Lecture 5b 12 Oct. 2017 Lipids II

2)Lipids in functional foods 3)Lipids in nutraceuticals Overview of lecture 5b 1)Lipids in foods 2)Lipids in functional foods 3)Lipids in nutraceuticals        

4) Lipids in health and disease A)blood pressure B)heart disease Overview of lecture 5b continued 4) Lipids in health and disease A)blood pressure B)heart disease C)diabetes      

1)Lipids in foods All lipid classifications we have discussed are in foods Animals and plants have free fatty acids, triglycerides, phospholipids and sterols

LIPIDS IN FOODS CONTINUED Animal have cholesterols (free and cholesterol esters) Plants have phytosterols (free and esterified)

LIPIDS IN FOODS CONTINUED Grains breads/oatmeal < 1 g fat/serving croissant 10 g fat/medium very little fat

Lipids in foods continued fruits and vegetables boiled potato –trace homemade hashbrowns 11 g fat/1/2 cup apple 0.4 g fat/medium avocado 15 g fat/medium very little fat or no fat usually

Lipids in the foods continued Milk, yogurt and cheese whole milk 8 g/cup regular yogurt 4 g/cup regular cheese 9 g/28g (1 oz) generally more fat than grains, fruits and vegetables but can also get fat free, reduced fat and whole fat varieties

Lipids in foods continued Meats, poultry, fish, peas, beans, lentils generally more fat than milk, yogurt and cheese but can also get lean meats chuck blade and pork 11 g/ 3 oz (84 g) chicken with skin 12 g/3 oz (84 g) fish - salmon 5 g/3 oz - cod 0.7 g/3 oz nuts 14-21 g/3 oz

LIPIDS IN FOODS CONTINUED MODIFIED FOODS-p. 158 carbohydrate replacers (pectin) protein replacers (eg derived from a corn protein) fat replacers (eg olestra)

2)LIPIDS IN FUNCTIONAL FOODS margarines-benecol -becel-pro-activ -corn oil -flax oil -canola oil chicken feed- omega 3 and omega 6 fatty acids

LIPIDS IN FUNCTIONAL FOODS CONTINUED Fish-omega 3s canola/flax-omega 3s sea buckthorn oil-mix of omega 3 and omega 6 fatty acids

Figure 5.6: Comparison of Dietary Fats. Most fats are a mixture of saturated, monounsaturated, and polyunsaturated fatty acids. Fig. 5-6, p. 138

3)LIPIDS IN NUTRACEUTICALS evening primrose oil-omega 6 borage oil- omega 6 blackcurrant oil- mix of omega 6 and omega 3 fungal oil-omega 6 and sometimes omega 3 fish oil-omega 3 flax oil-omega 3 canola oil-omega 3

too much fluid volume pushed through too small a space A)Blood pressure Pathology too much fluid volume pushed through too small a space

Blood pressure continued Diet and lipids for hypertension reduce total and saturated fat, increase polyunsaturated fats

Blood pressure continued Functional foods arachidonic displacement theme e.g. flaxseed or fish

phospholipase A2 removes AA, DGLA or EPA from phospholipid cyclooxygenase converts AA, DGLA or EPA and makes PGs lipoxygenase converts AA, DGLA or EPA and makes LTs

BORAGE OIL IS RICH IN GAMMA-LINOLENIC ACID DGLA in platelets increased DGLA – in phospholipid results in - increased PGE1 (anti-aggregatory AND vasodilatory) decreased AA-in phospholipid -decreased-TxA2 and PGE2 (TxA2 and PGE2 are pro-aggregatory AND vasoconstrictory)

Blood pressure continued Nutraceuticals evening primrose oil-GLA(omega 6) borage oil- GLA(omega 6) black currant oil-GLA and ALA (omega 6 and omega 3) fish oil-EPA and DHA (both omega 3)

b)Heart disease pathology lipids lipoproteins platelets

HEART DISEASE continued Diet reduce total and saturated, increase mono and polyunsaturated

Heart disease continued Functional foods fish –omega 3s soy-isoflavones garlic-allicin

Heart disease continued Nutraceuticals evening primrose oil borage oil black currant oil fungal oil fish oil

3)Diabetes Pathology type 1 type 2 gestational

DIABETES CONTINUED Diet type 1- prevention-nitrosamines -cow’s milk type 2 and gestational-pre-onset eat to avoid adipose tissue gain type 1 and 2 and gestational post-onset lower total and saturated, increase mono- and poly- unsaturated fat

DIABETES CONTINUED functional foods -fish

Diabetes continued Nutraceuticals evening primrose oil borage oil black currant oil fish oil

rheumatoid arthritis pathology diet ELIMINATION THERAPY  

Rheumatoid arthritis continued Elimination diet dong diet-simple foods (seafood, veggies, and rice while eliminating additives, preservatives, red meat, herbs, dairy products, spices, carbonated drinks and ethanol)  

Arthritis and diet continued Elimination therapy no difference between dong and placebo diets for RA patients-other dietary elimination studies have come up with the same thing role of diet in RA is controversial because existing studies do not give clear cut result

ARTHRITIS CONTINUED Functional foods fish-doesn’t work -no other proven examples of functional foods  

Arthritis continued Nutraceuticals evening primrose oil borage oil black currant oil fish oil

b) Eczema Pathology food allergy or RA associated diet solution-remove food allergen from diet for RA associated diet - no proven dietary approach known

Eczema continued functional foods fish-a problem no other proven functional food   nutraceuticals evening primrose oil borage oil black currant oil fish oil

Cancer pathology diet saturated fat does not cause cancer but promotes once it gets started- not conclusive but reduce saturated fat

Cancer continued Functional foods flax-lignans-SDG- secoisolariciresinol diglycoside   Nutraceuticals phytosterols

Obesity Pathology Diet -reduce total fat intake Functional foods   Functional foods Nutraceuticals

Dietary fat recommendations increased oleic acid intake and low in saturated and trans fats, and cholesterol total fat-20-35 % of total energy intake-only above 30 % of total calories if consume increased amounts of oleic acid and with low saturated and trans fat intake(CFG) saturated fat-10 % of total energy intake maximum linoleic acid- 5-10 % of total energy intake-essential fatty acid alpha-linolenic acid- 0.6-1.2 % of daily calories- ALA is an essential fatty acid

Dietary fat recommendations cholesterol-300 mg /day max in persons not at risk of clinically significant atherosclerosis eat plenty of vegetables, fruit and grains

What is new in lipid research? Tilakavati Karupaiah and Kalyana Sundram Modulation of human postprandial lipemia by changing ratios of polyunsaturated to saturated (P/S) fatty acid content of blended dietary fats: a cross-over design with repeated measures Nutrition Journal 2013, 12:122 doi:10.1186/1475-2891-12-122

What is new in lipid research? Nutrition Journal 2013, 12:122 doi:10.1186/1475-2891-12-122 Prolonged post-prandial lipemia (elevated plasma triglyceride concentrations) poses significant risks for heart attack in terms of elevated plasma concentrations of chylomicron triglycerides and lowered HDL-c. Compared to higher polyunsaturated:saturated (P:S) fatty acid diets, a low P:S diet gave the best increase in post-prandial HDL-c levels but low dietary P:S ratios caused an upward trend (non-significant) in post-prandial total plasma triglyceride levels. So caution regarding P:S ratios until there are more definitive results!!