Part I: What are fats?
What are fats, what do we need them for, and what are the health consequences of excessive or insufficient fat consumption?
Fats are chemically esters of glycerol and fatty acids. The composition of fatty acids in foods varies in their biological effects on our body, and thus their impact on our health. Fats, which we refer to in liquid form as oils, are one of the basic nutrients, along with carbohydrates and proteins, and have an important place in our diet. They are a source of energy and also carriers of fat-soluble vitamins and are important for their use. However, they mainly contain essential fatty acids that our body needs, but cannot produce them within its metabolism, so we must supply them to our body through our diet. Fats also help as mechanical and thermal protection and are an important part of hormones and a number of metabolic processes in the body. And last but not least, they are also the carriers of the taste and aroma of food and dishes.
FATS ARE AN ESSENTIAL PART OF OUR DIETS.
The amount of fats consumed is crucial in proper nutrition, but their composition is no less important. We most often address them in connection with the so-called civilization diseases, both in prevention and in their treatment.
WE CAN BARELY SAY ABOUT FAT THAT IT IS A GOOD SERVANT, BUT A BAD MASTER. THEIR EXCESSIVE CONSUMPTION CAN CAUSE A NUMBER OF HEALTH PROBLEMS.
Excessive amounts of fat in the diet can lead to excess body weight - overweight and obesity - and the associated high blood pressure, a greater risk of cardiovascular disease or diabetes. It is also associated with a number of cancers. However, strict restriction of fat in the diet is not desirable either, as it compromises the absorption of fat-soluble vitamins (A, D, E, K) and can lead to a deficiency of essential (or necessary) fatty acids. Lack of fat can also cause dry skin, hair loss, or brittle nails.
IT DEPENDS NOT ONLY ON THE AMOUNT, BUT ALSO ON THE COMPOSITION OF THE FATS WE CONSUME.
We consume fats in the so-called free form, for example as a spread on pastries or for greasing and preparing dishes, and in the so-called hidden form, i.e. consumed in foods that require just as much attention as free fats.
The series was prepared for us by Věra Boháčová, DiS., who is an expert in the field of nutritional counseling. She graduated as a certified nutrition therapist at a higher medical school and has been engaged in nutritional counseling for adults and children for more than 20 years. She also works as a lecturer at a private higher medical school, where she works with future nutritional therapists. You can read about her work on her website.
Fats are chemically esters of glycerol and fatty acids. The composition of fatty acids in foods varies in their biological effects on our body, and thus their impact on our health. Fats, which we refer to in liquid form as oils, are one of the basic nutrients, along with carbohydrates and proteins, and have an important place in our diet. They are a source of energy and also carriers of fat-soluble vitamins and are important for their use. However, they mainly contain essential fatty acids that our body needs, but cannot produce them within its metabolism, so we must supply them to our body through our diet. Fats also help as mechanical and thermal protection and are an important part of hormones and a number of metabolic processes in the body. And last but not least, they are also the carriers of the taste and aroma of food and dishes.
FATS ARE AN ESSENTIAL PART OF OUR DIETS.
The amount of fats consumed is crucial in proper nutrition, but their composition is no less important. We most often address them in connection with the so-called civilization diseases, both in prevention and in their treatment.
WE CAN BARELY SAY ABOUT FAT THAT IT IS A GOOD SERVANT, BUT A BAD MASTER. THEIR EXCESSIVE CONSUMPTION CAN CAUSE A NUMBER OF HEALTH PROBLEMS.
Excessive amounts of fat in the diet can lead to excess body weight - overweight and obesity - and the associated high blood pressure, a greater risk of cardiovascular disease or diabetes. It is also associated with a number of cancers. However, strict restriction of fat in the diet is not desirable either, as it compromises the absorption of fat-soluble vitamins (A, D, E, K) and can lead to a deficiency of essential (or necessary) fatty acids. Lack of fat can also cause dry skin, hair loss, or brittle nails.
IT DEPENDS NOT ONLY ON THE AMOUNT, BUT ALSO ON THE COMPOSITION OF THE FATS WE CONSUME.
We consume fats in the so-called free form, for example as a spread on pastries or for greasing and preparing dishes, and in the so-called hidden form, i.e. consumed in foods that require just as much attention as free fats.
The series was prepared for us by Věra Boháčová, DiS., who is an expert in the field of nutritional counseling. She graduated as a certified nutrition therapist at a higher medical school and has been engaged in nutritional counseling for adults and children for more than 20 years. She also works as a lecturer at a private higher medical school, where she works with future nutritional therapists. You can read about her work on her website.
