LIPIDS   LIPIDS ARE A GROUP OF COMPOUNDS THAT INCLUDE; FATS, OILS, LECITHIN, AND CHOLESTEROL. THREE CATEGORIES: TRIGLYCERIDES: PHOSPHOLIPIDS STEROLS

TRICLYCERIDES MAJOR TYPE OF FAT. CONSIST OF THREE FATTY ACIDS ATTACHED TO A GLYCERAL MOLECULE. FATTY ACIDS: ORGAINIC COMPOUND MADE OF A CHAIN OF CARBON ATOMS TO WHICH HYDROGEN ATOMS ARE ATTACHED. Fat is carried in the blood in the form of fatty acids Major energy source High triglyceride levels may increase risk for heart disease

Cont. SATURATED FATTY ACIDS: NO DOUBLE BOND AND A FULL LOAD OF HYDROGEN UNSATURATED FATTY ACIDS: AT LEAST ONE DOUBLE BOND AND COULD HOLD MORE HYDROGEN ATOMS NEARLY ALL FATS AND OILS CONTAIN A MIXTURE OF SATURATED, MONO, AND POLYUNSATURATED FATTY ACIDS. P. 93: Check to see which food items are high in which forms of fat Meats and dairy = high in saturated fat (and cholesterol) beef, lard, and butter fat Plant fats+ high unsaturated fatty acids olive and peanut oils= monounsaturated fatty acids corn, safflower and soybean oils = polyunsaturated fatty acids

Lipids THE PREVELENT TYPE OF FATTY ACID DETERMINES WEATHER A LIPID IS LIQUID OR SOLID AT ROOM TEMP. SATURATED=SOLID UNSATURATED=LIQUID Examples

HYDROGENATION HYDROGENATION: THE PROCESS OF BREAKING THE DOUBLE CARBON BONDS IN UNSATURATED FATTY ACIDS AND ADDING HYDROGEN. CONVERTS LIQUID OILS INTO SOLID FATS VEGETABLE OIL=MARGATINE CONVERTS UNSATURATED FATTY ACIDS INTO TRANS-FATTY ACIDS, WHICH ACT LIKE SATURATED FAT IN THE BODY Originated in the 1940s. Scientist found a way to make unsaturated fats solid by adding a hydrogen bond. Improved shelf life, and cooking use but was found to create trans-fats (aka bad fat)

PHOSPHOLIPIDS PHOSPHOLIPIDS; LIPIDS THAT HAVE A PHOSPHORUS-CONTAINING COMPOUND IN THEIR CHEMICAL STRUCTURE. LECITHIN IS AN EXAMPLE. LECITHEN IS MADE BY THE LIVER (NOT ESSENTIAL TO DIET) FOUND IN FOODS LIKE EGGS AND SOY BEANS IS AN EMUSIFIER: A SUBSTANCE THAT CAN MIX WATER WITH FAT. (THINK MAYO) Is part of every cell membrane Important for fat absorption and metabolism

STEROLS STEROLS: COMPLEX STRUCTURE THAT INCLUDES SOME HORMONES, VIT. D, AND CHOLESTEROL CHOLESTEROL IS A WHITE WAXY LIPID MADE BY THE BODY THAT IS PART OF EVERY CELL. USED TO MAKE SEX HORMONES AND BILE ACIDS IN ALL ANIMAL PRODUCTS, NO PLANT PRODUCTS NONESSENTIAL

Why is Cholesterol Important? Fatty substance made in the liver Also supplied by diet Used to insulate nerves, Important in the formation of cell membranes, Make hormones Too much leads to build up in arteries and increases the risk of heart attack and stroke

Where’s the Cholesterol

FUNCTIONS OF LIPIDS NEED FATTY ACIDS FOR NORMAL GROWTH AND DEVELOPMENT LINOLEIC AND LINOLENIC FATTY ARE ESSENTIAL FATTY ACIDS. THAT IS, THE BODY CANNOT MAKE THEM. ENERGY: 9 CALORIES PER GRAM ADIPOSE TISSUE: STORED ENERGY, HOLDS IN BODY HEAT, SHOCK ABSORBER FOR ORGANS, VITAMIN TRANSPORT (A,D,E, AND K) *FATS ARE EASILY CONVERTED INTO ADIPOSE TISSUE* NOTE: review lipids and the body with trans. P.95

Fat absorption

FATS AND HEART HEALTH FATS IN THE DIET PLAY A MAJOR ROLE IN CORONARY HEART DISEASE (CHD) CORONARY ARTERY DISEASE REFERES TO DISEASES OF THE HEART AND BLOOD VESSELS. LEADING CAUSE OF DEATH IN THE US. PLAQUE ON ARTERIES WALL IS THE RESULT=ATHEROSCEROLIS BLOOD CLOTS: BUILD UP HEART ATTACK STROKE (SEE P.97, 6-5)

UNCONTROLLABLE FACTORS AGE GENDER: MALES HIGHER THAN FEMALES RACE: FAMILY HISTORY

CONTROLABLE FACTORS SMOKING: biggest risk factor HIGH BLOOD PRESSURE HIGH BLOOD CHOLESTEROL AKA: HYPERTENSION, NORMAL READING 120/80 (SYSTOLIC & DIASTOLIC) THIS IS THE PRESSURE IN THE ARTERIES WALLS. SYSTOLIC ABOVE 140=HYPERTENSION DIASTOLIC ABOVE 90=HIGH BLOOD PRESSURE (WARING SIGN OF C.H.D) DIEBETES MELITUS CAUSES BLOOD VESSELS TO BE CLOGGED WITH FAT, WHICH REDUCES CIRCULATION, BUILDS PLAQUE, INCREASES RISK OF C.H.D. EXCESSIVE WEIGHT: (DISCUSS QUESTIONP.100) INACTIVITY STRESS AND PERSONALITY

RECOMMENDED LIMITS 300 MG. OF CHOLESTEROL PER DAY 35% OF TOTAL CALORIES IN YOUR DIET COME FROM FATS. 10% COME FROM SATURATED FATS

Know Your Numbers Lipid Profile: medical test that measures cholesterol, HDL, LDL, and triglycerides. Triglicerides Less than 150 mg/dl is Normal 150 to 500 mg/dl is considered high Over 500 mg/dl is very high LDL > than130mg/dl, “bad” HDL > 35mg/dl, “good” Ratio 5 to 1 (men), 4.5 to 1 “good”

Know Your Numbers Waist size has become a good predictor of heart disease risk Where on body extra weight is found makes a difference-abdominal fat (apple shape) linked to increased risk for diabetes and heart disease Men-strive for waist of 35 inches or less Women-strive for waist size of 33 inches or less

Recommended Fats Primarily monounsaturated fats: olive, canola, peanut, flaxseed Primarily polyunsaturated fats: sunflower, soybean, safflower, corn Omega 3 fats: fatty fish, flaxseed, canola, walnuts, soybeans, wheat germ, dried beans

FATS AND CANCER CANCER: GENERAL TERM THAT REFERS TO A NUMBER OF DISEASES IN WHICH ABNORMAL CELLS GROW OUT OF CONTROL. Up to half of all cancer are diet related Eating a high-fat diet may promote the development of colon, prostate, breast, and some other types of cancer.

Limiting fats and cholesterol in your diet Choose lean beef and pork, poultry with skin removed, lean fish and fish rich in omega-3 fatty acids (salmon, albacore tuna, herring, sardines, mackerel) Use tub margarine that is free of trans fats Eat tofu, nuts and beans as lean protein sources

Cont. Limit your intake of foods high in saturated fat, trans fat and cholesterol Full fat dairy products Fatty meats Tropical oils (palm kernel, coconut) Stick margarine Foods with hydrogenated oils-cake mixes, cookies, bakery items, crackers, processed foods Avoid fried foods, fast food

Cont. Choose foods that are baked, broiled or steamed, grilled Top salads with lower fat dressings made with liquid oils Choose vegetable/bean or broth soups over cream soups Use lower fat milk, cheese, yogurt, sour cream

Problem Solving Janet has high blood cholesterol and is overweight. After reading briefly about omega-3 fatty acids found in fish oils and the low incidence of heart attacks among Alaskans, Janet started taking fish oil pills. One day several weeks later she cut her finger and had a hard time getting it to stop bleeding. What advice would you give Janet? Large dosages can prevent clotting of blood and have toxic levels of vit. A & D