
Introduction
Saturated fatty acids can be synthesised by the body and are not considered essential fatty acids, hence there is no adequate or recommended intake limit set.[1,3]
Dietary fats are derived from plant and animal sources; however, animal fats are known to be high in saturated fats and thus have a high melting point and are solid at room temperature. [1,2]
Hence it is recommended that individuals maintain their saturated fatty acid consumption as low as possible as it can increase the risk of chronic diseases. [2]
According to the most powerful and detailed study on dietary fat published by Harvard research, a 5% increase in saturated fats intake can increase the risk of overall mortality by 8%. [5,8]
Furthermore, replacing saturated fats with carbohydrates slightly reduce mortality risk. [5,8]
As per the World Health Organization guidelines, saturated fats should be less than 10 E% of total daily calorie intake, where E % is the percentage of total dietary energy (E%) or as ‘grams per day’ for adults. [3]
Absorption/Storage/Excretion
Mixtures of saturated and unsaturated fatty acids in the diet are almost completely absorbed. [1,2]
It is also important to note that decreasing total fat intake while keeping saturated fats intake constant has no impact
on the LDL cholesterol levels (bad cholesterol). [3]
Saturated fatty acids are completely oxidised to carbon dioxide and water. [2]
Body Functions

Saturated Fats Foods Sources

Excessive Intake/ Toxicity Side Effects

Nutrient Profiles For Food Groups
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Polyunsaturated fats