Talk:Monounsaturated fat

message: Since the article on monounsaturated fat is quite short and there was already a vote to merge (but on the talk page instead of the main article) I think that it should be merged with unsaturated fat. I will change my mind if this article is expanded.
Freddie 04:36, 12 March 2006 (UTC)

message: The properties of monosaturated fats are quite different from those of unsaturated fats and I think that the distinction should be maintained and explained. I agree that this article is short and needs to be expanded, which means that if I am against the merger that I should take responsibility for adding material. I will try to do this, but it may take me a week to find the time. This "debate" has been going on in slow motion for nearly two months, so perhaps I will have a week to do the elaboration. --Ben Best 23:58, 29 April 2006 (UTC)
replies: text: I fail to see how a monounsaturated fat's properties are all that much different than a polyunsaturated fat. If there is such a difference, perhaps pointing it out in the article would be a good idea. In any case, I'm for the merger, and I'll do it in a couple days if no one else has major objections. Isopropyl 05:36, 2 May 2006 (UTC)
replies: text: The differences should now be more clear. I have just done a substantial re-write of this page, which emphasizes the differences between monounsaturated and polyunsaturated fats. From a catagorical point of view, it would be a mistake to merge the monounsaturated fats into unsaturated fats without also merging polyunsaturated fats into unsaturated fats. The category unsaturated fats includes both monounsaturated fats and polyunsaturated fats. I will now do some revision of the pages for unsaturated fats and polyunsaturated (fats) --Ben Best 18:27, 2 May 2006 (UTC)
replies: text: The revisions on the page for unsaturated fat most strongly emphasizes differences between monounsaturated and polyunsaturated fat. --Ben Best 10:11, 5 May 2006 (UTC)
replies: text: Sweet. Isopropyl 18:20, 6 May 2006 (UTC)

text: Actually, the differences are confined to one or two finer points, which may as well go into a general discussion of unsaturated fats. It's probably easier to have these three separate short descriptions on one page. Thank you for expanding the differences beyond "one has one double bond, the other has lots". Isopropyl 18:22, 6 May 2006 (UTC)
replies: text: I still contend that merging only unsaturated fats with monosaturated fats makes no sense. Your argument only makes sense if you are going to merge the three pages, polyunsaturated fat, monounsaturated fat and unsaturated fat. But this was not the proposed discussed merger. I won't complain if you merge the three, but I do complain if you only merge the two. Either merge the three or leave them independent. I realize that your statement implies you will merge the three, but this was not discussed previously. --Ben Best 20:06, 6 May 2006 (UTC)
replies: text: Oppose merger. --Arcadian 20:52, 8 May 2006 (UTC)
thread_title:  vote against merge 

message: This article claimed that monounsaturated fat promotes insulin resistance while polyunsaturated fat reduces it. A source was cited but it does not seem to be making this claim or documenting research that supports it. 
monounsatuated fatty acids may promote insulin resistance, whereas polyunsaturated fatty acids are protective against insulin resistance. 
I am not a medic or biologist so I am not an expert in the field but to me the source cited seems to be saying that insulin resistance is accompanied by an increase in monounsaturated fat and a decrease in polyunsaturated fat in the blood stream of rats. This is not evidence for monounsaturated fat causing insulin resistance but evidence that insulin resistance causes higher levels of monounsaturated fat. 
:If you look at the bottom of the first paragraph of the introduction to that paper you will see the phrase "However, with all of these taken together, it can be concluded that MUFA may promote, whereas PUFA may protect against, the progression of insulin resistance", which is intended to summarize the first paragraph of the introduction. So the paper DOES support the original contention. --Ben Best 23:12, 30 May 2006 (UTC)
replies: text: The fact that saturated fat does more to impare insulin sensitivity than monosaturated fat says more about the harmful effects of saturated fat that about the "beneficial" effects of monosaturated fat -- ie, not being as bad as saturated fat is not proof of benefit of monosaturated fat. --Ben Best 23:12, 30 May 2006 (UTC)

text: Yes, this is well-known and supported by many papers. PUFAs increase membrane fluidity and this increases insulin sensitivity.--Ben Best 23:12, 30 May 2006 (UTC)
replies: text: I have made my comments above, but will not immediately restore the reference (it is an EXCELLENT reference which deserves to be read carefully by anyone interested in insulin sensitivity or the metabolic syndrome) so as to allow time for further discussion, if that seems to be required. --Ben Best 23:12, 30 May 2006 (UTC)
replies: text: In the absence of further discussion I have restored the reference. --Ben Best 07:40, 9 June 2006 (UTC)
thread_title:  Monounsaturated fat and insulin resistance 

message: I see references where butter is listed as having more MUFA than corn oil.  
*http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/03/12/FD87529.DTL&hw=trans+fats&sn=002&sc=699
Butter is relatively high in MUFA, but we tend to overlook this because of the even higher saturate content, whereas corn oil is chock-a-block with PUFAs, which carries its own set of issues concerning omega-3 / omega-6 dietary balance.  MaxEnt 00:58, 24 May 2007 (UTC)
thread_title: Butter

message: In this study, palmitoleic acid and oleic acid were used. In terms of cholestrol, palmitoleic acid acts like a saturated fat. This may be true for insulin resistance, Oleic acid and other monounsaturated fats may actually prevent insulin resistance. Whatever it is, palmitoleic acid behaves like a saturated fat not a monounsaturated fat.  —Preceding unsigned comment added by Press olive, win oil (talk • contribs) 20:57, 15 February 2008 (UTC)
thread_title:  Insulin resistance 

message: hi  —Preceding unsigned comment added by 122.49.171.50 (talk) 09:25, 31 March 2010 (UTC)
thread_title:  hi 

message: It looks like the molecule on the left is a trans configuration and the right a cis configuration. The left one looks nothing like the diagram at the top of the Oleic acid page. 72.49.69.30 (talk) 19:47, 9 August 2012 (UTC)
thread_title:  Are the molecular images correct? 

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thread_title:  External links modified (February 2018) 

message: The lede section is totally out of spec.  Example: "In biochemistry and nutrition, monounsaturated fatty acids (abbreviated MUFAs, or more plainly monounsaturated fats) are..." but not one word about nutrition. That section should be a free-standing summery. Please see:  MOS:LEDE. 
Also see MOS:JARGON.  ...in particular: "Minimize jargon, or at least explain it or tag it..."  and: "Avoid excessive wikilinking (linking within Wikipedia) as a substitute for parenthetic explanations such as the one in this sentence.     Do not introduce new and specialized words simply to teach them to the reader when more common alternatives will do. When the notions named by jargon are too complex to explain concisely in a few parenthetical words, write one level down."  For example, what is insulin resistance? And the red link?  The list is long. — I'm thinking, "write one level down" is a snotty way of saying it might take more than parenthesis. Clear writing takes more effort. <BR> --2602:306:CFCE:1EE0:8828:13F6:D568:E707 (talk) 07:56, 23 May 2020 (UTC)
thread_title:  Lede, + excessive Jargon & Lazy Links 

message: The molecular diagrams show the saturated parts of the chains as "straight zigzags" which look like straight knobby rods in the spacefilling versions. So, for example, the oleic acid molecule looks like two straight sticks with a sharp bend at the double bond.Are these pictures correct? It is my understanding that the two parts of the chain connected by a single bond are free to rotate, with very small barrier due to H-H repulsion; so that, at ambient temperatures, each single bond will be twisted by a largely random angle.If that is the case, at least a few ball-and-stick and space-filling images shuld show the molecule in a random conformation, to give the reader a slightly more accurate idea of the molecule's real shape.--Jorge Stolfi (talk) 01:06, 6 August 2020 (UTC)
thread_title:  Molecular diagrams are misleading? 

message: :The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.
The result of the move request was: not moved. Consensus that "monounsaturated fat" is the WP:COMMONNAME, especially given that the article focuses on the topic from a nutritional perspective above a chemical one. However, some support did emerge for splitting monounsaturated fatty acid into a separate article. (closed by non-admin page mover)  ModernDayTrilobite (talk • contribs) 13:56, 28 August 2023 (UTC)
replies: text: Monounsaturated fat →  – Consensus at Talk:Polyunsaturated_fat#What_is_going_on_here?_Fats_and_Fatty_acids_are_distinct_concepts. Crashed greek (talk) 06:02, 10 August 2023 (UTC)
replies: text: There is no Polyunsaturated fat article, instead there is Monounsaturated fatty acid. So this move would bring uniformity. Crashed greek (talk) 08:50, 10 August 2023 (UTC)

text: Note: WikiProject Chemistry has been notified of this discussion. Rotideypoc41352 (talk · contribs) 22:31, 25 August 2023 (UTC)
thread_title:  Requested move 10 August 2023 

message: The existing definition of MUF is somewhat inaccurate and misleading.  An improved text for the lead section might read:
In biochemistry, nutrition and food composition data, monounsaturated fat (MUF) is fat consisting of monounsaturated fatty acids (MUFAs), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.
Most MUF in foods or other materials is present as MUFA esters, chiefly as triglycerides.  The total of MUF is determined by extracting all the fatty acids, identifying and quantifying the individual fatty acids, and then summating the results for all individual MUFAs.
On the basis of this definition, the opening sentence of the Molecular description section is incorrect, as is the caption of the molecular structure diagram.  Certainly this shows a monounsaturated triglyceride, but it is not a MUF.  It contains two saturated fatty acids and one MUFA.  Thus it contributes two parts saturated fat and one part MUF.
Also, the statement "Almost invariably that fatty acid is oleic acid (18:1 n−9)" may apply in some cases, but is wide of the mark for many foods.  For example, using data from the UK tables, 100g of raw herring contains 1.06g 16:1, 1.50g 18:1, 1.26g 20:1 and 2.01g 22:1.  Further, highlighting the values for MUF in red and green (why the difference?) in the table risks carrying an implication that is not intended. Douglian30 (talk) 13:13, 14 October 2023 (UTC)
thread_title:  Definition of MUF