Polyunsaturated fat

Jump to navigation Jump to search


WikiDoc Resources for Polyunsaturated fat


Most recent articles on Polyunsaturated fat

Most cited articles on Polyunsaturated fat

Review articles on Polyunsaturated fat

Articles on Polyunsaturated fat in N Eng J Med, Lancet, BMJ


Powerpoint slides on Polyunsaturated fat

Images of Polyunsaturated fat

Photos of Polyunsaturated fat

Podcasts & MP3s on Polyunsaturated fat

Videos on Polyunsaturated fat

Evidence Based Medicine

Cochrane Collaboration on Polyunsaturated fat

Bandolier on Polyunsaturated fat

TRIP on Polyunsaturated fat

Clinical Trials

Ongoing Trials on Polyunsaturated fat at Clinical Trials.gov

Trial results on Polyunsaturated fat

Clinical Trials on Polyunsaturated fat at Google

Guidelines / Policies / Govt

US National Guidelines Clearinghouse on Polyunsaturated fat

NICE Guidance on Polyunsaturated fat


FDA on Polyunsaturated fat

CDC on Polyunsaturated fat


Books on Polyunsaturated fat


Polyunsaturated fat in the news

Be alerted to news on Polyunsaturated fat

News trends on Polyunsaturated fat


Blogs on Polyunsaturated fat


Definitions of Polyunsaturated fat

Patient Resources / Community

Patient resources on Polyunsaturated fat

Discussion groups on Polyunsaturated fat

Patient Handouts on Polyunsaturated fat

Directions to Hospitals Treating Polyunsaturated fat

Risk calculators and risk factors for Polyunsaturated fat

Healthcare Provider Resources

Symptoms of Polyunsaturated fat

Causes & Risk Factors for Polyunsaturated fat

Diagnostic studies for Polyunsaturated fat

Treatment of Polyunsaturated fat

Continuing Medical Education (CME)

CME Programs on Polyunsaturated fat


Polyunsaturated fat en Espanol

Polyunsaturated fat en Francais


Polyunsaturated fat in the Marketplace

Patents on Polyunsaturated fat

Experimental / Informatics

List of terms related to Polyunsaturated fat

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

Please Take Over This Page and Apply to be Editor-In-Chief for this topic: There can be one or more than one Editor-In-Chief. You may also apply to be an Associate Editor-In-Chief of one of the subtopics below. Please mail us [2] to indicate your interest in serving either as an Editor-In-Chief of the entire topic or as an Associate Editor-In-Chief for a subtopic. Please be sure to attach your CV and or biographical sketch.


In nutrition, polyunsaturated fat is an abbreviation of polyunsaturated fatty acid. That is a fatty acid in which more than one double bond exists within the representative molecule. That is, the molecule has two or more points on its structure capable of supporting hydrogen atoms not currently part of the structure. Polyunsaturated fatty acids can assume a cis or trans conformation depending on the geometry of the double bond.

The lack of the extra hydrogen atoms on the molecule's surface typically reduces the strength of the compound's intermolecular forces, thus causing the melting point of the compound to be significantly lower. This property can be observed by comparing predominately unsaturated vegetable oils, which remain liquid even at relatively low temperatures, to much more saturated fats such as butter or lard which are mainly solid at room temperature. Trans fats are more similar to saturated fat than are cis fats in many respects, including the fact that they solidify at a lower temperature.

A fatty acid has a carboxylic acid at one end and a methyl group at the other end. Carbon atoms in a fatty acid are identified by Greek letters on the basis of their distance from the carboxylic acid. The carbon atom closest to the carboxylic acid is the alpha carbon, the next adjacent carbon is the beta carbon, etc. In a long-chain fatty acid the carbon atom in the methyl group is called the omega carbon because omega is the last letter of the Greek alphabet.

Omega-3 fatty acids have a double bond three carbons away from the methyl carbon, whereas omega-6 fatty acids have a double bond six carbons away from the methyl carbon. The illustration below shows the omega-6 fatty acid, linoleic acid.



Polyunsaturated fat, along with monounsaturated fat are "healthy fats," the amount of which in one's daily diet should be near 25 g (in a 2000 calorie-per-day diet). Polyunsaturated fat can be found mostly in grain products, fish and sea food (herring, salmon, mackerel, halibut), soybeans, and fish oil. Foods like mayonnaise and soft margarine may also be good sources, but nutritional facts can vary by style and brand. Omega-3 fatty acids in fish oil, fish and seafood lower the total amount of fat in the blood, which can lower blood pressure and decrease the risk of getting cardiovascular diseases.[1] Omega-6 fatty acids in sunflower oil and safflower oil also reduce the risk of cardiovascular disease, but can contribute to allergies and inflammation. Polyunsaturated fat may lower LDL and HDL cholesterol. [2]

Some Examples of Foods containing polyunsaturated fat

Polyunsaturated fats and cancer

Some studies have shown that consuming high amounts of polyunsaturated fat may increase the risk of an individual developing cancer. This is thought to be because polyunsaturated fat is prone to oxidation [3] [4] , which leads to the generation of free radicals. Studies on animals have shown a link between polyunsaturated fat and the incidence of tumours. In some of these studies the incidence of tumours increased with increasing intake of polyunsaturated fat, up to about 5% of total energy, near to the middle of the current dietary intake in humans. However, studies in humans have found little evidence of an association between polyunsaturated fat and the risk on cancer. It is advised that the level of polyunsaturated fats in the diet be regulated, although the effect on health may be more beneficial than harmful in terms of its effect on reducing cholesterol levels.

See also


  1. National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid". Retrieved March 26. Unknown parameter |accessyear= ignored (|access-date= suggested) (help); Check date values in: |accessdate= (help)
  2. You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living by Merck & Co. & Co. Inc.
  3. Scislowski V, Bauchart D, Gruffat D, Laplaud PM, Durand D (2005). "Effect of dietary n-6 and n-3 polyunsaturated fatty acids on peroxidizability of lipoproteins in steers". Lipids. 40 (12): 1245–56. doi:10.1007/s11745-005-1492-z. PMID 16477809.
  4. Diniz YS, Cicogna AC, Padovani CR, Santana LS, Faine LA, Novelli EL (2004). "Diets rich in saturated and polyunsaturated fatty acids: metabolic shifting and cardiac health". Nutrition. 20 (2): 230–4. doi:10.1016/j.nut.2003.10.012. PMID 14962692.

External links


simple:Polyunsaturated fat fi:Monityydyttymätön rasvahappo sv:Fleromättad

Template:WikiDoc Sources