Zasićena mast

Tipovi masti u hrani
	Nezasićena mast Mononezasićena mast; Polinezasićena mast; Trans-mast; Cis-mast; Omega masne kiseline: ω−3; ω−6; ω−9; ; ; Zasićena mast Interesterifikovana mast; ;
Vidi još
	Masna kiselina; Esencijalna masna kiselina;

Zasićena mast je mast koja se sastoji od triglicerida koji sadrže samo zasićene masne kiseline. Zasićene masne kiseline nemaju dvostruku vezu između atoma ugljenika u lancima masnih kiselina.^[1] Drugim rečima njihovi lanci atoma ugljenika su potpuno zasićeni atomima vodonika. Postoje mnoge vrste prirodnih zasićenih masnih kiselina, koje uglavnom razlikuju po proju atoma ugljenika, od 3 ugljenika (propionska kiselina) do 36 (heksatriakontanoinska kiselina).

Razne masti sadrže različite proporcije zasićenih i nezasićenih masti. Primeri hrane koja sadrži visoke proporcije zasićene masti su kajmak, sir, puter, i topljeno maslo; loj, slanina, i masna mesa; kao i pojedini biljni proizvodi kao što su kokosovo ulje, pamukovo ulje, ulje palminih koštica, čokolada, itd.^[2]

Reference

↑ Donald Voet, Judith G. Voet (2005). Biochemistry (3 izd.). Wiley. ISBN 978-0-471-19350-0.
↑ „Saturated fat food sources”. Arhivirano iz originala na datum 2011-12-28. Pristupljeno 2014-04-15.

Literatura

Bonthuis M, Hughes MC, Ibiebele TI, Green AC, van der Pols JC. (June 2010). Dairy consumption and patterns of mortality of Australian adults. European Journal of Clinical Nutrition 64 (6): 569-577. PubMed 20372173.
Elwood Peter C., Pickering Janet E., Givens D. Ian, Gallacher John E. (2010). „The consumption of milk and dairy foods and the incidence of vascular disease and diabetes: an overview of the evidence”. Lipids 45: 925-939. DOI:10.1007/s11745-010-3412-5. PMID 20397059. ^{[mrtav link]}
Feinman Richard D (2010). „Saturated Fat and Health: Recent Advances in Research”. Lipids 45 (10): 891-892. DOI:10.1007/s11745-010-3446-8. PMID 20827513. ^{[mrtav link]}
Goldbohm, R Alexandra, Astrid MJ Chorus, Francisca Galindo Garre, Leo J Schouten, and Piet A van den Brandt. (March 2011). Dairy consumption and 10-y total and cardiovascular mortality: a prospective cohort study in the Netherlands. American Journal of Clinical Nutrition 93 (3): 615-627. DOI: 10.3945/ajcn.110.000430. PubMed 21270377.
Howard BV, Van Horn L, Hsia J, Manson JE, Stefanick ML, Wassertheil-Smoller S, Kuller LH, LaCroix AZ, Langer RD, Lasser NL, et al. (February 8, 2006). Low-fat dietary pattern and risk of cardiovascular disease: the Women's Health Initiative Randomized Controlled Dietary Modification Trial. Journal of the American Medical Association 295 (6): 655-66. DOI: 10.1001/jama.295.6.655. PubMed 16467234.
Hu FB, Stampfer MJ, Rimm EB, et al. (1999). „A prospective study of egg consumption and risk of cardiovascular disease in men and women”. JAMA 281 (15): 1387-94. DOI:10.1001/jama.281.15.1387. PMID 10217054.
Hu Frank B., Stampfer Meir J., Manson JoAnn E., Rimm Eric, Colditz Graham A., Rosner Bernard A., Hennekens Charles H., Willett Walter C. (1997). „Dietary fat intake and the risk of coronary heart disease in women”. New England Journal of Medicine 337: 1491-1499. DOI:10.1056/NEJM199711203372102. PMID 9366580.
Hu FB, Manson JE, Willett WC (2001). „Types of dietary fat and risk of coronary heart disease: a critical review”. J Am Coll Nutr 20 (1): 5-19. Arhivirano iz originala na datum 2011-04-11. Pristupljeno 2014-04-15.
Jakobsen, Marianne U., Claus Dethlefsen, Albert M. Joensen, Jakob Stegger, Anne Tjønneland, Erik B. Schmidt, and Kim Overvad. (June 2010). Intake of carbohydrates compared with intake of saturated fatty acids and risk of myocardial infarction: importance of the glycemic index. The American Journal of Clinical Nutrition 91 (6): 1764–1768. DOI: 10.3945/ajcn.2009.29099.
Lichtenstein L, et al. (2010). „Angptl4 Protects against Severe Proinflammatory Effects of Saturated Fat by Inhibiting Fatty Acid Uptake into Mesenteric Lymph Node Macrophages”. Cell Metabolism 12 (6): 580-92. DOI:10.1016/j.cmet.2010.11.002. PMID 21109191.
Ravnskov, Uffe (June 1998). The Questionable Role of Saturated and Polyunsaturated Fatty Acids in Cardiovascular Disease. Journal of Clinical Epidemiology 51 (6): 443-460. PubMed 9635993.
Yamagishi, Kazumasa, Hiroyasu Iso, Hiroshi Yatsuya, Naohito Tanabe, Chigusa Date, Shogo Kikuchi, Akio Yamamoto, Yutaka Inaba, and Akiko Tamakoshi. (October 2010). Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study. American Journal of Clinical Nutrition 92(4): 759-765. DOI:10.3945/ajcn.2009.29146. PubMed 20685950.
Corwin, Rebecca and Hartman, Terryl. “Dietary Saturated Fat Intake Is Inversely Associated with Bone Density in Humans: Analysis of NHANES III.” The Journal of Nutrition. Vol 136, No. 1, 159-165, January 2006. 2/16/11 <http://jn.nutrition.org/content/136/1/159.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
Halfrisch, Judith and Tucker, Katherine. “The Combination of High Fruit and Vegetable and Low Saturated Fat Intakes Is More Protective against Mortality in Aging Men than Is Either Alone: The Baltimore Longitudinal Study of Aging.” The Journal of Nutrition. Vol 135 No. 3, 556-561, March 2005. 3/2/11 <http://jn.nutrition.org/content/135/3/556.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
Dixon, Lori and Ernst, Nancy. “Choose a Diet That Is Low in Saturated Fat and Cholesterol and Moderate in Total Fat: Subtle Changes to a Familiar Message.” The American Society for Nutritional Sciences. Vol. 131 No. 2, 510-526, February 2001. 3/14/11 <http://jn.nutrition.org/content/131/2/510S.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
Zelman Kathleen, Willett Walter C., Kuller Lewis H., Mozaffarian Dariush, Lichtenstein Alice H. (2011). „The Great Fat Debate”. Journal of the American Dietetic Association 111 (5): 655-677.

[1] Donald Voet, Judith G. Voet (2005). Biochemistry (3 izd.). Wiley. ISBN 978-0-471-19350-0.

[2] „Saturated fat food sources”. Arhivirano iz originala na datum 2011-12-28. Pristupljeno 2014-04-15.

[1]

[2]