Sample Research Paper

Fats are one of the three groups of foods classified as macronutrients. This group has the highest capacity to release high metabolic energy when the human body needs it. Apart from, this, they help in dissolving the fat-soluble vitamins, namely A, D, E, and K. The also help in adding flavors to our foods and more importantly they play crucial role in forming certain cell structures. If consumed in excess, it usually ends up functioning as a storage compound in the body. It has been long established that certain types of fats are unhealthy for human consumption and can lead to the risk of developing cardiovascular illnesses.

There are four main groups of fats which include Saturated Fats (SFA), Monounsaturated (MUFA), polyunsaturated fats (PUFA) and Trans fats. The differences between them structurally come from the variable numbers of double bonds available in the compound. (Lam, 2002)

Saturated fats (SFA):

These compounds contain no double bonds, are usually found in animal foods like poultry, meat and milk and milk products like butter etc. other sources include, kernel oils, coconut and palm oils. According to an American survey, diet in that nation contains more that 14% fat. (Lam, 2002).

Many studies have significantly shown the link between the consumption of SFA and the increased incidence of cardiovascular diseases.  Even though the exact mechanism of the biochemical events is not known, we do know that SFA also raise the levels of Low-density lipoproteins (LDL) also known as bad cholesterol. If the ratio of high-density cholesterol to low-density cholesterol remains the same, then SFA levels independently are not known to cause any increased risk of a cardiovascular incident. Therefore keeping this relationship in mind, it is best not to eliminate SFA from the diet but to obtain it in required amounts.

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