The Importance of Saturated Fats for Biological Functions

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http://www.westonaprice.org/knowyourfats/import_sat_fat.html

 

 

By Mary G. Enig, PhD

 

Many people recognize that saturated fats are needed for energy,

hormone production, cellular membranes and for organ padding. You may be

surprised to learn that certain saturated fatty acids are also needed

for important signaling and stabilization processes in the body.

 

Signaling processes work in the cells at the level of the membrane

proteins, many of which are called G-protein receptors. The G-protein

receptors become stimulated by different molecules and can be turned off

or on in a manner similar to a binary light switch, which remains on for

a limited time and then flips itself off until it is stimulated again.

 

The saturated fatty acids that play important roles in these processes

are the 16-carbon palmitic acid, the 14-carbon myristic acid and the

12-carbon lauric acid. These saturated fatty acids are found in certain

food fats. Palmitic acid, for example, comprises 45 percent of palm oil

and about 25 percent of animal and dairy fats. Furthermore, the body

makes palmitic acid out of excess carbohydrates and excess protein.

 

A biochemical process called palmitoylation, in which the body uses

palmitic acid in stabilization processes, although not very well known,

is very important to our health.

 

When these important saturated fatty acids are not readily available,

certain growth factors in the cells and organs will not be properly

aligned. This is because the various receptors, such as G-protein

receptors, need to be coupled with lipids in order to provide

localization of function.

 

The messages that are sent from the outside of the cell to the inner

part of the cell control many functions including those activated by,

for example, adrenaline in the primitive mammalian fight/flight

reactions. When the adrenal gland produces adrenaline and the adrenaline

(beta-adrenergic) receptor communicates with the G-protein and its

signal cascade, the parts of the body are alerted to the need for

action; the heart beats faster, the blood flow to the gut decreases

while the blood flow to the muscles increases and the production of

glucose is stimulated.

 

The G-proteins come in different forms; the alpha subunit is

covalently linked to myristic acid and the function of this subunit is

important for turning on and off the binding to an enzyme called

adenylate cyclase and thus the amplification of important hormone signals.

 

When researchers looked at the fatty acid composition of the

phospholipids in the T-cells (white blood cells), from both young and

old donors, they found that a loss of saturated fatty acids in the

lymphocytes was responsible for age-related declines in white blood cell

function. They found that they could correct cellular deficiencies in

palmitic acid and myristic acid by adding these saturated fatty acids.

 

Most Westerners consume very little myristic acid because it is

provided by coconut oil and dairy fats, both of which we are told to

avoid. But myristic acid is a very important fatty acid, which the body

uses to stabilize many different proteins, including proteins used in

the immune system and to fight tumors. This function is called

myristoylation; it occurs when myristic acid is attached to the protein

in a specific position where it functions usefully. For example, the

body has the ability to suppress production of tumors from lung cancer

cells if a certain genetically determined suppressor gene is available.

This gene is called fus1 and is a protein that has been modified with

covalent addition of the saturated fatty acid myristic acid. Thus, the

loss of myristic acid from the diet can have unfortunate consequences,

including cancer and immune system dysfunction.

 

Lauric acid has several functions. It is an antimicrobial fatty acid

on its own and as a monoglyceride. It also has the function of

stabilization when it is attached to certain proteins in a similar

fashion to myristic acid and palmitic acid.

 

Stearic acid is the 18-carbon saturated fatty acid. The main sources

are animal tallows, which contain about 20-25 percent stearic acid, and

chocolate, which contains about 35 percent stearic acid. In other foods

it occurs only on levels of 1-2 percent.

 

How much total saturated do we need? During the 1970s, researchers

from Canada found that animals fed rapeseed oil and canola oil

developed heart lesions. This problem was corrected when they added

saturated fat to the animals diets. On the basis of this and other

research, they ultimately determined that the diet should contain at

least 25 percent of fat as saturated fat. Among the food fats that they

tested, the one found to have the best proportion of saturated fat was

lard, the very fat we are told to avoid under all circumstances!

 

These are some of the complex but vital reasons we need to include

palm oil, coconut oil, butter and lard in our diets.