Contain mainly saturated fatty acids which have all carbons containing hydrogen and no double bonds exist. They are mainly solid at room temperature, and are found predominantly in animal foods like meat, poultry and full-fat dairy products, as well as in tropical oils such as palm and coconut. Saturated fatty acids include: acetic, butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, arachidic and behenic. Diets high in saturated fats are associated with higher risks of heart disease, certain cancers and stroke.
These are bad fats. They are called "saturated"because they contain no open spots on their "carbon skeletons". Saturated fats include myristic acid,palmitic acid, stearic acid, arachidic acid, and lignoceric acid. These bad fats have been shown toraise cholesterol levels in the body. Sources of these fats include animal foods and hydrogenatedvegetable oils, such as margarine. These fats serve no biological function in the body, other thanto supply calories.
A type of fat that is usually solid at room temperature. Most saturated fats come from animal sources, such as beef, veal, lamb, poultry, milk, butter, cheese and lard. There are also plant-based saturated fats, such as vegetable shortening and palm and coconut oils. Saturated fats raise blood cholesterol levels.
Fatty acids with only single bonds in their carbon chains.
Fats and oils that contain mainly saturated fatty acids.
The predominant type of fat in meat, dairy products such as butter and cheese, palm oil and coconut oil. A high intake of saturated fat has been linked to a greater risk of heart disease.
Fatty acids mainly found in animal tissues which should be restricted in the diet.
A type of fat that is readily converted to LDL cholesterol and is thought to encourage production of arterial disease. This type of fats tends to be solid at room temperature. Saturated fats include animal fats, dairy products and certain vegetable oils such as coconut and palm oils.
Fat with no double bonds between atoms of carbon. Called saturated because no more hydrogen can be added.
Fats that are solid at room temperature and come chiefly from animal food products. Some examples are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. These fats tend to raise the level of cholesterol, a fat-like substance in the blood. See also: Fats.
Saturated fats are associated with heart disease and high cholesterol levels. They are found to a large extent in products of animal origin. However, some vegetable fats are altered in a way that increases the amount of saturated fats in them by a chemical process known as hydrogenation. Hydrogenated vegetable oils are generally found in packaged foods. In addition, coconut oil, palm oil, and palm kernel oil, which are also frequently used in packaged foods and non-dairy creamers are also highly saturated.
These are 4bad" fats. They are called saturated because they contain no open spots on their carbon skeletons. These bad fats have been shown to raise cholesterol levels in the body. Sources of these fats include animal foods and hydrogenated vegetable oils, such as margarine.
A type of dietary fat considered harmful to humans. These types of fat are solid at room temperature. They are found in all animal foods and only a few plant foods. Too much is thought to raise the cholesterol in the bloodstream.
These fats are solid at room temperature. They are also the most likely to raise your bad cholesterol - in fact, they are a bigger culprit than dietary cholesterol. If you want to lower your cholesterol, avoid these fats in your food. In many cases, saturated fats come from animal proteins and products (meats, and milk products). They are also found in hydrogenated vegetable oil and in coconut and palm oil.
These fats are in foods and are considered the most detrimental to your health. They usually are solid at room temperature and are derived from animal products. When looking at their molecular structure, saturated fats contain the maximum number of hydrogen atoms (hence "saturated" with hydrogen atoms).
A type of fat found in animal products, usually solid at room temperature. Tends to raise blood cholesterol levels.
(a fatty acid) are found primarily in animal products, including whole milk, cheeses and fatty meats, but also in vegetable oils, such as coconut, palm and palm kernel oils. Higher amounts of these fats are associated with a high risk of heart disease and obesity.
solid triglyceride lipids with no carbon=carbon double bonds.
Fats that are solid or hard at room temperature and are found in most animal products and in some plant products such as coconut oil, palm oil, palm kernel oil, and hydrogenated fats. These fats raise the blood cholesterol levels.
Found in animal food products like fatty cuts of meat, whole and 2 percent milk, whole cheese, butter, premium ice cream, poultry skin, and a few vegetable oils like coconut, palm, and palm kernel oils. When these fats are eaten in high proportions, they may cause high LDL cholesterol levels.
Saturated fats are "bad" fats and are solid at room temperature. Saturated fats are commonly found in animal products like meat, higher fat cheese, cream and also palm oil, or shortening.
Fatty acids that have the maximum number of hydrogen atoms they can accommodate; found primarily in animal sources and a few plant fats; may lead to high cholesterol and heart disease; these fats are solid at room temperature.
Types of fat found in foods of animal origin and a few of vegetable origin; they are typically solid at room temperature.
found mostly in animal products like meat, lard, poultry skin, whole milk or full-fat dairy products like butter. Saturated fats are also found in certain types of processed foods that contain hydrogenated fats. Saturated fats can raise blood cholesterol levels.
All fatty acids are molecules composed mostly of carbon and hydrogen atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be "saturated" with hydrogen atoms. Saturated fat raises blood cholesterol more than other forms of fat. Reducing saturated fat to less than 10 percent of calories will help you lower your blood cholesterol level. The fats from meat, milk, and non-fat-free milk products are the main sources of saturated fats in most diets.
Fatty acids that are saturated with Hydrogen atoms, are mainly found in animal tissue, and should be restricted in the diet.
these fats are considered the most harmful to your health. Saturated fats are usually solid at room temperature and are sourced from animal products.
They are called saturated because they contain no open spots on their carbon chain. Saturated fats are solid at room temperature and have been shown to raise cholesterol levels in the body and have no biological function in the body other than to supply calories. These are the bad fats.
fatty acids containing the highest possible number of hydrogen atoms; solid at room temperature
fats that are usually solid at room temperature.
Fats in foods that are solid at room temperature. Animal sources (beef, whole-milk dairy products, dark meat poultry) are the main dietary contributors to raised blood cholesterol levels, while tropical sources such as extra virgin coconut oil are beneficial to health.
They’re called “saturated†because they contain no open spots on their “carbon chain.†Saturated fats are typically solid at room temperature. These bad fats have been shown to raise cholesterol levels in the body and have no biological function in the body other than to supply calories.
White, oily substances that are solid at room temperature and whose main component is saturated fatty acids (fatty acids lacking double bonds), as found in animal fats and tropical oils.
Are known as bad fat. They raise cholesterol levels in the body.
Fats found in foods from animal meats and diary products most often associated with a higher risk of high cholesterol and cardiovascular disease. They are characterized chemically by single bonds in an organic molecule. Saturated fats tend to stay hard at room temperature, while unsaturated fats are more liquid.
A fatty acid found in animal foods, hydrogenated vegetable oils, and some dairy products.
fats containing no carbon-to-carbon double bonds; these fats are less susceptible to autoxidation (conversion to a peroxidized, immune-suppressive, clot promoting, carcinogenic form) than are polyunsaturated fats.
Fats in foods of animal origin (abundant in meat and dairy products) and a few of vegetable origin; they are usually solid at room temperature. They tend to increase LDL levels.
Fat that is found in foods from animal meats and skin, dairy products, and some vegetables. fat that contains no carbon-carbon double bonds. They have high melting points. At room temperature Saturated fats are usually solid, and generally found in animal products, like beef, poulty, whole milk, butter, and lard. Organic and free-range meats have less of this fat than the factory-farmed equivlaents. It is also found in vegetable matter like solid vegetable shortening, coconut oil, and palm oil. High intake of this fat seems to be linked to cardiovascular disease, and it is believed to be the result of raised levels of cholesterol. find all NHC pages containing: saturated fats
Fatty acids that are abundant in red meat, lard, butter, cheeses, and some vegetable oils, in which each molecule carries the maximum number of hydrogen atoms (see High Cholesterol).
Solid at room temperature, saturated fats are found in meat, dairy products, and certain vegetable oils, such as palm and coconut oils.
fatty acids found in animal and dairy products. Coconuts and palm oil also contain saturated fats. These fats increase the cholesterol in the blood.