Fat is one of the main components of our food. It is an important supplier of energy, intensifies the taste of food and is necessary for the body to utilize ingested vitamins.
What is fat?
But you have to distinguish between different fats, not every fat does good things in the body. And as with many things, it’s the amount that matters. Too much fat is harmful, can cause disease, and causes the body to build up fat deposits that not only show up as unwelcome hip or belly fat, but can also trigger disease. Fat is composed of glycerol (alcohol) and one or more fatty acids. The fats most commonly found in food are triglycerides; they consist of glycerol and three fatty acids. Furthermore, fats can be divided according to their origin into vegetable and animal fats, and according to their binding capacity into saturated and unsaturated fats. The latter are very reactive and can perform important tasks in the body, while saturated fats are only stored in fat depots as energy reserves. Certain fatty acids cannot be formed by the body itself, but are vital for it, which is why they are called essential fatty acids. They must be supplied to the body because it needs them for certain metabolic processes.
Meaning and function
The most important function of fat in the body is to provide energy. Fat has an extremely high energy density, which means it has a lot of calories. At about 9 kcal or 37.7 kj per gram, it provides twice as much energy as carbohydrates or proteins (proteins). When we exercise or play sports, but also when we sleep, we need energy. The body gets this from the fats and carbohydrates stored in energy depots. Fat is also needed so that the body can absorb the vitamins contained in food. The vital vitamins A, D, E and K only dissolve in fat and can therefore only be absorbed by the body via fat. The vitamin A contained in carrots, for example, can only be utilized by the body if it is consumed with fat. Therefore, carrots should always be prepared with oil or butter, otherwise the vitamins are lost unused. Apart from that, fat is a flavor carrier, which means that food prepared with some fat tastes more intense. In addition, fattier foods make you feel fuller faster and the feeling of satiety lasts longer than with very low-fat foods. Fat that is not needed is stored by the body in fat deposits under the skin, which has a heat protection function. People who have no fat reserves freeze and cool down more quickly. However, fat also protects the internal organs by cushioning them in the form of fatty tissue and protecting them from external influences. Fat also plays an important role in the structure of cell walls. It makes them permeable to vital substances and keeps them flexible.
Hazards, disorders, risks and diseases
As with so much, moderation is key with fat. Too much fat can cause massive disorders in organs and metabolic processes, in addition to obesity and the resulting diseases. But the type of fat consumed also plays a role in whether it benefits or harms the body. If the body is supplied with more fat than it can utilize and if these fats consist to a greater extent of low-reaction saturated fatty acids, they migrate directly and unused into the fat depots. Overweight develops and with it an increased risk for cardiovascular diseases, joint damages, high blood pressure, diabetes, gout, gall stones, stroke and some diseases more. Skin eczema occurs more frequently, as do potency disorders. Organs can become really fatty. The heart, liver and pancreas are particularly susceptible. The remodeling processes in the cells are disturbed by high blood fat levels, especially saturated fatty acids. They accumulate unused in the cell membrane and make it impermeable to valuable vitamins and nutrients. This not only reduces life expectancy, but also the quality of life. A person who is too fat feels unwell and immobile. This can additionally lead to psychological problems such as depression.
