REVIEW ON SATURATED FAT AND UNSATURATED FAT AND HEALTH IMPACT ON HUMAN
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Abstract
The impact of dietary fats on human health has been extensively studied, with recent evidence emphasizing the importance of the quality of lipids in shaping cardio-metabolic health. While long-chain saturated fatty acids (LCSFA) may negatively affect metabolic health, short- and medium-chain saturated fatty acids (SCSFA and MCSFA) exhibit beneficial or neutral effects. Substituting saturated fats with monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) has been associated with improved blood lipids and glycemic control. Saturated fats, solid at room temperature and primarily found in animal products, show varying health effects based on their food source. In contrast, unsaturated fatty acids (UFAs), essential components with therapeutic value, contribute to preventing oxidative stress, inflammation, and various diseases. Molecular structures of saturated and unsaturated fats play crucial roles in functionality, health impact, and potential applications in food sciences. Limiting saturated fat intake is recommended to mitigate risks of colorectal cancer, mitochondrial dysfunction, and cardiometabolic diseases, with the incorporation of unsaturated fats offering health benefits and reducing the risk of chronic diseases. Further research is needed to validate these findings and provide comprehensive dietary recommendations.
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References
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