1. Lipids

2. Lipids Do not readily dissolve in water Do not readily dissolve in water Types of lipids: Types of lipids: –Triglycerides –Phospholipids –Sterols (Cholesterol) Fats (solid) and oils (liquid) Fats (solid) and oils (liquid) –9 kcal /gm

3. Chemical Forms of Common Lipids

4. Fatty Acids Found in our body and foods Found in our body and foods –In triglycerides Saturated fatty acids Saturated fatty acids –Solid form Unsaturated fatty acids Unsaturated fatty acids –Liquid form Fats are composed of both saturated and unsaturated fatty acids Fats are composed of both saturated and unsaturated fatty acids

5. Fatty Acid Structure omega endalpha end Degree of saturation Degree of saturation H H H H H H H H H H H H H H H H H O H-C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C-C-OH H H H H H H H H H H H H H H H H H

6. Saturated Fatty Acid Structure omega endalpha end Degree of saturation: single carbon bond Degree of saturation: single carbon bond H H H H H H H H H H H H H H H H H O H-C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C--C-C-OH H H H H H H H H H H H H H H H H H

7. Monounsaturated Fatty Acid Structure omega endalpha end One double bond One double bond H H H H H H H H H H H H H H H O H-C--C--C--C--C--C--C--C--C=C--C--C--C--C--C--C--C--C-OH H H H H H H H H H H H H H H H H H

8. Polyunsaturated Fatty Acid Structure omega endalpha end > 2 double bonds > 2 double bonds H H H H H H H H H H H H H O H-C--C--C--C--C--C=C--C--C=C--C--C--C--C--C--C--C--C-OH H H H H H H H H H H H H H H H H H

9. Composition of Common Fats / Oils

10. Essential Fatty Acids Omega-3 fatty acid (alpha-linolenic acid) Omega-3 fatty acid (alpha-linolenic acid) Omega-6 fatty acid (linoleic acid) Omega-6 fatty acid (linoleic acid) Body can only make double bonds after the 9th carbon from the omega end Body can only make double bonds after the 9th carbon from the omega end Functions Functions –Immune function, vision, cell membrane, and production of hormone-like compounds

11. Triglycerides Most common form of fats and oils in our body & in the foods we eat Most common form of fats and oils in our body & in the foods we eat Fatty acids attached to a glycerol Fatty acids attached to a glycerol

12. Triglycerides Glycerol + 3 FA’s Triglyceride + 3 H 2 0 3 H 2 0

13. Phospholipids Built on a glycerol backbone Built on a glycerol backbone Contains phosphorus compound(s) Contains phosphorus compound(s) Found in body Found in body Synthesized by the body as needed Synthesized by the body as needed

14. Functions of Phospholipids Component of cell membrane Component of cell membrane Emulsifier Emulsifier –Bile acids –Lecithins –Improves food products Found in wheat germ, peanuts, yolks, soy beans, organ meat Found in wheat germ, peanuts, yolks, soy beans, organ meat

15. Sterols Multi-ringed structure Multi-ringed structure Do not have a glycerol backbone Do not have a glycerol backbone Cholesterol is a sterol Cholesterol is a sterol Waxy substance Waxy substance Do not readily dissolve in water Do not readily dissolve in water Found in animal foods Found in animal foods

16. Lipids in Foods

17. Hidden Fat Look on the Nutrition Facts labels Look on the Nutrition Facts labels Look on the lists of ingredients Look on the lists of ingredients Control portion size Control portion size

18. Reduced-Fat Foods Calorie content is about the same Calorie content is about the same Sugar is commonly added in place of fat Sugar is commonly added in place of fat

19. Fat Substitutes Water Water –Diet margarine Z-trim Z-trim –Starch derivative that binds with water Fiber cellulose Fiber cellulose –Maltrin, Stellar, Oatrim Dairy-Lo Dairy-Lo –Protein globules Olestra or Olean (links fatty acid to sucrose) Olestra or Olean (links fatty acid to sucrose) –Not digested –FDA approved for fried snack foods –Fat-soluble vitamins issue

20. Hydrogenation of Fatty Acids Process used to solidify an oil Process used to solidify an oil Addition of H to C=C double bonds Addition of H to C=C double bonds Increases shelf life Increases shelf life Formation of trans fatty acid Formation of trans fatty acid –(similar to shape of saturated fatty acid)

21. Excessive Trans Fatty Acid Intake Raises LDL Raises LDL Lowers HDL Lowers HDL Increases risk for cardiovascular disease Increases risk for cardiovascular disease Current intake is 3%-4% of total kcal Current intake is 3%-4% of total kcal Added to food labels Jan. ‘06 Added to food labels Jan. ‘06

22. Typical Sources of Trans Fat

23. Minimize Intake of Trans Fat Limit use of hydrogenated fats Limit use of hydrogenated fats Limit deep-fried foods Limit deep-fried foods Limit high-fat baked goods Limit high-fat baked goods Limit use of non-dairy creamers Limit use of non-dairy creamers

24. Absorption of Fat 95% of dietary fat is absorbed 95% of dietary fat is absorbed Diffused into the absorptive cells Diffused into the absorptive cells Short- and medium-chain (<12 C) fatty acids Short- and medium-chain (<12 C) fatty acids –Are water soluble –Enter the portal system Long-chain fatty acids re-form into triglycerides Long-chain fatty acids re-form into triglycerides –Not water soluble –Enter the lymphatic system

25. Carrying Fat in the Bloodstream Water (blood) and oil (fat) are incompatible Water (blood) and oil (fat) are incompatible Unique system of fat transportation is needed Unique system of fat transportation is needed

26. Transportation of Absorbed Fatty Acids Re-formed into triglycerides Re-formed into triglycerides Packaged into chylomicrons Packaged into chylomicrons Lipoprotein lipase Lipoprotein lipase –Breaks down triglycerides in the chylomicrons Chylomicron remnant Chylomicron remnant –Delivered to the liver

27. Lipoproteins

28. Composition and Roles of Lipoproteins

29. Transportation of Synthesized Fat Made primarily by the liver Made primarily by the liver Very-Low-Density Lipoprotein (VLDL) Very-Low-Density Lipoprotein (VLDL) Low-Density Lipoprotein (LDL) Low-Density Lipoprotein (LDL) High-Density Lipoprotein (HDL) High-Density Lipoprotein (HDL)

30. Functions of Essential Fatty Acids

31. Essential Fatty Acid- Omega-3 (alpha-linolenic acid) omega endalpha end 1st double bond is located on the 3rd carbon from the omega end 1st double bond is located on the 3rd carbon from the omega end H H H H H H H H H H H H H H H H H O H-C--C--C=C--C--C =C--C--C=C--C--C--C--C--C--C--C--C-OH H H H H H H H H H H H

32. Omega-3 Fatty Acid Primarily from fish oil Primarily from fish oil Also found in canola, walnuts, flax seeds, mussels, crab, shrimp, and soybean oil Also found in canola, walnuts, flax seeds, mussels, crab, shrimp, and soybean oil Recommended intake of ~2 servings of fish per week Recommended intake of ~2 servings of fish per week

33. Essential Fatty Acid- Omega-6 (alpha-linoleic acid) omega endalpha end 1st double bond is located on the 6th carbon from the omega end 1st double bond is located on the 6th carbon from the omega end H H H H H H H H H H H H H O H-C--C--C--C-- C--C =C--C--C=C--C--C--C--C--C--C--C--C-OH H H H H H H H H H H H H H H H H H

34. Omega-6 Fatty Acid Found in vegetable oils Found in vegetable oils Only need ~ 2-4 tablespoons a day Only need ~ 2-4 tablespoons a day

35. Health-related Effects Archidonic acid (Omega-6 ) Archidonic acid (Omega-6 ) –Increases blood clotting –Increases inflammatory responses DHA, EPA (Omega-3) DHA, EPA (Omega-3) –Decrease blood clotting –Reduce heart attack –Decrease inflammation –Excess may cause hemorrhagic stroke –Other possible uses: Lower triglycerides, rheumatoid arthritis, behavioral disorders

36. Signs and Symptoms of Essential Fatty Acids Deficiency Flaky, itchy skin Flaky, itchy skin Diarrhea Diarrhea Infections Infections Retarded growth and wound healing Retarded growth and wound healing

37. Functions of Fatty Acids Provide energy Provide energy Efficient storage of energy Efficient storage of energy Insulation Insulation Protection Protection Transport fat-soluble vitamins Transport fat-soluble vitamins Some satiety Some satiety Flavor and mouth feel Flavor and mouth feel

38. Recommendations for Fat Intake No RDA No RDA AHA recommendations AHA recommendations –20-30% of total kcal from fat –7-10% can come from saturated/trans fat –200-300 mg cholesterol/day Average U.S. intake: Average U.S. intake: –33% of total kcal from fat –13% of kcal from saturated fat –180-320 mg cholesterol/day

39. AHA Goals

40. AHA Recommendations

41. Other Recommendations Fat intake can be higher as long as saturated and trans fatty acid are minimal Fat intake can be higher as long as saturated and trans fatty acid are minimal Eat plenty of fruits and vegetables Eat plenty of fruits and vegetables Cut down on red meats Cut down on red meats Cut down on simple sugars and refined carbohydrate Cut down on simple sugars and refined carbohydrate Promote healthy weight Promote healthy weight Be active Be active

42. Cutting the Fat