Note World Health Organisation indicated on 5 March 2014 that keeping one’s simple sugar (mono and disaccharides) consumption to less than 5 % of daily calories (ie less than about 6 teaspoons of sugar) has added health benefits compared to keeping one’s simple sugar (mono and disaccharides) consumption than 10 % of calories. This refers to all simple sugars whether they are added (pop, cakes) or naturally (e.g. honey, fruit) occurring.

Note

  Lecture 23- 8 March 2016 Lipids continued

Fats   Why are lipids important from a nutritional perspective ? Blood free fatty acids-if elevated concentration then greater risk of type 2 diabetes Blood triglycerides – if elevated concentration then greater risk of heart disease Blood cholesterol- if elevated concentration then greater risk of heart disease

Lipoproteins -lipids are insoluble in water -need protein and phospholipid coat to be transported around in body blood (water a problem)

Lipoproteins continued -good cholesterol-high density lipoprotein cholesterol -bad cholesterol –low density lipoprotein cholesterol -very low density lipoprotein- carry mostly triglyceride in fasting state -chylomicrons-carry triglyceride - only post-prandially

Atherosclerosis- how does it work ? LDL- pumps cholesterol into arterial wall HDL- pumps cholesterol out of arterial wall Triglycerides make the LDL more aggressive in pumping cholesterol into the arterial wall

Eating lipids -it’s a good news/bad news story   -saturated fats (12, 14 and 16 carbon fatty acids are the really bad ones in terms of raising concentrations of bad cholesterol)

Eating lipids -it’s a good news/bad news story   -trans fats-lower good cholesterol and raise bad cholesterol in the blood plasma

Eating lipids -it’s a good news/bad news story replacing saturated fats with monounsaturated fats lower concentrations of blood plasma triglycerides, cholesterol and bad cholesterol  

Eating lipids -it’s a good news/bad news story replacing saturated fats with polyunsaturated fats lowers concentrations of blood plasma triglycerides, cholesterol and bad cholesterol

Eating lipids -it’s a good news/bad news story Omega 3s- lower platelet stickiness -lower triglycerides in blood plasma -oily fish (eg salmon, trout, arctic char) two –three servings a week -too much- bleed out - no more than 3 grams a day of fish omega 3 fatty acids without medical supervision

Eating lipids -it’s a good news/bad news story Keep lipids to 20-35 % or less of total dietary energy intake -this means ? kcal of fat per day for a 2000 kcal diet-why?   Keep saturated fatty acids to less than 10 % or less of total dietary energy intake- why? To accomplish these fat goals follow Canada’s food guide

Fats in foods and other sources Saturated fat foods   -meats (especially red meats and pork) -fried foods -dairy products

Fats in foods and other sources Monounsaturated fat foods Omega 9 –oleic acid is the major fatty acid of interest nutritionally at this point in time -olives -olive oil -canola oil  

Polyunsaturated foods -corn -corn oil -most plant products Fats in foods and other sources Polyunsaturated foods -corn -corn oil -most plant products -deep sea or cold water fish-why? -arctic char -salmon -trout

Fats in foods and other sources Omega 3 -alpha-linolenic acid (ALA) -flax seed oil -canola seed oil -black currant seed oil   -humans make eicosapentaenoic acid and docosahexaenoic acid from alpha-linolenic acid-but SLOWLY -eicosapentaenoic acid-fish and algae -docosahexaenoic acid- fish and algae

Concept of functional foods versus a nutraceutical   -a functional food is a food that contains one or more molecules that do not have a traditional nutrient role but yet confer a therapeutic advantage -a therapeutic advantage means preventing or partially preventing or curing or partially curing a disease -eg flax bread fish garlic (not used for lipid composition to date)

-a nutraceutical is a concentrate of one or more molecules of a plant or animal -these one or more molecules may not have a traditional nutrient role but yet confer a therapeutic advantage   -eg fish oil canola oil allicin (not a lipid) –allicin found in garlic

Thus the lipids can be found in food, a functional food or a nutraceutical

When we get to diseases we will talk more about lipids and their role in specific diseases -arthritis -heart disease (atherosclerosis) -stroke -type I diabetes -type II diabetes -cancer