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The Importance of Saturated Fats for Biological Functions PDF Print E-mail
Written by Mary G. Enig, PhD   
Thursday, 08 July 2004 19:09

Many people recognize that saturated fats are needed for energy, hormone production, cellular membranes and for organ padding. You may be surprised to learn that certain saturated fatty acids are also needed for important signaling and stabilization processes in the body.

Signaling processes work in the cells at the level of the membrane proteins, many of which are called G-protein receptors. The G-protein receptors become stimulated by different molecules and can be turned off or on in a manner similar to a binary light switch, which remains on for a limited time and then flips itself off until it is stimulated again.

The saturated fatty acids that play important roles in these processes are the 16-carbon palmitic acid, the 14-carbon myristic acid and the 12-carbon lauric acid. These saturated fatty acids are found in certain food fats. Palmitic acid, for example, comprises 45 percent of palm oil and about 25 percent of animal and dairy fats. Furthermore, the body makes palmitic acid out of excess carbohydrates and excess protein.

A biochemical process called palmitoylation, in which the body uses palmitic acid in stabilization processes, although not very well known, is very important to our health.

When these important saturated fatty acids are not readily available, certain growth factors in the cells and organs will not be properly aligned. This is because the various receptors, such as G-protein receptors, need to be coupled with lipids in order to provide localization of function.

The messages that are sent from the outside of the cell to the inner part of the cell control many functions including those activated by, for example, adrenaline in the primitive mammalian fight/flight reactions. When the adrenal gland produces adrenaline and the adrenaline (beta-adrenergic) receptor communicates with the G-protein and its signal cascade, the parts of the body are alerted to the need for action; the heart beats faster, the blood flow to the gut decreases while the blood flow to the muscles increases and the production of glucose is stimulated.

The G-proteins come in different forms; the alpha subunit is covalently linked to myristic acid and the function of this subunit is important for turning on and off the binding to an enzyme called adenylate cyclase and thus the amplification of important hormone signals.

When researchers looked at the fatty acid composition of the phospholipids in the T-cells (white blood cells), from both young and old donors, they found that a loss of saturated fatty acids in the lymphocytes was responsible for age-related declines in white blood cell function. They found that they could correct cellular deficiencies in palmitic acid and myristic acid by adding these saturated fatty acids.

Most Westerners consume very little myristic acid because it is provided by coconut oil and dairy fats, both of which we are told to avoid. But myristic acid is a very important fatty acid, which the body uses to stabilize many different proteins, including proteins used in the immune system and to fight tumors. This function is called myristoylation; it occurs when myristic acid is attached to the protein in a specific position where it functions usefully. For example, the body has the ability to suppress production of tumors from lung cancer cells if a certain genetically determined suppressor gene is available. This gene is called fus1 and is a protein that has been modified with covalent addition of the saturated fatty acid myristic acid. Thus, the loss of myristic acid from the diet can have unfortunate consequences, including cancer and immune system dysfunction.

Lauric acid has several functions. It is an antimicrobial fatty acid on its own and as a monoglyceride. It also has the function of stabilization when it is attached to certain proteins in a similar fashion to myristic acid and palmitic acid.

Stearic acid is the 18-carbon saturated fatty acid. The main sources are animal tallows, which contain about 20-25 percent stearic acid, and chocolate, which contains about 35 percent stearic acid. In other foods it occurs only on levels of 1-2 percent.

How much total saturated do we need? During the 1970s, researchers from Canada found that animals fed rapeseed oil and canola oil developed heart lesions. This problem was corrected when they added saturated fat to the animals diets. On the basis of this and other research, they ultimately determined that the diet should contain at least 25 percent of fat as saturated fat. Among the food fats that they tested, the one found to have the best proportion of saturated fat was lard, the very fat we are told to avoid under all circumstances!

These are some of the complex but vital reasons we need to include palm oil, coconut oil, butter and lard in our diets.


This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Spring 2004.

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Comments (7)Add Comment
written by Paola, Dec 10 2013
Sooo.... Whats the importance of saturated fat? Can someone tell me please! smilies/shocked.gif
written by CJ, Mar 25 2012
Amy, food intolerance/allergies, especially if they have gotten worse, may indicate a congested or toxic liver. I had great success for this problem by using "The Industrial Strength Liver Flush" (just my name for it.) Eat lightly until 6 PM (no fats), don't eat anything after that. At bedtime drink 6 oz. of olive oil and 1/2 cup lemon juice. Also drink either 5 oz. of Classic Coke or 32 drops orthophosphoric acid. The next morning drink a bottle of magnesium citrate (laxative). Repeat no more often than every 2 weeks until you feel better. Various versions of this can be found on-line.
To: fibromyalgia pain and saturated fats????
written by stenB, Mar 05 2012
In Sweden several people have got rid of fibromyalgia after going on a low carb high fat diet. But from what you say it seems you are between a rock and a hard place, right now. Start cutting down carbs (all sugars) and the rest less gradually and add on butter, eggs and coconut oil slowly. Maybe you experience a so called Herx reaction, meaning that it gets worse before it gets better. I'm no doc, but whatever you do, do it slowly. For the stiffness you could try ACV. A TBL-spoon in a glass of water a few times a day. Stops cramps and muscle pains. See Earth Clinic re ACV!
fibromyalgia pain and saturated fats????
written by Amy, Feb 12 2012
I need help figuring this out!!! I have fibromyalgia and every time I eat foods with saturated fats in I get so stiff I can barely move and I am in so much pain. Due to stresses over the past year, my sensitivity to saturated fats have become worse. I can't eat read meats, no butter. I have never been able to eat coconut oil (due to my sensitivity to coconuts). Since I have been avoiding saturated fats due to the fibro. pain, my mental health has gotten worse. Panic attacks, etc. What might be going wrong with my body that I can't tolerate saturated fats? And how do I fix that so I can eat them again? (as I know they are important for health). Thanks so much!
written by melanie naylor, Feb 01 2011
Thanks so much for posting this information article on coconut oil. The article was easy to read and understand. Really critical information.
written by Sensitive Skin Survival, Dec 30 2010
I always think that if you eat something in its natural state and it's not been processed or messed with then it must be good for you, fatty or non-fatty.
Lymes disease and saturated fat
written by Catherine, Jul 16 2010
Please could you tell me if Saturated fats may help fight of the causative agent of lymes disease. It has other co-infections involved. Is coconut a wide sprectrum anti fungal, parasite killer, bacteria and virus detroyer, how would it work?


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Last Updated on Tuesday, 09 June 2009 15:39