1. Chapter 5 Lipids: Fats, Phospholipids, and Sterols

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Lipids
Lipid is the chemical term for fat.
Lipids contribute texture, taste, flavor and aroma to foods.
Fats and oils contain 9 calories per gram.
The typical American diet gets about 33% of its energy from fat.
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3. Visible and Hidden Fat on the Menu
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4. Types of Dietary Fat: Triglycerides
Triglycerides are the major form of lipid in food and in the body.
Triglycerides consist of three fatty acids attached to a glycerol molecule.
If only one fatty acid is attached to the glycerol it is called a monoglyceride.
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5. Visualizing Triglycerides and Fatty Acids
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6. Visualizing Triglycerides and Fatty Acids
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7. Fatty Acid Composition of Foods
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Trans Fatty Acids
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Trans Fatty Acids
Trans fatty acids can be created by hydrogenation.
Hydrogenation causes some double bonds to become saturated.
Hydrogenated fats can be found in margarines, vegetable shortening and shelf-stable baked goods.
Trans fatty acids have been shown to raise blood cholesterol levels and increase the risk of heart disease.
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Essential Fatty Acids
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Phospholipids
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Phospholipids
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Phospholipids
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Cholesterol
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Lipid Digestion
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16. Structure of Lipoprotein
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17. Lipoproteins in the Body
Lipoproteins are transport particles for water-insoluble lipids.
Lipoproteins are created by combining water-insoluble lipids, phospholipids and proteins.
Lipoproteins help transport triglycerides, cholesterol and fat-soluble vitamins from the small intestine and stored lipids from the liver.
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18. Transporting Lipids through the Body
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19. Need for Lipids in the Body
Most lipids in the body are triglycerides stored in adipose tissue.
Deposits of adipose tissue help to define body shape, provide stored energy, insulate the body from temperature changes and protect internal organs against physical shock.
Lipids in the body are important for lubricated body surfaces, such as the mucous membranes of the eyes.
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20. Need for Lipids in the Body
Cholesterol is used to make several hormones, including estrogen and testosterone.
PUFAs help to regulate blood pressure and blood clotting.
Essential fatty acids are important for growth, skin integrity, fertility and the structure and function of cell membranes.
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21. Need for Lipids in the Body
Eicosanoids are made from omega-3 and omega-6 fatty acids. Eicosanoids help regulate blood clotting, blood pressure and immune function.
Fatty acids and glycerol can be used to produce energy, in the form of ATP.
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22. Lipids in Health and Disease: Essential Fatty Acid Deficiency
If adequate amounts of essential fatty acids are not consumed, a deficiency can result.
Symptoms include: dry, scaly skin, liver abnormalities, poor wound healing, growth failure in infants and impaired hearing and vision.
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23. Lipids and Cardiovascular Disease
Over 70 million Americans suffer from some form of cardiovascular disease.
Studies show that diet and lifestyle affect the risk of developing cardiovascular disease
Atherosclerosis is a disease in which lipids and fibrous materials are deposited in artery walls.
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24. Lipids and Cardiovascular Disease
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25. What’s Your Risk for Heart Disease?
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26. Food Pyramids and Heart Disease
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27. Food Pyramids and Heart Disease
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28. MyPyramid and Healthy Heart Choices
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Lipids on the Menu
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Lipids on the Menu
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31. Reducing Heart Disease on the Menu
Dietary factors that may help to reduce the risk of heart disease include:
Consuming omega-3 and omega-6 polyunsaturated fats
Consuming monounsaturated fats
Consuming plant foods, including fruits, vegetables,
whole grains and legumes
Adequate intake of B vitamins
Moderate alcohol consumption
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32. Reduced-Fat Foods and Fat Replacers
Reduced-fat foods either have fat removed, have fat replaced or contain fats that cannot be digested or absorbed.
Fat substitutes can be carbohydrate-, protein- or fat-based.
Fat-based fat substitutes, such as Olestra (sucrose polyester) can reduce the absorption of fat-soluble vitamins.
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33. What Should I Eat? Fats and Cholesterol
Limit your intake of cholesterol, trans fat, and saturated fat
Use low-fat dairy products.
Trim the fat from your meat and serve chicken and fish but don’t eat the skin.
Cut in half your usual amount of butter and use soft rather than stick margarine.
Use beans instead of meat in your chili, soups, and casseroles.
Increase the proportion of polyunsaturated and monounsaturated fats
Use olive, peanut, or canola oil for cooking and salad dressing.
Use corn, sunflower, or safflower oil for baking.
Snack on nuts and seeds.
Add olives and avocados to your salads.
Up your omega-3 intake
Bake flaxseeds into breads and sprinkle them on your cereal or yogurt.
Add another serving of fatty fish, such as mackerel, lake trout, herring, sardines, tuna, or salmon, to your weekly menu.
Have a leafy green vegetable with dinner.
Add walnuts to your salad or cereal.
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End of Chapter 5
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