Dietary lipid management and the distinction between "intermittent fasting": The impact of essential fatty acid supplementation and regular dinners on brain cells and metabolism.

Fats are oily substances found in humans, animals, and plants; they are glycerides of various fatty acids. Fats are an important component of living organisms and a provider of energy. The main sources of dietary fat include cooking oils and the fat naturally present in the food itself. Dietary fats are broken down, transported, and absorbed by lipases in the digestive tract, eventually entering the bloodstream. Some fats form important components of human structure, some become energy sources for skeletal muscle and other tissue cells, and the excess is stored in fat stores. Most fatty acids can be synthesized from other substances through metabolism within the body.

Some unsaturated fatty acids cannot be synthesized in the body and must be obtained from food; these are called essential fatty acids. Obese individuals have significantly excessive body fat; consuming too much fat will worsen their obesity. However, this does not mean that obese individuals cannot eat fat. Obese people can eat fat, but they need a scientific and healthy dietary approach: limit the amount of fat in their daily diet and choose foods with low fat content. For meat, choose fish and lean meat from poultry and livestock, and use a moderate amount of vegetable oil when cooking.

There's a common saying about "not eating after noon," and many people, in an effort to lose weight, endure hunger and skip dinner. However, the idea and practice of skipping dinner for weight loss is unscientific. The most important purpose of eating is to obtain nutrients, a physiological necessity. Protein, carbohydrates, fats, vitamins, minerals, and water are the material basis for maintaining and improving normal physiological functions. Obese individuals consume too much food, causing excess energy to be converted into fat. But this doesn't mean that having excess fat in the body justifies skipping dinner. A balanced diet is essential, and the body's essential nutrients must be replenished promptly.

Controlling total food intake can prevent further fat accumulation. The principle behind dieting for weight loss is to create a negative energy balance between energy intake and expenditure, gradually reducing the accumulation of body fat. The body's functional capabilities are significantly reduced in a state of starvation, especially with prolonged periods of fasting leading to a drop in blood sugar. Some tissues and cells in the body do not store glycogen; for example, brain cells and blood cells rely on glucose from the blood for energy. If blood sugar levels drop significantly, it will inevitably lead to a decline in the function of these important cells.

The fatty acids in triglycerides cannot be converted into sugar. Therefore, although obese patients may have a lot of body fat and seemingly abundant energy stores, skipping dinner, while reducing fat accumulation, can lead to many health problems due to the drop in blood sugar. Surprisingly, in a state of hunger, the body's protective mechanisms reduce the amount of fat used, which is actually detrimental to weight loss. Therefore, skipping dinner not only fails to help with weight loss but also harms health. Dinner should be light, including easily digestible foods, a higher proportion of whole grains, and plenty of vegetables.