Difference Between Lauric and Non Lauric Fats

What we eat every day mainly consists of fats. However, not all of them are the same. Some keep the human healthy while some can cause health issues if taken in excess. Today, we will discuss two types of such fats: lauric fats and non-lauric fats. There is an obvious Difference Between Lauric and Non Lauric Fats. Lauric fats are present in coconut oil, where they constitute about 50% of lauric acid, while non-lauric fats include butter and cheese.

Both these types of fats affect the body differently. Lauric fats are going to increase good cholesterol (HDL) as well as bad cholesterol (LDL, although studies show different levels of increase for both). Rather, non-lauric fats mostly raise bad cholesterol only, which is not good for the heart. In this article, we will elaborate on the definition of both types of fats, their origins, and the change they bring about in health. You will learn which fats to choose for a healthier life. So let’s get started!

Primary Difference Between Lauric and Non Lauric Fats

Lauric fats and non-lauric fats, as we understand them, are right now saturated fats. However, they differ because of the building blocks of which they are made up. Lauric fats are composed of numerous molecules of lauric acid, a medium-chain fatty acid with 12 carbons. Thus, they are easy to digest. They are converted very quickly into energy within the human body. Non-lauric fatty acid chains are longer than those of lauric fats. An example is palmitic acid, which has as many as 16 carbons. These are longer and require a much longer time to break down. Lauric fats are found in coconut oil as well as palm kernel oil. Non-lauric fats are present mainly in butter and lard.

They can both raise cholesterol levels. Lauric fats may, however, increase good cholesterol (HDL) more than bad (LDL). Good-nature fats have been found to raise bad cholesterol. Too much of either can be harmful to humans. Caution should be exercised in the consumption of both.

Lauric Vs. Non Lauric Fats

What Are Lauric Fats?

Lauric fats are classified as saturated fats, which derive their name from lauric acid, their major constituent. Lauric acid constitutes about 50% of coconut oil and palm kernel oil. These fats are generally solids at room temperature. They are special in that lauric acid contains 12 carbons, which is a medium chain. With its shorter size, it enables digestion within the body and full utilization of energy almost immediately. Unlike the general fats, much work is not needed before they become available for consumption. Close to 90% of its content is saturated fat, and as little as 30% can be derived from people from tropical regions.

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They could probably have positive effects. Reports from research explain the possible antibacterial and antiviral effects that lauric acid might have on the system and, hence would help keep the immune system healthy. Dietary lauric fat is known to increase both types of high good cholesterol (HDL) as well as bad cholesterol (LDL).

Some studies have shown that the increase in HDL could be as high as 18%, but the increase in LDL is small. While still debated, this may well be healthier for our hearts than other saturated fats. But don’t overdo it. Warn the experts. Keep saturated fats to less than 10 percent of your daily caloric intake, so enjoy lauric fats, but within limits.

What Are Non-Lauric Fats?

Non-lauric fats are also saturated, and in them, lauric acid is not abundant. They are longer chains such as palmitic acid (with 16 carbons) or stearic acid (with 18 carbons). They include some animal foods such as butter, cheese, and fatty meats. Some plant oils, especially palm oil, have them. Butter consists of nearly 60% saturated fat, which is mostly non-lauric. These fats are solid or semi-solid under room temperature conditions. They take a long time to be broken down in the human body. Excess consumption may, therefore lead to deposition as body fat.

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Therefore, non-lauric fats are necessary for good health. Research shows that overconsumption of food triggers a 10-15% increase in bad cholesterol (LDL). Higher LDL causes clogging of arteries and ends up harming the heart. Unlike lauric fats, those have not been known to raise good cholesterol (HDL) significantly. According to doctors, saturated fats should be limited to about 10% of one’s daily caloric intake, which is approximately 20 grams in a 2,000-calorie diet. Recent studies state that the relationship between this and heart disease is not simple.

However, replacing those fats with healthy ones like olive oil significantly reduces heart risk. Moderation should thus be prioritized when dealing with these fats.

Comparison Table “Lauric Fats Vs. Non-Lauric Fats”

Difference Between Lauric and Non Lauric Fats in Detail

Get to know the Difference Between Lauric Vs. Non Lauric Fats in Detail.

1. Chemical Structure

Lauric fats have lauric acid, a 12-carbon fatty acid. It’s a medium-chain type. This makes it different from most saturated fats. Our bodies handle it easily. Non-lauric fats have longer chains, like palmitic acid, with 16 carbons. These are common in animal fats. The chain length changes how they work inside us.

Shorter chains in lauric fats mean faster digestion. They go straight to the liver for energy. Longer chains in non-lauric fats need more steps. They travel through the body differently. This affects how quickly we use them. Lauric acid’s size gives it unique traits.

2. Sources

Lauric fats are usually derived from tropical oils. Coconut oil contains about 50 percent lauric acid. Another important source is palm kernel oil. These are plant-saturated fats. They are less common than animals. Non-lauric fats are found in butter and cheese, and there are also palm oil and lard.

The source changes what it is used for. Coconut oil owns a definite fame in the hot climates of the world. Butter originates from the cow and contains about 60% saturated fat. Each adds its different nutrients. The lauric fats make a departure by virtue of having a plant source. Non-lauric oils are much more universal in nature.

3. Health Impacts

Lauric fats lift HDL and LDL cholesterol. Studies say HDL might go up 18% more than LDL. Could this help a little in heart health? Non-lauric fats lift LDL levels by 10-15%. That’s more harmful for our arteries. Both are bad in excess.

Health depends on what else you are eating. Lauric fats are less likely to cause harm in small amounts, but non-lauric ones are associated more with heart disease. Saturated fats beat both in heart benefits. Research keeps digging into this. Balance matters most.

4. Metabolism

Lauric fats are quite rapidly digested because of their short-chain saturated fatty acids (12-carbon chains). They are directed very soon to the liver, and we consume them as energy right away. Non-lauric fats are much longer in the body, with 16 or 18 carbons. The excess is accumulated.

The speed with which these different fats are metabolized is what determines their usage. For example, lauric fats are found in some energy supplements. Medium-chain fats like lauric acid act fast. Very often, they need bile to break down the molecules and are kept for overnutrition. The difference between the two speeds is very considerable.

5. Culinary Uses

Lauric fats are mainly coconut oil and are good for cooking with. They have high smoking points of about 350°F, making them good for frying and imparting a coconut flavor. Non-lauric fats, like butter, melt fast and have a much lower smoking point of about 300°F.

Decision-making in fat selection by chefs is based on flavor and function. Coconut oil works especially well in cakes and stir-fries, while butter lends richness to pastries. Each of the fats alters the flavor profile of the dish. Lauric fats survive in heat, and non-lauric are best for recipes that require creaminess.

6. Industrial Applications

Lauric fats are found in margarine and chocolate. Coconut oil gives them smoothness. It can prolong shelf life. Non-lauric fats are used in snacks and baked goods. Butter and palm oil are often chosen due to the flavored texture they give to processed food.

From the commercial point of view, fats are chosen for their pricing and performance. Lauric fats are cherished for stability. About 70% of coconut oil enters food products. Non-lauric fats are lower-priced at times. Both help in texture and shelf life factors. Companies blend them to get better results.

7. Environmental Impact

These lauric fats come from coconut trees. The plantations could be established by deforestation. Palm kernel oil has similar issues. Non-lauric fats coming from animals use a lot of land. The cows that produce butter do emit GHGs—about 10 tons of such gases per cow per year. Palm oil joins both varieties in the rains of the jungle.

Here both sustainability comes into play. Coconut oil admittedly comes on the land-use scale a little bit ahead of cattle. But bad farming is bad for nature. Tenth of the world’s oil crops are grown out of palm. Look for eco-friendly labels. Every choice in fats will have an impact on the environment.

FAQs: Lauric Vs. Non Lauric Fats

Conclusion:

Both of them play big roles in our meals, but there is a huge Difference Between Lauric and Non Lauric Fats as they work differently in our bodies. Lauric fats, like those in coconut oil (50% lauric acid), can boost good cholesterol (HDL) by up to 18% more than bad cholesterol (LDL), based on some studies. Non-lauric fats, found in butter and fatty meats, often raise bad cholesterol (LDL) by 10-15%, increasing heart disease risk. Lauric fats give quick energy because of their shorter chains. Non-lauric fats get stored as fat more easily.

Balance is super important here. Eating too much of either isn’t good, but non-lauric fats are harder on the heart. Next time you shop, check food labels for these fats. Pick wisely—your body will feel the difference!

References & External Links

• Studying properties of lauric and non-lauric fats when producing confectionary glazes