What causes a lack of fat in food

Many modern popular diets call for limiting the human consumption of fats. Indeed, the calorie content of these substances is very high. Suffice it to say that one gram of fat during oxidation in our body gives energy twice as much as one gram of carbohydrates or proteins. However, many women in pursuit of a slender figure tend to completely exclude from the diet any products containing at least a small amount of fat. Are such restrictions dangerous for women's health? What leads to a lack of fat in food?

Of course, a reasonable limitation of the amount of fat entering the body with food causes a healing effect and leads to a certain decrease in excess body weight. However, in this case it is better to adhere to the "golden mean", since the lack of fat in the food leads to some undesirable consequences. The fact is that fats perform many vital functions in the human body. These substances are part of the cell membranes, form protective layers around the internal organs, protect the body from both hypothermia and overheating. Therefore, lack of fat in food is harmful to human health.

Adults should consume with food such an amount of fat that fully meets the energy needs of man, but at the same time does not lead to the deposition of surpluses in the form of adipose tissue. This amount for an adult woman is about 90 - 115 grams per day and depends on the state of her health, physical activity, working capacity. Vegetable oils in the daily ration should be at least 20-25% of the total amount of fats, butter 25%, margarine and cooking fats 15-20%, fats in foods such as meat and dairy products 30-35% .

In no case can not completely eliminate fats from food, because it does not lead to anything good. Even vegetarians use at least 25 - 30 grams of fat per day due to their content in plant foods. The lack of this component in food leads to the appearance of dry skin and the appearance of pustular skin diseases, hair loss, disruption of the gastrointestinal tract. When there is a lack of fat, the resistance of the organism to infectious diseases decreases, the normal course of the course of biochemical reactions with the participation of vitamins A, E and C develops, symptoms of deficiency of these food components develop. It is especially dangerous to limit the consumption of fats for people with already existing metabolic disorders.

The lack of intake of vegetable fats (oils) from human food causes violations of the physiological functions of the lipids that make up the cell membranes. In this case, the permeability of membranes and the strength of binding of various enzymes with them change, which, in turn, leads to a change in the activity of enzymes and thereby seriously disturbs the metabolism.

When physical training and sports are subjected to intensive physical activity, this leads to the development of a small oxygen deficiency. In this case, the amount of fat in the food is slightly reduced by increasing the amount of carbohydrates.

Restriction of the consumption of fats is recommended also for certain diseases - atherosclerosis, pancreatitis, hepatitis, cholelithiasis, exacerbation of enterocolitis, diabetes and obesity.

Thus, the desire to create a deficiency of fats in food is biologically absolutely unjustified and, moreover, extremely dangerous for human health.