Saturated Truth

7/28/2019 Saturated Truth

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Introduction

The demonization of saturated fats has long been projected through the media, doctors'

offices and educational institutions over the last few decades. The vast majority of individuals

who have encountered literature pertaining to saturated fats both verbal and in any form of

scientific dissertation will be well aware of their reputation.

Currently there are very conflicting views pertaining to the fat macronutrient, especially

saturated fats in the realm of nutrition. With the emergence of newly found information from a

wide variety of professionals, the scrutiny and controversy involving saturated fats has been

amplified. A number of healthcare professionals promote lower intake levels of saturated fats,

while others advocate they should be maintained or increased. It is obvious that there is no clear

conclusion regarding this macronutrient. Various claims such as, being linked to coronary heart

disease and being responsible for obesity and diabetes are some of the myriad of accusations

regarding this macronutrient. These claims come from numerous organizations such as the

World Health Organization, Heart and Stroke Foundation, as well as independent scientific labs.

One specific example claims that, "When vegetable sources of fat and protein are chosen, these

diets may moderately reduce the risk of coronary heart disease" (Halton et al.). Additionally,

Sivasankaran states that, "The aim is to reduce the intake of salt, sugar, cholesterol, saturated fats

and trans-fats". This implies that animal sources of fat, specifically saturated fats, will have a

negative influence on our health. However, a further look into the nature of this macronutrient

compound is required as the information being proposed may be perverted. Consider the

following arguments proposed which show justification for vindication of the saturated fat

macronutrient in regards to health and nutrition.

Chemical Structure of Saturated Fat

To resolve this discussion regarding saturated fat, we must first delve into what a


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saturated fat is in terms of its chemical structure, how it differs from the other types of fats, as

well as the amount of saturated fats in nature. According to M. Shils, a saturated fat is a

triglyceride that contains an ester compound bound to three fatty acids, and these acids contain

only saturated fatty acid radicals. Saturated fats are arranged by the amount of carbon atoms

ranging from three to thirty six, allowing for about two dozen different types to exist. The

composition of the molecular structure of a saturated fat has no double bonds between the carbon

atoms in its chain, instead they are saturated with hydrogen atoms, hence the term saturated fatty

acids. Monounsaturated fats are fatty acids that have one double bond in their carbon chain with

the remaining being single bonded. Polyunsaturated fatty acids are in fact the opposite in which

they will possess more than one double bond within their carbon chain. (Shils, et al). Throughout

the rest of this, saturated fatty acids will now be referred to as SFA, with the total combination of

fatty acids being referred to as FA's. FA's contain 9 calories per individual gram and can be a

primary source of energy for metabolism and bodily functions. SFA's can be found in animal fats

as well as some fruits and vegetables such as avocados. (Ma J).

Physiological Roles of Saturated Fats

Considering the claims both for and against SFAs, it is necessary to take a closer

examination on their role in the human body as a whole, before considering and comparing it to

the contrast of diseases and prevention of said illnesses. According to world leading lipid

chemist Mary Enig, phospholipids that form the cell membranes in all of our cells, are made up

of approximately fifty percent or more SFAs, and that some of these are found only in animal

fats. These FA's assist in providing the stiffness and integrity of the cellular membrane (Enig).

This asserts that SFA from animals are necessary for human function. Thus begging the question,

how many SFAs are needed to provide optimal cell membrane integrity? Are more required for

other bodily functions?

The human skeletal structure, which is a very hard and dense form of connective tissue

that houses an exponential amount of nutrients, as well as serves a multitude of other purposes,


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must also be examined. While it is commonly known that the human body requires vitamin D

and calcium to build strong bones, what isn't so widely known is how this process works. This

process is actually one of the most important factors when considering osteoporosis. Not to be

surprised, SFA's are absolutely required to incorporate calcium into bones. A study performed by

Gunnes and Lehmann showed that adolescents with a diet that incorporates SFA, and adequate

levels of vitamin C had increased bone mineral density. During the early stages of growth, this is

crucial in increasing and maintaining bone health, in the event of a bone fracture within a growth

plate during puberty it can easily lead to future fractures and stunted growth, as well as other

conditions such as Osgood Schlatters disease (Prentice 253-254). As the popular belief that

individuals should consume less SFA continues, is there any wonder that osteoporosis has

increased? A depletion of SFA may be correlated to osteoporosis, as can be deducted from this

study, if it is required for bone maintenance and health.

Human lungs are two large organs situated within our chest cavity being protected by the

ribs. The right lung has three lobes while the left lung has two lobes, due to the position of the

heart. These lungs are coated with a thin layer of lung surfactant that protects against respiratory

distress as well as asthma and also allows the alveoli within the lungs to maintain proper

integrity. This layer is made up of one hundred percent saturated fat that cannot be synthesized

by the human body; it must come from one's diet. (Enig)

Encephalon, also known as the brain in vertebrates, is quite possibly the most important

organ in the human body. As Mary Enig explains, a healthy human brain is made primarily out

of fat and cholesterol. While it is most definitely true that we need essential unsaturated fatty

acids that come from cold water fish such as EPA and DHA for normal brain function, the

majority of our brains fatty acids are SFA's. By eliminating SFA's from the diet, you deprive

your brain of its ability to function optimally. As a side to this, SFA's also assist in proper nerve

signaling. Without the proper utilization of SFA's or composition from dietary intake, the brains

functions get performed poorly. (Enig).

The last organ that will be mentioned, is the heart. "Saturated 18-carbon stearic acid and


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16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the

heart muscle is highly saturated. The heart draws on this reserve of fat in times of stress" (Enig).

Additionally, Mary Enig also states that SFA's lower Lp(a), a substance in the blood that when

found, indicates higher susceptibility to heart disease. (Enig).

Given the evidence suggested, why are we attempting to eliminate SFA's from the human

diet and switch to vegetable sources of fat, when SFA's are required for anatomical function to

maintain homeostasis?

Lipid Hypothesis

To relate all of which has been uncovered to the realm of nutrition and biochemistry,

there is indeed further questioning of outdated methods that need to be accounted for. We cannot

under any circumstance expect former methods and previous knowledge of ever changing

principles that are bound to multiple laws of attraction, to be relevant to today's world. This

directs us to a major and leading theory surrounding the perception of healthcare professionals.

We must take into account the lipid hypothesis.

The lipid hypothesis is as it suggests a hypothesis. The theory behind the lipid hypothesis

is that the more dietary fat a person consumes, the greater his chances are of developing

atherosclerosis, coronary heart disease and obesity (Daley). If this were true, conflicting results

would not exist to the extent at which they currently do. According to a Harvard Nurses' Health

Study, it was discovered that diets that contained lower amounts of carbohydrates with a greater

intake of fat and protein, did not increase risk of coronary heart disease in women. Before 1920,

CHD was rare amongst Americans. However we see the inverse as of the last few decades. Mary

Enig suggests that we should endorse a diet that contains up to fifty percent of our fat intake

from saturated fats as they do not pose a risk of raising fat stores when consumed in proper

moderation with other macronutrients. (Enig).


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Saturated Fats Effect on CHD, Cholesterol and Weight Loss

A study conducted by Feinman and Fine showing how reduced carbohydrate diets result

in weight loss will be further examined. Their study on non-equilibrium thermodynamics

displayed that a reduction in carbohydrates resulted in energy inefficiency. This loss of energy

was determined on the premises of reducing carbohydrates while increasing the lost calories in

the proteins and fats macronutrients. This also combats the lipid hypothesis, which states that

with the increase of dietary fats there should result a net weight gain as well as increased risks of

atherosclerosis and coronary heart disease from an increase in fatty tissue storage. This was

discovered to be untrue, as the results showed that dietary fat resulting in adipocyte storage is

dependent on carbohydrate levels affecting the hormonal state which fat is to be stored rather

than oxidized. With the recent advancement in agriculture over the last ten thousand years, the

human diet has changed drastically and has incorporated more carbohydrates as they are more

widely available.

To further add onto this, Independent researcher Uffe Ravnskov notes how the Masai

people have a dietary intake of animal fats (primarily saturated) higher than that of the vast

majority of the world, but that abnormalities on electrocardiography were far less frequent than

Americans, and raised atherosclerotic lesions were rare. Additionally, he notes how mortality

from CHD in southern India (age 44) is 7 times higher than that of northern India (age 52),

despite the people in northern India eating 19 times more fat, and smoking more often.

Krauss et al found that a diet rich in SFA resulted in lower or a steady state of total and

LDL profiles and an increase in HDL, whether or not the diet was in a state of reduced energy

content. Furthermore, within this study it was shown the group that ate low carbohydrate and

higher SFAs exhibited different changes in their lipid responses. They lost more weight and had

better lipid response before and after weight reduction. It is believed this is due to the

improvement in the participants insulin sensitivity and thus their lipid response.


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Conclusions

The intention of this has been to educate that SFA's may not be the culprit they have been

made out to be in recent years. They are a vital and important nutrient for various bodily

functions such as allowing the body to introduce calcium into bone, and in coating our lungs and

permitting the airspaces to remain intact. They also help provide nutrients to the heart and allow

the brain to function at intended levels as dictated by nature. Additionally, the lipid hypothesis

appears to be false in that contradictions occur pertaining to the ingestion of SFA's as well as

other FA's. Thus, it may be misleading to assume and credit FA's, specifically SFA's, for the

increased risk of coronary heart disease, atherosclerosis and other such diseases attributed to

SFA's. Accompanying this, carbohydrates may play a larger role in obesity than we have initially

thought, as a reduction in carbohydrates despite increase in fat and protein macronutrients,

resulted in weight loss and better lipid profiles, as well as insulin sensitivity. This is not to say

carbohydrates are unnecessary or unvalued, but rather the type and amount need to be accounted

for and further examined.


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Works Cited

Daley,Cynthia A.,Amber Abbott, Patrick S Doyle, Glenn A NaderandStephanie

Larson. A review of fatty acid profiles and antioxidant content in grass-fed and

grain-fed beef.Nutrition Journal9:10 (2010). Nutrition Journal. Medsource

Nutrition Center, 10 March 2010.

Enig, Mary G., Sally Fallon. Weston A. Price Foundation. Saturated fats and the lungs. June

30th, 2000.

Enig, Mary G., Sally Fallon. Weston A. Price Foundation. The Skinny on Fats. January 1st,

2000.

Feinman, R.D., Eugene J. Fine. ""A Calorie Is a Calorie" Violates the Second Law of

Thermodynamics."Nutrition Journal3.9 (2004). Nutrition Journal. MedsourceNutrition Center, 28 July 2004.

Feinman, R.D., Eugene J. Fine. "Nonequilibrium Thermodynamics and Energy

Efficiency in Weight Loss Diets". Theoretical Biologry & Medical Modelling4.27 (2007). PubMed Central. 30 July 2007.

Gunnes M., Lehmann EH. "Dietary calcium, saturated fat, fiber and vitamin C as predictors offorearm cortical and trabecular bone mineral density in healthy children and adolescents."

National Centre for Biotechnology Information 84.4 (1995). PubMed.gov. April 1995. Web. 29October 2011.

Halton TL., Walter C. Willett, Simin Liu, JoAnn E. Manson, Christine M. Albert,

Kathryn Rexrode, and Frank B. "Low-carbohydrate-diet score and the risk of

coronary heart disease in women". The New England Journal of Medicine 355.19 (2002).9 November 2006.

Harvard School of Public Health. "Fats and Cholesterol". 21 May 2010.

Krauss RM, Blanche PJ, Rawlings RS, Fernstrom HS, Williams PT. Separate effects of reduced

carbohydrate intake and weight loss on atherogenic dyslipidemia.Am J Clin Nutr2006;83:102531

Ma J., Aaron R Folsom, Eyal Shahar, John H Eckfeldt. "Plasma fatty acid composition as

an indicator of habitual dietary fat intake in middle-aged adults. TheAtherosclerosis Risk in Communities (ARIC) Study Investigators". The AmericanJournal of Clinical Nutrition 62.3 (1995): 56471. American Society Nutrition.


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Prentice, William E..Principles of Athletic Training. Fourteenth ed. New York: McGraw-Hill,

2011. Print.

Ravnskov, Uffe. Diet-heart disease hypothesis is wishful thinking. (January, 2002).

BMJ 2002; 324 doi: http://dx.doi.org/10.1136/bmj.324.7331.238

Sherman, Lisa. Gale Engage Learning. "Saturated fats not linked to heart disease." The

Journal of Chinese Medicine 94 (2010): 76.Academic OneFile. Web. 15 September2011

Shils, Maurice E., Moshe Shike, A. Catherine Ross, Benjamin Caballero, and Robert J.

Cousins.Modern Nutrition in Health and Disease. Tenth ed. Philadelphia:Lippencott Williams & Wilkins, 2006. Print.

Sivasankaran, S. "The cardio-protective diet."Indian Journal of Medical Research 132.5(2010): 608+.Academic OneFile.

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