Fat in food acts as a conveyor for fat -soluble vitamins, i.e.. A. D, E, K, and also provides necessary unsaturated fatty acids (EFA). These functions can be fulfilled, If there is at least 12-25 g of appropriate fats in the food. In our nutrition style, we practically consume many more of them. This fact results from the preferences of consumers and the need to cover the energy demand of the system with the help of a smaller volume food.
Although triglycerides in pure form are basically tasteless, However, they show the ability to absorb and preserve fragrances. In combination with other ingredients, they increase their nutritional and taste value, they cause longer food in the stomach and give a feeling of saturation.
According to recommendations, fat intake should not exceed 30-35% of the daily energy demand. The standards of highly developed countries recommend 30% as the upper limit of fat consumption.
The most important nutritional indicator is such a selection of fats in food, that the ratio of saturated fatty acids to monounsaturated and released to multiple 1:1:1. This means, that a vegetarian diet (Due to the large share of vegetable oils) This requirement completely meets.
Also in the so -called. vegetable butter these proportions are preserved.
Necessary unsaturated fatty acids, As we mentioned, They are not synthesized in the system. Linoleic acid is of fundamental importance among EFAs. The system can use this acid to obtain both linolenic and arachidone acid. The last two acids are therefore relatively endogenous with a sufficiently large amount of linoleic acid supplied to the body. In the past, EFAs were called vitamin F. We currently know, that although their necessity is undoubted, This does not quite correspond to the definition of vitamins, and the demand for them is relatively large.
Limiting the administration of the EFA system causes developmental disorders, skin inflammation, Weakening of reproductive functions, reduced resistance to stress factors, Lipid transport disorders. Necessary unsaturated fatty acids play a large role in many political intermediate changes, They are precursors of prostaglandin - a group of tissue hormones responsible for regulating various physiological processes. Among other things, they contribute to lowering blood pressure and inhibition of platelet aggregation, which prevents the formation of blood clots.
The great interest of the EFA in human nutrition is associated with their impact on lowering cholesterol and probably other fat bodies in the blood. This occurs as a result of limiting their excessive synthesis and facilitating transport and cholesterol removal from the body. The mechanism of the latter phenomenon has not yet been fully explained. You think, that EFAs increase the synthesis of cholesterol bile acids and contribute to its excretion with bile. We know, that if ok is supplied in food. 2<VO of total energy demand in the form of EFAs, The explicit deficiencies of this ingredient do not occur. When preventing atherosclerotic changes, it is postulated 10% daily energy demand of the system. In terms of linoleic acid, the daily food raison should be provided by about 28-30 g of EFAs. This amount can be provided, for example,. 56 G soybean oil or 45 G sunflower oil, ok. 350 G dark bread.