FATS

Lipids

●Triglycerides
(fats and oils)

●Phospholipids

●Cholesterol

Photo © PhotoDisc
 Functions:

●Add flavor to food- fats carry flavor

●Satisfies hunger
● Fats take longer to digest than any other
nutrient
●Supply calories for energy
● Fats contain the most concentrated form of
energy, 9 calories per gram
 Functions (cont):

●Body fat helps maintain body temperature

●Helps protect body organs from bumps &
bruising
●Fats carry the fat soluble vitamins A,D,E, &
K
 TYPES OF FAT:

●Saturated
●Monosaturated
●Polyunsaturated
●Trans fats
●Cholesterol
 Lipids in the Body
(Cholesterol)
●Very-low-density lipoproteins (VLDL)
● Deliver triglycerides to cells
●Low-density lipoproteins (LDL)
● Deliver cholesterol to cells
●High-density lipoproteins (HDL)
● Pick up cholesterol for removal or
recycling
Saturated Fat:
● Molecules of fats that are saturated with hydrogen
atoms
● Cause the level of LDL cholesterol in the blood to
rise, but do not affect levels of HDL cholesterol
● Solid at room temperature

Food Sources:
● Usually of animal origin:
● Meats & poultry (especially the skin)
● Eggs
● Dairy products (milk & cheese)
 Monounsaturated
Fat:
●Molecules of fat with ●Monosaturated fats
one free carbon- come from plant foods:
hydrogen bond olive oil & canola oil
● These fats lower ●Monounsaturated fats
LDL cholesterol
are liquid at room
levels in the blood, &
raise the HDL temperature
cholesterol in the
blood, therefore they
are considered
“healthy” fats
Polyunsaturated Fat:
●Fat molecules with ●Liquid at room
many free carbon- temperature
hydrogen bonds ●Come mostly from
●These fats lower LDL plant food: vegetable
cholesterol levels in the oils, avocados, nuts,
blood, but do not affect seeds & many fish
the HDL cholesterol in
the blood, therefore
they are considered
“healthy” fats, but not as
good for you as
monounsaturated
 Trans Fat:
●These are unsaturated ●Hydrogenation:
fats that have been process of adding
hydrogenized hydrogen to oils. This
●These fats raise LDL process causes the oil
and lower HDL- they to become solid, but it
are the worst fats you also turns an
can eat unsaturated fat into a
●Commonly found in saturated fat
processed food,
margarine, shortening
Fatty Acids Are Key Building
Blocks
●Chain length
● 4 to 24
carbons
 Fatty Acids Are Key Building
Blocks
●Saturation
● Saturated fatty acid
● All single bonds between carbons
● Monounsaturated fatty acid
● One carbon–carbon double bond
● Polyunsaturated fatty acid
● More than one carbon–carbon double bond
 Fatty Acids Are Key Building
Blocks
●Cis vs. trans
● Cis fatty acids
● Occur naturally
● Chain is bent
● Trans fatty acids
● Produced by
hydrogenation
● Chain is
straighter
 Fatty Acids Are Key Building
Blocks
●Essential and nonessential fatty acids
● Essential fatty acids
● Can’t be made in the body
● Linoleic acid and alpha-linolenic acid
● Used to make eicosanoids “local hormones”
 Fatty Acids Are Key Building
Blocks

●Essential and nonessential fatty acids

● Nonessential fatty acids
● Can be made in the body
 Triglycerides

●Structure
● Glycerol + three fatty acids
●Functions
● Energy source
● 9 kcal/g
● Form of stored energy in adipose tissue
● Insulation and protection
● Carrier of fat-soluble vitamins
● Sensory qualities in food
 Triglycerides in Food

●Sources of omega-3 fatty acids

● Soybean, canola, walnut, flaxseed oils
● Salmon, tuna, mackerel
●Sources of omega-6 fatty acids
● Vegetable oils

Photos © PhotoDisc
 Phospholipids
●Structure
● Glycerol + two fatty acids +
phosphate group
●Functions
● Component of cell membranes
● Lipid transport as part of
lipoproteins
● Emulsifiers
●Food sources
● Egg yolks, liver, soybeans,
peanuts
 Sterols: Cholesterol

●Functions
● Component of cell membranes
● Precursor to other substances
● Sterol hormones
● Vitamin D
● Bile acids
●Synthesis
● Made in the liver
●Food sources
● Found only in animal foods
Lipid Digestion and Absorption

●Mouth and stomach

● Minimal digestion of triglycerides
●Small intestine
● Emulsified by phospholipids
● Digested by pancreatic lipase
● Absorbed into intestinal cells
● Formed into chylomicrons and moved into
lymphatic system
 Lipids in the Diet

●Recommended intake
● Reduce saturated and trans fat
intake
● Total fat: 20–35% of calories
● Need approximately 2% of
kilocalories as essential fatty
acids
● Improve balance of
omega-3 and omega-6 fatty
acids

Photos © PhotoDisc
 Lipids in the Diet
●Fat replacers
● Different types of
composition
● Olestra
● Sucrose + fatty
acids
● Indigestible—
provides no
calories
● Reduces
absorption of fat-
soluble vitamins
 Lipids and Health

●Obesity
● High-fat diets promote weight gain
●Heart disease
● Major risk factors
● High blood cholesterol
● High LDL and low HDL
● Smoking
● High blood pressure
 Lipids and Health

●Reducing heart disease risk

● Lifestyle
● Stop smoking
● Increase exercise
● Manage weight
● Manage blood pressure
 Lipids and Health

●Reducing heart disease risk

● Diet
● Reduce saturated fat, cholesterol, total fat
● Increase antioxidants
● Increase B vitamins
● Increase omega-3 fatty acids
● Increase dietary fiber
● Other factors
 Lipids and Health

●Metabolic syndrome
● Cluster of at least three symptoms
● Excess abdominal fat
● High blood glucose
● High serum triglycerides
● Low HDL cholesterol
● High blood pressure
 Lipids and Health

●Cancer
● Stages of development
● Initiation
● Promotion
● Progression
● Role of diet
● Factors that promote or protect
 Lipids and Health

●Cancer
● Reducing cancer risk
● Eat a variety of healthful foods; plant
sources
● Be more physically active
● Maintain a healthful weight
● Limit alcohol consumption