saturated fat

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Related to Saturated fatty acids: unsaturated fatty acids

saturated fat

n.
Any of various fats, including most animal fats, coconut oil, and palm oil, that are solid at room temperature and whose fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet is associated with high cholesterol levels in the bloodstream.

sat′urated fat′



n.
any animal or vegetable fat, abundant in fatty meats, dairy products, coconut oil, and palm oil, tending to raise cholesterol levels in the blood.
[1970–75]

saturated fat

A fat whose triglyceride molecule contains three saturated fatty acids. Most fats derived from animal sources are saturated fats. Eating foods high in saturated fats can lead to cholesterol levels in the blood that are higher than normal. Compare unsaturated fat.
Translations

saturated fat

ngrassi mpl saturi
References in periodicals archive ?
[14, 27]) This decreasing of unsaturated fatty acids due to oxidation was quantified on basis of ratio between each polyunsaturated fatty acid peak area and the palmitic acid peak area, since saturated fatty acids are not altered by oxidation .
Among the topics are the functional attributes that fats bring to food, health aspects of saturated fatty acids, nutritional characteristics of palm oil, nutritional aspects of diacylglycerol oils and applications in foods, reducing saturated fat in butchered meat and processed meat products, altering animal diet to reduce saturated fat in meat and milk, savory snacks and fried foods, biscuits, pastry, ice cream, and sauces.
The study involved exposing eggs from cows to high concentrations of saturated fatty acids.
FFAs, particularly saturated fatty acids, show proinflammatory effects through their influence on innate immune cells such as macrophages.
Oil containing high degree of unsaturated fatty acids such as safflower, soya, and sunflower are highly prone to oxidative rancidity whereas oil with high degree of saturated fatty acids are less susceptible.
It specifies the essential nutritional information that will be mandatory on the packaging of all pre-packaged foods, namely the energy value and quantities of fat, saturated fatty acids, carbohydrates and salt.
Only one dietary pattern was found to be strongly associated with AD prevention: a diet rich in omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, and folate and poor in saturated fatty acids and vitamin [B.sub.12]
Dietary patterns were calculated based upon variations in seven possible nutrients related to AD vitamin E, folate, omega-3 and omega-6 polyunsaturated fatty acids, vitamin B12, monounsaturated fatty acids, and saturated fatty acids.
Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than other red meat.
Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids, palmitic acid (23.91-42.64 %) was found in greater amount in all analyzed chips samples.
It would be completed by a detailed nutritional table on the back of the product, which would mention the energy value and content in protein, fats, saturated fatty acids, carbohydrates, sugar, salt, fatty acids and fibre per 100 g/ml and per portion.
Fat intake goals: amount and quality Dietary fat Goal (% of total energy) Total fat 15-30% Saturated fatty acids <10% Polyunsaturated fatty acids (PUFAs) 6-10% n-6 PUFAs 5-8% n-3 PUFAs 1-2% Trans-fatty acids < 1% Monounsaturated fatty acids (MUFAs) By difference Cholesterol <300 mg