7th INTERNATIONAL CONGRESS ON INNOVATIVE SCIENTIFIC APPROACHES, Samsun, Turkey, 19 - 20 May 2022, pp.123-124
Fats are essential nutrients required for the growth, remodeling and functioning of our body. Lipids as an important source of nutrients and calories; helps the transport and absorption of fat-soluble vitamins, ensures the intake of essential fatty acids into the body, and helps to keep blood lipids under control. We consume fats with many different foods. There are fatty acids in different concentrations and properties in various foods, so the effects of lipid sources on our body and our need for each of them also differ. For healthy nutrition, attention should be paid to the different effects of lipids. In particular, the effects of saturated fats and unsaturated fats on health, which have various effects on the body, are important issues in research. Trans fats are also important topic of discussion. Studies have shown that the unbalanced consumption of lipids in terms of quality and quantity is associated with many degenerative pathologies such as cardiovascular disease, diabetes, and cancer. Different dietary fatty acids affect cholesterol and serum lipid levels variously, which affects the incidence of coronary heart diseases and atherosclerosis. There are studies showing that saturated fats increase the risk of cardiovascular disease by raising LDL-cholesterol. In addition, the effects of obesity on diseases such as diabetes continue to be investigated. Omega-3 fatty acids are known to improve cardiovascular and brain health. However, while investigating the relationship between increased consumption of lipids and various diseases, it was observed that trans fats increase the need for arachidonic acid, an essential fatty acid, and increase the risk of cardiovascular diseases. In this study, the relationship of fatty acids with health was examined in many ways, and information was compiled on the relationship of fatty acids with heart and brain health, obesity and insulin resistance, and their effects on survival.
Keywords: Fatty acids, trans fatty acids, diseases, obesity, insülin resistance