The thing I do not understand is what the body does in relation to excess fat intake, if we assume a low-carb diet. Apparently acylation stimulating protein is created in response to chylomicrons which exist after eating fat, and can thus cause the storage of fat regardless of insulin. Though apparently this effect is limited, in which case, can't the fat (ie. triglyceride) levels in the blood become too high (assuming there is higher calorific intake in fats than needed)? Is there a way in which the body reduces fat without storing it in the adipose tissue?
I understand that Leptin is used to regulate hunger, but what if people eat even when they are full? I vaguely saw somewhere that the brain can also detect higher levels of VLDL and has regulatory systems for preventing the absorption of fats, but I don't know much about this. Does anyone understand that?
So in summary when people eat more calories in fat than they need:
- How does the body deal with increased amounts of fat if it isn't storing it?
- Or else perhaps the body does store them and the real reason high-fat diets work is due to the satiating effects?
- Or/and does the body reduce the absorption of fat when not needed and if so how?
And sorry, I don't understand a lot of this very well.
asked byMatthewLM (112)
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on April 08, 2013
at 11:17 PM
I don't know about you, but sometimes excess fat passes right through me, if you know what I mean. One of the consideration with eating that most people forget is that not everything you eat gets burned or stored. Sometimes it's broken down and used to build body parts and to protect things and to repair things, and sometimes it just doesn't get used at all. I think we've all had a run in with a greasy meal and had a mad dash to the restroom at some point in our lives!