Chapter 12: Metabolomics of Dietary Fatty Acids: Implications on Life Style Diseases

Fat and lipids are available in most of the diet and are normally responsible for a variety of fatty acids (saturated and unsaturated). Indeed, most of the energy (1 g fat gives 37 kJ, i.e., 9 kcal) is provided by the fat. Fatty acids (FAs) are the building blocks of all dietary fats, and the necessary fatty acids are saturated fatty acids (SFAs) and unsaturated FAs (MUFAs and PUFAs). Fatty acids can be synthesized in the human body, but a human cannot produce n-3 PUFAs and n-6 PUFAs, due to the lack of the enzymes. PUFAs (n-3 and n-6) are the most essential fatty acids as nutrients for human health and disease, which are hence acquired from the daily diet. SFAs, MUFAs, and PUFAs are an essential part of the fatty acids available in fruits, seeds, egg, meat, and milk. SFAs, MUFAs, and PUFAs are correlated with a reduced risk of obesity, diabetes, and heart health problems (cardiovascular disease). In the case of SFAs, there are some contradictory reports, but recent research data revealed that SFAs also had health benefits. A literature review revealed that the dietary source plays an essential role in the particular fatty acids received (SFAs, MUFAs, and PUFAs). Hence, this chapter deals with dietary fatty acids and their types, and the critical implications of the essential fatty acids and their metabolomics on human health and attenuating their health complications have been highlighted.