{"id":978,"date":"2021-06-14T12:05:30","date_gmt":"2021-06-14T04:05:30","guid":{"rendered":"https:\/\/linogreen.com\/?p=978"},"modified":"2024-04-24T11:53:02","modified_gmt":"2024-04-24T03:53:02","slug":"what-is-fat-and-why-is-it-essential","status":"publish","type":"post","link":"https:\/\/linogreen.com\/ms\/2021\/06\/14\/what-is-fat-and-why-is-it-essential\/","title":{"rendered":"What is Fat and Why is It Essential?"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"978\" class=\"elementor elementor-978\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8498edc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8498edc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-67e2efd\" data-id=\"67e2efd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d0074d9 elementor-widget elementor-widget-text-editor\" data-id=\"d0074d9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Lemak adalah sebatian organik yang terdiri daripada karbon, hidrogen dan oksigen. Ia tergolong dalam kumpulan lipid yang wujud sama ada dalam bentuk pepejal atau cecair. Lemak dalam bentuk cecair terdiri daripada lemak tak tepu manakala dalam bentuk pepejal kebiasaanya adalah lemak tepu dan berasaskan haiwan. Walau bagaimanapun, terdapat 3 pengecualian; minyak kelapa dan sawit adalah pepejal dan minyak ikan adalah cecair pada suhu bilik.<\/p><p><b>Lemak merupakan sumber terbesar tenaga dan pengangkut yang membantu penyerapan vitamin larut lemak<\/b><\/p><p>Lemak membekalkan tenaga terbesar (9 kcal\/g); lebih dua kali ganda daripada karbohidrat dan protein (4 kcal\/g). Walaupun lemak merupakan sumber tenaga yang terbesar, ia bukanlah sumber utama tenaga badan. Semasa rehat atau melakukan senaman berintesiti rendah, lemak membekalkan sebahagian besar tenaga kepada tubuh. Selain itu, lemak diperlukan untuk penyerapan, pencernaan dan pengangkutan vitamin larut lemak (vitamin A, D, E dan K).<\/p><p><b>Lemak memberikan rasa kenyang <\/b><\/p><p>Mengambil lemak tidak semestinya menambahkan berat seseorang. Malahan, ia dapat membantu dalam penurunan berat badan. Lemak memberikan rasa kenyang dengan melambatkan pengosongan perut dan transit usus. Oleh sebab itu, makanan disimpan di dalam sistem pencernaan dalam jangka masa lebih lama dan ia menghasilkan rasa kenyang yang lebih lama. Selain itu, lemak juga bertanggungjawab dalam penghasilan hormon \u201ckenyang\u201d, leptin, yang akan yang akan memberikan sensasi kenyang dengan mengurangkan selera makan.<\/p><p><b>Lemak melindungi organ penting<\/b><\/p><p>Bukan hanya terletak di bawah kulit, ia juga mengelilingi organ penting seperti ginjal dan jantung untuk membentuk bantal pelindung. Tanpa pelapik tambahan ini, organ kita akan mudah terdedeah kepada kerosakan.<\/p><p><b>Lemak memberi rasa kesedapan<\/b><\/p><p>Lemak meningkatkan kesedapan dan keenakkan makanan. Sebagai contoh, stik yang mempunyai skor marble rendah menghasilkan jus yang lebih sedikit berbanding dengan skor yang lebih tinggi. Lemak mempengaruhi kelembutan daging dengan meningkatkan daya tahan airnya dan melincirkan serat otot semasa proses memasak. Selanjutnya, ia merangsang pengeluaran air liur semasa mengunyah dan mempengaruhi juiciness daging. Namun, itu bukan tiket untuk mengambil lemak secara tidak terkawal. Sentiasa ingat bahawa kesederhanaan selalu menjadi kunci untuk pemakanan sihat.<\/p><p><b>Mengawal atur penghasilan hormon seks dan merupakan komponen sel membran <\/b><\/p><p>Anda memerlukan lemak bukan hanya sebagai bahan bakar utama untuk badan anda, tetapi juga diperlukan untuk penghasilan hormon seks seperti estrogen dan progesteron. Lemak perlu merupakan sebahagian daripada komponen sel membran yang bertanggungjawab untuk mengawal apa yang keluar dan masuk sel. Dengan kata lain, lemak menyumbang kepada flexibility dan fluidity sel membran yang diperlukan untuk komunikasi sel yang baik.<\/p><p>Walaupun lemak penting untuk fungsi badan yang betul, tidak semua lemak diciptakan sama. Yang penting adalah kualiti lemak yang dimakan dan bukannya kuantiti. Diet berkhasiat tidak bermaksud mengurangkan lemak tetapi memilih lemak dengan betul.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-47e4c99 elementor-widget elementor-widget-text-editor\" data-id=\"47e4c99\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Rujukan<\/b><\/p><p>Brown, J. E. (2011).<i>Nutrition Now<\/i> (P. Williams, N. Rose, E. Feldman, A. Glubka, &amp; M. Myers (eds.); Sixth). Cengage Learning.<\/p><p>Kono, N., &amp; Arai, H. (2015). Intracellular Transport of Fat-Soluble Vitamins A and E. In <i>Traffic<\/i> (Vol. 16, Issue 1, pp. 19\u201334). Blackwell Munksgaard. <a href=\"https:\/\/doi.org\/10.1111\/tra.12231\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1111\/tra.12231<\/a><\/p><p>Nagy, K., &amp; Tiuca, I.-D. (2017). Importance of Fatty Acids in Physiopathology of Human Body. In <i>Fatty Acids<\/i>. InTech. <a href=\"https:\/\/doi.org\/10.5772\/67407\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.5772\/67407<\/a><\/p><p>National Research Council (US) Committee on Technological Options to Improve the Nutritional Attributes of Animal Products. Designing Foods: Animal Product Options in the Marketplace. Washington (DC): National Academies Press (US); 1988. The Role of Fat in the Palatability of Beef, Pork, and Lamb. Available from: <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK218173\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK218173\/<\/a><\/p><p>Samra RA. Fats and Satiety. In: Montmayeur JP, le Coutre J, editors. Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press\/Taylor &amp; Francis; 2010. Chapter 15. Available from: <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK53550\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ncbi.nlm.nih.gov\/books\/NBK53550\/<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Fats are organic compounds that are made up of carbon, hydrogen and oxygen. They belong to a group called lipid which exists in solid or liquid form. Liquid fat is unsaturated and plant-based while solid fat is saturated and animal-based. However, there are 3 exceptions; coconut and palm oils are solid and fish oils are [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[217],"tags":[],"class_list":["post-978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-fat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>What is Fat and Why is It Essential? - Linogreen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/linogreen.com\/ms\/2021\/06\/14\/what-is-fat-and-why-is-it-essential\/\" \/>\n<meta property=\"og:locale\" content=\"ms_MY\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Fat and Why is It Essential? - Linogreen\" \/>\n<meta property=\"og:description\" content=\"Fats are organic compounds that are made up of carbon, hydrogen and oxygen. 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