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Consider the following statements: i) Fatty acids should be a part of the human diet. ii) Normal diet should contain 75 gm of fat. iii) The cells of the human body can not synthesize any fatty acids. iv) Deficiency disease develops due to the absence of essential fatty acids. Which of the above statements are correct?

Consider the following statements: i) Fatty acids should be a part of the human diet. ii) Normal diet should contain 75 gm of fat. iii) The cells of the human body can not synthesize any fatty acids. iv) Deficiency disease develops due to the absence of essential fatty acids. Which of the above statements are correct? Correct Answer i, ii and iv

The correct answer is I, ii and iv.

​Important Points

  • Fatty acids should be a part of the human diet.
  • A normal diet should contain 75 gm of fat.
  • Deficiency disease develops due to the absence of essential fatty acids.

Key Points

  • Fatty acids:
    • ​Fatty acids generally consist of a straight alkyl chain, terminating with a carboxyl group.
    • The number of carbons in the chain varies, and the compound may be saturated (containing no double bonds) or unsaturated (containing one or more double bonds).
    • Short- and medium-chain saturated fatty acids (SFAs) (4 to 12 carbons in length) are found in milk fat, palm oil, and coconut oil. 
    • Most fatty acids are non-essential, meaning the body can produce them as needed. Hence statement 3 is not true.
    • The two primary EFAs are known as linoleic acid (omega-6) and alpha-linolenic acid (omega-3) are essential for humans. Hence statement 1 is true.
    • These EFAs are necessary for the following processes:
      • Formation of healthy cell membranes, proper development and functioning of the brain and nervous system.
      • Proper thyroid and adrenal activity, Hormone production. Hence statement 3 is true.

Additional Information 

  • Fats and oils:
    • Fats and oils are esters of glycerol and three fatty acids.
    • They are important in the diet as energy sources and as sources of essential fatty acids and fat-soluble vitamins, which tend to associate with fats.
    • They also contribute satiety, flavor, and palatability to the diet.

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