Talk:Fat/Archive 1

Saturation Inaccuracy
This section of the artcile says: "A fat's constituent fatty acids may also differ in the number of hydrogen atoms that branch off of the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as they possibly could be. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. A fat containing only saturated fatty acids is itself called saturated. A fat containing at least one unsaturated fatty acid is called unsaturated, and a fat containing more than one unsaturated fatty acid is called polyunsaturated."

All right, I'm not too sure how to go about this without it sounding too complicated. First off, I think I'll need to define the difference between "monounsaturated" fatty acid and "polyunsaturated" fatty acid since it will be needed eventually anyways. So this part that says: "a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid." That would be an unsaturated fatty acid, yes. More specifically though, that would be a "monounsaturated" fatty acid. A "polyunsaturated" fatty acid would have MORE than 1 double bond. This may not sound so significant but it is important information for what I will get into.

This part says: "A fat containing only saturated fatty acids is itself called saturated." This is where it gets tricky. You see, a fat is generally synonymous with triglyceride within this body. However, fat within food encompasses all fatty acids regardless where they come from. Therefore, to say that a saturated fat is a fat containing only saturated fatty acids would be inaccurate. If that was referring to fat as a triglyceride, well then, triglycerides are not measured in such a way. Even though a triglyceride can certainly have all 3 of its fatty acids be saturated, it still would not be called a "saturated fat" or even a "saturated triglyceride". I'll further demonstrate this point. This other part says: "A fat containing at least one unsaturated fatty acid is called unsaturated, and a fat containing more than one unsaturated fatty acid is called polyunsaturated." Polyunsaturated is not defined by how many of the fatty acids are unsaturated in a fat. However, that statement leads me to believe it is referring to triglycerides. I mean, if you think about, if you have 900 fatty acids in a source of fat, what are the chances of all of those fatty acids being unsaturated? So if 899 of them were and 1 was saturated, then it could not be defined as a polyunsaturated fat? Then again, if it is indeed referring to triglycerides then I still stand by what I said earlier, that triglycerides are not measured in saturation. Only a source of fat is. I'll try to clairfy myself a bit more still. This part says: "a fat containing more than one unsaturated fatty acid is called polyunsaturated." Well, what if it only had a single unsaturated fatty acid but it was actually a polyunsaturated fatty acid, would it still only be considered an unsaturated fat?

When it comes to defining fat as saturated, monounsaturated, or polyunsaturated, it does not refer to fat as triglyceride. Instead, it only refers to fat as all the fatty acids within a source. Therefore, such definitions are not used when referring to the triglycerides within ones body, it's only used when speaking of food, more specifically, on food labels. In which case, I'll tell how it would be defined.


 * Saturated Fat - The amount of Saturated Fatty Acids within a source of Fat.
 * Monounsaturated Fat - The amount of Monounsaturated Fatty Acids within a source of Fat.
 * Polyunsaturated Fat - The amount of Polyunsaturated Fatty Acids within a source of Fat.

I guess my argument is that, if triglycerides really are defined by their saturation, why are they defined in terms of "saturated, unsaturated, and polyunsaturated" while fatty acids are defined in terms of "saturated, monounsaturated, and polyunsaturated"? Furthermore, why would it still be referred to as fat when it's obvious that such naming would cause confusion with the food labeling system? That's why I believe that triglycerides are NOT named in terms of their saturation and only fat in general is! (Fat in general meaning the term used on food labeling which encompasses all fatty acids.) And the person who wrote that stuff may have had some confusion on how such things are properly defined.

Therefore, I am changing that section of the article to: "A fat's constituent fatty acids may also differ in the number of hydrogen atoms that branch off of the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as they possibly could be. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. More specifically, it would be a "monounsaturated" fatty acid. Whereas, a "polyunsaturated" fatty acid would be a fatty acid with more than 1 double bond."

I don't think it is necessary to get into how to define a Saturated Fat, Monounsaturated Fat, and Polyunsaturated Fat. Maybe that'd be better a an artcile on Food Labeling or something along those lines. Well, I hope I articulated myself well enough and was not too confusing. It's late, I probably spent more time than necessary to explain all this. Aw man, please give good reason if you disagree with me. My main source of this information is ACE Personal Trainer Manual 3rd Edition. It talks about that stuff in Chapter 4 Nutrition. Jamesters 07:35, 25 September 2006 (UTC)

Theory
Huh? The human body burns fats to supply the energy to contract and relax muscles (whereas the electrical energy needed for neural activity is provided by burning carbohydrates). Unfortunately what seems to have been overlooked, is that humans come in two types with two types of 'engine'. Those with an 'engine' which can burn either type of fat and those whose 'engine' is tuned to run at its most efficient on animal fat alone. How do you tell which type of 'engine' your body has? If you have the former, you get an equal pleasure response when you eat either butter (an animal fat) or margarine (a vegatable oil) and if you are the later you prefer the taste of butter. There is an actual difference in physical response too. The former salivate over the taste of either fat and the later only salivate over the taste of animal fat. Because the latter type run on animal fat and animals come in two types, diurnal and nocturnal, this has led to all the weight problems. People who have weight problems prefer the taste of animal fats and have been advised to eat the lower caloried vegetable fats because they have put on weight when they ate the food they preferred. That was the wrong answer! They two fall into two catagories, diurnal and nocturnal. To find out which, simply ask them when they would prefer to go out for a special meal, lunchtime or in the evening for dinner. Diurnals choose lunch and should never eat after dark and nocturnals choose evening and should only eat after dark. Were they to only eat the food the like at those times of day, they have as perfect a 'built-in' weight control system as any of the former type with the bodies tuned to run on either type of fat, i.e. thin people.

That sounds like a crackpot theory from some weight-loss author; do you have any evidence that this is actually accepted by real biochemists? --LDC

I let it remain on the page because i had never heard of _that_ strange theory before, and there are a couple of actual factoids in it...I'll extract them and add to the article. --Anders Törlind

Animal fat and vegetable fat. Where do you put fats stored by other sorts of living things - fungi and protozoa?
 * Is there a chemical difference between these types of fat?


 * "Vegetable fats were developed by plants as a means of attracting animals..."

This seems to imply some kind of motive to plants. -- RTC 20:26 Apr 8, 2003 (UTC)

Vegetable fats are developed by plants as a means of attracting animals in need of energy, in order to spread seeds or further pollination.

I disagree with this. and agree with RTC. This comment sounds very very weird to me. ant


 * every one has the engine . the fat burning is called lipogenolysis. and this occurs when there is not enough glucose supply inthe blood. ie, after you ave exhausted all your sugar in the blood. usually starving, earlu morning or after a workout. body can also generate glucose from non glucose products like amino acids . which is called gluconeogenesis. but its not adequate when the energy requirement is more. like a marathon runner. for them lipogenolysis works.

animals can not make fats direclty. (they just don't do anything proper) basic fats are plant made. animals simply alter them. after eating. and stored as different fat. --ചള്ളിയാന്‍ 19:46, 29 April 2007 (UTC)

Carbon in fat?
Does fat contain carbon atoms? Brutulf 16:20, Nov 19, 2004 (UTC)


 * Almost everything found in the human body contains a carbon atom somewhere. In particular, yes, fat contains carbon.  In fact, the distinguishing feature of fatty acids is how many of it's carbon atoms are saturated with hydrogen atoms.  Kutulu 12:09, 26 Apr 2005 (UTC)

Obviously wrong
Those values were obviously wrong, yes. So why didn't you just correct them? Be bold! :)Brutulf 22:36, Mar 21, 2005 (UTC)

Edit: Upon closer examination, it seems that there are two ways of writing it, either as kilocalories or just calories (I would prefer kilocalories). Confusing, eh? See calorie. Brutulf 22:49, Mar 21, 2005 (UTC)

Admins, quick revert needed
Someone vandalized this. Quick revert needed ASAP! --Dungodung 18:13, 5 Jun 2005 (UTC)


 * See your talkpage. Reverting is easier than you think. JFW | T@lk  22:52, 5 Jun 2005 (UTC)

The normal short form for writing kilocalories, referring to food energy calories is kCal.

Exact description of fat needed
This article has perplexed me somewhat in that nowhere, aside from in glib references to individual constituents of it, has the term fat actually been properly defined in terms of what it actually IS, and I was hoping someone could rectify this. I have added a stub notifier to this article until someone can be bothered to address this fairly major problem. 80.177.20.202 03:49, 5 October 2005 (UTC)


 * It has many meanings, and the only good description is in technical terms. There are triglycerides, fatty acids, sterols, but "fat" may also refer to adipose tissue. What, specifically, is your concern? JFW | T@lk  07:11, 7 October 2005 (UTC)

Cleanup
I've added a cleanup tag to warn readers that this article is still well below Wikipedia standards. Much of the text in it sounds like it was copied from an entry-level health-guide booklet, or from a school book written for younger children, and lacks the breath and scientific accuracy desireable for an encyclopedia entry. This article should best be turned into a brief overview of (a) triglycerides, (b) adipose tissue, and (c) the role of fat in human and animal nutrition, and then refer to the relevant more specific articles for further information. Any biologists here interested? Markus Kuhn 16:26, 28 January 2006 (UTC)


 * Well, I'm something of a chemist, and I think the bit on the chemistry of triglycerides is pretty clear now. I also added a bit on trans-fats. I don't know beans about biology, though, you'll have to get someone else there. Let me know if my edit was too much. Russell Abbott 08:39, 14 May 2006 (UTC)


 * I also merged energy with metabolism, since metabolism is exactly that, and a major subject heading with not even a full line seemed ridiculous. Russell Abbott 09:08, 14 May 2006 (UTC)

Wiki Technical Question
How does one edit the small right-hand table in the article? I see it's some sort of seperate object referenced on several pages. I was going to add Omega-3 and Omega-6 under polyunsaturated, but realized that I had no idea how those type objects were editted. JeramieHicks 03:01, 30 July 2006 (UTC)
 * Nevermind, I found it. It's a template. JeramieHicks 03:38, 30 July 2006 (UTC)

Movement/Energy
What effect does basic movement have on fat? For example, I read that for a double chin one must "pat" under their chin to firm it up, some people use those vibrating work-out belts to lose weight as well. Is simple movement all that is needed to liquidate fat or is there something more involved? And if movement alone can liquidate fat, at what speeds is it required to have an effect? 71.112.224.112 02:37, 23 September 2006 (UTC)

Request protection
I've seen a lot of vandalism to this article, can someone protect it?

Even good people die. 22:23, 16 April 2007 (UTC)
 * Done. Thanks for adding the protection tag.  FYI, just doing that doesn't actually protect it... —Wknight94 (talk) 22:28, 16 April 2007 (UTC)

Bobby Boyd and User:77.71.77.677.5 are a Morphadites and a Girgashites.--86.25.48.122 01:26, 8 August 2007 (UTC)

Assessment comment
Substituted at 14:46, 1 May 2016 (UTC)

Dietary Considerations
Dietary fat and oils entered into controversy and manipulation soon after the shortage of fats and oils in Europe during the 1820's spurred adulteration, the growing market for textiles created tons of waste cottonseeds, Wesson invented deodorized cottonseed oil in 1899, and Proctor and Gamble launched partially hydrogenated cottonseed oil as Crisco in 1911. The battle lines hardened in Sept. 1955 when the USA's President Eisenhower suffered a heart attack, and the controversial Dr. Ancel_Keyes declared war on dietary fats as the alleged cause.

Today, we still suffer from mis-information, superstition, hunches being touted as medical facts, and slip shod questionable research promoted at the latest "scientific proof". Undeclared conflicts of interest, bias, political interference, government funding awarded to "friendly" researchers, revocation of prior government funding, and marketing propaganda has severely colored the type of research done, how the research was conducted, and the interpretation of results for dietary fat. Almost all of these problems are caused or contributed to by the huge prior investments made, and future profits that stand to be won or lost based on the outcome of the dietary fat controversy.

It is little wonder why the public is confused and jaded at the next pronouncement on dietary fat, or the alternatives thereto.

The following are some of the least disputed "facts" about dietary fat:


 * Many cultures and regions have historically had low or non-existent histories of obesity, heart disease, and/or cancer. This has lead some people to search for the one genetic, lifestyle, environmental, or dietary factor that caused or contributed to this better health outcome, in the hope that that one factor can be exported to all other cultures as the "magic solution" to better health.  These included fish oil capsules because of Eskimo's low heart disease and cancer and high fish consumption, Okinawa Japanese longevity allegedly through yams and brown rice consumption, Mediterranean Diet high in olive oil for low obesity and cardiovascular disease, Paleo Diet. and others.


 * Dietary fats contribute 9 kCal per gram, which is significantly more energy than protein or carbohydrates. Therefore, a small change in dietary fats consumed can have a significant effect on the total calories consumed.


 * Consuming dietary fats tend to cause satiation, which helps prevent over-consumption of food and calories. Processed food billed as "Low Fat" tend to substitute additional carbohydrates, spices, salt, and/or flavorings to make the food palatable and/or addictive (see Bliss_point food engineering), resulting in consumption of excessive calories, salt, or carbohydrates.


 * The heart and major muscles tend to prefer (and operate more efficiently) when powered by dietary fat, as contrasted to glucose. Even the brain, after 3 to 5 days to acclimatize itself to a 'low carb, high fat' diet, can get about 70% of its energy from fat that has been metabolized into ketone bodies, with the liver supplying the other 30% of the brain's energy as glucagon (ie. glucose in a concentrated form) that has been produced by the metabolizing of dietary fat.  Therefore the body can operate in a safe and healthy manner on dietary fats with minimal or no carbohydrates.


 * Body fat is often used as the body's dumping ground for toxins and other waste products found in the blood that can't be excreted or eliminated in another manner. The composition of the stored body fat (ie. the percentages of trans, PUFA, MUFA, SFA, Omega-3, Omega-6, etc.) is dependent on the person's prior dietary habits, integrated over time.  These stored body fats (with the other toxins and waste products stored with it) can rapidly re-enter the bloodstream due to minute-by-minute variations in the energy expended and the food consumed.  This can significantly skew the results of any dietary study on the impact of dietary fats, as the results tends to be influenced as a blend of what was eaten during the study, as well as the stored fat that waxes and wains during the study.


 * Hydrogenation of oils, deodorization, and artificially created trans-fat from excessive and/or aggressive processing methods (ie. high heat, high temperature, highly reactive chemicals and/or environments, highly oxidizing, fine grinding, excessive solvent or physical extraction and "purification" steps, long storage times, etc.) are not good choices for a healthy diet, as they have been associated with significant metabolic impacts and increased risk of disease.


 * The use of Concentrated Animal Feeding Operations CAFO techniques for farming have significantly changed the fats in farm animals and the resulting meats, as compared to traditional farming method.


 * Polyunsaturated fats, PUFA, rapidly oxidize and denature over time, or cooking. The rancid or oxidized forms of these fats are generally regarded as significant problems if they are allowed into your diet.


 * Monosaturated fats, MUFA, are less likely to oxidize or denature, and are therefore usually better than PUFA fats.


 * Saturated fats, SFA, are the most stable and resistant to oxidation and denaturing.


 * Omega-6 fats are a PUFA that tend to cause or contribute to systemic inflammation (eg. irritable bowel syndrome, rheumatoid arthritis, etc.), and therefore dietary PUFA should be significantly reduced, or minimized.


 * Omega-3 fats, even though they are a PUFA, tend to overcome some of the negative effects from Omega-6 dietary fats


 * Since the 1900's, the ratio of the dietary fats has seen dramatic shifts. Today in North America, we have 8 times more PUFA's (Omega-6 fats) in our diets, our subcutaneous fats, and mother's breast milk.  This has been mainly caused by the addition of vegetable oils, and far more processed foods that contain significant quantities of PUFA.  These dietary changes are spreading more and more around the world due to food costs, multi-national brand marketing, shifting food costs, and similar economic reasons.


 * It is generally believed that the dietary fat ratio between Omega-6 PUFA to Omega-3 MUFA should be 4 or less, with 1:1 ratio ideal.


 * North American diets currently have Omega-6:Omega-3 ratios as high as 20; significantly different from the maximum proposed ratio of 4.


 * The correlation between childhood and adult obesity has been studied many times over the previous 2 centuries, but there was never found to be a statistically valid correlation (ie. being fat as a baby did not predispose that they would become an obese adult). Today in the USA, if a 4 month old baby is obese, there is a 90% chance that child will still be obese when 7 years old.  If a 7 year old is obese, there is a 90% change that child will become an obese adult.   Therefore being obese at 4 months old predicts with 81% accuracy that the baby will be an obese adult.  It is believed that this correlation has suddenly appeared since the 1950's due to the dramatic shift towards increasing dietary carbohydrates and reducing dietary fat consumption in the USA.

Whats up with these unit conversions? They're off by 1000 fold.
"Fat is one of the three main classes of food and, at approximately 38 kJ (9 Cal) per gram, as compared to sugar with 17 kJ (4 Cal) per gram or ethanol with 29 kJ (7 Cal) per gram, the most concentrated form of metabolic energy available to humans."

Cal = calorie correct? and KJ = kilojoule correct?

If so those calorie numbers are missing a 1000x multiplier.

Google for "convert 38 kilojoule to calorie": 38 kiloJoule = 9 082.21797 calorie


 * Just different calories. Hardly anybody uses those dinky gram calories or small calories any more. Gene Nygaard 18:55, 20 August 2005 (UTC)

Just put a dam k in front so you get kcal kilo calories. If you wan't to use SI units please do it right and use the correct unit conversions. One calorie is the energi requierd to heat one gram of water one degree celsius. One kcal is therfore the energy requierd to heat one thousand grams, one kilogram or on litre of water one degree celsius (or Kelvin, suit yourself). From wikipedias own calorie article:''http://en.wikipedia.org/wiki/Calorie '' A calorie is a unit of measurement for energy. Calorie is French and derives from the Latin calor (heat). In most fields, it has been replaced by the joule, the SI unit of energy. However, it remains in common use for the amount of food energy.

Definitions for calorie fall into 2 classes: The small calorie or gram calorie approximates the energy needed to increase the temperature of 1 gram of water by 1 °C. This is about 4.184 Joules, and exactly 0.001 large calories. The large calorie or kilogram calorie approximates the energy needed to increase the temperature of 1 kg of water by 1 °C. This is about 4.184 kJ, and exactly 1000 small calories

130.243.153.103 22:34, 18 May 2007 (UTC)


 * Generally, the distinction is made by the case of the letter c. Calorie = kCal. --Belg4mit (talk) 04:33, 24 August 2008 (UTC)

mention the controversy

 * "Diet and Fat: A Severe Case of Mistaken Consensus" by JOHN TIERNEY 2007 (New York Times)


 * "... Gary Taubes ... book meticulously debunking diet myths, “Good Calories, Bad Calories” (Knopf, 2007). The notion that fatty foods shorten your life began as a hypothesis based on dubious assumptions and data; when scientists tried to confirm it they failed repeatedly. The evidence against Häagen-Dazs was nothing like the evidence against Marlboros."


 * "If the second person isn’t sure of the answer, he’s liable to go along with the first person’s guess. ... Thus begins an “informational cascade” as one person after another assumes that the rest can’t all be wrong."

I think the article should at least mention the controversy, even if the rest of the article clearly shows that one side (or the other) is wrong.

--75.19.73.101 21:29, 24 October 2007 (UTC)

Calories?
I was surprised that there is no mention of calories, e.g. how many calories are in a gram of fat, how many calories one has to burn to lose a pound of fat, etc. --Tmusgrove (talk) 18:52, 27 January 2008 (UTC)

add it yourself then.. it's roughly 9 calories per gram of fat and that figures to about 3500 calories in a pound of fat —Preceding unsigned comment added by 69.179.151.70 (talk) 05:08, 6 July 2008 (UTC)

Please indicate...
I couldn't see here the reason why fat gives more energy that either carbohydrate or protein. Put it, please... -Pika ten10 (talk) 11:45, 3 July 2008 (UTC)


 * Seems obvious to me it should be because carbohydrates and proteins are already partially oxidized. Although, if you really wanted to, you could work out the energetics yourself; have fun with that. --Belg4mit (talk) 04:37, 24 August 2008 (UTC)

Fats give 9 cals per gram, sugars and amino acids 5 cals per gram. The difference is due to the fact that catabolism of fatty acid liberates more high energy phosphate bonds than does the others.Historygypsy (talk)` —Preceding undated comment added 13:59, 12 January 2010 (UTC).

"Chemically, fats are generally triesters of glycerol and fatty acids."
As opposed to? --Belg4mit (talk) 04:34, 24 August 2008 (UTC)


 * As opposed to other organic tissues, (i.e. fibrous connective tissue, bone, etc.) In short, fatty acids and triesters of glycerol are the chemical strucutre of fats.--Metalhead94 (talk) 22:47, 11 September 2008 (UTC)

No mention or link of health issues regarding fat in diet
A topic of major importance I would have thought. I came here wanting to find out the upper and lower recommendations for fat consumption, but not mentioned. The article (or a new linked article) could discuss the various types of fat also. Apparantlty there are many different types of fat, not just a few. 78.146.75.5 (talk) 15:41, 18 February 2009 (UTC)

dieting i think shall be entered into this section??? about FAT ????
Dieting is the practice of ingesting food in a regulated fashion to achieve or maintain a controlled weight. In most cases the goal is weight loss in those who are overweight or obese, but some athletes aspire to gain weight (usually in the form of muscle) and diets can also be used to maintain a stable body weight.

Diets to promote weight loss are generally divided into four categories: low-fat, low-carbohydrate, low-calorie, and very low calorie.[1] A meta-analysis of six randomized controlled trials found no difference between the main diet types (low calorie, low carbohydrate, and low fat), with a 2–4 kilogram weight loss in all studies.[1] At two years all diet types cause equal weight loss irrespective of the macronutrients emphasized.[2] —Preceding unsigned comment added by 78.143.200.221 (talk) 09:13, 17 April 2009 (UTC)

Defining Fats
Fats are only found in animals, not in plants. Fats are Cholesterol, Triglyceride and some specialized compounds found only in neurologic tissue.

Lipids is a name that covers all fats plus plant oils and other non water soluble compounds such as fatty acids.

Historygypsy (talk) 13:56, 12 January 2010 (UTC) lecturer organic chemistry (retired)


 * Huh? What about olive oil, sunflower oil, rapeseed/canola oil, walnut oil, grapeseed oil, palm oil? All commonly referred to as fats. 92.24.182.48 (talk) 16:29, 5 June 2010 (UTC)

Edit request
Attention Moderator: Please append fat article with sub heading "Human Health And Diet" to closely reiterate contents below, sourced from http://lowfatcooking.about.com/od/lowfatbasics/a/fats1004.htm


 * I have removed the material directly copy-pasted. This is a copyright violation, and should not be posted here. To submit a change, please rewrite the desired material in your own words exactly as you want it to appear.  fetch  comms  ☛ 03:51, 14 March 2010 (UTC)

Why nothing about the health dangers of over-consumption?
Particularly for saturated fat, fried foods, and so on? 92.15.3.53 (talk) 10:20, 5 June 2010 (UTC)

Edit request
Could we make the substances listed in the list of edible plant and animal fats be linked? i.e. "peanuts" instead of "peanuts." It would greatly help me. Thanks.

Edit request
There is a wrongly constructed sentence. Under Saturated and unsaturated fats, there is the sentence: In unsaturated fats are derived from fatty acids with the formula CnH(2n-1)CO2H. "In unsaturated fats" is a phrase, leaving the verb "are derived" with no subject. I suppose the word "In" should be removed, but these are highly technical articles with no general Edit buttons in them, so I've left the editing to someone in the specialist community that normally deals with editing such articles. Ynotna (talk) 23:06, 20 February 2012 (UTC)

Edit request on 6 August 2013
Text bellow the second image under "Chemical structure":

-All carbon-carbon double bonds have are cis isomers.

+All carbon-carbon double bonds are cis isomers.

Torkel Bjørnson-Langen (talk) 03:18, 6 August 2013 (UTC)
 * Yes check.svg Done RudolfRed (talk) 03:56, 6 August 2013 (UTC)

Triglycerides with two carbon chains?
I'm baffled at this sentence: "The molecules are called triglycerides, which are triesters of glycerol and with two carbon chains (one bonded to the single-bonded oxygen and the other to the main carbon), often formed from the reaction of the carboxylic acid and an organic alcohol."

If "carbon chains" mean the fatty acids then there are _three_ of them and they are bonded to each oxygen of glycerol. If you include glycerol itself as a carbon chain, which it is, then there are four carbon chains but I don't see the point in discussing all carbon chains as relative to the oxygens of the ester bonds.

Also, what does "single-bonded oxygen" exactly mean? In each carbonyl group, there is one double-bonded oxygen; in each ester bond, there is one oxygen with _two_ single bonds; neither is truly single-bonded. Same for "main carbon": is it one of the carbons in glycerol (which one?) or is it the carbon at the alpha end of each fatty acid?

Joe Forster/STA (talk) 11:21, 29 May 2014 (UTC)

Response
I made a number of changes in this article, I hope for the better. Please offer feedback. Tdw1203 (talk) 19:39, 22 September 2014 (UTC)
 * It looks great, thanks for your edits. --Tom (LT) (talk) 21:23, 14 January 2015 (UTC)

Technical
I tagged the article with because it focuses too much on the scientific definition of fat and not a general definition or one from a dietary perspective. Esquivalience t 01:28, 23 June 2015 (UTC)

Semi-protected edit request on 14 February 2016
Firstly, the entire "Dietary Considerations" section is completely unsourced and riddled with inaccurate information. Should this entire section be flagged? It seems like the user who added this did more harm than good adding a hole trove of unverified and unsourced information.

"Omega-3 fatty acid fats, even though they are a MUFA, tend to overcome some of the negative effects from Omega-6 dietary fats" should be changed to indicate that Omega-3 are, in fact, PUFA, as following the Omega-3 link will readily indicate.

"There is a world-wide epidemic of obese 6 month old babies. It is likely this was not caused by parents refusing to get the baby a gym membership." This should be removed or at least rephrased due to it being inflammatory/unprofessional.

RubiksMoose (talk) 16:40, 14 February 2016 (UTC)
 * Yes check.svg Done I removed it. Was added a few days ago. Unsourced mostly and used one unreliable source.  Eve rgr een Fir  (talk) Please &#123;&#123;re&#125;&#125; 00:34, 15 February 2016 (UTC)

Semi-protected edit request on 7 September 2016
Scarce is fat

165.138.31.1 (talk) 16:01, 7 September 2016 (UTC)
 * Red information icon with gradient background.svg Not done: This is not an edit request. Topher385 (talk) 16:09, 7 September 2016 (UTC)

Semi-protected edit request on 3 May 2017
Smithyboyanddacrew (talk) 10:00, 3 May 2017 (UTC)


 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format. Kosack (talk) 10:01, 3 May 2017 (UTC)

Semi-protected edit request on 3 May 2018
82.219.207.31 (talk) 13:04, 3 May 2018 (UTC) I would love to edit this because it has loads of spelling and grammar mistakes such as the bear is so lat and neads a contratt to by this land
 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. L293D (☎ • ✎) 14:50, 3 May 2018 (UTC)

Conformation of fatty acid and trigliceride molecules
There are uncountable instances, in Wikipedia and on the internet, of the claim "saturated and trans fatty acids are straight, while cis f ones are bent". And also "saturated and trans fats have a higher melting point because,being straight, they can pack more compactly" However, I have been unable to find an authoritative source for these claims — one that is based on experimental determination of the shapes and arrangement of the molecules, rather than being just the inference of the author. A problem with that theory is that any two parts of the chain separated by a double single bond are free to rotate about it; and the energy barriers for the rotation, that come from repulsion between the H atoms on adjacent carbons, seem to be very small. Thus, one would expect that the molecules of natural fatty acids (with only a few double bonds) will be typically twisted in a random configuration, when they are in the liquid state, or in a solution, or in a complex mixture of solid triglycerides like tallow or butter. And saturated fats should be slightly more crumpled than unsaturated ones; and there should be little difference in the amount of crumpling of cis and trans acids. For the same reason the three chains of a triglyceride should usually start out in random directions, not neatly parallel. As for the differences in melting points, I can think of at least two alternative "intuitive" theoretical explanations, other than packing density. This is "Original Research", of course; but it is offered only to underscore that those claims need to be supported by experiment. Does anyone have such sources? Thanks, and all the best, --Jorge Stolfi (talk) 20:29, 30 August 2020 (UTC)

Semi-protected edit request on 19 September 2020
change "contxts" to "contexts" in section Conformation 79.248.146.227 (talk) 06:57, 19 September 2020 (UTC)
 * Yes check.svg Done and thanks Cannolis (talk) 08:04, 19 September 2020 (UTC)

Semi-protected edit request on 29 September 2020
The line "the complete exclusion of unsaturated fat is unrealistic" should be "the complete exclusion of saturated fat is unrealistic". The authors are talking about limiting saturated fats, which are more deleterious to our health than unsaturated fats, so we don't want to reduce unsaturated fats. The authors then go on to state why some developing countries rely on saturated fats.

This advice is often oversimplified by labeling the two kinds of fats as bad fats and good fats, respectively. However, since the fats and oils in most natural and traditionally processed foods contain both unsaturated and saturated fatty acids, the complete exclusion of unsaturated fat is unrealistic and possibly unwise. In developing countries, for instance ,some foods rich in saturated fat, such as coconut and palm oil, are an important source of cheap dietary calories for a large fraction of the population.

SHOULD be:

This advice is often oversimplified by labeling the two kinds of fats as bad fats and good fats, respectively. However, since the fats and oils in most natural and traditionally processed foods contain both unsaturated and saturated fatty acids, the complete exclusion of saturated fat is unrealistic and possibly unwise. In developing countries, for instance ,some foods rich in saturated fat, such as coconut and palm oil, are an important source of cheap dietary calories for a large fraction of the population. Macleme (talk) 03:11, 29 September 2020 (UTC)


 * ✅. ◢  Ganbaruby!   (Say hi!) 09:44, 29 September 2020 (UTC)

Results of merge proposal on consolidating fat articles and October 2020 status of article
The user who proposed and made consolidations across several articles on fat and fatty acids,, has not contributed to the fat article since 31 August when all the proposed consolidations had already been made without community consensus. Since late August when the above merge proposal was initiated, there are 4 editors opposed, one editor supporting, and 3 who commented, leaning by my interpretation to opposing consolidation, leaving the consensus as 4-7 opposed to 2 in favor. So the question now is whether we leave the article status as it is in October or revert to the July status of the article here, and reconsider selectively adding revisions Stolfi made. My impression is that the Stolfi revisions were aggressive and pervasive, creating the complex article we have now that has redirects from all other fat topics (previously individual articles) to this one, raising the concerns of WP:NOTDIR, WP:NOTTEXTBOOK, and WP:OVERCAT that the present article is excessive and too cluttered for ease of accessing information by the general, non-science encyclopedia user. Zefr (talk) 16:41, 20 October 2020 (UTC)
 * What of the proposed changes above have been completed? I was brought here because I included the link saturated fatty acid on a page I was editing and found that it redirects (in my view inappropriately) to saturated fat rather than fatty acid. The saturated fat page still exists with a proposed merge banner directing to the discussion above. I assume this has not been completed because there is not consensus for the merge. This is not an RfC, just a merge proposal. If parts of the proposal were completed because there were not yet any objections and this was taken as consensus (after the one week advised minimum), then the discussion should have been formally closed to make this clear before proceeding with the actions, and then any objections be made in a new section. Mdewman6 (talk) 19:33, 20 October 2020 (UTC)
 * Okay, I see now that at least the saturated fat merge was reverted. There are a variety of procedural issues here. It appears the discussion was started on August 8th, but the merge tag was not added until August 20th, then the merge was made on August 30th when the first discussion comment was made. As I said above, the discussion should have been closed declaring consensus before the merge was completed, then a new discussion started to discuss reversion. But since the discussion was not yet closed, there was not formally consensus. Let's remember merges can also be done on a bold, revert, discuss basis, which seems to be where we are at because WP:merge procedures were not completely followed originally. Mdewman6 (talk) 19:42, 20 October 2020 (UTC)
 * I stand corrected that this was a merge proposal. Restating as best as I can tell in reviewing the current article, all the proposed mergers were done before any discussion occurred, as one can see from the article history dated from early August. User Stolfi proposed the mergers, waited only a few days when no one had responded, then made massive changes, believing that since there was no discussion, there must be agreement to the changes. On 30 August, I objected to this mass editing and merging, and we began this discussion in the section above. The normal merge process has not been followed or closed, and affiliated articles remain as redirects. Zefr (talk) 19:50, 20 October 2020 (UTC)
 * Right. It would have been acceptable to conclude consensus on August 30th when there had been no discussion for 10 days, per WP:MERGE, though I do agree this is more than a simple merge proposal. However, the discussion was not closed and consensus was not declared/determined. So I also think the reversions were justifiable. Now, I think we should revisit the original proposal and consider whether implementing at least some of the proposed changes is worthwhile. Mdewman6 (talk) 20:08, 20 October 2020 (UTC)
 * To be clear: there weren't any reversions of the Stolfi changes - the content as it exists now is the result of mass importing and consolidation of related articles without consensus. Zefr (talk) 00:11, 21 October 2020 (UTC)
 * Yes, but you did revert the blanking of saturated fat and perhaps others. So only half of the merge has been reverted, leaving I assume a major duplication of content between the pages, and now there has been a month and a half of subsequent edits to fat. I am not really sure how to proceed at this point. Mdewman6 (talk) 19:22, 21 October 2020 (UTC)

Semi-protected edit request on 23 October 2020
This is the sentence to be changed:

"A 2017 review by the American Heart Association estimated that reduction of replacement of saturated fad in the American diet could reduce the risk of cardiovascular diseases by 30%.[28]"

Please change sentence to read thusly:

"A 2017 review by the American Heart Association estimated that the replacement of saturated fat with polyunsaturated fat could reduce the risk of cardiovascular disease by 30%.[28]"

This change better summarizes the actual findings of the study, which specifically examined the replacement of one type of fat with another, and not the replacement of saturated fat generally. For further reference, view the cited document, which states that the replacement of saturated fat with carbohydrates did not lower risk of cardiovascular disease. 2601:642:C400:91A0:1966:C168:45EC:5756 (talk) 21:51, 23 October 2020 (UTC)

✅ - Zefr (talk) 22:19, 23 October 2020 (UTC)

Confusing sentence correction request
Under the section, Insulin resistance and sensitivity, the 1st sentence should be modified so as to include 'while' to remove confusion. For example, see the bold word below: MUFAs (especially oleic acid) have been found to lower the incidence of insulin resistance while PUFAs (especially large amounts of arachidonic acid) and SFAs (such as arachidic acid) increased it. — Preceding unsigned comment added by Creditchoi (talk • contribs) 12:03, 12 November 2020 (UTC)

Possible p-hacking in references
References 26 and 27 appear to suffer from p-hacking. Under "Main results" several 95% confidence intervals are given and many more were done on other outcomes. By my count, at least 18 different outcomes were tested (cardiovascular events, cancer mortality, BMI, etc). These confidence intervals are given without proper multiple testing correction. When such correction is applied, the main result about cardiovascular events vanishes. Therefore, I believe the sentence in section 6.2 of the article that cites these references is in need of revision. RMP360 (talk) 20:49, 26 March 2021 (UTC)

Mistake to Merge Trans Fat into Fat, I plan to restore
Trans Fat very much deserves its own article. It has its own line on US and Canada nutrition labels, and there are many hundreds of articles devoted specifically to trans fat. Indeed, it is very strange there's an article called Trans fat regulation (which is pretty good) but not one for trans fat. It's a bit like having an article called "ketchup regulation" but any content about ketchup itself is a subpart of a gigantic article called "condiments."

The old article on trans fat has a large amount of well-written, well-sourced, and well-organized information about trans fat that is not reflected in the current fat article, which is so long that it is hard to navigate. I don't see how to view it using wiki page articles, but it can be viewed here:

https://web.archive.org/web/20200706201545/https://en.wikipedia.org/wiki/Trans_fat

I plan to restore the old trans fat article and eliminate the redirect from Trans Fat to Fat.

There was a specific proposal to merge trans fat into fat. Five people said they opposed, two said they supported. But the merger happened anyway, and even worse, most of the content about trans fat was removed or else is hard to find. And with respect to Jorge Stolfi, the concerns laid out by other editors about replacing multiple high quality and long-standing articles into one huge super-article called "fat" have come true.

Further, I also note that the French, German, Spanish, and Portuguese versions of wikipedia all have separate articles for trans fat.

https://es.wikipedia.org/wiki/%C3%81cido_graso_trans

https://de.wikipedia.org/wiki/Trans-Fetts%C3%A4uren

https://fr.wikipedia.org/wiki/Acide_gras_trans

https://pt.wikipedia.org/wiki/Gordura_trans

Declanscottp (talk) 19:14, 6 May 2021 (UTC)


 * What are you going to do about trans fat regulation? All your attempts to turn back time have simply duplicated almost that entire article by pasting its content into trans fat.  Until you have a plan for that, I suggest you stop edit-warring (see WP:BRD).  A move discussion might be appropriate since you seem set on reversing the move from trans fat to trans fat regulation that occurred last year.  Perhaps you have other ideas?  Whatever they might be, pasting the entire content of one article into another is not allowed (see WP:RM).  Lithopsian (talk) 19:35, 4 June 2021 (UTC)
 * Since trans fat regulation has to cover all the different countries with different rules, it seems that it can stay separate. Unless there is a world consensus, and maybe UN regulation, they will probably stay that way. Gah4 (talk) 00:33, 5 June 2021 (UTC)
 * Since trans fat regulation has to cover all the different countries with different rules, it seems that it can stay separate. Unless there is a world consensus, and maybe UN regulation, they will probably stay that way. Gah4 (talk) 00:33, 5 June 2021 (UTC)


 * It seems sensible to have these as separate articles. However, it is unacceptable (against policy, see WP:COPYWITHIN for the relevant guideline) to duplicate content which already exists elsewhere as has done. I agree with  that a formal merge/move/split discussion is needed, with input from relevant wikiprojects. Polyamorph (talk) 08:26, 9 June 2021 (UTC)

Comment See this DR case (no one was notified of it). Speedy closed by recommending good faith discussion with a well designed draft and WP:RFC. Polyamorph (talk) 08:37, 9 June 2021 (UTC)
 * , it needs a new discussion regarding whether fat can be split or not to separate article Trans Fat. Feel free for anyone to propose the split. 36.77.95.63 (talk) 09:29, 9 June 2021 (UTC)

"Fat" articles need major reorganization
There are several articles named "fat", including And there are also articles The organization of these articles seems to have been created mostly 15 years ago and evolved haphazardly. It is quite illogical and leads to duplication of material. It needs a major reorganization, First, "fat" and "fatty acid" are two very distinct concepts, primarily about nutrition and chemistry, respectively. No fat is a fatty acid, and no fatty acid is a fat. Distinct concepts should generally be covered in separate articles. Second, the meaning of "saturated", "unsaturated", "monounsaturated", "polyunsaturated", and "trans" are properly applied to fatty acids, for which they have an obvious and unambiguous meaning. Their meaning when applied to fats, while very common and most important for most readers, is fuzzy and ambiguous -- because all fats of nutritional importance are triglicerides, with varying percentages of fatty acids of various types, sometimes in the same molecule. Thus the health effects of "saturated" vs "unsaturated" fats in diet are not so much a topic for articles on fatty acids, but for an article on dietary fat. Indeed, from the chemical viewpoint, the distinction between "saturated fatty acid", "unsaturated fatty acid", "monounsaturated fatty acid" etc may not be significant enough to warrant separate articles for these classes. Moreover, the current organization results in substantial duplication of material. Every sentence that compares the health aspects of saturated vs unsaturated fats in diet has to be repeated in the "unstaturated fat" article and on the "saturated fat" article, and possibly also on the other "fat" articles. This duplication wastes editor effort, and can lead to inconsistencies or omissions. Thus I propose the following reorganization of these articles: And then possibly also What do you think?--Jorge Stolfi (talk) 11:02, 8 August 2020 (UTC)
 * Fat
 * Saturated fat
 * Unsaturated fat
 * Monounsaturated fat
 * Polyunsaturated fat
 * Trans fat
 * Fatty acid
 * Essential fatty acid
 * Move and merge all discussion of health aspects of saturated, unsaturated, and other types of fats in the diet to the Fat article.
 * Do the same with any "saturated vs unsaturated" health information currently in specific fatty acid articles (except information bout essential fatty acids).
 * Rename Saturated fat, Unsaturated fat, etc as Saturated fatty acid, Unsaturated fatty acid, etc, and rewite their head sections accordingly;
 * But have Saturated fat, Unsaturated fat etc. to be redirects to Fat, rather than to those fatty acid articles; resolving current links to one or the other, as appropriate.
 * Move the description of fatty acid codes (like "18:2 cis-9,12" and "ω-3") from Essential fatty acid to Fatty acid
 * Merge Saturated fatty acid, Unsaturated fatty acid, etc into the Fatty acid article.
 * Split the health sections of Fat a separate article, to be called something like Nutritional aspects of fat or Dietary fat
 * Comment Wow!  You have done a lot of thinking here, and your argument seems well-laid out.  Here is my main concern: as a reader of Wikipedia, when I type in a search term, I usually expect to get brought to an article that has that search term as its title.  Obviously, that isn't always the case and for good reason. My concern is that a person looking for information on polyunsaturated fat and being brought to an article on "fat" is going to think, "Ugh, now I have to slog through all the other stuff to get to what I want to know about polyunsaturated fat."  I agree with you completely that having multiple articles covering the same basic topic of "fat" is a waste of editor time and can lead to contradictions between articles, but I am less certain that merging so many different articles on fat is going to make whatever information readers are looking for more accessible.A loose necktie (talk) 06:33, 27 August 2020 (UTC)
 * Saturated fat" can be a redirect that points to a specific section of the "fat" article, or of a "Dietary fat" article.--Jorge Stolfi (talk) 08:48, 30 August 2020 (UTC)


 * Oppose for now. There has not been enough discussion among several editors to boldly make the merge among several long-established articles. Read WP:MERGE and be patient until other editors participate. The merge process needs proper discussion and voting before any changes occur. Zefr (talk) 15:17, 30 August 2020 (UTC)
 * The "merge" banners have been on the relevant articles for three weeks. The only comment received in that period raised one problem that could easily be addressed with section redirects. I took that to mean that there was consensus for this reorganization, and started to work on it.  The above objection was added only after that.  Could you please offer specific reasons to oppose the reorganization? --Jorge Stolfi (talk) 20:07, 30 August 2020 (UTC)
 * Assuming that no comment means agreement with your view is contrary to consensus. If there were no comments, then it was your responsibility to recruit editors to the discussion to obtain different views. The main audience for Wikipedia medical articles is the general, non-science user, explained here under WP:MEDMOS. I've reviewed the different article histories in the bulleted topics above, and feel this consolidation is all a mess for general encyclopedia users. The articles should exist separately as they have historically, and as said above: "when I type in a search term, I usually expect to get brought to an article that has that search term as its title... My concern is that a person looking for information on polyunsaturated fat and being brought to an article on "fat" is going to think, "Ugh, now I have to slog through all the other stuff to get to what I want to know about polyunsaturated fat." Merging different articles on fat ignores MEDMOS and makes whatever information readers are looking for on specific fat topics less accessible. Consolidation under one article also defeats the purpose of serving the common user with clear, plain content better presented as separate articles - WP:NOTTEXTBOOK #7. Recommendation: go to the histories of each fat article and invite up to 10 different editors, or post a discussion at WT:MED for the general medical community to comment on these changes. Zefr (talk) 21:40, 30 August 2020 (UTC)
 * > The main audience for Wikipedia medical articles is the general, non-science user I fully agree with that, and I am not proposing to make the articles more "scientific". On the contrary, a large part of my edits in Wikipedia (and most of my fights with other editors) have been to make articles more understandable by a more general readership. But that  includes organizing the information in a way that gives a clearer picture of the topic in suitable context. The fragmentation and (incomplete, often incorrect) duplication of information in the current arrangement is clearly contrary to that goal.  Note that practically all the contents of "Saturated fat" is not about saturated fat per se, but about the relative amount of Sat x Unsat in the diet; and that is practically all the contents of "Unsaturated fat" as well. > when I type in a search term, I usually expect to get to an article that has that search term as its title That is not a reasonable expectation; Wikipedia has millions of redirects that send the reader to articles where his search topic is better covered and explained than it would be by a specific article.  And, as I explained to that user, the effect that he wants can be achieved by a redirect to a specific section of an article.  That is what the  template is for. > Consolidation under one article also defeats the purpose of serving the common user with clear, plain content better presented I am sorry to say, but the present contents of "Saturated fat", "Unsaturated fat", and other similar articles are awful in that regard.  I am confident that I can substantially improve it -- even without changing any of the information -- as part of the merge. > Recommendation Thanks, but there is no such requirement in the rules.  For one thing, an (often unpleasant) basic rule of Wikipedia is that past editors of an article (or subscribers to a particular Wikiproject) have no more authority or "rights" to it than any other editors. On the other hand, a wonderful feature of Wikipedia is that any amount of editing can be undone with one button click.  So I ask only that you please let me try the consolidation, and then decide whether it was an improvement, or should be undone. All the best, --Jorge Stolfi (talk) 19:07, 31 August 2020 (UTC)


 * Oppose, per Zefr. Need time to discuss & think this through --Distelfinck (talk) 21:15, 30 August 2020 (UTC)
 * Oppose. In my opinion, the majority of visitors to these articles are not scientists working in this area, but rather lay public who are looking for specific information. On food labels in the U.S. there is information for "Saturated Fat" and "Trans Fat", and if applies, "Monounsaturated Fat" and "Polyunsaturated Fat" (see corn oil labels). David notMD (talk) 14:44, 31 August 2020 (UTC)
 * As explained above, those users are better served by redirects to unified articles or sections that discuss "saturated versus unsaturated" fats in diet and "monounsaturated versus polyunsaturated" fats in diet. Likewise, users looking for "omega-3" "omega-6", "omega-9", "omega-7" would be much better served by a single article or section that explains essential fatty acids, fatty acid conversion in the human body, the roles of specific fatty acids in it, and and why those labels are meaningful (or not). All in language comprehensible by general readers, of course. All the best, --Jorge Stolfi (talk) 19:07, 31 August 2020 (UTC)


 * oppose per all opinions above--Ozzie10aaaa (talk) 15:02, 2 September 2020 (UTC)
 * Comment This is quite a big merge proposal; I think there are good reasons mentioned above for keeping these as separate articles, but I would be interested to know what editors who have worked on these in the past think. For example Benbest has contributed to two of these which have been boldly redirected. CV9933 (talk) 11:34, 5 September 2020 (UTC)
 * Comment This is a big merge proposal involving more thought than I can wrap my head around at the moment. Concerning the first suggestion, I would prefer a stand-alone article entitled Fat health effects (or a similar title -- that is off the top of my head). Having some comments about health effect in the separate fat-type articles would seem appropriate, with a "Main article" link. Renaming "Saturated fat" to "Saturated fatty acid" seems scientific and desirable. I think it is good to have detailed articles dealing with saturated and unsaturated fatty acids, although these can be pointed-to by "Main article" links. I realize that my suggestions are not in the spirit of mergers, but I am simply expressing my top-of-the-head thoughts, and not making arguments with strong convictions. --Ben Best:Talk 01:34, 6 September 2020 (UTC)
 * Support the proposal as I agree reorganization is needed and I applaud the nominator for taking such a thorough and holistic approach. I disagree with the comment above that no opposition to a merge proposal cannot be taken as consensus (see WP:MERGE and WP:CONSENSUS), however I do think it is best that substantive discussion like this take place before executing such broad changes. Given the above discussion, it might be best to start smaller and propose a small chunk at a time with specific proposals that editors can better appreciate quickly, even if you have a grander long-term vision. Let's remember Wikipedia is not a dictionary; we don't need articles for every sub-type of a concept like fat or fatty acid unless there is so much content that a separate article is justified, with a main link at its section in a parent article. As you discuss, there are two main topics here, fats as a dietary concept, and fatty acids as a chemical concept. Also, we should consider how the article Lipid fits in with all this. Fat as a anatomical concept apparently is covered at Adipose tissue, but let's keep in mind how these concepts relate with appropriate links and redirects. Mdewman6 (talk) 23:32, 19 October 2020 (UTC)
 * Support As a student, I deem ambiguity and equivocality as the main encumbrances for the dissemination of proper information. Thanks to you, the concept between "fats" and "fatty acids" has now evolved within me which I could use for future references. Albeit the minor drawback of conjoining these two articles together would be a hindrance of accessibility, I believe that to attain the information you need, it is required to at least strive and work to locate that data and prove its verifiability to be used to corroborate whatever research theme you are looking for. Alternately, we could also provide a disambiguation page, but I leave that case to the more experienced editors. Best regards Ice bear johny (talk) 06:09, 6 December 2020 (UTC)

Recent post merge comments
These are important separate entities and must have their own page. Fatty acids are not fats. Fats are usually triglycerides, fat is ester of fatty acids and glycerol. Unsaturated and saturated fatty acids are different. Monounsaturated and polyunsaturated fatty acids have different significance. There will be some overlapping of contents over these pages but that is okay. It seems the merger already happened and it needs to be undone. I will say there can be small descriptions of these topics inside fat but they must have a separate page. Not having a separate page will reduce the growth of information for these topics because it's not possible to put everything about those topics inside fat, if you try to do so, the page will be unnecessary lengthy. Thermoacidophile (talk) 13:52, 12 June 2021 (UTC)
 * oppose per all opinions above, and reasons in the section I created below Declanscottp (talk) 19:18, 6 May 2021 (UTC)
 * Support but this seems like a very large task. You might want to bring it to a WikiProject. -- littleb 2009 Have a chat? 00:22, 26 May 2021 (UTC)
 * oppose The fat article is big enough that I think this makes more sense as a separate article. It seems now the talk page is separate, but the article is a redirect. (Strange!) It seems that many of the others have already been merged. As usual, this could have some discussion in fat, with a link to the main article. Gah4 (talk) 00:29, 5 June 2021 (UTC)
 * Oppose as each of the titles listed are important and used in common English. Perhaps some content can be moved around, but the overall structure of titles is fine. Graeme Bartlett (talk) 22:06, 5 June 2021 (UTC)
 * Oppose
 * Fat
 * Saturated fat
 * Unsaturated fat
 * Monounsaturated fat
 * Polyunsaturated fat
 * Trans fat
 * Fatty acid
 * Essential fatty acid

Split idea: Fat vs Chemistry and biochemistry of fat
At 150,000 bytes, this article badly needs splitting. It seems that there is a natural way to do this, the first half of the present article is kinda techy and molecular and the second half seems more nutrition oriented. Most readers would be interested in the nutrional theme, so that would be the default content for Fat. The much-discussed trans-fat topic would be present in both articles, it seems.--Smokefoot (talk) 13:33, 23 June 2021 (UTC)

Actually....triglyceride covers or should cover...
The section on chemistry should be moved to triglycerides, which is the technical term for fat. Most of the following sections would move: --Smokefoot (talk) 15:02, 26 June 2021 (UTC)
 * 1	Chemical structure
 * 1.1	Conformation
 * 1.2	Examples
 * 2	Nomenclature
 * 2.1	Common fat names
 * 2.2	Chemical fatty acid names
 * 2.3	IUPAC
 * 2.4	Fatty acid code
 * 3	Classification
 * 3.1	By chain length
 * 3.2	Saturated and unsaturated fats
 * 3.3	Cis and trans fats
 * 3.4	Omega number
 * 3.4.1	Examples of saturated fatty acids
 * 3.4.2	Examples of unsaturated fatty acids
 * Makes sense. That contents was in this article (as I left it) only because that information was already there, or in other fat-related articles, before I started editing. I only cleaned, sorted, and removed duplicate stuff. --Jorge Stolfi (talk) 09:01, 11 July 2021 (UTC)