Weight Management Risk From Saturated Fats

Based on your genetics, your genetic predisposition for Risk From Saturated Fats is


What does this mean?

 Your genotypes indicate that you have typical health risks from saturated fats.

How Is Your Genetic Risk Calculated?

This result is based on the SNPs(single nucleotide polymorphism)that are associated with Risk From Saturated Fats.

These are the genes tested for Risk From Saturated Fats:



This report does not diagnose any health conditions or provide medical advice. This should not be used as a diagnostic tool.
This result is limited to existing scientific research.
Please consult with a healthcare professional before making any major lifestyle changes or if you have any other concerns about your results.

What is Risk From Saturated Fats?

Saturated fats or saturated fatty acids (SFA) which are typically solid at room temperature, have important metabolic functions. However, consumption of SFA is non-essential because they can be produced in the body. Nonetheless, the intake of SFA is inevitable as these fatty acids occur in all fat-containing foods varying in the relative amounts of individual SFA. Palmitic and stearic acids are abundantly found in butter, dairy and meat products, while lauric and myristic acids in butter, dairy foods, coconut, and palm kernel oils. Their functional properties in enhancing food characteristics such as flavour, stability, and structure, make them indispensable for the production of fat-containing foods. Saturated fats pose various health risks, especially coronary heart diseases due to high blood pressure, overweight, and so forth. Individual SFA affect lipoprotein levels differently, with each major dietary SFA resulting in higher levels of low-density and high-density lipoprotein (HDL) cholesterol, except for stearic acid. Partial replacement of dietary SFA with polyunsaturated fatty acids (PUFA) is associated with significantly reduced heart disease risk and mortality, probably implying the risk of SFA or the beneficial effect of PUFA. Therefore, controlling the intake of SFA-containing foods or substituting them with healthier nutrients are key components of the dietary recommendations to tackle the risk of developing heart diseases.

How It Affects Your Body

Consumption of specific food sources of SFA is associated with higher risk of heart disease. For example, the intake of cheese is associated with significant reductions in LDL-C and HDL-C as compared to butter intake.

HDL cholesterol is said to be beneficial to the body in comparison with LDL cholesterol (which has negative effects). Consumption of SFA significantly increases LDL cholesterol level in the blood, which can be found in red meats. This potentially increases the risk of heart diseases.

Suggested Lifestyle Changes

Dietary Recommendations:

  1. Use the Nutrition Facts Label to check for saturated fat contents (amount in grams and Percent Daily Value/%DV) in foods and reduce consumption of saturated fat.
  2. Limit saturated fat consumption to less than 20 g per day (based on a 2,000 calorie diet, may differ according to your calorie needs).
  3. Choose foods with lower %DV of saturated fat in order to get less than 100% of the Daily Value each day. As a general guide, 5%DV or less of saturated fat per serving is considered low while 20%DV or more per serving is considered high.
  4. Opt for lean meat and poultry.
  5. Consider substituting regular/full-fat/whole dairy products with fat-free or low-fat (1%) dairy products (such as cheese, milk, and yoghurt) or fortified soy products.

Lifestyle Recommendations:

  1. When dining out, you can request that the sauces, creams or gravies be served at the side to reduce consumption of SFA.
  2. Keep portions in check by using a smaller plate or bowl.
  3. Regular physical activity shows to increase flexibility of blood flow in the arteries due to accumulation of fats in arteries after a high fat meal.

Result Explanation Recommendations:

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