Fatty Acid Classification

Fatty Acid Classification may be classified by the body's need for them:

1. essential fatty acid "EFA's"

2. non-essential fatty acids

May be classified by degree of saturation with hydrogen atoms:

1. saturated

2. unsaturated

   a. monosaturated

   b. polysaturated

Essential Fatty Acids cannot be synthesized by body, must be obtained by diet

Two families:

1. Omega 3

2. Omega 6

3. Non-essential fatty acids synthesized by body Omega 3 + Omega 6 = Omega 9

Saturated Fats

1. each of its carbon atoms carries a hydrogen atom

2. in general, animal foods contain more saturated saturated fatty acids than unsaturated

3. usually solid at room temperature

4. examples: meat, poultry, egg yolks, whole milk, cream, butter, chocolate, coconut

Monosaturated fats

1. have one place among the carbon atoms where there are fewer hydrogen atoms attached than in saturated fats

2. can lower "low-density lipoproteins" (LDL's or bad cholesterol)

3. example: olive oil, canola oil, avocado, cashews

Polyunsaturated fats

1. have two or more places among the carbon atoms where there are fewer H⁺ atoms attached

   than saturated fats

2. examples: cooking oils made from sunflower, safflower, sesame seeds, soft margarine with major ingredient is oil from corn & soybeans

3. foods containing high proportion of polyunsaturated fats are soft & oily

4. Omega 3 fatty acids found in fish can ↓heart disease risk

5. Omega 6 fatty acids also have cholesterol ↓ effect

6. recommended: 8% or less in diet