Incidence of saturated and unsaturated fats in the diet of a group of patients with cardiovascular disease Autor: Sărmăşan Anişoara Alina Prof. Coordonator: Dr. Dan Mircea Fărcaş

A class of biological molecules defined by low solubility in water and high solubility in non-polar solvents They are largely hydrocarbon in composition, thus represent highly reduced forms of carbon, an upon oxidation in metabolism, yield large amounts of energy Definition

It is now known that lipids play a much more important role in the body than previously believed. It was previously tought that lipids played the role of storage of energy or forming cell membranes. Lipids have a more diverse and widespread biological role in the body in terms of intracellular signalling or local hormonal regulation. They are synthesized in the body using complex biosynthetic pathways. However, there are some lipids that are considered essential and need to be supplemented in diet.

Clasification Saturated fats are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Saturated fats are typically solid at room temperature.

Clasification An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fatty acid chain is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated.

AHA Recomandation The American Heart Association’s Nutrition Committee strongly advises these fat consumption guidelines for healthy Americans over age 2: Eating between 25 and 35 percent of your total daily calories as fats from foods like fish, nuts, and vegetable oils. Limiting the amount of saturated fats you eat to less than 7 percent of your total daily calories. Limiting the amount of trans fats to less than 1 percent of your total daily calories. For a good health, the majority of fats you eat should be monounsaturated or polyunsaturated

Material and methods For this study we used a food frequency questionnaire on a group of cardiac patients, the questionnaire contained 2 food tables one containing foods high in saturated fatty acids considered as cardiovascular risk factors the other considered as protective containing foods high in PUFA. Data collected from medical history included: sex, age, blood pressure, somatometric parameters (height, weight, BMI)

Cheese products Sour Cream Margarine Mayonnese

ButterPastry Eggs Salt

PorkChicken BeefMeat products

Corn oilSoya oil Sesame oil Olive oil

PeanutsWalnuts Avocado Flaxseeds

HerringMackerel SalmonTrout

VegetablesFruits Phisical activityGarlic

Conclusion Total saturated fats daily consumtion Total unsaturated fats daily consumtion

Conclusion The most outstanding conclusion of our study was the realization that patients lack all knowledge regarding the different type of fats. My personal opinion is that patients should have nutritional education included alongside with their treatment.

Thank you for your attention!