Carbohydrates and fats are both types of macromolecules, which are large molecules made up of smaller subunits called monomers. Carbohydrates are made up of monosaccharides, or simple sugars, such as glucose, fructose, and galactose. Fats are made up of fatty acids and glycerol.

Both carbohydrates and fats contain the same three elements: carbon, hydrogen, and oxygen. However, the ratio of these elements is different in carbohydrates and fats. Carbohydrates generally have a 1:2:1 ratio of carbon, hydrogen, and oxygen, respectively. Fats have a much higher proportion of hydrogen to oxygen.

Another difference between carbohydrates and fats is their structure. Carbohydrates are typically long chains of sugar molecules. Fats, on the other hand, are made up of three fatty acids attached to a glycerol molecule.

Scholarly resource:

• Textbook of Biochemistry with Clinical Correlations, 9th Edition by Thomas M. Devlin, Ph.D.

2. Mitch was told to watch his saturated fats. What is the difference between a saturated and an unsaturated fat?

Saturated and unsaturated fats are two types of dietary fats. Saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature.

Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms. Unsaturated fats have at least one double bond between carbon atoms in their fatty acid chains.

Scholarly resource:

• Dietary Fats: Types, Sources, and Health Effects by the American Heart Association

3. Why is it better to consume unsaturated fats over saturated fats?

Saturated fats have been linked to an increased risk of heart disease. This is because saturated fats can raise cholesterol levels in the blood.

Unsaturated fats, on the other hand, have been shown to lower cholesterol levels in the blood. Unsaturated fats are also a good source of essential fatty acids, which are necessary for good health.

Scholarly resource:

• American Heart Association’s 2023 Dietary Guidelines for Healthy Adults by the American Heart Association

4. If you look at food packaging you may see the word trans-fat. What is a trans-fat, how is it made, and why would companies want to add trans fats to their foods?

Trans fats are a type of unsaturated fat that is formed when vegetable oils are partially hydrogenated. Partial hydrogenation is a process in which hydrogen gas is added to vegetable oil to make it more solid at room temperature.

Trans fats are found in many processed foods, such as fried foods, margarine, and baked goods. Trans fats have been shown to raise cholesterol levels in the blood and increase the risk of heart disease.

Companies add trans fats to their foods to improve their texture and shelf life. However, due to the health risks associated with trans fats, many companies are now removing them from their products.

Scholarly resource:

• Trans Fats: What They Are and Why You Should Avoid Them by the Mayo Clinic

5. If Mitch doesn’t decrease his triglyceride levels, what types of physical conditions may develop?

Triglycerides are a type of fat that is stored in the body. High triglyceride levels can increase the risk of developing a number of health conditions, including:

• Heart disease
• Stroke
• Pancreatitis
• Fatty liver disease
• Type 2 diabetes

Scholarly resource:

• National Heart, Lung, and Blood Institute

Recommendations for Mitch

Mitch should follow his doctor’s recommendations and make changes to his diet and lifestyle to lower his triglyceride levels. He should:

• Eat a healthy diet that is low in saturated and trans fats and high in fruits, vegetables, and whole grains.
• Exercise regularly.
• Maintain a healthy weight.
• Quit smoking, if he smokes.

If Mitch follows these recommendations, he can reduce his risk of developing serious health conditions, such as heart disease and stroke.