Essay Example on Saturated Fats & Cardiovascular Risk: Evidence & Discussion

Saturated fat should be limited in the diet to reduce the risk of cardiovascular disease. Discuss the strength of scientific evidence to support this statement. (200 words)

Saturated fats have no double bonds; it has the maximum number of hydrogen's bonded to the carbons, and therefore is "saturated" with hydrogen atoms. They can also be easily explained as only fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Saturated fats are typically solid at room temperature. Cardiovascular disease is the number-one cause of death and disability worldwide. Research has shown that eating increased levels of saturated foods will increase the risks of suffering from cardiovascular diseases like a Heart attack (Siri-Tarino et al., 2010). This is because increased consumption of saturated fats increases cholesterol levels, also known as low-density lipoprotein (LDL) levels. The rise in cholesterol in the body results in the closure of arteries, a condition called atherosclerosis. This condition is characterized by the closure of arteries, which result in the lack of enough oxygen supply to the heart. It is this lack of Oxygen supply that leads to cardiovascular diseases like heart attacks. A recent study by the Irish heart foundation concluded that the rise of cholesterol levels in the body could heighten the risks of contracting cardiovascular diseases (Schwingshackl & Hoffmann, 2014).

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A low-carb diet and weight loss: critically discuss the evidence behind low-carbohydrate weight-loss strategies.

Low carbohydrates have long been associated with weight loss. The reason for this relationship existing could be many. First, a high intake of glucose results in the production of insulin during the digestion of the carbohydrates. Insulin is responsible for sugar levels and energy. The reduction of carbohydrate intake, therefore, means less production of insulin. It is this reduction in the insulin levels that result in weight loss. The idea behind the low-carbohydrate diet is that decreasing carbs lowers insulin levels, which causes the body to burn stored fat for energy and ultimately leads to weight loss (Dessein et al., 2000).

Second, the class of foods called carbohydrates has the highest number of calories in different food classes. High-calorie intake will ultimately result in weight gain. It's therefore easy to conclude that fewer calories in the body would result in weight loss. This is the ultimate truth, and when you consume less carbohydrate, you reduce the intake of calories, which leads to the outcome of weight loss. Finally, the low-carbohydrate diet is most beneficial for lowering triglycerides, the main fat-carrying particle in the bloodstream, and also delivered the most significant boost in protective HDL cholesterol. Cholesterol levels are high determinants in how much weight you weigh and how big you eventually become. Having low levels not only reduces your weight but equally makes you less prone to diseases (Soenen et al., 2012).

Describe the role of proteins, carbohydrates, and fats in the preparation of those recipes:

Demi-glace

In demi-glace, proteins are used as a structuring agent and create a proper source of energy. With the carbohydrates, these help in the preservation of nutrients in the recipe and ensuring that the various nutrients are balanced. On the other hand, fats deliver a significant tenderization role and fatty acids.

Muffin

In muffins, Fats play many roles. First, they add flavor and taste to the muffins. Second, they moisturize the muffins. Fats are also known to play the role of tenderizing, and in bread, the same case applies. Proteins are especially essential in bakery applications. Protein performs as a dough conditioner, structuring agent, and moisture controller as well as in myriad other roles (Boudry et al., 2010).

Bechamel

Carbohydrates in Bechamel are used to provide the sweet taste as they boost the blood sugars. Proteins are applied as a source of energy and ensure that molecules in the Bechamel remain together through the inclusion of amino acids. The fats are used to maintain the liquid state of Bechamel at room temperature as they provide fatty acids (National Institutes of Health, 2019).

Puff pastry

In the preparation of puff pastry, the proteins are used to provide amino acids since it is not a good source of protein. Since puff pastry has a high level of carbohydrates, they are used in promoting satiety and regulating the level of blood sugar. As for the fats, they are used to increase cholesterol (National Institutes of Health, 2019).

Vitamin and mineral supplementation are not necessary and always dangerous. Critically discuss the accuracy of this assumption.

In the recent past, the consumption of vitamins and mineral supplements has increased, with most people taking at least one dietary supplement. However, in a study investigating Vitamin D, Multivitamins, Vitamin C, and Calcium, it found that there was no reduction in the exposure to stroke or heart disease (Collins, 2018). This conclusion supported the claim that there was no benefit of consuming vitamin supplements. To some extent, folic acid has been used to where food is not fortified. However, high levels of folic acid within the bloodstream are likely to increase the risk of an individual's developing prostate cancer (Collins, 2018). This shows the dangers of using minerals and vitamin supplements. While there are minimal or no benefits for folic acid, a similar study found that individuals consuming station minerals to reduce their blood cholesterol or increase the release of Vitamin B3 increase the risk of early death by approximately 10%. In other cases, antioxidants supplements have been seen to reduce the mortality of the consumer significantly. In the human body, various minerals and vitamins are acquired from nutrient-rich foods at given amounts. When supplements are consumed, the intake percentage of vitamins is not regulated, which may result in dangers (Hamishehkar et al., 2016). Also, the human body might only use the needed amount of nutrient, which means that the minerals or vitamins are unnecessary.

Case study: IS THIS DIET HIGH IN FAT OR SATURATED FAT?

In consideration of Doug's diet, it accumulates saturated fat. Based on the different dietary elements in Doug's diet, the majority of the foods are from meat and other dairy products. Additionally, many fried and baked foods contain high levels of saturated fats. For example, plant-based oils like coconut oil and olive oil contain primarily saturated fats; however, they are low cholesterol. According to the American Heart Association, it defines that saturated fats can be acquired from red meats, cheese, butter, and other animal-based diets (American Heart Association, 2020). Also, when looking at Doug's diet, it contains saturated fats since most of the meals tend to be solid when placed at room temperature. This is because they have a single bond between the molecules and are saturated with other molecules like hydrogen molecules. Specifically, Doug consumes butter and jelly for his morning diet, a grilled cheese sandwich with bacon and bean soup in the afternoon. Later in the day, he consumes grilled hanger steak with French fries, garden salad with olive oil, and ice cream. These particular foods are highly saturated fats, as most of them are animal and plant-based products. Further, the foods deliver all the elements evident in saturated fats (U.S. Department of Health and Human Services, 2020).

Scenario Questions

Indicate which of the foods above that you think are moderate to high in fat.

• Cheese Grilled Cheese Sandwich with Bacon
• Large Chocolate Chip Cookie
• honey-roasted peanuts
• Garden Salad with Olive Oil Vinaigrette
• Vanilla Ice Cream
• List any of the foods you indicated in Question A that you think are high in saturated fats.
• Cheese Grilled Cheese Sandwich with Bacon
• Vanilla Ice Cream
• List any of the foods you indicated in Question A that you think are high in monounsaturated fats or polyunsaturated fats.
• Honey-roasted peanuts
• Garden Salad with Olive Oil Vinaigrette

A Registered Dietitian performed a nutrient analysis of three days of Doug's diet. The nutrient analysis showed these results:

Kcalories: 2600

Fat (grams): 120g

Saturated fat: 33g

Calculate how many kcalories Doug eats that comes from fat.

kcal from fat = divide calories from fat by total calories (1080/2600) = 0.415

Next, calculate the percent of total kcalories that Doug eats that come from fat.

=0.415*100 = 41.5%

How does the percent in Part b compare to the recommended percent? Is Doug eating too little fat, too much fat, or is it just right?

In a healthy diet, the total percentage of fat should be approximately 30%. Hence Doug is not eating too little or too much fat.

Calculate how many kcalories Doug eats that comes from saturated fat.

kcal from saturated fat = divide calories from saturated fat by total calories (297/2600) = 0.114

Next, calculate the percent of total kcalories that Doug eats that come from saturated fat.

=0.114*100 = 11.4%

How does the percent in Part e compare to the recommended percent? Evaluate his intake of saturated fat.

As per the requirement of the American Heart Association, a healthy diet should include 5% to 6% of calories from saturated fat. However, Doug acquires 11.4%, which signifies a very high intake of saturated fat.

References

American Heart Association, 2020. Saturated Fat. [online] www.heart.org. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/saturated-fats

Boudry, G., David, E.S., Douard, V., Monteiro, I.M., Le Huerou-Luron, I. and Ferraris, R.P., 2010. Role of intestinal transporters in neonatal nutrition: carbohydrates, proteins, lipids, minerals, and vitamins. Journal of pediatric gastroenterology and nutrition, 51(4), pp.380-401.

Collins, C., 2018, May 29. New Vitamin Supplement Study Finds They May Do More Harm Than Good. [online] The Conversation. https://theconversation.com/new-vitamin-supplement-study-finds-they-may-do-more-harm-than-good-97246

Dessein, P.H., Shipton, E.A., Stanwix, A.E., Joffe, B.I. And Ramokgadi, J., 2000. Beneficial effects of weight loss associated with moderate calorie/carbohydrate restriction, and increased proportional intake of protein and unsaturated fat on serum urate and lipoprotein levels in gout: a pilot study-annals of the rheumatic diseases, 59(7), pp.539-543.

Hamishehkar, H., Ranjdoost, F., Asgharian, P., Mahmoodpoor, A., and Sanaie, S., 2016. Vitamins, are they safe? Advanced pharmaceutical bulletin, 6(4), p.467. https://doi.org/10.15171/apb.2016.061

National Institutes of Health, 2019. Important Nutrients to Know: Proteins, Carbohydrates, And Fats. [online] National Institute on Aging. https://www.nia.nih.gov/health/important-nutrients-know-proteins-carbohydrates-and-fats

Schwingshackl, L., and Hoffmann, G., 2014. Dietary fatty acids in the secondary prevention of coronary heart disease: a systematic review, meta-analysis, and meta-regression. BMJ Open, 4(4), p.e004487

Siri-Tarino, P.W., Sun, Q., Hu, F.B. and Krauss, R.M., 2010. Saturated fatty acids and risk of coronary heart disease: modulation by replacement nutrients. Current atherosclerosis reports, 12(6), pp.384-390.

Soenen, S., Bonomi, A.G., Lemmens, S.G., Scholte, J., Thijssen, M.A., Van Berkum, F. and Westerterp-Plantenga, M.S., 2012. Relatively high-protein or 'low-carb energy-restricted diets for bodyweight loss and body weight maintenance? Physiology & behavior, 107(3), pp.374-380.

U.S. Department of Health and Human Services, 2020. Facts About Saturated Fats: MedlinePlus Medical Encyclopedia. [onlin...