Palmitic Acid

Palmitic acid is one of the most common fatty acids found in nature. There are many in its molecule

16 carbon atoms (two less than the stearic and two more than the myristic) and no double bonds; it is therefore a long-chain saturated fatty acid.

As the name suggests, palmitic acid is characteristic of palm oil, from the saponified form of which it was discovered and isolated for the first time back in 1840.

In addition to palm oil, palmitic acid is abundant in whole milk, butter, cheese and fatty meat.

Food Saturated fat (g) Monounsaturated (g) Polyunsaturated (g) B.C. myristic (g) B.C. palmitic (g) B.C. steraic (g) Lard 39.2 45.1 11.2 1.3 23,8 13.5 Butter 51.3 21 3.0 7.4 21.7 10 Olive oil 13.8 72.9 10.5 0 11.3 1.9 Palm oil 49.3 37 9.3 1 43.5 4.3 Cod oil 22.6

46.7

22.5 3.6 10.6 2.8 Hard cheese Parmesan type 16.41 7.5 0.6 2.9 7 2.3 Dried walnuts 1.3 10.4 42.7 0 0.9 0.4 Pork sausage 11.27 14.3 4.0 3.9 6.6 3.9 Skinless chicken breast 0.33 0.3 0.28 0.01 0.21 0.1 g Chicken breast with skin 2.66 3.82 1.96 0.08 1.95 0.54 Mackerel 3.3 5.5 3.6 0.7 2.125 0.43 Cream brioche 9.4 4.7 1.1 n.d. n.d. n.d.

Several studies, and the same reports from the World Health Organization, attribute to palmitic acid an atherogenic and hypercholesterolemic effect, which negatively affects cardiovascular risk. The same negative effect is also attributed to "myristic acid, but not to stearic acid, and explains why foods rich in saturated fats should be consumed in moderation. We must in fact realize, even if it may seem simplistic, that what matters is above all the dietary context, not so much the single nutrient. In a balanced diet, in fact, palmitic acid is harmless in itself (among other things it is also synthesized by the organism), but it can become dangerous when it is inserted in a context of frequent calorie excesses or is taken in particularly high quantities.