseases:
- Diabetes. In this case, the excess of lipids in the blood is explained by the transformation of excess carbohydrates.
- Acute pancreatitis. With this disease, the absorption of lipids is impaired, and their level in the blood increases due to the breakdown of adipose tissue.
- Hypothyroidism The disease is caused by a lack of thyroid hormones, which regulate, among other things, lipid metabolism in the body.
- Intrahepatic cholestasis and other liver pathologies. The liver takes part in the synthesis of most of the lipids required by the body. With various hepatitis, violations of the outflow of bile and other pathologies of the liver and bile ducts, the level of lipids in the blood may increase.
- Nephrotic syndrome. This syndrome develops with damage to the glomerular apparatus of the kidneys. Patients have severe renal edema. The level of proteins in the blood drops, and the level of cholesterol rises significantly.
- Porphyria. Porphyria is a hereditary disorder. In patients, the metabolism of a number of substances is disturbed, as a result of which porphyrins accumulate in the blood. In parallel, lipid levels may increase ( sometimes significantly).
- Certain autoimmune diseases. In autoimmune diseases, the antibodies produced by the body attack its own cells. In most cases, chronic inflammatory processes develop, with which an increase in lipid levels is associated.
- Gout. With gout, the metabolism of uric acid is disrupted in the body, and it accumulates in the form of salts. This is partly reflected in lipid metabolism, although their level in this case is slightly increased.
- Alcohol abuse. Alcohol abuse leads to liver and gastrointestinal tract pathologies. A number of enzymes can be activated that increase blood lipid levels.
- Taking some medications. For example, prolonged use of oral contraceptives ( contraceptives). Most often, this side effect is mentioned in the instructions for the corresponding drug. Before taking the analysis, such drugs should not be taken, or you need to warn the receiving doctor about this so that he correctly interprets the results of the analysis.
Also, an increased level of lipoproteins in the blood can be observed during pregnancy. This increase is usually negligible. With an increase in lipid levels 2 to 3 times higher than normal, the likelihood of pregnancy should be considered in combination with other pathologies that cause an increase in lipid levels.
What diseases of the digestive system are associated with lipid metabolism?
A healthy digestive system is the key to good absorption of lipids and other nutrients. A significant imbalance of lipids in food for a long time can lead to the development of certain pathologies of the stomach. One of the most common problems in cardiology is atherosclerosis. This disease occurs due to the deposition of lipids in the vessels ( predominantly in the arteries). As a result of this process, the lumen of the vessel narrows and blood flow is impeded. Patients may experience different symptoms depending on which arteries are affected by atherosclerotic plaques. High blood pressure, coronary heart disease ( sometimes myocardial infarction), the appearance of aneurysms.Atherogenic lipids are those substances that lead to the development of atherosclerosis. It should be noted that the division of lipids into atherogenic and non-atherogenic is rather arbitrary. In addition to the chemical nature of substances, many other factors contribute to the development of this disease.
Atherogenic lipids often lead to the development of atherosclerosis in the following cases:
- heavy smoking;
- heredity;
- diabetes;
- overweight ( obesity);
- sedentary lifestyle ( lack of exercise) and etc.
Fat has always been regarded as a harmful component of food for the body and some nutritionists are of the opinion that it is better to limit the intake of fat. But are fats so bad for us?
In reality, fats perform several very important functions for our body, and first of all, fat is an important supplier of energy for us. We can highlight the fact that 1 g of fat delivers more calories than proteins and carbohydrates in double the amount. The body does not burn all the fats at once, but stores some of it in the depot as a reserve in order to use it in the future as needed. We have provided you with information on fats that will help you look at fats in a new way.
Why is fat necessary for our body?
Fats supply fatty acids important for the life of our body, which are involved in metabolism and are energy suppliers. In addition, fats are part of the cell membranes, for example, nerve cells have membranes that are 60% fat. Thus, several important functions of fats can be distinguished:
Fats are the providers of energy material - approximately 30% of the energy comes from fats,
By forming subcutaneous fat, they protect organs and tissues from mechanical damage, and also prevent heat loss,
They are carriers for vitamins A, D, E, K, as well as for minerals, since their absorption in the body is impossible without fats,
They are part of the cell walls (mainly cholesterol). Without them, the cell loses its function and collapses,
Fats produce female sex hormones, which is especially important in postmenopausal women, when the function of the ovaries has practically died out. They also play an important role in the reproductive period, since they maintain the hormonal background at the proper level. If the level of adipose tissue in the body is below 10-15%, then hormonal imbalance occurs up to the termination of the menstrual cycle,
Omega-6 unsaturated acid (also known as arachidonic acid) is involved in the activation of the blood coagulation and anticoagulation systems.
Almost 35% of the daily diet should be fat. In this case, the type of fat plays a significant role.
Which fats are good and which are not?
Depending on the chemical structure, fats are divided into saturated and unsaturated fatty acids. Saturated fatty acids are high in hydrogen ions and are found in animal foods. These are exactly the fats that are deposited on the stomach, thighs, buttocks. This is a kind of energy reserve of the body. Saturated fat inhibits muscle growth by reducing the effects of insulin. But at the same time, they are the basis for the production of testosterone. If they are excluded from food, the level of this hormone, which is important for men, also decreases. The same can be obtained with excessive consumption. Therefore, they are also important for the body, but in moderation.
Unsaturated fatty acids (Omega-3 and Omega-6) contain few hydrogen ions and are found mainly in animal products, for example, olive oil, vegetable oil, fish oil. These fats are not stored in the body, but are completely burned. They are a useful component of nutrition for the body, raw materials for the production of hormones.
There are also so-called trans fats, or artificial fats. They are packed with hydrogen ions and are found in candy and biscuits, as well as fast food (fast food). They are used mainly for storing food and they increase the risk of developing cancer and diseases of the cardiovascular system.
Omega-3 and Omega-6 unsaturated fatty acids.
Of all types of fats, it is these fatty acids that are the most valuable for our body. They are found in sunflower and corn oils, and rapeseed oil contains them in an ideal ratio.
Omega-3 fatty acids that are beneficial to the body are also found in flaxseed, nut and soybean oils. Salmon, mackerel, and herring also contain plenty of them.
Omega-3 and Omega-6 fatty acids:
Reduces the risk of developing atherosclerosis, thus preventing the development of cardiovascular diseases
Reduce cholesterol levels,
Strengthen the walls of blood vessels,
Reduce blood viscosity, thus preventing the development of blood clots,
Improves the blood supply to organs and tissues, the restoration of nerve cells.
Ideally, you should mix saturated and unsaturated fats, for example, season meats and salads with rapeseed oil.
Which is better, margarine or butter?
In contrast to butter, margarine contains more unsaturated fatty acids. But according to new teachings, this does not mean that oil is more harmful. In terms of calories, both foods are almost equal. But margarine contains unhealthy trans fats that have been linked to a number of diseases.
If you are a fan of margarine, then go for the high quality, low solid fat varieties.
Does fat lead to obesity?
Despite the fact that fat contains more calories, there is no proven link between fat consumption and increased weight.
An excess of calories leads to obesity: those who consume more calories than they burn, gain weight. Foods that are high in fat will lead to long-term satiety and allow us to eat less.
On the contrary, who tries to save on fats, they often eat more carbohydrates. Grain foods such as white bread and pasta raise blood sugar, and with it insulin, which leads to an increase in adipose tissue. In addition, the saturation of the body occurs quickly, but not for a long time, as a result of which it leads to more frequent food consumption.
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