A UNIVERSITY OF DUNDEE PHD student will give a public talk on the difference between good fats and bad fats and the need to tackle the global obesity epidemic.
Francesca Nardi will give her presentation at Dundee Science Centre at 6pm on Wednesday, 12th November as part of a monthly series of events called Cafe Science Extra.
Francesca Nardi’s work has looked at fat is an essential component of our diet which fulfils a wide range of biological functions.
Her discussion will explain the difference between good and bad fats and how they act as a source of energy but also affect insulin-sensitive target tissues, like skeletal muscle, in the development of type 2 diabetes.
The monthly events are informal discussions led by leading local researchers that allow members of the public the opportunity to learn more about the ground-breaking science happening locally.
The events allows members of the public to meet with up-and-coming scientists from the Universities of Dundee, St Andrews and Abertay, the James Hutton Institute, and Dundee Science Centre.
Francesca said, “It is now widely acknowledged that increased consumption of a Western-type high calorie diet, along with a sedentary lifestyle, has contributed to a marked increase in the global prevalence of obesity.
“In particular, eating foods which are high in fat can cause excessive weight gain and subsequently increase the risk of developing serious obesity-related health problems, such as the failure to maintain proper blood glucose control associated with type 2 diabetes.
“Consequently, a reduction in fat intake is commonly perceived as a means to prevent the onset of such metabolic disorders. However, it is not just the amount of fat consumed which is crucial to maintaining metabolic health but also the particular type.
“Indeed, the two main types of fat present in most foods are saturated fats, also known as “bad fat”, and unsaturated fats, which are often referred to as “good fat”.
“Therefore, choosing the right types of dietary fat to consume can be one of the most important factors in reducing the risk of developing metabolic disorders such as type 2 diabetes.”
