1. Lecture 5b
12 Oct. 2017
Lipids II

2. 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
   
   

3. 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
   

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

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

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

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

8. 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

9. 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 g/3 oz (84 g)
fish - salmon g/3 oz
- cod g/3 oz
nuts g/3 oz

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

11. 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

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

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

14. 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

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

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

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

19. 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

22. 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)

23. 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)

24. b)Heart disease
pathology
lipids
lipoproteins
platelets

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

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

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

29. 3)Diabetes
Pathology
type 1
type 2
gestational

30. 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

31. DIABETES CONTINUED
functional foods
-fish

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

37. rheumatoid arthritis
pathology
diet
ELIMINATION THERAPY

39. 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)

40. 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

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

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

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

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

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

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

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

48. Dietary fat recommendations
increased oleic acid intake and low in saturated and trans fats, and cholesterol
total fat % 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 % of total energy intake-essential fatty acid
alpha-linolenic acid % of daily calories- ALA is an essential fatty acid

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

50. 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: /

51. What is new in lipid research?
Nutrition Journal 2013, 12:122 doi: /
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!!