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First-class cricket

First-class cricket, along with List A cricket and Twenty20 cricket, is one of the highest-standard forms of cricket. A first-class match is one of three or more days' scheduled duration between two sides of eleven players each and is officially adjudged to be worthy of the status by virtue of the standard of the competing teams. Matches must allow for the teams to play two innings each, although in practice a team might play only one innings or none at all.

The etymology of "first-class cricket" is unknown, but the term was used loosely before it acquired official status in 1895, following a meeting of leading English clubs. At a meeting of the Imperial Cricket Conference (ICC) in 1947, it was formally defined on a global basis. A significant omission of the ICC ruling was any attempt to define first-class cricket retrospectively. That has left historians, and especially statisticians, with the problem of how to categorise earlier matches, especially those played in Great Britain before 1895. The Association of Cricket Statisticians and Historians (ACS) has published a list of early matches which are believed to have been of a high standard.

Test cricket, the highest standard of cricket, is statistically a form of first-class cricket, though the term "first-class" is mainly used to refer to domestic competition. A player's first-class statistics include any performances in Test matches.

Initial usage under MCC ruling, May 1894
Before 1894 "first-class" was a common adjective applied to cricket matches in England, used loosely to suggest that a match had a high standard; adjectives like "great", "important" and "major" were also loosely applied to such matches, but there tended to be differences of opinion. In the inaugural issue of Cricket: A Weekly Record of the Game on 10 May 1882, the term is used twice on page 2 in reference to the recently completed tour of Australia and New Zealand by Alfred Shaw's XI. The report says it is "taking" the first-class matches to be one against Sydney (sic), two each against Victoria, the Combined team and the Australian Eleven, and another against South Australia. In the fourth issue on 1 June 1882, James Lillywhite refers to first-class matches on the tour but gives a different list.

The earliest known match scorecards date from 1744 but few have been found before 1772. The cards for three 1772 matches have survived and scorecards became increasingly common thereafter. At the beginning of the 1860s, there were only four formally constituted county clubs. Sussex was the oldest, formed in 1839, and it had been followed by Kent, Nottinghamshire and Surrey. In the early 1860s, several more county clubs were founded, and questions began to be raised in the sporting press about which should be categorised as first-class, but there was considerable disagreement in the answers. In 1880, the Cricket Reporting Agency was founded. It acquired influence through the decade especially by association with Wisden Cricketers' Almanack (Wisden) and the press came to generally rely on its information and opinions.

The term acquired official status, though limited to matches in Great Britain, following a meeting at Lord's in May 1894 between the Marylebone Cricket Club (MCC) committee and the secretaries of the clubs involved in the official County Championship, which had begun in 1890. As a result, those clubs became first-class from 1895 along with MCC, Cambridge University, Oxford University, senior cricket touring teams (i.e., Australia and South Africa at that time) and other teams designated as such by MCC (e.g., North v South, Gentlemen v Players and occasional "elevens" which consisted of recognised first-class players). Officially, therefore, the inaugural first-class match was the opening game of the 1895 season between MCC and Nottinghamshire at Lord's on 1 and 2 May, MCC winning by 37 runs.

"Test match" was another loosely applied term at the time but the first list of matches considered to be "Tests" was conceived and published by South Australian journalist Clarence P. Moody in his 1894 book, Australian Cricket and Cricketers, 1856 to 1893–94. His proposal was widely accepted after a list of 39 matches was reproduced in the 28 December 1894 issue of Cricket magazine. The list began with the Melbourne Cricket Ground match played 15–17 March 1877 and ended with a recent match at the Association Ground, Sydney played 14–20 December 1894. All of Moody's matches, plus four additional ones, were retrospectively recognised as Test matches and also, thereby, as first-class matches.

Formal definition under ICC ruling, May 1947
The term "first-class cricket" was formally defined by the then Imperial Cricket Conference (ICC) on 19 May 1947. It was made clear that the definition "will not have retrospective effect". The definition is as follows:

"A match of three or more days' duration between two sides of eleven players officially adjudged first-class, shall be regarded as a first-class fixture. Matches in which either team have more than eleven players or which are scheduled for less than three days shall not be regarded as first-class. The Governing body in each country shall decide the status of teams."

For example, MCC was authorised to determine the status of matches played in Great Britain. To all intents and purposes, the 1947 ICC definition confirmed the 1894 MCC definition, and gave it international recognition and usage.

Hence, official judgment of status is the responsibility of the governing body in each country that is a full member of the International Cricket Council (ICC). The governing body grants first-class status to international teams and to domestic teams that are representative of the country's highest playing standard. Later ICC rulings make it possible for international teams from associate members of the ICC to achieve first-class status but it is dependent on the status of their opponents in a given match.

Definition
According to the ICC definition, a match may be adjudged first-class if:
 * it is of three or more days scheduled duration
 * each side playing the match has eleven players
 * each side may have two innings
 * the match is played on natural, and not artificial, turf
 * the match is played at a venue which meets certain standard criteria regarding venues
 * the match conforms to the Laws of Cricket, except for only minor amendments
 * the sport's governing body in the appropriate nation, or the ICC itself, recognises the match as first-class.

A Test match is a first-class match played between two ICC full member countries, subject to their current status at the ICC and the application of ICC conditions when the match is played.

Recognised matches
In 2010, the ICC published its Classification of Official Cricket which includes the criteria with which a match must comply to achieve a desired categorisation. In the section on first-class cricket, there is a list of the types of match that should qualify. It is important to note, given the differences in opinion about what constitutes a first-class match, that the ICC clearly stipulates that its match type list "is not exhaustive and is merely indicative of the matches which would fall into the first-class definition". For example, the list includes matches of recognised first-class teams versus international touring teams; and the leading domestic championships (using their then-current names) such as the County Championship, Sheffield Shield, Ranji Trophy, etc.

Retrospective classification of matches played before the definitions
The absence of any ICC ruling about matches played before 1947 (or before 1895 in Great Britain) is problematic for those cricket statisticians who wish to categorise earlier matches in the same way. They have responded by compiling their own match lists and allocating a strictly unofficial first-class status to the matches they consider to have been of a high standard. It is therefore a matter of opinion only with no official support. Inevitable differences have arisen and there are variations in published cricket statistics. In November 2021, the ICC retrospectively applied first-class status to women's cricket, aligning it with the men's game.

Issue for statisticians
A key issue for the statisticians is when first-class cricket for their purpose is deemed to have begun. Writing in 1951, Roy Webber argued that the majority of matches prior to 1864 (i.e., the year in which overarm bowling was legalised) "cannot be regarded as first-class" and their records are used "for their historical associations". This drew a line between what was important historically and what should form part of the statistical record. Hence, for pre-1895 (i.e., in Great Britain) cricket matches, "first-class" is essentially a statistical concept while the historical concept is broader and takes account of historical significance. Webber's rationale was that cricket was "generally weak before 1864" (there was a greater and increasingly more organised effort to promote county cricket from about that time) and match details were largely incomplete, especially bowling analyses, which hindered compilation of records. According to Webber's view, the inaugural first-class match was the opening game of the 1864 season between Cambridge University and MCC at Fenner's on 12 and 13 May, Cambridge winning by 6 wickets.

Important matches list
When the Association of Cricket Statisticians and Historians (ACS) published its Guide to First-Class Cricket Matches Played in the British Isles in 1982, it tentatively agreed with Webber's 1864 start date by saying that "the line between first-class and other matches becomes more easily discernible about that date". A year earlier, the ACS had published its Guide to Important Cricket Matches Played in the British Isles, 1709–1863 in which it listed all the known matches during that period which it considered to have historical importance. The ACS did stipulate that they had taken a more lenient view of importance regarding matches played in the 18th century than they did of matches played in the 19th century. As they explained, surviving details of 18th century matches are typically incomplete while there is a fairly comprehensive store of data about 19th century matches, certainly since 1825.

Earlier startpoints suggested
Subsequently, Webber's view was challenged by Bill Frindall who believed that 1815 should be the startpoint to encompass the entire roundarm bowling phase of cricket's history, although roundarm did not begin in earnest until 1827. In Frindall's view, the inaugural first-class match should have been the opening game of the 1815 season between MCC and Middlesex at Lord's on 31 May and 1 June, Middlesex winning by 16 runs. Notwithstanding Frindall's reputation, Webber's view has been revived and reinforced in recent times. For example, the Kent researcher Derek Carlaw began his study of Kent cricketers since 1806 by stating: "Part One is confined to players who appeared for Kent in important matches from 1806 to 1863 and first-class matches from 1864 to 1914".

On the internet, the CricketArchive (CA) and ESPN Cricinfo (CI) databases both say the earliest first-class match was Hampshire v England at Broadhalfpenny Down on 24 and 25 June 1772. At that time, cricket matches were played with a two-stump wicket and exclusively underarm bowling, although other features of the modern game had been introduced. The opinion of these databases has been repudiated by both Wisden and Playfair Cricket Annual. Wisden agrees with Frindall by commencing its first-class records in 1815. Playfair supports Webber and begins its records in 1864.

The status of earlier matches, including many in the ACS' Important Matches guide, which have left no scorecard and for which only a brief announcement or report exists, must be based on other factors. Contemporary importance was often measured by the amount of money at stake and the fact that a match was deemed notable enough to be reported in the press. The 18th century matches in the ACS list were primarily compiled to assist historians. The earliest match known to have been accorded superior status in a contemporary report (i.e., termed "a great match" in this case) and to have been played for a large sum of money was one in Sussex between two unnamed eleven-a-side teams contesting "fifty guineas apiece" in June 1697, a match of enormous historical significance but with no statistical data recorded.

title: First-class cricket


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Ferdinand de Saussure

Ferdinand de Saussure (26 November 1857 – 22 February 1913) was a Swiss linguist, semiotician and philosopher. His ideas laid a foundation for many significant developments in both linguistics and semiotics in the 20th century. He is widely considered one of the founders of 20th-century linguistics   and one of two major founders (together with Charles Sanders Peirce) of semiotics, or semiology, as Saussure called it.

One of his translators, Roy Harris, summarized Saussure's contribution to linguistics and the study of "the whole range of human sciences. It is particularly marked in linguistics, philosophy, psychoanalysis, psychology, sociology and anthropology." Although they have undergone extension and critique over time, the dimensions of organization introduced by Saussure continue to inform contemporary approaches to the phenomenon of language. As Leonard Bloomfield stated after reviewing the Cours: "he has given us the theoretical basis for a science of human speech".

Biography
Saussure was born in Geneva in 1857. His father, Henri Louis Frédéric de Saussure, was a mineralogist, entomologist, and taxonomist. Saussure showed signs of considerable talent and intellectual ability as early as the age of fourteen. In the autumn of 1870, he began attending the private school called the Institution Martine (previously the Institution Lecoultre until 1969) in Geneva. There he lived with the family of a classmate, Elie David. After graduating at the top of class, Saussure expected to continue his studies at the Gymnase de Genève, but his father decided he was not mature enough at fourteen and a half, and sent him to the Collège de Genève instead. The college also housed the Gymnase de Genève and some of its teachers also taught at the Collège. Saussure, however, was not pleased, as he complained: "I entered the Collège de Genève, to waste a year there as completely as a year can be wasted."

He spent the year studying Latin, Ancient Greek, and Sanskrit and taking a variety of courses at the University of Geneva. He also purposely avoided taking the course in general linguistics due to its bad reputation, arranging instead to study foundational works in comparative-historical linguistics with Louis Morel, a Privatdozent. He commenced graduate work at the University of Leipzig and arrived at the university in October of 1876.

Two years later, at 21, Saussure published a book entitled Mémoire sur le système primitif des voyelles dans les langues indo-européennes (Dissertation on the Primitive Vowel System in Indo-European Languages). After this, he studied for a year at the University of Berlin under the Privatdozent Heinrich Zimmer, with whom he studied Celtic and Hermann Oldenberg with whom he continued his studies of Sanskrit. He returned to Leipzig to defend his doctoral dissertation De l'emploi du génitif absolu en Sanscrit, and was awarded his doctorate in February 1880. Soon, he relocated to the University of Paris, where he lectured on Sanskrit, Gothic, Old High German, and occasionally other subjects.

Ferdinand de Saussure is one of the world's most quoted linguists, which is remarkable as he hardly published anything during his lifetime. Even his few scientific articles are not unproblematic. Thus, for example, his publication on Lithuanian phonetics is mostly taken from studies by the Lithuanian researcher Friedrich Kurschat, with whom Saussure traveled through Lithuania in August 1880 for two weeks and whose (German) books Saussure had read. Saussure, who had studied some basic grammar of Lithuanian in Leipzig for one semester but was unable to speak the language, was thus dependent on Kurschat.

Saussure taught at the École pratique des hautes études for eleven years during which he was named Chevalier de la Légion d'Honneur (Knight of the Legion of Honor). When offered a professorship in Geneva in 1892, he returned to Switzerland. Saussure lectured on Sanskrit and Indo-European at the University of Geneva for the remainder of his life. It was not until 1907 that Saussure began teaching the Course of General Linguistics, which he would offer three times, ending in the summer of 1911. He died in 1913 in Vufflens-le-Château, Vaud, Switzerland. His brothers were the linguist and Esperantist René de Saussure, and scholar of ancient Chinese astronomy, Léopold de Saussure. His son Raymond de Saussure was a psychiatrist and prolific psychoanalytic theorist, who was trained under Sigmund Freud himself.

Saussure attempted, at various times in the 1880s and 1890s, to write a book on general linguistic matters. His lectures about important principles of language description in Geneva between 1907 and 1911 were collected and published by his pupils posthumously in the famous Cours de linguistique générale in 1916. Work published in his lifetime includes two monographs and a few dozen papers and notes, all of them collected in a volume of some 600 pages published in 1922. Saussure did not publish anything of his work on ancient poetics even though he had filled more than a hundred notebooks. Jean Starobinski edited and presented material from them in the 1970s and more has been published since then. Some of his manuscripts, including an unfinished essay discovered in 1996, were published in Writings in General Linguistics, but most of the material in it had already been published in Engler's critical edition of the Course, in 1967 and 1974. Today it is clear that Cours owes much to its so-called editors Charles Bally and Albert Sèchehaye and various details are difficult to track to Saussure himself or his manuscripts.

Work and influence
Saussure's theoretical reconstructions of the Proto-Indo-European language vocalic system and particularly his theory of laryngeals, otherwise unattested at the time, bore fruit and found confirmation after the decipherment of Hittite in the work of later generations of linguists such as Émile Benveniste and Walter Couvreur, who both drew direct inspiration from their reading of the 1878 Mémoire.

Saussure had a major impact on the development of linguistic theory in the first half of the 20th century with his notions becoming incorporated in the central tenets of structural linguistics. His main contributions to structuralism include his notion of the arbitrariness of the linguistic sign. There is also his theory of a two-tiered reality about language. The first is the langue, the abstract and invisible layer, while the second, the parole, refers to the actual speech that we hear in real life. This framework was later adopted by Claude Levi-Strauss, who used the two-tiered model to determine the reality of myths. His idea was that all myths have an underlying pattern, which forms the structure that makes them myths.

In Europe, the most important work after Saussure's death was done by the Prague school. Most notably, Nikolay Trubetzkoy and Roman Jakobson headed the efforts of the Prague School in setting the course of phonological theory in the decades from 1940. Jakobson's universalizing structural-functional theory of phonology, based on a markedness hierarchy of distinctive features, was the first successful solution of a plane of linguistic analysis according to the Saussurean hypotheses. Elsewhere, Louis Hjelmslev and the Copenhagen School proposed new interpretations of linguistics from structuralist theoretical frameworks.

In America, where the term 'structuralism' became highly ambiguous, Saussure's ideas informed the distributionalism of Leonard Bloomfield, but his influence remained limited. Systemic functional linguistics is a theory considered to be based firmly on the Saussurean principles of the sign, albeit with some modifications. Ruqaiya Hasan describes systemic functional linguistics as a 'post-Saussurean' linguistic theory. Michael Halliday argues:

"Saussure took the sign as the organizing concept for linguistic structure, using it to express the conventional nature of language in the phrase 'l'arbitraire du signe'. This has the effect of highlighting what is, in fact, the one point of arbitrariness in the system, namely the phonological shape of words, and hence allows the non-arbitrariness of the rest to emerge with greater clarity. An example of something that is distinctly non-arbitrary is the way different kinds of meaning in language are expressed by different kinds of grammatical structure, as appears when linguistic structure is interpreted in functional terms"

Course in General Linguistics
Saussure's most influential work, Course in General Linguistics (Cours de linguistique générale), was published posthumously in 1916 by former students Charles Bally and Albert Sechehaye, based on notes taken from Saussure's lectures in Geneva. The Course became one of the seminal linguistics works of the 20th century not primarily for the content (many of the ideas had been anticipated in the works of other 20th-century linguists) but for the innovative approach that Saussure applied in discussing linguistic phenomena.

Its central notion is that language may be analyzed as a formal system of differential elements, apart from the messy dialectics of real-time production and comprehension. Examples of these elements include his notion of the linguistic sign, which is composed of the signifier and the signified. Though the sign may also have a referent, Saussure took that to lie beyond the linguist's purview.

Throughout the book, he stated that a linguist can develop a diachronic analysis of a text or theory of language but must learn just as much or more about the language/text as it exists at any moment in time (i.e. "synchronically"): "Language is a system of signs that expresses ideas". A science that studies the life of signs within society and is a part of social and general psychology. Saussure believed that semiotics is concerned with everything that can be taken as a sign, and he called it semiology.

Laryngeal theory
While a student, Saussure published an important work about Proto-Indo-European, which explained unusual forms of word roots in terms of lost phonemes he called sonant coefficients. The Scandinavian scholar Hermann Möller suggested that they might be laryngeal consonants, leading to what is now known as the laryngeal theory. After Hittite texts were discovered and deciphered, Polish linguist Jerzy Kuryłowicz recognized that a Hittite consonant stood in the positions where Saussure had theorized a lost phoneme some 48 years earlier, confirming the theory. It has been argued that Saussure's work on this problem, systematizing the irregular word forms by hypothesizing then-unknown phonemes, stimulated his development of structuralism.

Influence outside linguistics
The principles and methods employed by structuralism were later adapted in diverse fields by French intellectuals such as Roland Barthes, Jacques Lacan, Jacques Derrida, Michel Foucault, and Claude Lévi-Strauss. Such scholars took influence from Saussure's ideas in their areas of study (literary studies/philosophy, psychoanalysis, anthropology, etc.).

View of language
Saussure approaches the theory of language from two different perspectives. On the one hand, language is a system of signs. That is, a semiotic system; or a semiological system as he calls it. On the other hand, a language is also a social phenomenon: a product of the language community.

The bilateral sign
One of Saussure's key contributions to semiotics lies in what he called semiology, the concept of the bilateral (two-sided) sign which consists of 'the signifier' (a linguistic form, e.g. a word) and 'the signified' (the meaning of the form). Saussure supported the argument for the arbitrariness of the sign although he did not deny the fact that some words are onomatopoeic, or claim that picture-like symbols are fully arbitrary. Saussure also did not consider the linguistic sign as random, but as historically cemented. All in all, he did not invent the philosophy of arbitrariness but made a very influential contribution to it.

The arbitrariness of words of different languages itself is a fundamental concept in Western thinking of language, dating back to Ancient Greek philosophers. The question of whether words are natural or arbitrary (and artificially made by people) returned as a controversial topic during the Age of Enlightenment when the medieval scholastic dogma, that languages were created by God, became opposed by the advocates of humanistic philosophy. There were efforts to construct a 'universal language', based on the lost Adamic language, with various attempts to uncover universal words or characters which would be readily understood by all people regardless of their nationality. John Locke, on the other hand, was among those who believed that languages were a rational human innovation, and argued for the arbitrariness of words.

Saussure took it for granted in his time that "No one disputes the principle of the arbitrary nature of the sign." He however disagreed with the common notion that each word corresponds "to the thing that it names" or what is called the referent in modern semiotics. For example, in Saussure's notion, the word 'tree' does not refer to a tree as a physical object, but to the psychological concept of a tree. The linguistic sign thus arises from the psychological association between the signifier (a 'sound-image') and the signified (a 'concept'). There can therefore be no linguistic expression without meaning, but also no meaning without linguistic expression. Saussure's structuralism, as it later became called, therefore includes an implication of linguistic relativity. However, Saussure's view has been described instead as a form of semantic holism that acknowledged that the interconnection between terms in a language was not fully arbitrary and only methodologically bracketed the relationship between linguistic terms and the physical world.

The naming of spectral colours exemplifies how meaning and expression arise simultaneously from their interlinkage. Different colour frequencies are per se meaningless, or mere substance or meaning potential. Likewise, phonemic combinations that are not associated with any content are only meaningless expression potential, and therefore not considered as signs. It is only when a region of the spectrum is outlined and given an arbitrary name, for example, 'blue', that the sign emerges. The sign consists of the signifier ('blue') and the signified (the colour region), and of the associative link which connects them. Arising from an arbitrary demarcation of meaning potential, the signified is not a property of the physical world. In Saussure's concept, language is ultimately not a function of reality, but a self-contained system. Thus, Saussure's semiology entails a bilateral (two-sided) perspective of semiotics.

The same idea is applied to any concept. For example, natural law does not dictate which plants are 'trees' and which are 'shrubs' or a different type of woody plant; or whether these should be divided into further groups. Like blue, all signs gain semantic value in opposition to other signs of the system (e.g. red, colourless). If more signs emerge (e.g. 'marine blue'), the semantic field of the original word may narrow down. Conversely, words may become antiquated, whereby competition for the semantic field lessens. Or, the meaning of a word may change altogether.

After his death, structural and functional linguists applied Saussure's concept to the analysis of the linguistic form as motivated by meaning. The opposite direction of the linguistic expressions as giving rise to the conceptual system, on the other hand, became the foundation of the post-Second World War structuralists who adopted Saussure's concept of structural linguistics as the model for all human sciences as the study of how language shapes our concepts of the world. Thus, Saussure's model became important not only for linguistics but for humanities and social sciences as a whole.

Opposition theory
A second key contribution comes from Saussure's notion of the organisation of language based on the principle of opposition. Saussure made a distinction between meaning (significance) and value. On the semantic side, concepts gain value by being contrasted with related concepts, creating a conceptual system that could in modern terms be described as a semantic network. On the level of the sound-image, phonemes and morphemes gain value by being contrasted with related phonemes and morphemes; and on the level of the grammar, parts of speech gain value by being contrasted with each other. Each element within each system is eventually contrasted with all other elements in different types of relations so that no two elements have the same value:

 * "Within the same language, all words used to express related ideas limit each other reciprocally; synonyms like French redouter 'dread', craindre 'fear,' and avoir peur 'be afraid' have value only through their opposition: if redouter did not exist, all its content would go to its competitors."

Saussure defined his theory in terms of binary oppositions: sign—signified, meaning—value, language—speech, synchronic—diachronic, internal linguistics—external linguistics, and so on. The related term markedness denotes the assessment of value between binary oppositions. These were studied extensively by post-war structuralists such as Claude Lévi-Strauss to explain the organisation of social conceptualisation, and later by the post-structuralists to criticise it. Cognitive semantics also diverges from Saussure on this point, emphasizing the importance of similarity in defining categories in the mind as well as opposition.

Based on markedness theory, the Prague Linguistic Circle made great advances in the study of phonetics reforming it as the systemic study of phonology. Although the terms opposition and markedness are rightly associated with Saussure's concept of language as a semiological system, he did not invent the terms and concepts that had been discussed by various 19th-century grammarians before him.

Language as a social phenomenon
In his treatment of language as a 'social fact', Saussure touches on topics that were controversial in his time, and that would continue to split opinions in the post-war structuralist movement. Saussure's relationship with 19th-century theories of language was somewhat ambivalent. These included social Darwinism and Völkerpsychologie or Volksgeist thinking which were regarded by many intellectuals as nationalist and racist pseudoscience.

Saussure, however, considered the ideas useful if treated properly. Instead of discarding August Schleicher's organicism or Heymann Steinthal's "spirit of the nation", he restricted their sphere in ways that were meant to preclude any chauvinistic interpretations.

Organic analogy

Saussure exploited the sociobiological concept of language as a living organism. He criticises August Schleicher and Max Müller's ideas of languages as organisms struggling for living space but settles with promoting the idea of linguistics as a natural science as long as the study of the 'organism' of language excludes its adaptation to its territory. This concept would be modified in post-Saussurean linguistics by the Prague circle linguists Roman Jakobson and Nikolai Trubetzkoy, and eventually diminished.

The speech circuit
Perhaps the most famous of Saussure's ideas is the distinction between language and speech (Fr. langue et parole), with 'speech' referring to the individual occurrences of language usage. These constitute two parts of three of Saussure's 'speech circuit' (circuit de parole). The third part is the brain, that is, the mind of the individual member of the language community. This idea is in principle borrowed from Steinthal, so Saussure's concept of a language as a social fact corresponds to "Volksgeist", although he was careful to preclude any nationalistic interpretations. In Saussure's and Durkheim's thinking, social facts and norms do not elevate the individuals but shackle them. Saussure's definition of language is statistical rather than idealised.

 * "Among all the individuals that are linked together by speech, some sort of average will be set up : all will reproduce — not exactly of course, but approximately — the same signs united with the same concepts."

Saussure argues that language is a 'social fact'; a conventionalised set of rules or norms relating to speech. When at least two people are engaged in conversation, there forms a communicative circuit between the minds of the individual speakers. Saussure explains that language, as a social system, is neither situated in speech nor the mind. It only properly exists between the two within the loop. It is located in – and is the product of – the collective mind of the linguistic group. An individual has to learn the normative rules of language and can never control them.

The task of the linguist is to study the language by analysing samples of speech. For practical reasons, this is ordinarily the analysis of written texts. The idea that language is studied through texts is by no means revolutionary as it had been the common practice since the beginning of linguistics. Saussure does not advise against introspection and takes up many linguistic examples without reference to a source in a text corpus. The idea that linguistics is not the study of the mind, however, contradicts Wilhelm Wundt's Völkerpsychologie in Saussure's contemporary context; and in a later context, generative grammar and cognitive linguistics.

Structuralism versus generative grammar
Saussure's influence was restricted to American linguistics which was dominated by the advocates of Wilhelm Wundt's psychological approach to language, especially Leonard Bloomfield (1887–1949). The Bloomfieldian school rejected Saussure's and other structuralists' sociological or even anti-psychological (e.g. Louis Hjelmslev, Lucien Tesnière) approaches to the theory of language. Problematically, the post-Bloomfieldian school was nicknamed 'American structuralism', confusing. Although Bloomfield denounced Wundt's Völkerpsychologie and opted for behavioural psychology in his 1933 textbook Language, he and other American linguists stuck to Wundt's practice of analysing the grammatical object as part of the verb phrase. Since this practice is not semantically motivated, they argued for the disconnectedness of syntax from semantics, thus fully rejecting structuralism.

The question remained why the object should be in the verb phrase, vexing American linguists for decades. The post-Bloomfieldian approach was eventually reformed as a sociobiological framework by Noam Chomsky who argued that linguistics is a cognitive science; and claimed that linguistic structures are the manifestation of a random mutation in the human genome. Advocates of the new school, generative grammar, claim that Saussure's structuralism has been reformed and replaced by Chomsky's modern approach to linguistics. Jan Koster asserts:

 * it is certainly the case that Saussure considered the most important linguist of the century in Europe until the 1950s, hardly plays a role in current theoretical thinking about language. As a result of the Chomskyan revolution, linguistics has gone through a number of conceptual transformations which have led to all kinds of technical pre-occupations that are far beyond linguistic practice of the days of Saussure. For the most it seems Saussure has rightly sunk into near oblivion.

French historian and philosopher François Dosse however argues that there have been various misunderstandings. He points out that Chomsky's criticism of 'structuralism' is directed at the Bloomfieldian school and not the proper address of the term; and that structural linguistics is not to be reduced to mere sentence analysis. It is also argued that

 * "'Chomsky the Saussurean' is nothing but "an academic fable". This fable is a result of misreading – by Chomsky himself (1964) and also by others – of Saussure's la langue (in the singular form) as generativist concept of 'competence' and, therefore, its grammar as the Universal Grammar (UG)."

Saussure versus the social Darwinists
Saussure's Course in General Linguistics begins and ends with a criticism of 19th-century linguistics where he is especially critical of Volkgeist thinking and the evolutionary linguistics of August Schleicher and his colleagues. Saussure's ideas replaced social Darwinism in Europe as it was banished from humanities at the end of World War II.

The publication of Richard Dawkins's memetics in 1976 brought the Darwinian idea of linguistic units as cultural replicators back to vogue. It became necessary for adherents of this movement to redefine linguistics in a way that would be simultaneously anti-Saussurean and anti-Chomskyan. This led to a redefinition of old humanistic terms such as structuralism, formalism, functionalism, and constructionism along Darwinian lines through debates that were marked by an acrimonious tone. In a functionalism–formalism debate of the decades following The Selfish Gene, the 'functionalism' camp attacking Saussure's legacy includes frameworks such as Cognitive Linguistics, Construction Grammar, Usage-based linguistics, and Emergent Linguistics. Arguing for 'functional-typological theory', William Croft criticises Saussure's use of the organic analogy:

 * When comparing functional-typological theory to biological theory, one must take care to avoid a caricature of the latter. In particular, in comparing the structure of language to an ecosystem, one must not assume that in contemporary biological theory, it is believed that an organism possesses a perfect adaptation to a stable niche inside an ecosystem in equilibrium. The analogy of a language as a perfectly adapted 'organic' system where tout se tient is a characteristic of the structuralist approach, and was prominent in early structuralist writing. The static view of adaptation in biology is not tenable in the face of empirical evidence of nonadaptive variation and competing adaptive motivations of organisms.

Structural linguist Henning Andersen disagrees with Croft. He criticises memetics and other models of cultural evolution and points out that the concept of 'adaptation' is not to be taken in linguistics in the same meaning as in biology. Humanistic and structuralistic notions are likewise defended by Esa Itkonen and Jacques François; the Saussurean standpoint is explained and defended by Tomáš Hoskovec, representing the Prague Linguistic Circle.

Conversely, other cognitive linguists claim to continue and expand Saussure's work on the bilateral sign. Dutch philologist Elise Elffers, however, argues that their view of the subject is incompatible with Saussure's ideas.

The term 'structuralism' continues to be used in structural–functional linguistics which despite the contrary claims defines itself as a humanistic approach to language.

Works

 * (1878) Mémoire sur le système primitif des voyelles dans les langues indo-européennes [= Dissertation on the Primitive System of Vowels in Indo-European Languages]. Leipzig: Teubner. (online version in Gallica Program, Bibliothèque nationale de France).
 * (1881) De l'emploi du génitif absolu en Sanscrit: Thèse pour le doctorat présentée à la Faculté de Philosophie de l'Université de Leipzig [= On the Use of the Genitive Absolute in Sanskrit: Doctoral thesis presented to the Philosophy Department of Leipzig University]. Geneva: Jules-Guillaume Fick. (online version on the Internet Archive).
 * (1916) Cours de linguistique générale, eds. Charles Bally & Albert Sechehaye, with the assistance of Albert Riedlinger. Lausanne – Paris: Payot.
 * 1st trans.: Wade Baskin, trans. Course in General Linguistics. New York: The Philosophical Society, 1959; subsequently edited by Perry Meisel & Haun Saussy, NY: Columbia University Press, 2011.
 * 2nd trans.: Roy Harris, trans. Course in General Linguistics. La Salle, Ill.: Open Court, 1983.
 * (1922) Recueil des publications scientifiques de F. de Saussure. Eds. Charles Bally & Léopold Gautier. Lausanne – Geneva: Payot.
 * (1993) Saussure's Third Course of Lectures in General Linguistics (1910–1911) from the Notebooks of Emile Constantin. (Language and Communication series, vol. 12). French text edited by Eisuke Komatsu & trans. by Roy Harris. Oxford: Pergamon Press.
 * (1995) Phonétique: Il manoscritto di Harvard Houghton Library bMS Fr 266 (8). Ed. Maria Pia Marchese. Padova: Unipress, 1995.
 * (2002) Écrits de linguistique générale. Eds. Simon Bouquet & Rudolf Engler. Paris: Gallimard. ISBN 978-2-07-076116-6.
 * Trans.: Carol Sanders & Matthew Pires, trans. Writings in General Linguistics. NY: Oxford University Press, 2006.
 * This volume, which consists mostly of material previously published by Rudolf Engler, includes an attempt at reconstructing a text from a set of Saussure's manuscript pages headed "The Double Essence of Language", found in 1996 in Geneva. These pages contain ideas already familiar to Saussure scholars, both from Engler's critical edition of the Course and from another unfinished book manuscript of Saussure's, published in 1995 by Maria Pia Marchese.
 * (2013) Anagrammes homériques. Ed. Pierre-Yves Testenoire. Limoges: Lambert Lucas.
 * (2014) Une vie en lettres 1866 – 1913. Ed. Claudia Mejía Quijano. ed. Nouvelles Cécile Defaut.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Ferdinand de Saussure


text:
Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid—any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents. In this sense, besides the triglycerides, the term would include several other types of compounds like mono- and diglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), and free fatty acids, which are usually present in human diet in smaller amounts.

Fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions in most living beings, including energy storage, waterproofing, and thermal insulation. The human body can produce the fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble.

Biological importance
In humans and many animals, fats serve both as energy sources and as stores for energy in excess of what the body needs immediately. Each gram of fat when burned or metabolized releases about 9 food calories (37 kJ = 8.8 kcal).

Fats are also sources of essential fatty acids, an important dietary requirement. Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats.

Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. Fat also serves as a useful buffer against a host of diseases. When a particular substance, whether chemical or biotic, reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.

Adipose tissue
In animals, adipose tissue, or fatty tissue is the body's means of storing metabolic energy over extended periods of time. Adipocytes (fat cells) store fat derived from the diet and from liver metabolism. Under energy stress these cells may degrade their stored fat to supply fatty acids and also glycerol to the circulation. These metabolic activities are regulated by several hormones (e.g., insulin, glucagon and epinephrine). Adipose tissue also secretes the hormone leptin.

Production and processing
A variety of chemical and physical techniques are used for the production and processing of fats, both industrially and in cottage or home settings. They include:
 * Pressing to extract liquid fats from fruits, seeds, or algae, e.g. olive oil from olives
 * Solvent extraction using solvents like hexane or supercritical carbon dioxide
 * Rendering, the melting of fat in adipose tissue, e.g. to produce tallow, lard, fish oil, and whale oil
 * Churning of milk to produce butter
 * Hydrogenation to increase the degree of saturation of the fatty acids
 * Interesterification, the rearrangement of fatty acids across different triglycerides
 * Winterization to remove oil components with higher melting points
 * Clarification of butter

Metabolism
The pancreatic lipase acts at the ester bond, hydrolyzing the bond and "releasing" the fatty acid. In triglyceride form, lipids cannot be absorbed by the duodenum. Fatty acids, monoglycerides (one glycerol, one fatty acid), and some diglycerides are absorbed by the duodenum, once the triglycerides have been broken down.

In the intestine, following the secretion of lipases and bile, triglycerides are split into monoacylglycerol and free fatty acids in a process called lipolysis. They are subsequently moved to absorptive enterocyte cells lining the intestines. The triglycerides are rebuilt in the enterocytes from their fragments and packaged together with cholesterol and proteins to form chylomicrons. These are excreted from the cells and collected by the lymph system and transported to the large vessels near the heart before being mixed into the blood. Various tissues can capture the chylomicrons, releasing the triglycerides to be used as a source of energy. Liver cells can synthesize and store triglycerides. When the body requires fatty acids as an energy source, the hormone glucagon signals the breakdown of the triglycerides by hormone-sensitive lipase to release free fatty acids. As the brain cannot utilize fatty acids as an energy source (unless converted to a ketone), the glycerol component of triglycerides can be converted into glucose, via gluconeogenesis by conversion into dihydroxyacetone phosphate and then into glyceraldehyde 3-phosphate, for brain fuel when it is broken down. Fat cells may also be broken down for that reason if the brain's needs ever outweigh the body's.

Triglycerides cannot pass through cell membranes freely. Special enzymes on the walls of blood vessels called lipoprotein lipases must break down triglycerides into free fatty acids and glycerol. Fatty acids can then be taken up by cells via fatty acid transport proteins (FATPs).

Triglycerides, as major components of very-low-density lipoprotein (VLDL) and chylomicrons, play an important role in metabolism as energy sources and transporters of dietary fat. They contain more than twice as much energy (approximately 9kcal/g or 38kJ/g) as carbohydrates (approximately 4kcal/g or 17kJ/g).

Nutritional and health aspects
The most common type of fat, in human diet and most living beings, is a triglyceride, an ester of the triple alcohol glycerol and three fatty acids. The molecule of a triglyceride can be described as resulting from a condensation reaction (specifically, esterification) between each of glycerol's –OH groups and the HO– part of the carboxyl group HO(O\d)C\s of each fatty acid, forming an ester bridge \sO\s(O\d)C\s with elimination of a water molecule.

Other less common types of fats include diglycerides and monoglycerides, where the esterification is limited to two or just one of glycerol's –OH groups. Other alcohols, such as cetyl alcohol (predominant in spermaceti), may replace glycerol. In the phospholipids, one of the fatty acids is replaced by phosphoric acid or a monoester thereof. The benefits and risks of various amounts and types of dietary fats have been the object of much study, and are still highly controversial topics.

Essential fatty acids
There are two essential fatty acids (EFAs) in human nutrition: alpha-Linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). The adult body can synthesize other lipids that it needs from these two.

Saturated vs. unsaturated fats
Different foods contain different amounts of fat with different proportions of saturated and unsaturated fatty acids. Some animal products, like beef and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter have mostly saturated fatty acids (and some have significant contents of dietary cholesterol). Other animal products, like pork, poultry, eggs, and seafood have mostly unsaturated fats. Industrialized baked goods may use fats with high unsaturated fat contents as well, especially those containing partially hydrogenated oils, and processed foods that are deep-fried in hydrogenated oil are high in saturated fat content.

Plants and fish oil generally contain a higher proportion of unsaturated acids, although there are exceptions such as coconut oil and palm kernel oil. Foods containing unsaturated fats include avocado, nuts, olive oils, and vegetable oils such as canola.

Many careful studies have found that replacing saturated fats with cis unsaturated fats in the diet reduces risk of cardiovascular diseases (CVDs), diabetes, or death. These studies prompted many medical organizations and public health departments, including the World Health Organization (WHO), to officially issue that advice. Some countries with such recommendations include:

 * United Kingdom
 * United States
 * India
 * Canada
 * Australia
 * Singapore
 * New Zealand
 * Hong Kong

A 2004 review concluded that "no lower safe limit of specific saturated fatty acid intakes has been identified" and recommended that the influence of varying saturated fatty acid intakes against a background of different individual lifestyles and genetic backgrounds should be the focus in future studies.

This advice is often oversimplified by labeling the two kinds of fats as bad fats and good fats, respectively. However, since the fats and oils in most natural and traditionally processed foods contain both unsaturated and saturated fatty acids, the complete exclusion of saturated fat is unrealistic and possibly unwise. For instance, some foods rich in saturated fat, such as coconut and palm oil, are an important source of cheap dietary calories for a large fraction of the population in developing countries.

Concerns were also expressed at a 2010 conference of the American Dietetic Association that a blanket recommendation to avoid saturated fats could drive people to also reduce the amount of polyunsaturated fats, which may have health benefits, and/or replace fats by refined carbohydrates — which carry a high risk of obesity and heart disease.

For these reasons, the U.S. Food and Drug Administration, for example, recommends to consume at least 10% (7% for high-risk groups) of calories from saturated fat, with an average of 30% (or less) of total calories from all fat. A general 7% limit was recommended also by the American Heart Association (AHA) in 2006.

The WHO/FAO report also recommended replacing fats so as to reduce the content of myristic and palmitic acids, specifically.

The so-called Mediterranean diet, prevalent in many countries in the Mediterranean Sea area, includes more total fat than the diet of Northern European countries, but most of it is in the form of unsaturated fatty acids (specifically, monounsaturated and omega-3) from olive oil and fish, vegetables, and certain meats like lamb, while consumption of saturated fat is minimal in comparison. A 2017 review found evidence that a Mediterranean-style diet could reduce the risk of cardiovascular diseases, overall cancer incidence, neurodegenerative diseases, diabetes, and mortality rate. A 2018 review showed that a Mediterranean-like diet may improve overall health status, such as reduced risk of non-communicable diseases. It also may reduce the social and economic costs of diet-related illnesses.

A small number of contemporary reviews have challenged this negative view of saturated fats. For example, an evaluation of evidence from 1966 to 1973 of the observed health impact of replacing dietary saturated fat with linoleic acid found that it increased rates of death from all causes, coronary heart disease, and cardiovascular disease. These studies have been disputed by many scientists, and the consensus in the medical community is that saturated fat and cardiovascular disease are closely related. Still, these discordant studies fueled debate over the merits of substituting polyunsaturated fats for saturated fats.

Cardiovascular disease
The effect of saturated fat on cardiovascular disease has been extensively studied. The general consensus is that there is evidence of moderate-quality of a strong, consistent, and graded relationship between saturated fat intake, blood cholesterol levels, and the incidence of cardiovascular disease. The relationships are accepted as causal, including by many government and medical organizations.

A 2017 review by the AHA estimated that replacement of saturated fat with polyunsaturated fat in the American diet could reduce the risk of cardiovascular diseases by 30%.

The consumption of saturated fat is generally considered a risk factor for dyslipidemia—abnormal blood lipid levels, including high total cholesterol, high levels of triglycerides, high levels of low-density lipoprotein (LDL, "bad" cholesterol) or low levels of high-density lipoprotein (HDL, "good" cholesterol). These parameters in turn are believed to be risk indicators for some types of cardiovascular disease. These effects were observed in children too.

Several meta-analyses (reviews and consolidations of multiple previously published experimental studies) have confirmed a significant relationship between saturated fat and high serum cholesterol levels, which in turn have been claimed to have a causal relation with increased risk of cardiovascular disease (the so-called lipid hypothesis). However, high cholesterol may be caused by many factors. Other indicators, such as high LDL/HDL ratio, have proved to be more predictive. In a study of myocardial infarction in 52 countries, the ApoB/ApoA1 (related to LDL and HDL, respectively) ratio was the strongest predictor of CVD among all risk factors. There are other pathways involving obesity, triglyceride levels, insulin sensitivity, endothelial function, and thrombogenicity, among others, that play a role in CVD, although it seems, in the absence of an adverse blood lipid profile, the other known risk factors have only a weak atherogenic effect. Different saturated fatty acids have differing effects on various lipid levels.

Cancer
The evidence for a relation between saturated fat intake and cancer is significantly weaker, and there does not seem to be a clear medical consensus about it.

 * A meta-analysis published in 2003 found a significant positive relationship between saturated fat and breast cancer. However two subsequent reviews have found weak or insignificant relation, and noted the prevalence of confounding factors.
 * Another review found limited evidence for a positive relationship between consuming animal fat and incidence of colorectal cancer.
 * Other meta-analyses found evidence for increased risk of ovarian cancer by high consumption of saturated fat.
 * Some studies have indicated that serum myristic acid and palmitic acid and dietary myristic and palmitic saturated fatty acids and serum palmitic combined with alpha-tocopherol supplementation are associated with increased risk of prostate cancer in a dose-dependent manner. These associations may, however, reflect differences in intake or metabolism of these fatty acids between the precancer cases and controls, rather than being an actual cause.

Bones
Various animal studies have indicated that the intake of saturated fat has a negative effect on the mineral density of bones. One study suggested that men may be particularly vulnerable.

Disposition and overall health
Studies have shown that substituting monounsaturated fatty acids for saturated ones is associated with increased daily physical activity and resting energy expenditure. More physical activity, less anger, and less irritability were associated with a higher-oleic acid diet than one of a palmitic acid diet.

Monounsaturated vs. polyunsaturated fat

The most common fatty acids in human diet are unsaturated or mono-unsaturated. Monounsaturated fats are found in animal flesh such as red meat, whole milk products, nuts, and high fat fruits such as olives and avocados. Olive oil is about 75% monounsaturated fat. The high oleic variety sunflower oil contains at least 70% monounsaturated fat. Canola oil and cashews are both about 58% monounsaturated fat. Tallow (beef fat) is about 50% monounsaturated fat, and lard is about 40% monounsaturated fat. Other sources include hazelnut, avocado oil, macadamia nut oil, grapeseed oil, groundnut oil (peanut oil), sesame oil, corn oil, popcorn, whole grain wheat, cereal, oatmeal, almond oil, hemp oil, and tea-oil camellia.

Polyunsaturated fatty acids can be found mostly in nuts, seeds, fish, seed oils, and oysters.

Food sources of polyunsaturated fats include:

Insulin resistance and sensitivity
MUFAs (especially oleic acid) have been found to lower the incidence of insulin resistance; PUFAs (especially large amounts of arachidonic acid) and SFAs (such as arachidic acid) increased it. These ratios can be indexed in the phospholipids of human skeletal muscle and in other tissues as well. This relationship between dietary fats and insulin resistance is presumed secondary to the relationship between insulin resistance and inflammation, which is partially modulated by dietary fat ratios (omega−3/6/9) with both omega−3 and −9 thought to be anti-inflammatory, and omega−6 pro-inflammatory (as well as by numerous other dietary components, particularly polyphenols and exercise, with both of these anti-inflammatory). Although both pro- and anti-inflammatory types of fat are biologically necessary, fat dietary ratios in most US diets are skewed towards omega−6, with subsequent disinhibition of inflammation and potentiation of insulin resistance. This is contrary to the suggestion that polyunsaturated fats are shown to be protective against insulin resistance.

The large scale KANWU study found that increasing MUFA and decreasing SFA intake could improve insulin sensitivity, but only when the overall fat intake of the diet was low. However, some MUFAs may promote insulin resistance (like the SFAs), whereas PUFAs may protect against it.

Cancer
Levels of oleic acid along with other MUFAs in red blood cell membranes were positively associated with breast cancer risk. The saturation index (SI) of the same membranes was inversely associated with breast cancer risk. MUFAs and low SI in erythrocyte membranes are predictors of postmenopausal breast cancer. Both of these variables depend on the activity of the enzyme delta-9 desaturase (Δ9-d).

Results from observational clinical trials on PUFA intake and cancer have been inconsistent and vary by numerous factors of cancer incidence, including gender and genetic risk. Some studies have shown associations between higher intakes and/or blood levels of omega-3 PUFAs and a decreased risk of certain cancers, including breast and colorectal cancer, while other studies found no associations with cancer risk.

Pregnancy disorders
Polyunsaturated fat supplementation was found to have no effect on the incidence of pregnancy-related disorders, such as hypertension or preeclampsia, but may increase the length of gestation slightly and decreased the incidence of early premature births.

Expert panels in the United States and Europe recommend that pregnant and lactating women consume higher amounts of polyunsaturated fats than the general population to enhance the DHA status of the fetus and newborn.

"Cis fat" vs. "trans fat"
In nature, unsaturated fatty acids generally have double bonds in cis configuration (with the adjacent C–C bonds on the same side) as opposed to trans. Nevertheless, trans fatty acids (TFAs) occur in small amounts in meat and milk of ruminants (such as cattle and sheep), typically 2–5% of total fat. Natural TFAs, which include conjugated linoleic acid (CLA) and vaccenic acid, originate in the rumen of these animals. CLA has two double bonds, one in the cis configuration and one in trans, which makes it simultaneously a cis- and a trans-fatty acid.

Concerns about trans fatty acids in human diet were raised when they were found to be an unintentional byproduct of the partial hydrogenation of vegetable and fish oils. While these trans fatty acids (popularly called "trans fats") are edible, they have been implicated in many health problems.

The hydrogenation process, invented and patented by Wilhelm Normann in 1902, made it possible to turn relatively cheap liquid fats such as whale or fish oil into more solid fats and to extend their shelf-life by preventing rancidification. (The source fat and the process were initially kept secret to avoid consumer distaste. ) This process was widely adopted by the food industry in the early 1900s; first for the production of margarine, a replacement for butter and shortening, and eventually for various other fats used in snack food, packaged baked goods, and deep fried products.

Full hydrogenation of a fat or oil produces a fully saturated fat. However, hydrogenation generally was interrupted before completion, to yield a fat product with specific melting point, hardness, and other properties. Partial hydrogenation turns some of the cis double bonds into trans bonds by an isomerization reaction. The trans configuration is favored because it is the lower energy form.

This side reaction accounts for most of the trans fatty acids consumed today, by far. An analysis of some industrialized foods in 2006 found up to 30% "trans fats" in artificial shortening, 10% in breads and cake products, 8% in cookies and crackers, 4% in salty snacks, 7% in cake frostings and sweets, and 26% in margarine and other processed spreads. Another 2010 analysis however found only 0.2% of trans fats in margarine and other processed spreads. Up to 45% of the total fat in those foods containing man-made trans fats formed by partially hydrogenating plant fats may be trans fat. Baking shortenings, unless reformulated, contain around 30% trans fats compared to their total fats. High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce trans fats may contain up to 15% trans fat by weight, but some reformulated ones are less than 1% trans fat.

High levels of TFAs have been recorded in popular "fast food" meals. An analysis of samples of McDonald's French fries collected in 2004 and 2005 found that fries served in New York City contained twice as much trans fat as in Hungary, and 28 times as much as in Denmark, where trans fats are restricted. For Kentucky Fried Chicken products, the pattern was reversed: the Hungarian product containing twice the trans fat of the New York product. Even within the United States, there was variation, with fries in New York containing 30% more trans fat than those from Atlanta.

Cardiovascular disease
Numerous studies have found that consumption of TFAs increases risk of cardiovascular disease. The Harvard School of Public Health advises that replacing TFAs and saturated fats with cis monounsaturated and polyunsaturated fats is beneficial for health.

Consuming trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.

The primary health risk identified for trans fat consumption is an elevated risk of coronary artery disease (CAD). A 1994 study estimated that over 30,000 cardiac deaths per year in the United States are attributable to the consumption of trans fats. By 2006 upper estimates of 100,000 deaths were suggested. A comprehensive review of studies of trans fats published in 2006 in the New England Journal of Medicine reports a strong and reliable connection between trans fat consumption and CAD, concluding that "On a per-calorie basis, trans fats appear to increase the risk of CAD more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3% of total energy intake)".

The major evidence for the effect of trans fat on CAD comes from the Nurses' Health Study – a cohort study that has been following 120,000 female nurses since its inception in 1976. In this study, Hu and colleagues analyzed data from 900 coronary events from the study's population during 14 years of followup. He determined that a nurse's CAD risk roughly doubled (relative risk of 1.93, CI: 1.43 to 2.61) for each 2% increase in trans fat calories consumed (instead of carbohydrate calories). By contrast, for each 5% increase in saturated fat calories (instead of carbohydrate calories) there was a 17% increase in risk (relative risk of 1.17, CI: 0.97 to 1.41). "The replacement of saturated fat or trans unsaturated fat by cis (unhydrogenated) unsaturated fats was associated with larger reductions in risk than an isocaloric replacement by carbohydrates." Hu also reports on the benefits of reducing trans fat consumption. Replacing 2% of food energy from trans fat with non-trans unsaturated fats more than halves the risk of CAD (53%). By comparison, replacing a larger 5% of food energy from saturated fat with non-trans unsaturated fats reduces the risk of CAD by 43%.

Another study considered deaths due to CAD, with consumption of trans fats being linked to an increase in mortality, and consumption of polyunsaturated fats being linked to a decrease in mortality.

Trans fat has been found to act like saturated in raising the blood level of LDL ("bad cholesterol"); but, unlike saturated fat, it also decreases levels of HDL ("good cholesterol"). The net increase in LDL/HDL ratio with trans fat, a widely accepted indicator of risk for coronary artery disease, is approximately double that due to saturated fat. One randomized crossover study published in 2003 comparing the effect of eating a meal on blood lipids of (relatively) cis and trans-fat-rich meals showed that cholesteryl ester transfer (CET) was 28% higher after the trans meal than after the cis meal and that lipoprotein concentrations were enriched in apolipoprotein(a) after the trans meals.

The citokyne test is a potentially more reliable indicator of CAD risk, although is still being studied. A study of over 700 nurses showed that those in the highest quartile of trans fat consumption had blood levels of C-reactive protein (CRP) that were 73% higher than those in the lowest quartile.

Breast feeding
It has been established that trans fats in human breast milk fluctuate with maternal consumption of trans fat, and that the amount of trans fats in the bloodstream of breastfed infants fluctuates with the amounts found in their milk. In 1999, reported percentages of trans fats (compared to total fats) in human milk ranged from 1% in Spain, 2% in France, 4% in Germany, and 7% in Canada and the United States.

Other health risks
There are suggestions that the negative consequences of trans fat consumption go beyond the cardiovascular risk. In general, there is much less scientific consensus asserting that eating trans fat specifically increases the risk of other chronic health problems:
 * Alzheimer's disease: A study published in Archives of Neurology in February 2003 suggested that the intake of both trans fats and saturated fats promotes the development of Alzheimer disease, although not confirmed in an animal model. It has been found that trans fats impaired memory and learning in middle-age rats. The brains of rats that ate trans-fats had fewer proteins critical to healthy neurological function. Inflammation in and around the hippocampus, the part of the brain responsible for learning and memory. These are the exact types of changes normally seen at the onset of Alzheimer's, but seen after six weeks, even though the rats were still young.
 * Cancer: There is no scientific consensus that consuming trans fats significantly increases cancer risks across the board. The American Cancer Society states that a relationship between trans fats and cancer "has not been determined." One study has found a positive connection between trans fat and prostate cancer. However, a larger study found a correlation between trans fats and a significant decrease in high-grade prostate cancer. An increased intake of trans fatty acids may raise the risk of breast cancer by 75%, suggest the results from the French part of the European Prospective Investigation into Cancer and Nutrition.
 * Diabetes: There is a growing concern that the risk of type 2 diabetes increases with trans fat consumption. However, consensus has not been reached. For example, one study found that risk is higher for those in the highest quartile of trans fat consumption. Another study has found no diabetes risk once other factors such as total fat intake and BMI were accounted for.
 * Obesity: Research indicates that trans fat may increase weight gain and abdominal fat, despite a similar caloric intake. A 6-year experiment revealed that monkeys fed a trans fat diet gained 7.2% of their body weight, as compared to 1.8% for monkeys on a mono-unsaturated fat diet. Although obesity is frequently linked to trans fat in the popular media, this is generally in the context of eating too many calories; there is not a strong scientific consensus connecting trans fat and obesity, although the 6-year experiment did find such a link, concluding that "under controlled feeding conditions, long-term TFA consumption was an independent factor in weight gain. TFAs enhanced intra-abdominal deposition of fat, even in the absence of caloric excess, and were associated with insulin resistance, with evidence that there is impaired post-insulin receptor binding signal transduction."
 * Infertility in women: One 2007 study found, "Each 2% increase in the intake of energy from trans unsaturated fats, as opposed to that from carbohydrates, was associated with a 73% greater risk of ovulatory infertility...".
 * Major depressive disorder: Spanish researchers analysed the diets of 12,059 people over six years and found that those who ate the most trans fats had a 48 per cent higher risk of depression than those who did not eat trans fats. One mechanism may be trans-fats' substitution for docosahexaenoic acid (DHA) levels in the orbitofrontal cortex (OFC). Very high intake of trans-fatty acids (43% of total fat) in mice from 2 to 16 months of age was associated with lowered DHA levels in the brain (p=0.001). When the brains of 15 major depressive subjects who had committed suicide were examined post-mortem and compared against 27 age-matched controls, the suicidal brains were found to have 16% less (male average) to 32% less (female average) DHA in the OFC. The OFC controls reward, reward expectation, and empathy (all of which are reduced in depressive mood disorders) and regulates the limbic system.
 * Behavioral irritability and aggression: a 2012 observational analysis of subjects of an earlier study found a strong relation between dietary trans fat acids and self-reported behavioral aggression and irritability, suggesting but not establishing causality.
 * Diminished memory: In a 2015 article, researchers re-analyzing results from the 1999-2005 UCSD Statin Study argue that "greater dietary trans fatty acid consumption is linked to worse word memory in adults during years of high productivity, adults age <45".
 * Acne: According to a 2015 study, trans fats are one of several components of Western pattern diets which promote acne, along with carbohydrates with high glycemic load such as refined sugars or refined starches, milk and dairy products, and saturated fats, while omega-3 fatty acids, which reduce acne, are deficient in Western pattern diets.

Biochemical mechanisms
The exact biochemical process by which trans fats produce specific health problems are a topic of continuing research. Intake of dietary trans fat perturbs the body's ability to metabolize essential fatty acids (EFAs, including omega-3) leading to changes in the phospholipid fatty acid composition of the arterial walls, thereby raising risk of coronary artery disease.

Trans double bonds are claimed to induce a linear conformation to the molecule, favoring its rigid packing as in plaque formation. The geometry of the cis double bond, in contrast, is claimed to create a bend in the molecule, thereby precluding rigid formations.

While the mechanisms through which trans fatty acids contribute to coronary artery disease are fairly well understood, the mechanism for their effects on diabetes is still under investigation. They may impair the metabolism of long-chain polyunsaturated fatty acids (LCPUFAs). However, maternal pregnancy trans fatty acid intake has been inversely associated with LCPUFAs levels in infants at birth thought to underlie the positive association between breastfeeding and intelligence.

Trans fats are processed by the liver differently than other fats. They may cause liver dysfunction by interfering with delta 6 desaturase, an enzyme involved in converting essential fatty acids to arachidonic acid and prostaglandins, both of which are important to the functioning of cells.

Natural "trans fats" in dairy products
Some trans fatty acids occur in natural fats and traditionally processed foods. Vaccenic acid occurs in breast milk, and some isomers of conjugated linoleic acid (CLA) are found in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat.

The U.S. National Dairy Council has asserted that the trans fats present in animal foods are of a different type than those in partially hydrogenated oils, and do not appear to exhibit the same negative effects. A review agrees with the conclusion (stating that "the sum of the current evidence suggests that the Public health implications of consuming trans fats from ruminant products are relatively limited") but cautions that this may be due to the low consumption of trans fats from animal sources compared to artificial ones.

In 2008 a meta-analysis found that all trans fats, regardless of natural or artificial origin equally raise LDL and lower HDL levels. Other studies though have shown different results when it comes to animal-based trans fats like conjugated linoleic acid (CLA). Although CLA is known for its anticancer properties, researchers have also found that the cis-9, trans-11 form of CLA can reduce the risk for cardiovascular disease and help fight inflammation.

Two Canadian studies have shown that vaccenic acid, a TFA that naturally occurs in dairy products, could be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.

Official recommendations
In light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. In 2003, the WHO recommended that trans fats make up no more than 0.9% of a person's diet and, in 2018, introduced a 6-step guide to eliminate industrially-produced trans-fatty acids from the global food supply.

The National Academy of Sciences (NAS) advises the U.S. and Canadian governments on nutritional science for use in public policy and product labeling programs. Their 2002 Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids contains their findings and recommendations regarding consumption of trans fat.

Their recommendations are based on two key facts. First, "trans fatty acids are not essential and provide no known benefit to human health", whether of animal or plant origin. Second, given their documented effects on the LDL/HDL ratio, the NAS concluded "that dietary trans fatty acids are more deleterious with respect to coronary artery disease than saturated fatty acids". A 2006 review published in the New England Journal of Medicine (NEJM) that states "from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit."

Because of these facts and concerns, the NAS has concluded there is no safe level of trans fat consumption. There is no adequate level, recommended daily amount or tolerable upper limit for trans fats. This is because any incremental increase in trans fat intake increases the risk of coronary artery disease.

Despite this concern, the NAS dietary recommendations have not included eliminating trans fat from the diet. This is because trans fat is naturally present in many animal foods in trace quantities, and thus its removal from ordinary diets might introduce undesirable side effects and nutritional imbalances. The NAS has, thus, "recommended that trans fatty acid consumption be as low as possible while consuming a nutritionally adequate diet". Like the NAS, the WHO has tried to balance public health goals with a practical level of trans fat consumption, recommending in 2003 that trans fats be limited to less than 1% of overall energy intake.

Regulatory action
In the last few decades, there has been substantial amount of regulation in many countries, limiting trans fat contents of industrialized and commercial food products.

Alternatives to hydrogenation
The negative public image and strict regulations has led to interest in replacing partial hydrogenation. In fat interesterification, the fatty acids are among a mix of triglycerides. When applied to a suitable blend of oils and saturated fats, possibly followed by separation of unwanted solid or liquid triglycerides, this process could conceivably achieve results similar to those of partial hydrogenation without affecting the fatty acids themselves; in particular, without creating any new "trans fat".

Hydrogenation can be achieved with only small production of trans fat. The high-pressure methods produced margarine containing 5 to 6% trans fat. Based on current U.S. labeling requirements (see below), the manufacturer could claim the product was free of trans fat. The level of trans fat may also be altered by modification of the temperature and the length of time during hydrogenation.

One can mix oils (such as olive, soybean, and canola), water, monoglycerides, and fatty acids to form a "cooking fat" that acts the same way as trans and saturated fats.

Omega-three and omega-six fatty acids
The ω−3 fatty acids have received substantial attention. Among omega-3 fatty acids, neither long-chain nor short-chain forms were consistently associated with breast cancer risk. High levels of docosahexaenoic acid (DHA), however, the most abundant omega-3 polyunsaturated fatty acid in erythrocyte (red blood cell) membranes, were associated with a reduced risk of breast cancer. The DHA obtained through the consumption of polyunsaturated fatty acids is positively associated with cognitive and behavioral performance. In addition, DHA is vital for the grey matter structure of the human brain, as well as retinal stimulation and neurotransmission.

Interesterification
Some studies have investigated the health effects of interesterified (IE) fats, by comparing diets with IE and non-IE fats with the same overall fatty acid composition.

Several experimental studies in humans found no statistical difference on fasting blood lipids between a diet with large amounts of IE fat, having 25-40% C16:0 or C18:0 on the 2-position, and a similar diet with non-IE fat, having only 3-9% C16:0 or C18:0 on the 2-position. A negative result was obtained also in a study that compared the effects on blood cholesterol levels of an IE fat product mimicking cocoa butter and the real non-IE product.

A 2007 study funded by the Malaysian Palm Oil Board claimed that replacing natural palm oil by other interesterified or partially hydrogenated fats caused adverse health effects, such as higher LDL/HDL ratio and plasma glucose levels. However, these effects could be attributed to the higher percentage of saturated acids in the IE and partially hydrogenated fats, rather than to the IE process itself.

Role in disease
In the human body, high levels of triglycerides in the bloodstream have been linked to atherosclerosis, heart disease and stroke. However, the relative negative impact of raised levels of triglycerides compared to that of LDL:HDL ratios is as yet unknown. The risk can be partly accounted for by a strong inverse relationship between triglyceride level and HDL-cholesterol level. But the risk is also due to high triglyceride levels increasing the quantity of small, dense LDL particles.

Guidelines

The National Cholesterol Education Program has set guidelines for triglyceride levels:

These levels are tested after fasting 8 to 12 hours. Triglyceride levels remain temporarily higher for a period after eating.

The AHA recommends an optimal triglyceride level of 100mg/dL (1.1mmol/L) or lower to improve heart health.

Reducing triglyceride levels
Weight loss and dietary modification are effective first-line lifestyle modification treatments for hypertriglyceridemia. For people with mildly or moderately high levels of triglycerides, lifestyle changes, including weight loss, moderate exercise and dietary modification, are recommended. This may include restriction of carbohydrates (specifically fructose) and fat in the diet and the consumption of omega-3 fatty acids from algae, nuts, fish and seeds. Medications are recommended in those with high levels of triglycerides that are not corrected with the aforementioned lifestyle modifications, with fibrates being recommended first. Omega-3-carboxylic acids is another prescription drug used to treat very high levels of blood triglycerides.

The decision to treat hypertriglyceridemia with medication depends on the levels and on the presence of other risk factors for cardiovascular disease. Very high levels that would increase the risk of pancreatitis are treated with a drug from the fibrate class. Niacin and omega-3 fatty acids as well as drugs from the statin class may be used in conjunction, with statins being the main medication for moderate hypertriglyceridemia when reduction of cardiovascular risk is required.

Fat digestion and metabolism
Fats are broken down in the healthy body to release their constituents, glycerol and fatty acids. Glycerol itself can be converted to glucose by the liver and so become a source of energy. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas.

Many cell types can use either glucose or fatty acids as a source of energy for metabolism. In particular, heart and skeletal muscle prefer fatty acids. Despite long-standing assertions to the contrary, fatty acids can also be used as a source of fuel for brain cells through mitochondrial oxidation.

title: Fat


text:
Front line

A front line (alternatively front-line or frontline) in military terminology is the position(s) closest to the area of conflict of an armed force's personnel and equipment, usually referring to land forces. When a front (an intentional or unintentional boundary) between opposing sides forms, the front line is the area where each side's forces are engaged in conflict. Leaders have often fought at the front lines either purposefully or due to a collapse in battle formation. While a calculated risk, fighting on the front has in instances reduced communication and heightened morale. The front is in direct contrast to the rear, which is the position farthest from conflict.

All branches of the United States Armed Forces use the related technical terms, Forward Line of Own Troops (FLOT) and Forward Edge of Battle Area (FEBA). These terms are used as battlespace control measures that designate the forward-most friendly maritime or land forces on the battlefield at a given point in time during an armed conflict. FLOT/FEBA may include covering and screening forces. The Forward Line of Enemy Troops (FLET) is the FEBA from the enemy's perspective.

Etymology
Although the term "front line" first appeared in the 1520s, it was only in 1842 that it was recorded used in the military sense. Its first use as an adjective was from 1915.

The word "front" gained the military sense of "foremost part of an army" in the mid-14th century, which, in turn, led the word to take on the meaning "field of operations in contact with the enemy" in the 1660s. That sense led to the phrase home front, which first appeared in 1919. In a non-combat situation or when a combat situation is not assumed, front can mean the direction in which the command is faced.

The attributive adjective version of the term front line (as in "our front-line personnel") describes materiel or personnel intended for or actively in forward use: at sea, on land or in the air: at the front line.

Evolution of the concept
In the land campaigns of World War I, FEBAs, FLOTs and FLETs could often be identified by eye. For example, in France and Belgium they were defined by opposing defensive trench systems.

Typical modern conflicts are vastly different, characterised by "war amongst the people", the concept of a "Three Block War", and the presence of an asymmetric threat from irregular or terrorist combatants. In those cases, the concepts of front line, FEBA, FLOT and FLET may be of little relevance. The term "front line" has come to refer more to any place where bullets and bombs are flying or are likely to fly.

title: Front line