THE BRAIN VERSUS HYDROGENATED FATS

Hydrogenated fats

Hydrogenated fats are fats made up of saturated fatty acids produced by saturating naturally unsaturated fatty acid molecule with hydrogen atoms by introducing hydrogen gas into the unsaturated fat under pressure, and at elevated temperature, quickening the reaction with a catalyst such as nickel. This process is known as hydrogenation. 

During the process of hydrogenation, the very reactive double bonds of the unsaturated fats that potentially react with oxidants (free radical) are saturated with hydrogen atoms, leaving them as dormant single bonds. But partial hydrogenation with some specific catalysts only changes the naturally-occurring cis unsaturated fatty acids to their artificial trans isomers known as trans fats. However, saturated fats also occur naturally in both plants and animals. Though, they are mostly found in animals. 

Saturated fats are solid at room temperature, while the unsaturated fats are liquid at room temperature. Therefore, in the body of animals with temperatures always above room temperature, both the saturated and unsaturated fats are in liquid state.

Some examples of saturated fats include stearic acid (meat and cocoa butter), myristic acid (cow milk and dairy products), palmitic acid (palm oil and meat), Lauric acid (coconut oil, palm kernel oil and breast milk). Others include caprylic, caproic and capric acids. These are the saturated fatty acids found in diets. Saturated fatty acids lower than six carbon atoms are called short-chain fatty acids.

Since over six decades, it has been demonstrated that unsaturated fats are healthier foods than their saturated counterparts.  And the consumption of artificially saturated fats constitutes even a greater danger.

The US department of food and drug administration, recently, decided to phase out trans-fats, which have been found to wreck havoc on memory. An evidence gathered from a research carried out by a group of experts from the University of California correlated memory problems to hydrogenated (processed) fats in 1,018 men and women.

Trans fats metabolism generate a lot of oxidants (free radicals) which damage the brain cells (neurons), especially, the memory center in the hippocampus of the brain. And young people are more badly affected. It is believed that there is no good consumption or exposure level, and no positive purpose for trans fat consumption.

Festus C. Anaba, B Med.