BIOS-251 Week 2 Case Study: Chemistry – Download To Score An A+

Running Page: Week 2 Case Study: Chemistry BIOS-251 Week 2 Case Study: Chemistry – Download To Score An A+ Despite numerous differences in terms of the structure, composition as well as their functions, carbohydrates and fats are chemically related. First, both fats and carbohydrates are organic compounds. This means that both contain the elements of carbon (C), hydrogen (H), and oxygen (O) (Kuhnt et al., 2011). As such, carbohydrates and fats are related from the fact that both are organic compounds. Second, the chemical bonds in both carbohydrates and fats molecules contain energy (Van Dam et al., 2002). This energy is released when the bonds are chemically broken down during the process of digestion in the body. Enzymes are used in both cases. Therefore, carbohydrates and fats are chemically related from the fact that they both contain chemical bonds, which can be broken down to release energy. This is despite the fact that the release of energy in carbohydrates is different from the release of energy from fats. They both contain calories, but fats have more calories per gram compared to carbohydrates. Fats in general perform a critical function in the body. However, the benefits of the fats to the body depend on the type; that is whether the fats are saturated or unsaturated. There is a huge difference between the two types of fats which includes; first, saturated fats mostly tend to be solid at room temperature while unsaturated fats tend to be liquid at room temperature (Felman, 2021). Second, saturated fats do not have double bonds between their carbons while unsaturated fats tend to have one or more double bonds between their carbons (Kubala, 2019). Third, saturated fats are mostly found in animals such as pork, fatty beef, cheese, lamb, and beef fat, while on the other hand, unsaturated fats are found in plants such as avocados, nuts, and peanut (Kubala, 2019). Unsaturated fats are better to consume are better to consume than saturated fats (Van Dam et al., 2002). This is basically because of the related health consequences that come with consumption of fats. Saturated fats have been significantly linked with negative health conditions such as heart diseases, diabetes type 2, weight gain, blood pressure, and so on (Hu, Van Dam, and Liu, 2001). According to an analysis done on 2015, it was found that reducing the amount of saturated fats consumption reduced the risks of contracting a heart condition (Felman, 2021). As such, people are being advised to switch from saturated fats to unsaturated fats. In addition, the American Heart Association has recommended that, people should restrict their consumption for saturated fats to not more than 6% of their daily calories (Kubala, 2019). This is as a result of the negative health consequences of saturated fats, which have been revealed by numerous studies. Trans fats are types of fats that are made through adding hydrogen molecules to the vegetable oils by using heat and pressure. This process alters the chemical properties of the oils, therefore making them to solidify at room temperatures. After this process, the vegetable oils are referred to as trans fats. Due to their nature of adding bad cholesterol in the body and reducing healthy cholesterol in the body, trans fats have been linked to increasing a person’s risk to strokes, heart diseases, type 2 diabetes, liver dysfunction, as well as alzheimers (Kuhnt et al., 2011). However, despite these health consequences, companies still continue to add trans fats in their foods for two reasons; First, trans fats have a longer shelf life compared to vegetable oils, therefore that is an advantage to the companies as they can increase profits (Van Dam, 2002). Second, trans fats helps to stabilize the flavor of foods, therefore the companies sees it as an advantage (Kuhnt, 2011). If Mitch does not reduce his triglyceride levels there could be negative conditions or health consequences. High triglyceride levels or hypertriglyceridemia has been linked to conditions such as atherosclerosis or arteries becoming hard, heart diseases, stroke, or even heart attack (Tsuang et al., 2009). In addition, too much triglyceride levels can also make Mitch to develop conditions such as type 2 diabetes, kidney or liver disorders, hypothyroidism or thyroid problems, and other genetic conditions (Berglund et al., 2012). As such, Mitch should reduce his triglyceride levels. References Berglund, L., et al. (2012). Evaluation and treatment of hypertriglyceridemia: an endocrine society clinical practice guideline. Journal of Clinical Endoclinology Metabolism, 97(9), Felman, A. (2021). Is saturated or unsaturated fat better for health? Retrieved from Hu, F.G., Van Dam, R.M., and Liu, S. (2001). Diet and risk of Type II diabetes: the role of types of fats and carbohydrate. Diabetologia, 44(7), 805-817 Kubala, J. (2019). What’s the Difference Between Saturated and Unsaturated Fat? Journal of Nutrition, 8(3), 121-130 Kuhnt, K., et al. (2011). Trans fatty acid isomers and the trans-9/trans-11 index in fat containing foods. European Journal of Lipid Science and Technology, 113(10), Tsuang, W., et al. (2009). Hypertriglyceridemic pancreatitis: presentation and management. American Journal of Gastroenterol, 104(4), 984-991 Van Dam, R.M., et al. (2002). Dietary fat and meat intake in relation to risk of type 2 diabetes in men. Diabetes Care, 25(3), 417-424