Neutral fat

Neutral fat is a substance that makes up the majority of the body’s fat and is also commonly referred to as “fat”. The majority of fats and oils found in foods are also neutral fats. The meaning of the term “neutral” indicates that it is neither acidic nor alkaline, but rather intermediate in nature.

Neutral fats are important to human vitality because they are used as a source of energy when glucose is in short supply. However, when there is a surplus of energy taken into the body, triglycerides are synthesized from glucose in the liver and stored as subcutaneous fat. And if too much neutral fat is taken from food, it is synthesized as neutral fat in the body and may cause obesity and lifestyle-related diseases (cancer, cerebrovascular disease, heart disease, diabetes, dyslipidemia, etc.).

Hypertriglyceridemia, a condition in which neutral fat is higher than the standard value, is one of the “dyslipidemias” and carries the risk of causing arteriosclerosis, so caution is required. As arteriosclerosis progresses, the walls of blood vessels lose elasticity and become brittle, making it easier for thrombi to form. As a result, this can lead to serious diseases such as myocardial infarction and cerebral infarction.

Lifestyle habits to prevent an increase in neutral fat include “moderate drinking in moderation,” “avoid binge drinking,” “moderate exercise,” and “avoid excessive stress.