Unsaturated fat: Difference between revisions

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Created page with "Unsaturated fat are fats that contain at least one double carbon bond in its fatty acid chain that also tend to be liquid at room temperature<ref name="1">http://www.f..."
 
Added some more info about unsaturated fats and some of the health benefits
 
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Unsaturated fat are fats that contain at least one double [[Carbon|carbon]] bond in its fatty acid chain that also tend to be liquid at room temperature<ref name="1">http://www.floraproactiv.co.uk/article/detail/1055354/saturated-and-unsaturated-fats</ref>. This is due to their chemical structure, double bonds are stronger than single bonds and they are also shorter, this creates kinks in the structure of the [[Fatty_acid|fatty acid]] chain which disrupts the van der walls intermolecular forces between the fat molecules<ref name="2">https://chemistry.stackexchange.com/questions/4058/saturated-vs-unsaturated-fats-structure-in-relation-to-room-temperature-state</ref>. This&nbsp;causes the unsaturated fats melting point to decrease as less [[Energy|energy]] is needed to break the intermolecular forces, meaning the [[Transition_State|transition ]]state between solid and liquid is at a lower temperature and it is liquid at room temperature compared to saturated fats.
Unsaturated fat are fats that contain at least one double [[Carbon|carbon]] bond in its [[Fatty acid chain|fatty acid chain]] that also tend to be liquid at room temperature<ref name="one">http://www.floraproactiv.co.uk/article/detail/1055354/saturated-and-unsaturated-fats</ref>. This is due to their chemical structure, [[Double bond|double bonds]] are stronger than [[Single bond|single bonds]] and they are also shorter, which creates kinks in the structure of the [[Fatty acid|fatty acid]] chain which disrupts the [[Van der Waals forces|Van der Waals]] intermolecular forces between the fat [[Molecules|molecules]]<ref name="two">https://chemistry.stackexchange.com/questions/4058/saturated-vs-unsaturated-fats-structure-in-relation-to-room-temperature-state</ref>. This&nbsp;causes the unsaturated fats melting point to decrease as less [[Energy|energy]] is needed to break the intermolecular forces, meaning the [[Transition State|transition state]] between solid and liquid is at a lower temperature and it is liquid at room temperature compared to saturated fats.&nbsp;
 
There are in fact different categories of unsaturated fats, for example monounsaturated (contain 1 carbon-carbon double bond) and polyunsaturated fats (contain more than 1 carbon-carbon double bond). According to the Journal of the American College of Cardiology, higher intakes of polyunsaturated fatty acids and carbohydrates from whole grains were significantly associated with a lower risk of Coronary Heart Disease<sup><ref>Journal of the American College of Cardiology
Volume 66, Issue 14, 6 October 2015, Pages 1538-1548
Journal of the American College of Cardiology
Special Focus Issue: Population Health Promotion
Original Investigation
Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study
Yanping Li PhD, Adela Hruby PhD, MPH, Adam M.Bernstein MD, ScD, Sylvia H.Ley PhD, Dong D.Wang MD, Stephanie E.Chiuve ScD, Laura Sampson RD, Kathryn M.Rexrode MD, MPH, Eric B.Rimm ScD, Walter C.Willett MD, Dr PH, Frank B.Hu MD, PhD
 
http://www.sciencedirect.com/science/article/pii/S0735109715046914</ref> </sup>.<sup></sup><sup></sup><sup></sup><br>
 
=== References  ===
 
<references />

Latest revision as of 21:00, 28 November 2017

Unsaturated fat are fats that contain at least one double carbon bond in its fatty acid chain that also tend to be liquid at room temperature[1]. This is due to their chemical structure, double bonds are stronger than single bonds and they are also shorter, which creates kinks in the structure of the fatty acid chain which disrupts the Van der Waals intermolecular forces between the fat molecules[2]. This causes the unsaturated fats melting point to decrease as less energy is needed to break the intermolecular forces, meaning the transition state between solid and liquid is at a lower temperature and it is liquid at room temperature compared to saturated fats. 

There are in fact different categories of unsaturated fats, for example monounsaturated (contain 1 carbon-carbon double bond) and polyunsaturated fats (contain more than 1 carbon-carbon double bond). According to the Journal of the American College of Cardiology, higher intakes of polyunsaturated fatty acids and carbohydrates from whole grains were significantly associated with a lower risk of Coronary Heart Disease[3] .

References

  1. ↑ http://www.floraproactiv.co.uk/article/detail/1055354/saturated-and-unsaturated-fats
  2. ↑ https://chemistry.stackexchange.com/questions/4058/saturated-vs-unsaturated-fats-structure-in-relation-to-room-temperature-state
  3. ↑ Journal of the American College of Cardiology Volume 66, Issue 14, 6 October 2015, Pages 1538-1548 Journal of the American College of Cardiology Special Focus Issue: Population Health Promotion Original Investigation Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study Yanping Li PhD, Adela Hruby PhD, MPH, Adam M.Bernstein MD, ScD, Sylvia H.Ley PhD, Dong D.Wang MD, Stephanie E.Chiuve ScD, Laura Sampson RD, Kathryn M.Rexrode MD, MPH, Eric B.Rimm ScD, Walter C.Willett MD, Dr PH, Frank B.Hu MD, PhD http://www.sciencedirect.com/science/article/pii/S0735109715046914
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