Fatty acids are divided into four groups: saturated, monounsaturated, polyunsaturated and trans fats. Saturated fatty acids and trans fats are associated with an increased risk of coronary heart disease. Monounsaturated fatty acids and polyunsaturated fatty acids are associated with a reduced risk of coronary heart disease. Omega-3 fatty acids, a type of polyunsaturated fatty acid, are viewed as potential therapeutics for a variety of medical conditions due to their questionable anti-inflammatory properties. Experts say to avoid hydrogenated oils and foods containing trans fats because of their association with heart disease.
Fatty acids are long chain hydrocarbons. There are over twenty types of fatty acids in foods. Sources of fatty acids include fruits, vegetable oils, seeds, nuts, animal fats and fish oils. Essential fatty acids, such as omega-3 fatty acids, serve important cellular functions.
Consuming saturated fatty acids raises bad cholesterol levels. Short-chain fatty acids are less effective. Longer-chain fatty acids also raise bad cholesterol levels. Increased consumption of saturated fatty acids creates an increased risk of heart disease.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are services for the determination of fatty acid composition in foods.
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