 Classification

Lipids, or Fats Triglycerides

 Objectives • Most lipids in the body (95%) are
 State the functions of fats in the body triglycerides
 Identify sources of dietary fats • Composed of three fatty acids attached to a
 Explain common classifications of fats framework of glycerol and fatty acids
 Describe disease conditions with which excessive use Phospholipids
of fats is associated Sterols
 Facts • Cholesterol
Fats belong to a group of organic compounds called lipids.  Fatty Acids
Greasy substances that are insoluble in water. Fatty acids are organic compounds of carbon atoms to which
Each gram of fat contains 9 kcal. hydrogen atoms are attached.
Composed of carbon, hydrogen, and oxygen; lower proportion They may be classified in two ways.
of oxygen than carbohydrates.  Fatty Acid Classification
 Functions May be classified by the body’s need for them
 Food Sources • Essential
Animal • Nonessential
• Fatty meats May be classified by degree of saturation with hydrogen atoms
• Lard • Saturated
• Butter • Unsaturated
• Cheese - Monounsaturated
• Cream; whole milk - Polyunsaturated
• Egg yolk • Essential Fatty Acids
Plant Cannot be synthesized by the body
• Vegetable oils Must be obtained from the diet
• Nuts Types
• Chocolate • Linoleic acid
• Avocados • Linolenic acid
• Olives • Oleic acid
• Margarine  Non-essential Fatty Acids
 Visible and Invisible Fats Can be synthesized by the body
Visible fats Arachidonic fatty acid, previously thought to be essential, can
• Fats in foods that are purchased and used be synthesized in the body from linoleic fatty acid.
as fats, such as butter or margarine, lard,  Saturated Fats
cooking oils Each of its carbon atoms carries all the hydrogen atoms
Invisible fats possible.
• Fats that are not immediately noticeable In general, animal foods contain more saturated fatty acids
such as those in egg yolk, cheese, cream, than unsaturated.
and salad dressings Usually solid at room temperature.
Examples: Meat, poultry, egg yolks, whole milk, whole milk
Use low-fat or skim milk. cheeses, cream, ice cream, butter, chocolate, coconut, palm
Use egg whites instead of yolks when possible. (Egg white oil
contains no fat; it is almost entirely protein and water.)  They can stack themselves in a closely packed
 Example: arrangement, so they can solidify easily and are
 3 inch doughnut = 12 grams typically solid in room temperature
 3 inch bagel = 2 grams  Monounsaturated Fats
 Fried chicken = 11 grams Fewer hydrogen atoms attached to one place among the
 Roasted chicken = 2 grams carbon atoms of its fatty acids than saturated fats.
Lowers low-density lipoprotein (LDL or “bad cholesterol”).
Examples: Olive oil, canola oil, avocados, cashew nuts  A barrier that keeps ions,CHON and other molecules
Recommended: 15% of total daily kcal where they are needed and prevent them from
 Polyunsaturated Fats diffusing
Fewer hydrogen atoms attached to two or more places among  Cholesterol
the carbon atoms of its fatty acids than saturated fats. Cholesterol is a sterol
Examples: Cooking oils made from sunflower, safflower, Fatlike substance
sesame seeds or from corn or soybeans, soft margarines Exists in animal foods and body cells
whose major ingredient is liquid vegetable oil, and fish Does not exist in plant foods
 Polyunsaturated Fats Essential for the synthesis/precursor of bile, sex hormones,
Foods containing high proportions of polyunsaturated fats are cortisone, and vitamin D (Needed by every cell in the body)
usually soft or oily.  Eggyolk, fatty meats,
Omega-3 fatty acids (found in fish) lower the risk of heart shellfish,butter,cream,cheese,whole milk and organ
disease. meats (liver,kidneys,brains,sweetbreads)
Omega-6 (linoleic acid) has a cholesterol-lowering effect.  High serum (hypercholesterolemia) common in clients
Recommended: 10% of total daily kcal with atherosclerosis
 Hydrogenated Fats  Blood cholesterol levels not exceed 200mg/dl
Polyunsaturated vegetable oils to which hydrogen has been  What does cholesterol do in a phospholipid bilayer?
added commercially to make them solid at room temperature.  It will help strenghten the bilayer and decrease its
This process, called hydrogenation, turns polyunsaturated permeability
vegetable oils into saturated fats.  Helps regulate the activity of certain integral
Margarine is made in this way. membrane proteins
 Trans-Fatty Acids (TFAs)  Does cholesterol increase membrane fluidity?
Produced when hydrogen atoms are added to  Cholesterol acts a s a buffer, increasing fluidity at low
monounsaturated or polyunsaturated fats to produce a semi- temp.and decreasing fluidity at high temp.
solid product like margarine and shortening.  When we increase the amount of unsaturated fatty
TFAs raise low-density lipoproteins (LDL) and total cholesterol. acids the fluidity also increases
Major source: baked goods and restaurant foods
Digestion and Absorption
 Phospholipid 95% of ingested fats are digested
-A lipid containing a phosphate group which can form lipid Complex process
bilayers Chemical digestion of fats occurs mainly in the small intestine
(amphiphilic characteristics) No digestion of fats occurs in the mouth
-major component of all cell membranes Slight digestion in stomach where gastric lipase acts on
-Found in both plant and animal foods, and is synthesized in emulsified fats such as those found in cream and egg yolk.
the liver.  Digestion and Absorption
-Natural emulsifier that helps transport fat in the bloodstream. Digestion in the small intestine
Example: Lecithin • Bile emulsifies the fats
 Lecithin • The enzyme pancreatic lipase reduces the
 A component of bile produced by the liver that aids in fats to fatty acids and glycerol
digestion • The body subsequently absorbs through the
 Egg yolks,wheat germ, soy,milk and lightly cooked villi of the small intestine
meats  Digestion and Absorption
 Fatty foods and vegetable oils  Lipoproteins
 Lipid bilayers In the initial stages of fat absorption, bile joins with the
 A thin polar membrane made up of two layers of lipid products of fat digestion to carry fat.
molecules Later, protein combines with the final products of fat digestion
 These are flat sheets that form a continuous barrier to form special carriers called lipoproteins.
around all cells. Lipoproteins carry the fat in the blood to the body cells.
  Lipoproteins Ingestion of dietary supplements of unknown value could,
Classified according to mobility and density ironically, be damaging to one’s health.
Types  Fat Alternatives
• Chylomicrons Olestra: Made from carbohydrates and fat
• Very-low-density lipoproteins (VLDLs) • FDA approved for use in snack food
• Low-density lipoproteins (LDLs) • Government requires that food labels
• High-density lipoproteins (HDLs) indicate olestra “inhibits absorption of some
 Chylomicron vitamins and other nutrients”
First lipoprotein identified after eating • Contains no calories; can cause cramps and
Largest lipoprotein diarrhea
Lightest in weight Simplesse: Made from egg white or milk protein
Composed of 80-90% triglycerides Oatrim: Carbohydrate-based; derived from oat fiber
 10 high-Fat foods that are actually super healthyJ
 Very-low-density Lipoproteins (VLDLs)  Avocados
-Made by the liver to transport lipids throughout the body. – differ from other fruits
-Composed of 55-65% triglycerides. - 77%fat, by calories
-Carry triglycerides and other lipids to all cells. - main fatty acid is monounsaturated fat called oleic acid
-As the VLDL lose triglycerides, they pick up cholesterol from - best sources of potassium,40% than bananas
other lipoproteins in the blood and they then become LDL. - great source of fiber can lower LDL and triglycerides,
-normal (2-30mg/dl) or (0.1-1.7 mmol/l) while raising HDL
 Low-density Lipoproteins (LDLs) - tend to weigh less and have less belly fat
Composed of 45% cholesterol with few triglycerides.  Cheese
Carry most of the blood cholesterol from the liver to the cells.  Nutritious; entire cup of milk =single thick slice
Elevated blood levels greater than 130 mg/dl of LDL are  Calcium, vit B12, phosphorus and selenium
thought to be contributing factors in atherosclerosis.  Rich in protein = 6.7g
“Bad cholesterol”  Powerful fatty acid which could reduced risk of DM 2
 High-density Lipoproteins (HDLs)  Dark chocolate
Carry cholesterol from the cells to the liver for eventual  rare that actually taste incredible
excretion.  65% of calories
Levels of HDL greater than 35 mg/dl are thought to reduce the  11%fiber, 50% iron, magnesium ,copper and
risk of heart disease. manganese
Exercise, maintaining a desirable weight, and giving up  Loaded with anitoxidants = potent biological activity
smoking are all ways to increase one’s HDL. that can lower bp and protect LDL in the blood from
“Good cholesterol” becoming oxidized
 Metabolism and Elimination  %x a week are less likely to die from heart disease
The liver controls fat metabolism.  Whole eggs
The metabolism of fats occurs in the cells.  Considered unhealthy because a yolk is high in
Fatty acids are broken down to carbon dioxide and water, cholesterol and fat
releasing energy.  212mg of cholesterol=71%RDI
Portion of fat not needed for immediate use stored as adipose  62% of the calories are from fat
tissue.  Most nutrient dense food
Carbon dioxide and water are waste products removed from  Loaded with vitamins and minerals
the body by the circulatory, respiratory, and excretory systems.  powerful antioxidants = eyes and lots of choline, a
brain nutrient that 90% of people don’t get enough
If the item is not included in the RDA or DRI, it is safe to  Weight loss friendly food, very fulfilling and high in
assume that medical research has not determined that it is CHON and water
essential.  Fatty fish
 One of the few animals that is healthy
  Salmon,trout, mackarel, sardines and herring Composed of carbon, hydrogen, and oxygen and are found in
 Loaded with heart-healthy omega 3 fatty acids both animal and plant foods.
 High in protein and all sorts important nutrients  Conclusion
 Tend to be much healthier which lower risk of heart Each gram of fats provides 9 kcal.
disease, depression, dementia Digestion occurs primarily in small intestines.
 Nuts An excess of fat in the diet can result in obesity and possible
 Incredible healthy heart disease or cancer.
 High in healthy fats and fiber, good plant-based
source of protein
 High in vitamin E and magnesium I am FAT.
 Lower risk of various diseases: obesity, heart disease No, I am NOT. I just have FAT
and DM 2 My weight does not define me.
 Almonds, walnuts, macademia nuts Neither does yours define you!!!”
 Chia seeds
 An oz(28g) and (9g) of fat
 Fiber (80%) excellent high-fat plant foods and
minerals
 Heart-healthy omega-3 fatty acid
 Lower bp and anti-inflammatory effects
 Virgin Olive Oil
 Fatty food but healthy
 Mediterranean diet contains vit.E and K , loaded with
antioxidants
 Fight inflammation, help protect the LDL from being
oxidized
 Coconuts and Coconut Oil
 Richest in saturated fats (90%)
 Metabolozed differently,going straight to the liver
where they can be turned into ketone bodies
 Medium chain fats supress appetite, helping eat fewer
calories and boost metabolism by upto 120 cal/day
 Loss
 Full-fat yogurt
 Same important nutrients as other high-dairy products
 Major improvements in digestive health and may help
fight heart disease and obesity

 Dietary Requirements
The Food and Nutrition Board’s Committee on Diet and Health
recommends that people reduce their fat intake to 30% of total
kcal.
American Heart Association’s newest recommendation is to
consume </=7% of saturated fats, 8-10% polyunsaturated fats
and 15% monounsaturated fats.
At present, 36% of kcal in U.S. diets is derived from fats.
 Conclusion
Fats provide energy, carry essential fatty acids and fat-soluble
vitamins, protect organs and bones, insulate from cold, and
provide satiety to meals.