risk factors for cardiovascular disease (6)

if the fatty acid chains in a lipid contain the max amount of hydrogen atoms, they are said to be Saturated .

in a saturated fatty acid the hydrocarbon chain is long and straight.

there are no carbon to carbon double bonds in the saturated fatty acid chain and no more hydrogens can be added to it.

Animal fats from meat and dairy products are major sources of saturated fats.

straight , saturated hydrocarbon chains can pack together closely. the strong intermolecular bonds between triglycerides made up of saturated fatty acids result in fats  that are solid at room temperature.

monounsaturated fats have one double bond between two of the carbon atoms in each fatty acid chain.

polyunsaturated fats have a larger number of double bonds.

A double bond causes a kink in the hydrocarbon chain, these kinks prevent the unsaturated hydrocarbon chain packing closely together.

the weaker intermolecular bonds between unsaturated triglycerides result in oils that are liquids at room temperature.

olive oil is an example.

cholesterol is a short lipid molecule. it is a vital component of cell membranes with roles in their organisation and functioning.

the steroid sex hormones and some growth hormones are produced from cholesterol. cholesterol also forms bile salts which are involved in lipid digestion.

for all these reasons cholesterol is essential for good health.

cholesterol is made in the liver from saturated fats and also obtained in our diet.

its associated with saturated fats in foods such as eggs, meat and dairy products.

however there are concerns that too much cholesterol can be bad for us.

phospholipids are similar to triglycerides but one of the fatty acids is replaced with a negatively charged phosphate group.

Phospholipids are important components of cell membranes .

As well as supplying energy in the diet, fats also provide a source of essential fatty acids. that is, fatty acids that the body needs but cannot syntheise.

in addition fat soluble vitamins can only enter our diet dissolved in fats.

fats must therefore be present in a balanced diet to avoid deficiency symptoms.