BioInsights

  Dietary fats are important for a healthy diet, providing 25-30% of our daily energy needs. However, producing fats affects the environment. It's crucial to make fats accessible to people who don't get enough, while also reducing fat consumption, especially animal fats, in areas where people eat too much. The amount of energy we get from fat in our diet can vary a lot, and we can still get all the nutrients we need. Health guidelines suggest that about 20% to 35% of our total calories should come from fat. At least 20% is needed to make sure we get enough energy, essential fatty acids, and fat-soluble vitamins. Lipids Lipids are a group of both polar and nonpolar compounds, such as triglycerides (TGs), diglycerides, monoglycerides, fatty acids, phospholipids, and sterols. In our diet, lipids add flavor, texture, and energy to food. In our bodies, lipids play many important roles. They provide a quick and stored source of energy, make up the structure an...

  A protein is made up of amino acids (AA), which are joined together by peptide bonds. Proteases and peptidases hydrolyze dietary protein to produce AA, dipeptides, and tripeptides in the gastrointestinal lumen. These digestive products are either consumed by bacteria in the small intestine or absorbed by enterocytes. Amino acids that are not digested by the small intestine are transported to the portal vein and used to synthesize protein in skeletal muscle and other tissues. Adequate protein intake is one of the most important nutritional variables in maintaining independence, primarily by preventing muscle loss and strength (sarcopenia), frailty, and associated comorbidities in later age. Muscle strength is proportional to muscle mass and diminishes dramatically after the age of 50. A lot of studies have revealed that consuming more than the Recommended Daily Allowance (RDA) may be preferred in maintaining muscle strength and functioning in older persons. Furthermore...