How fats affect of food on our body fats
Once we know what kind of fats can be found in foods (fats from food) and how these are transformed and converted by our body moving in different lipid fractions foods (fats in our body), we interact as a with others and how this affects the development of cardiovascular disease.
Cholesterol
Despite the fear that made us have him, cholesterol in food is not as dangerous as it flows through our veins. In numerous experiments with different animal species found that dietary cholesterol was found to be highly atherogenic (forming atherosclerotic plaques in arteries), so it was thought that humans would be the same. However, humans in general are not as sensitive to dietary cholesterol as other animal species, and today we have evidence that cholesterol ingestion significantly less impact on increasing blood cholesterol (which is really dangerous ) that consumption of saturated fats.
This is because the absorption of cholesterol in the human intestine is limited to 40 or 50% of ingesta, with wide differences among individuals identified by genetic factors. This variability also depends on many factors. For example, the triglycerides in the intestine (fatty food) favor the absorption of cholesterol, while plant sterols (foods rich in vegetable fiber) and marine (seafood) to compete with the reduced absorption.
The cholesterol content of the typical Western diet is about 400 mg / day. When intake exceeds 500 mg / day percentage absorption decreases. However, official recommendations say about the cholesterol content of the diet should never exceed 300 mg / day. (more…)
