In the human body, water is more than 75% of the total weight, the rest being made up of organic and inorganic compounds. Fats, including triglycerides, phospholipids, steroids etc., is the majority of these compounds, approximately 15% of the body weight, which means 10-15 kg on a person weighing70-75 kg.
After the report of the World Health Organization in april 2001, the obesity and physical inactivity contribute to 33% of intestine cancers, mammary gland, kidney and cancers with other locations in the digestive tract.
The same organization express its concern regarding obesity and the diseases it produce is an epidemic that pervades the entire globe. Only in the United States, obesity cause more than 300,000 deaths, a figure exceeded only by lung cancer mortality. Fast food restaurants had gained very quickly adherents – and the replacement of physical efforts through labor mechanization constitute a threat for population’s health and in countries where, until recently, the obesity was met very rare.
If the role of obesity in cardiovascular diseases is well known, its influence in cancer diseases is not completely understood. It is only known the the obesity increases the risk of malignancies in the colon, breast, endometrium, kidney and esophagus. It is known the fact that the estrogen hormone is a growth factor for both cancer breast, as well as to the endometrium one. Fat cells serve as source for androstenedione, which is converted to estrogen.
Nutritionists and epidemiologists say that from the early twentieth century, the amount of fat consumed by the population increased very much. Even if in the western countries most fats in food are from animals – meat, lard, bacon, eggs and especially dairy products – and the consumption of vegetable fats has increased a lot, especially after the 20s, since when the cheap sunflower oils margarine, corn and soy germ are made at large-scale.
It was found that, while animal fat have an essential role in the occurrence of atherosclerosis, especially in myocardial infarction and stroke, polyunsaturated fatty acids that are prevailing in sunflower oils, soy, corn germ and in margarine, increase the risk of cancer diseases.
Although in certain amounts they are essential in human nutrition, the excessive consumption of fats suppress the immune system and leads to many degenerative affections, as atherosclerosis, obesity, diabetes, cancer, gallstones and arthritis, to mention only few.
In the United States every year food fats kills more americans than all the wars of the twentieth century. Fat excess was stigmatized as the greatest evil of alimentation. For this reason, the National Academy of Sciences in United States insists on reducing the fat intake and increasing the consumption of complex glucides and vegetables. Also, recommends the reducing of smoked foods consumption and foods that contain a lot of salt.
In industrialized countries, fats from foods represents about 40% of total calorie intake. And, despite the fact that many know the dangers related to saturated fats, only very few are willing to give up the tastes and inherited alimentation habits.
With all their high calorie content, fats does not release the satiety signals in the body. This is because, unlike glucides and protein, to fats, the body has almost unlimited storage possibilities, while glucides tanks can not contain more than 1.5 kg of glycogen and places for protein storage does not exists. After the consumption of glucides and protein, the body sends strong satiety signals, which does not happen after the fats ingestion.