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A saturated fat is a type of fat in which the fatty acid chains have all between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone, and fatty acids that each contain a long linear or branched chain of carbon (C) atoms. Along the chain, some carbon atoms are linked by single bonds (-C-C-) and others are linked by (-C=C-). A double bond along the carbon chain can react with a pair of hydrogen atoms to change into a single -C-C- bond, with each H atom now bonded to one of the two C atoms. Glyceride fats without any carbon chain double bonds are called saturated because they are "saturated with" hydrogen atoms, having no double bonds available to react with more hydrogen. Saturated fats are generally solid. All fats, both saturated and unsaturated, contain 9kcal per gram making them more energy dense than both proteins and carbohydrates.
Most animal fats are saturated. The fats of plants and fish are generally Unsaturated fat. Various foods contain different proportions of saturated and unsaturated. Many processed foods, like foods deep-fried in hydrogenated oil and sausage, are high in saturated fat content. Some store-bought baked goods are as well, especially those containing Trans fat. Other examples of foods containing a high proportion of saturated fat and dietary cholesterol include animal fat products such as lard or schmaltz, fatty meats and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter. Certain vegetable products have high saturated fat content, such as coconut oil and palm kernel oil.
Guidelines released by many medical organizations, including the World Health Organization, have advocated for reduction in the intake of saturated fat to promote health and reduce the risk from cardiovascular diseases.
| +Saturated fat profile of common foods; Esterified fatty acids as percentage of total fat ! style="width:120pt;" | Palmitic acid !! style="width:70pt;">Stearic acid |
| 3% | |
| 5% | |
| 13% | |
| 15% | |
| 3% | |
| 10% | |
| 7% | |
| 4% | |
| 33.7–40.2% |
Many health authorities, such as the American Heart Association, the Academy of Nutrition and Dietetics, the British Dietetic Association, the World Heart Federation, the British National Health Service, among others, advise that saturated fat is a risk factor for cardiovascular diseases. In 2020, the World Health Organization recommended lowering dietary intake of saturated fats to less than 10% of total energy consumption, and increasing intake of unsaturated fats. There is moderate-quality evidence that reducing the proportion of saturated fat in the diet and replacing it with unsaturated fats or carbohydrates for a period of at least two years leads to a reduction in the risk of cardiovascular disease.
A 2017 review by the Sax Institute for the National Heart Foundation of Australia found that saturated fat consumption is associated with higher mortality and that replacement of saturated fat with polyunsaturated fat decreases risk of cardiovascular disease events and mortality.
target="_blank" rel="nofollow"> "Evidence Check: Dietary fats and cardiovascular disease". saxinstitute.org. Retrieved 25 October 2023. In 2019, the UK Scientific Advisory Committee on Nutrition concluded that higher saturated fat consumption is associated with raised blood cholesterol and increased risk of cardiovascular disease.
A 2021 review found that diets high in saturated fat were associated with higher mortality from all causes, as well as from cardiovascular disease.
A 2023 review by the World Health Organization found convincing evidence that higher saturated fat consumption is associated with higher coronary heart disease incidence and mortality. "Saturated fat and trans-fat intakes and their replacement with other macronutrients: a systematic review and meta-analysis of prospective observational studies". World Health Organization. Retrieved 16 March 2023.
A 2023 review by the Academy of Nutrition and Dietetics found moderate certainty evidence to support reducing saturated fat intake for reduced risk of CVD and CVD events.
A scoping review for Nordic Nutrition Recommendations 2023 found that partial replacement of saturated fatty acid with omega-6 fatty acid decreases the risk of cardiovascular disease and improves the blood lipid profile.
A 2024 meta-analysis found that odd-chain and longer-chain saturated fatty acids were negatively associated with the risk of cardiovascular disease, including stroke.
Abnormal blood lipid levels high total cholesterol, high levels of triglycerides, high levels of low-density lipoprotein (LDL) or low levels of high-density lipoprotein (HDL) cholesterol are associated with increased risk of heart disease and stroke.
Meta-analyses have found a significant relationship between saturated fat and serum cholesterol levels. High total cholesterol levels, which may be caused by many factors, are associated with an increased risk of cardiovascular disease.
There are other pathways involving obesity, triglyceride levels, insulin sensitivity, endothelium, and thrombogenicity, among others, that play a role in cardiovascular disease. Different saturated fatty acids have differing effects on various lipid levels.
A 2024 systematic review found that higher levels of myristic acid, palmitic acid and stearic acid are associated with increased cancer risk.
In 2003, the World Health Organization (WHO) and Food and Agriculture Organization (FAO) expert consultation report concluded:
A 2004 statement released by the Centers for Disease Control (CDC) determined that "Americans need to continue working to reduce saturated fat intake…" In addition, reviews by the American Heart Association led the Association to recommend reducing saturated fat intake to less than 7% of total calories according to its 2006 recommendations. This concurs with similar conclusions made by the US Department of Health and Human Services, which determined that reduction in saturated fat consumption would positively affect health and reduce the prevalence of heart disease.
The United Kingdom, National Health Service claims the majority of British people eat too much saturated fat. The British Heart Foundation also advises people to cut down on saturated fat, and to read labels on the food they buy. The British Nutrition Foundation have said that based on the totality of available evidence the saturated fatty acids should make up no more than 10% of total dietary energy.
A 2004 review stated that "no lower safe limit of specific saturated fatty acid intakes has been identified" and recommended that the influence of varying saturated fatty acid intakes against a background of different individual lifestyles and genetic backgrounds should be the focus in future studies.
Blanket recommendations to lower saturated fat were criticized at a 2010 conference debate of the American Dietetic Association for focusing too narrowly on reducing saturated fats rather than emphasizing increased consumption of healthy fats and unrefined carbohydrates. Concern was expressed over the health risks of replacing saturated fats in the diet with refined carbohydrates, which carry a high risk of obesity and heart disease, particularly at the expense of polyunsaturated fats which may have health benefits. None of the panelists recommended heavy consumption of saturated fats, emphasizing instead the importance of overall dietary quality to cardiovascular health.
In a 2017 comprehensive review of the literature and clinical trials, the American Heart Association published a recommendation that saturated fat intake be reduced or replaced by products containing monounsaturated and polyunsaturated fats, a dietary adjustment that could reduce the risk of cardiovascular diseases by 30%.
Carbon atoms are also implicitly drawn, as they are portrayed as intersections between two straight lines. "Saturated," in general, refers to a maximum number of hydrogen atoms bonded to each carbon of the polycarbon tail as allowed by the Octet Rule. This also means that only (sigma bonds) will be present between adjacent carbon atoms of the tail.
(2025). 9783540225690, Springer. ISBN 9783540225690 There is strong evidence that lauric, myristic, and palmitic acids raise LDL-C, while stearic acid is more neutral.
Type 2 diabetes
A 2022 review of cohort study found that the risk of type 2 diabetes was not associated with dietary intake of total saturated fats, palmitic acid, and stearic acid. Dietary lauric acid and myristic acid, present in plant oils and also in dairy fat, were associated with reduced risk of diabetes.
Cancer
Several reviews of case–control studies have found that saturated fat intake is associated with breast cancer risk and mortality. Observational studies have shown that a diet high in saturated fat is associated with increased prostate cancer risk.
Dietary sources
Dietary recommendations
Recommendations to reduce, limit or replace dietary intake of trans fats and saturated fats, in favor of unsaturated fats, are made by the World Health Organization, American Heart Association, Health Canada, the US Department of Health and Human Services, the UK National Health Service, the UK Scientific Advisory Committee on Nutrition, the Australian Department of Health and Aging, the Singapore Ministry of Health, the Indian Ministry of Health and Family Welfare, the New Zealand Ministry of Health, and Hong Kong's Department of Health.
Molecular description
of the saturated fatty acid myristic acid]] The two-dimensional illustration has implicit hydrogen atoms bonded to each of the carbon atoms in the polycarbon tail of the myristic acid molecule (there are 13 carbon atoms in the tail; 14 carbon atoms in the entire molecule).
See also
Notes
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