WO2025219202A1

WO2025219202A1 - A fat composition for use in a medical treatment

Info

Publication number: WO2025219202A1
Application number: PCT/EP2025/059846
Authority: WO
Inventors: Claudia GRAJEDA IGLESIAS; Philippe Pouletty; Serge LUQUET
Original assignee: Bariatek Medical SAS
Current assignee: Bariatek Medical SAS
Priority date: 2024-04-19
Filing date: 2025-04-10
Publication date: 2025-10-23
Anticipated expiration: 2026-10-19

Abstract

The invention is directed to a fat composition (1) for use in a medical treatment. The fat composition (1) comprises at least 50% by weight in free fatty acids, preferably an unsaturated fatty acid, particularly preferably oleic acid.

Description

A Fat Composition for Use in a Medical Treatment The present invention relates to fat compositions according to the preamble of the independent claims. Obesity is one of the most important public health issues human- ity is facing nowadays. In 2021, about 800 million adults were obese. These people suffer from various comorbidities such as hypertension, type 2 diabetes, and/or sleep apnea, and tend to lead shorter and less healthy lives. Generally, medical treatments intended to reduce a patient’s ap- petite and/or to generate weight loss are known in the art. However, known drugs are complex and typically block or increase specific hormones, neurotransmitters and/or peptides. Therefore, significant side effects may be present. The achieved reduction in hunger and/or increased feeling of sa- tiety may be non-specific. Therefore, while the patient may lose weight, the patient may be at risk of malnutrition in particular if the diet is generally inadequate. Thus, the object of the present invention is to overcome the drawbacks of the prior art, in particular to provide a medical composition which reduces a patient’s inclination to eat with reduced side effects. This and other objects are achieved by the fat composition ac- cording to the characterizing portion of the independent claims of the invention. The invention is directed to a fat composition for use in a med- ical treatment, in particular in a treatment of obesity and/or for weight loss. The fat composition comprises at least 50% by weight in free fatty acids. The fatty acids may comprise or con- sist of unsaturated fatty acids, for example oleic acid, gado- leic acid, or palmitoleic acid. It was found that certain fat compounds may cause addiction-like behavior. As a result, consumption of such compounds may produce a natural reward. Individuals having had exposure to such com- pounds may feel a persistent and/or intense urge to consume fur- ther compounds, typically in the form of food containing such compounds, irrespective of actual calory need. However, the excess calory intake is not necessarily caused by the compound causing the addictive behavior. Even though fat compounds causing addictive behavior contain calories, they are typically only consumed in small, naturally occurring quanti- ties. As a result, it can be possible to mitigate and reduce the ad- dictive behavior by administering small doses of these fat com- pounds in the form of a fat composition according to the inven- tion. Due to the produced reward, the patient may feel less of an urge to consume food containing such fat compounds. Similar approaches are known, e.g., to treat nicotine addiction in the form of nicotine patches. The administration of a fat composition provides several ad- vantages. On the one hand, only the urge to consume certain foods is reduced, thus reducing the risk of malnutrition as the patient does not, at the same time, lose interest in, e.g., fruits and vegetables. On the other hand, it is also known that the addictive potential of a substance may vary depending on the mode administration. For example, nicotine patches have a lower addictive potential than cigarette smoke while still reducing the addictive urge of the patient. Similarly, with the fat com- position according to the invention, the patient may reduce his or her urge to eat without necessarily creating the addiction that the same fat compounds may have when in contact with, e.g., tongue receptors. The fat composition may comprise at least 30% by weight, prefer- ably 45% by weight, in a fatty acid having 18 carbon atoms. For example, oleic acid is a suitable (monounsaturated) fatty acid which has 18 carbon atoms. Other examples include petroselinic acid, elaidic acid, and vaccenic acid. Polyunsaturated fatty ac- ids, e.g. linoleic acid, alpha-linolenic acid, and/or unsatu- rated fatty acids, such as stearic acid, may also be employed. The fat composition may comprise at least 10% by weight, prefer- ably 20% by weight, in a fatty acid having 16 carbon atoms. Preferably, palmitic acid and/or palmitoleic acid is used. The fatty acid having 16 carbon atoms may be saturated or un- saturated. The fat composition may comprise at least one monounsaturated fatty acid and/or at least one polyunsaturated fatty acid. Examples of monounsaturated fatty acids are oleic acid, petrose- linic acid, elaidic acid, and vaccenic acid. Examples of polyunsaturated fatty acids are omega-3-fatty acids (e.g. alpha-linolenic acid and stearidonic acid), omega-6-fatty acids (e.g. calendic acid and linoleic acid), and omega-9-fatty acids (e.g. oleic acid and 11-eicosenoic acid). The invention is further directed to a method of obtaining a fat composition, preferably a fat composition as described herein. The method comprises the steps of a. Heating a fat-rich raw product, preferably an animal and/or dairy product, particularly preferably at least one of ham and/or cheese, to at least 45°C, preferably at least 55°C; b. Pressing the fat-rich raw product; c. collecting an exudate. The method may further comprise at least a step of column frac- tionation. Particularly preferably, the method is performed using a cured ham, e.g. bellota ham as described herein. The method may also comprise a sequential column fractionation, using at least two solvents with increasing polarity. For exam- ple, three sequential fractionation steps may be performed using chloroform, acetone, and methanol. The invention is further directed to a fat composition obtaina- ble by the method described herein above. The fat composition according to the invention may be adminis- tered by several ways. The invention is thus directed to a transdermal patch, compris- ing a fat composition as described herein above. A transdermal patch may comprise or consist of a textile or polymer sheet. The carrier sheet may be coated with a fat composition. Additive ma- terials may be contained in the coating, e.g. to increase trans- dermal uptake. For example, salicylic acid is a suitable addi- tive which is known to increase the permeability of human skin. Furthermore, the fat composition may be contained in a carrier material. The invention is thus also directed to a swallowable pill com- prising a fat composition as described herein above. A pill may comprise a pressed carrier material with the fat composition and/or a capsule formed by a water-soluble material and filled with the fat composition. The invention is thus also directed to an injectable solution and/or suspension comprising a fat composition as described herein above. The solution/suspension may be based on a saline and comprise surfactants along with the fat composition. The invention is thus also directed to a spray, preferably a nose spray, comprising a fat composition as described herein above. The spray may be based on a saline and comprise surfac- tants along with the fat composition, and may further be con- tained in a spray dispenser. The invention is thus also directed to a biodegradable polymer comprising a fat composition as described herein above. Such a polymer may be implanted or ingested and release the fat compo- sition at a slow rate. The invention is thus also directed to an extract, preferably a tincture, comprising a fat composition as described herein above. An extract may be diluted with water and drunk, or in- gested with food. The invention is described in more detail with respect to the following Figures, showing: Fig. 1a-1b: products obtained during production of a fat com- position. Fig. 2: the chemical structure of oleic acid. Fig. 3: a press used to produce a fat composition. Fig. 4: the composition of a raw material. Fig. 5: the composition of different fat compositions. Fig. 6: the fatty acid composition of different fat com- positions. Fig. 7a-7b: experimental data showing addictive behavior. Fig. 8a-8d: an experimental setup to study addictive behav- ior. Fig. 9a-9e: different modes of administration of fat composi- tions. Fig. 10: schematically a method of producing a fat compo- sition. Fig. 1a shows a liquid exudate 1 obtained from pressing bellota ham. Lyophilized bellota ham was heated for 30 min in an oven at 60°C, then placed in a 100 μm polyamide cheesecloth bag before being pressed using a press (see Fig. 3). The shown exudate 1 already causes addictive behavior in mice (see Figs. 7a-7b), but it will be understood that in a preferred embodiment, the phar- macologically active composition “F2” (see Fig. 10 and Table 1; wherein “F1” and “F3” refer to further fractions of the exudate) is extracted from the shown exudate 1. As shown in Fig. 1b, after pressing, a solid residue 2 consist- ing mainly of proteins is collected. The lipid exudate 1 ob- tained corresponds to 25% of a used mass of ham dry matter, with the remaining 75% representing the protein-rich extract (with protein concentration >50%). The Bellota ham was supplied by Maison Garcia, Toulouse. JP Domecq 48-month matured hams from the same batch, deboned and rindless, then ground and stored in 1 kg vacuum-packed bags were used. Of course, the skilled person will understand that other sources of fat may be used, for example cheeses (in particular Comté cheese), other meat products, other dairy products, etc. Fig. 2 shows the chemical structure of oleic acid. Oleic acid is a monounsaturated omega-9 fatty acid (C18:1 cis-9). Oleic acid makes up a significant portion of the fat composition “F2” (see Table 1). Fig. 3 shows a method of obtaining the exudate shown in Fig. 1. A press 3 comprising a worm screw 5 with a piston 6 is pressed toward the heated ham by means of turning lever 4. A small fan heater (not shown) may be placed under the press to maintain it at a warm temperature of approximately 60°C and prevent the fat from solidifying. Pressing may be done for about 72 h, while the exudate 1 drains into a collection bottle. Fig. 4 shows the composition of the ham raw material (left) which consists of approximately 75% protein-rich matter (see Fig. 1b) and the remainder being a fat (see Fig. 1a). The fat comprises a fat composition “F1” which makes up 22.4% of the ham mass, 2.1% of “F2” (which was found to be pharmacologically ac- tive), and “F3”. Fig. 5 shows the composition of the different fractions of the exudate shown in Fig. 1a. The pharmacologically active fraction “F2” mainly comprises free fatty acids, whereas the fraction “F1” is made up predominantly of triglycerides. As will be ex- plained in more detail in the context of Fig. 10, “F2” is ob- tained by separate fraction “F1” from the exudate of Fig. 1a, leaving behind a mixture of “F2” and “F3”. “F2” may then be sep- arate from the remaining mixture. Surprisingly, it was found that the mixture F2 provides increased effects compared to indi- vidual compounds making up the mixture. Fig. 6 shows the fatty acid composition of the fractions of the exudate “F1”, “F2”, and “F3”. Both “F1” and “F2” mainly comprise oleic acid and palmitic acid. However, “F1” contains free fatty acids in much lower concentrations (see Fig. 5) and instead has fatty acids bound as triglycerides. “F2” contains oleic acid in free form. Figure 7a shows the results obtained from the analysis of “go for food behavior” in absence of hunger, i.e. under refed condi- tions. The number of times the mice perform a “go for food” be- havior is plotted against time (curve 7). As can be seen, mice prefer food enriched with “Lip F2” (F2) compared to other fat fractions as well as standard mouse food as a control. The aver- age behavior kinetics show that the curve of the Lip F2 group is higher in comparison with the other groups tested, and this dif- ference is significant from the negative control group during the entire session. This result demonstrates that, taking into account the refed condition and that the animals are no longer on energetic need, those who continue to press the lever to have access to their “F2”-enriched food, are motivated by the strong rewarding property of this food, thereby demonstrating addictive behavior. Fig. 7b shows similar data as in Fig. 7a, wherein the mice used in this experiment were hungry. An even more pronounced prefer- ence for “L2”-enriched food is observed by the curve 7 showing the number of times the mice exhibit “go for food” behavior over time. Figs. 8a-8d show the configuration of the feeding cage conceived for this experimental setup. It comprises a fully modulable cage 30 with six available positions for the positioning of its main components, with the following features: two automatic doors 31 (see Fig 8b) giving access each to a feeder 32 (Fig 8c-8d) which contains the pellets food. The door opening can be controlled directly by the dedicated software or commanded when the corre- sponding lever 33 is pressed by the mouse (the number of lever presses required for the opening are user defined). A nose poke detector is present on each door (internal sides) to detect and quantify each “mouse visit” into the feeder. The feeders 32 can contain pellets of different sizes, and are linked to a weight sensor 34 which allows the recording of food consumption each time the mouse access the feeder 32. Finally, a grid 35 could be placed at the door opening 36 to restrain the animal from eating but allowing it to smell the food. In addition, an infrared cam- era placed in front, or on top, of the cage allows for recording the mouse activity for further video analysis and behavior de- tection and quantification. Lipid compounds, for example issued from Bellota ham or from Comté cheese, can drive food addiction-like behavior. Experi- ments to evaluate the addictive potential of lipid compounds may be tested in an operant conditioning-based protocol, widely val- idated for the study of drug addiction behaviors, using the equipment shown in Figs. 8a-8d. The addiction-like effect of pellets enriched with the different extracts and lipid fractions derived from Bellota ham was studied with mice in the equipment shown here. The mice had to pull a lever to receive food and op- tionally may be tracked by video. A dedicated video analysis procedure, taking advantage of ma- chine learning, may be employed to efficiently integrate all the data generated during the test sessions, for the identification of addiction-like behaviors, in particular to track mouse move- ment. Videos recorded during the progressive ratio (PR) motivation tests sessions may be processed for image extraction and analy- sis using a machine learning model that allowed tracking of the mouse's movements in the cage and the identification of key be- haviors associated with the animal's motivation to obtain its reward and, consequently, the addiction-like potential of the food consumed. First, a machine learning procedure may be used to correctly de- tect the cage configuration then to assign coordinates to the areas of interest, and finally to track the mouse in the video. The following parameters allowed to assign behaviors to each type of mouse movement in the cage: - “Go for food”: number of times the mouse goes to get some food, computed, e.g., by the number of times the mouse en- ters the eating square. - “Lever activation”: analyzing the number of lever presses by the mouse. - “exploring”: analyzing when the mouse explores the cage (computed, e.g., by the number of transitions between squares not related to food). - “Resting”: when the mouse is resting (computed, e.g., by time spent in squares not related to food). These parameters may be quantified and used for statistical analysis and the construction of movement kinetics in order to identify the group that showed significant differences from the others in terms of behaviors related to addiction. Lipid fraction L2, rich in free fatty acids, notably oleic acid (C18:1), is the fraction of choice for its addiction-like poten- tial, compared to the control group and driving addiction-like behavior in a mouse model, demonstrated by increased food seek- ing and higher motivation to work. Operant conditioning models based on positive reinforcement measure the frequency or duration of a behavior directed at ob- taining a reward. The proper functioning of the operant condi- tioning equipment and the established protocol for studying the reinforcing effect of Bellota ham and Comté cheese, as well as their extracts can be validated based on preliminary experi- ments. The animals' motivation to perform a task (pressing a lever) to obtain a reward (enriched palatable food) can be eval- uated under different feeding conditions. The experiments were conducted using equipment enabling precise monitoring and measurement of a mouse's ability to perform a task, specifically pressing a lever to access the feeder con- taining the enriched palatable food. The operant conditioning protocol consists of three phases: ha- bituation and exposure to the specific food; training for learn- ing and task acquisition, and motivation tests. Habituation and palatable food exposition allows the animal to discover the environment of the cage and its operating system, in particular the door giving access to food. Mice are exposed to their corresponding enriched food in their housing cages to avoid neophobia and develop an appreciation for the new food. During training, learning, and task acquisition, animals learn to press the active lever (e.g. only one of the two presented levers) to gain access to their reward (enriched food). The num- ber of lever-presses required to obtain the reward increases from one (FR1) to four (FR4) as the training advances. Motivation tests and progressive ratio (PR) task are performed with animals having to perform an increasing number of operant responses (1, 2, 4, 6, 9... lever presses) for each successive reward obtained, first under food restricted conditions, then after overnight ad libitum feeding. The breaking point, number of responses made to obtain the last reward, is measured and serves as an index of reward strength. Overnight sessions (FR1 and PR) are performed in order to meas- ure the maximum amount of work the animal is able to perform (directly related to its motivation for food), during the noc- turnal phase, the most active for the mice. Fig. 9a shows a transdermal patch 10 with a layer 11 of a fat composition according to the invention. The patch 10 may be placed on a patient’s skin and slowly releases the fat composi- tion (e.g. “L2”) to the patient’s body, thereby reducing the pa- tient’s addictive urge to eat. The transdermal patch comprises a porous sheet of polyurethane as a carrier. The layer 11 is made of a hydrogel with a 10% concentration of fat composition which is slowly released into the patient’s skin. Fig. 9b shows a capsule made of a water-soluble coating and hav- ing a fat composition arranged therein. Fig. 9c shows a nose spray, comprising a spray dispenser 13 with a nose piece 14. An aqueous dispersion of a fat composition, comprising surfactant to disperse the fat composition, is con- tained in the spray dispenser 13. The dispersion further has a physiological salt concentration and optionally comprises pre- servatives. Fig. 9d shows a polymer 15 which is biodegradable and comprises a fat composition. The polymer may be ingested or implanted. Fig. 9e shows a vial 16 which contains an extract of a fat com- position. Fig. 10 shows, schematically, method of producing a fat composi- tion. Lipid extracts and protein-rich extracts can be obtained from the Bellota ham dry matter (lyophilizate) using this method. In addition, the ham raw lipid extract may be subjected to a sequenced column fractionation, by polarity gradient, al- lowing obtaining subfractions composed by different types of li- pids. In a first step 21, a fresh raw material is dried, granulated, and lyophilized to obtain a lyophilized raw material. In a second step 22, the lyophilized raw material is heated, and subsequently pressed at elevated temperature to obtain a liquid exudate of raw fat. For example, lyophilized samples of ham and/or cheese may be used in an extraction process to isolate pure lipid and protein- rich extracts. In a preferred embodiment, lyophilized Bellota ham was heated for 30 min in an oven at 60°C, then placed in a 100 μm polyamide cheesecloth bag before being pressed using an apple press. A small fan heater may be placed under the press to maintain it at a warm temperature and prevent the fat from solidifying. Press- ing may be performed for about 72 h, while the exudate drains into a collection bottle. After pressing, a solid residue con- sisting mainly of proteins is collected. The lipid exudate ob- tained corresponded to 25% of the ham dry matter, with the re- maining 75% representing the protein-rich extract (with protein concentration >50%). The resulting exudate and protein-rich extract may have the com- position according to Tables 1-4. Table 1 shows the characterization of Bellota ham and its ex- tracts: Lyoph- MS Water Lipids Proteins Lipid exu- i- date lizate % % +/- % +/- % +/- % +/- % +/- Ham fresh 82.3 - 67.7 1.4 32.4 1.4 34.9 0.6 28.3 21.7 1.6 * of the lyophilizate and the protein-rich extract: Lyophilizate Protein-rich fraction Free AA Total AA Free AA Total AA g/100 g g/100 g/100 g g/100 +/- +/- +/- +/- d.m. g d.m. d.m. g d.m. Taurine 0.20 0.01 nq 0.00 0.35 0.01 nq 0.00 Aspartic 0.36 0.00 2.82 0.21 0.57 0.01 3.89 0.24 acid Threonine 0.24 0.00 1.55 0.09 0.42 0.01 2.08 0.14 Serine 0.25 0.00 1.39 0.08 0.40 0.01 1.88 0.11 Glutamic 0.59 0.01 4.17 0.20 0.82 0.01 5.69 0.46 acid Glycine 0.22 0.00 1.51 0.02 0.34 0.01 2.31 0.01 Alanine 0.42 0.01 1.93 0.03 0.61 0.01 2.63 0.15 Cys- nd 0.00 0.44 0.04 nd 0.00 0.72 0.00 tine+Cystein Valine 0.32 0.00 1.54 0.05 0.51 0.01 2.10 0.13 Methionine 0.09 0.01 1.13 0.15 0.27 0.00 1.87 0.00 Isoleucine 0.25 0.00 1.43 0.07 0.43 0.00 1.94 0.19 Leucine 0.37 0.00 2.38 0.14 0.62 0.00 3.24 0.31 Tyrosine 0.16 0.02 1.12 0.08 0.21 0.02 1.84 0.49 Phenylala- 0.26 0.00 1.34 0.07 0.40 0.03 1.78 0.01 nine Histidine 0.16 0.01 1.41 0.05 0.20 0.07 1.88 0.09 Lysine 0.57 0.00 2.69 0.14 0.83 0.01 3.63 0.25 Arginine 0.33 0.00 2.00 0.11 0.48 0.01 2.84 0.17 Proline 0.32 0.02 1.45 0.02 0.46 0.00 2.13 0.00 TOTAL 5.11 0.10 30.30 1.54 7.90 0.23 42.45 2.76 Table 3 shows the relative fatty acid composition of Bellota ham and its extracts. For their characterization, lipids may be ex- tracted by maceration in methyl tert-butyl ether (TBME) and di- rectly transesterified with trimethyl sulphonium hydroxide (TMSH, 0.2 M in methanol). One microliter of this solution may be injected into a gas chromatography coupled to a flame ioniza- tion detector (GC-FID), for identification and quantification of fatty acids by comparing their retention times with those of commercial standards: Bellota ham Bellota ham Protein-rich dry matter Lipid exudate fresh matter extract (lyophilized) Fatty acids % +/- % +/- % +/- % +/- C_14:0 1.26 0.00 1.26 0.02 1.25 0.01 1.20 0.03 C_16:0 21.98 0.26 22.15 0.40 23.37 0.26 20.27 0.15 C_16:1n-7 2.38 0.04 2.32 0.05 2.29 0.01 2.46 0.01 C_18:0 9.74 0.22 9.93 0.39 10.08 0.21 8.28 0.01 C_18:1n-9t ^{0.45 0.03 0.45 0.05 0.47 0.02 0.47 0.01} C_18:1n-9 50.00 0.42 49.73 0.76 48.64 0.30 52.47 0.17 C_18:1n-7c ^{3.28 0.04 3.16 0.10 3.53 0.04 3.73 0.03} C_18:2n-6 7.52 0.08 7.57 0.19 7.71 0.03 8.37 0.04 C_18:3n-3 0.60 0.02 0.66 0.01 0.55 0.01 0.59 0.02 C_20:1n-9 0.98 0.01 1.00 0.03 1.18 0.02 1.22 0.01 _C22:0 1.82 0.05 1.78 0.07 0.97 0.11 0.95 0.03 Table 4 shows the determination of cholesterol in the ham ex- tracts, which was carried out using a saponification method. A test sample of lipid extract spiked with an internal standard, stigmasterol, was saponified with alcoholic potassium hydroxide, then the unsaponifiable fraction was extracted with cyclohexane and analyzed by gas chromatography coupled to flame ionization detector (GC-FID): mg/100 g +/- lipids Exudate 213.0 1.0 Bellota ham fresh 329.4 8.6 matter Bellota ham 291.9 2.3 lyophilized Protein-rich extract 454.4 5.3 In a third step 23, the liquid exudate is column fractionated with a first solvents to separate a first fat fraction F1. In a fourth step 24, the first fat fraction F1 is column frac- tionated to separate a second fat fraction. Optionally, further column fractionations may be performed to further purify the second fat fraction, e.g. by removing impuri- ties or another fat fraction F3 therefrom. In a preferred embodiment, the raw lipid exudate obtained from lyophilized Bellota ham is subjected to a sequential column fractionation process to separate the extract into its main li- pid components, allowing the separate evaluation of the differ- ent fractions present in the ham fat. Three solvents, from low to high polarity, may be used: chloroform (Lip F1), acetone (Lip F2), and methanol (Lip F3). The mass composition of the fractions F1-F3 and protein-rich ex- tract was shown in Fig. 4. The resulting compositions of fat fractions F1, F2, and F3 is shown in Tables 5-7. Table 5 shows fatty acid and glyceride composition of the lipid fractions from Bellota ham: Lip F1 – Chloroform Lip F2 – Acetone Lip F3 - Methanol Relative Mass Relative Relative Mass com- Mass com- composi- compo- composi- composi- position position tion sition tion tion % % % % % % Free fatty 10,36 11,44 74,76 91,47 6,17 53,44 acids Monoglycer- 2,15 2,37 3,07 3,75 0,82 7,07 ides Diglycerides 5,15 5,68 2,07 2,53 2,00 17,33 Triglycerides 72,90 80,50 1,84 2,25 2,56 22,16 Total 90,56 100,00 81,73 100,00 11,54 100,00 Table 6 shows an analysis of lipid fractions in Bellota ham: relative fatty acid composition: Lip F1 – Chloroform Lip F2 – Acetone Lip F3 - Methanol Relative Relative Mass com- Relative Mass com- Mass com- composi- composi- position composition position position tion tion Fatty acid % +/- % +/- % +/- % +/- % +/- % +/- C14:0 1.1 0.0 1.2 0.0 1.7 0.0 1.9 0.0 0.8 0.0 2.7 0.7 C16:0 18.7 0.5 21.2 0.0 18.5 1.1 21.4 1.0 7.1 6.6 21.5 16.9 C16:1n-7 2.1 0.0 2.4 0.0 2.8 0.1 3.2 0.1 0.9 0.1 3.0 0.3 C18:0 7.9 0.2 9.0 0.0 4.5 0.5 5.2 0.5 3.6 0.1 12.3 3.4 C18:1n-9 45.6 1.0 51.7 0.0 43.4 0.3 50.3 1.0 13.3 0.6 45.4 9.2 C18:1n-7c 3.2 0.0 3.6 0.0 4.1 0.1 4.8 0.1 1.4 0.0 4.9 1.2 C18:2n-6 7.1 0.2 8.1 0.0 9.6 0.1 11.1 0.2 2.5 0.1 8.4 1.7 C20:0 0.1 0.0 0.2 0.0 C18:3n-3 0.5 0.0 0.6 0.0 0.7 0.0 0.8 0.0 0.2 0.0 0.5 0.1 C20:1n-9 1.0 0.0 1.1 0.0 1.0 0.0 1.1 0.0 0.3 0.0 1.1 0.3 C22:0 0.6 0.0 0.7 0.0 Saturated FA 28.3 0.7 32.2 0.0 24.7 1.6 28.6 1.5 11.4 6.5 36.6 12.8 Monounsatu- 51.9 1.1 59.0 0.1 51.2 0.4 59.4 1.3 15.9 0.7 54.4 11.0 rated FA Polyunsatu- 7.8 0.2 8.9 0.1 10.3 0.1 12.0 0.2 2.6 0.1 9.0 1.8 rated FA Total 88.1 2.1 100.0 86.2 1.2 100.0 29.9 7.3 100.0 Table 7 shows the determination of cholesterol in the ham ex- tracts carried out using a saponification method (see above): mg /100 g +/- Lip F1 253.1 1.7 Bellota ham lipid Lip F2 23.9 2.9 fractions Lip F3 24.1 0.1

Claims

Claims 1. A fat composition (1) for use in a medical treatment, the fat composition (1) comprising at least 50% by weight in free fatty acids, preferably an unsaturated fatty acid, particularly preferably oleic acid.

2. The fat composition (1) according to claim 1, comprising at least 30% by weight, preferably 45% by weight, in a fatty acid having 18 carbon atoms.

3. The fat composition (1) according to any one of the preced- ing claims, comprising at least 10% by weight, preferably 20% by weight, in a fatty acid having 16 carbon atoms.

4. The fat composition (1) according to claim 4, wherein the fatty acid having 16 carbon atoms is unsaturated.

5. The fat composition (1) according to claim 4, wherein the fatty acid having 16 carbon atoms is saturated.

6. The fat composition according to any one of the preceding claims, comprising at least one monounsaturated fatty acid and/or at least one polyunsaturated fatty acid.

7. A method of obtaining a fat composition according to any one of the preceding claims, comprising the steps of a. Heating a fat-rich raw product, preferably an animal and/or dairy product, particularly preferably one of ham and cheese, to at least 45°C, preferably at least 55°C; b. Pressing the fat-rich raw product; c. Collecting an exudate.

8. The method according to claim 6, further comprising at least a step of column fractionation.

9. The method according to claim 7, wherein a sequential col- umn fractionation is used, using at least two solvents with increasing polarity.

10. A fat composition obtainable by the method according to any one of claims 6 to 8.

11. A transdermal patch (11), comprising a fat composition (1) according to any one of claims 1-5 and/or 9.

12. A swallowable pill (12) comprising a fat composition (1) according to any one of claims 1-5 and/or 9.

13. An injectable solution and/or suspension comprising a fat composition (1) according to any one of claims 1-5 and/or 9.

14. A spray (13), preferably a nose spray, comprising a fat composition (1) according to any one of claims 1-5 and/or 9.

15. A biodegradable polymer (15) comprising a fat composi- tion (1) according to any one of claims 1-5 and/or 9.

16. An extract (17) comprising a fat composition (1) ac- cording to any one of claims 1-5 and/or 9.