1. Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols
Nutrition: Concepts & Controversies, 12e Sizer/Whitney

2. Learning Objectives
Discuss the reasons why a moderate intake of lipids is an essential part of a healthy diet.
Compare and contrast the physical properties and the sources of saturated, polyunsaturated, and monounsaturated fats.

3. Learning Objectives
Describe how and where dietary lipids are broken down and absorbed during digestion and how they are transported throughout the body.
Describe the significance of the blood tests for HDL and LDL cholesterol.
Describe the roles of omega-3 and omega-6 fatty acids in the body, and discuss which may be too low in some people’s diets and how they can increase their intakes.

4. Learning Objectives
Justify the recommendation to eat fatty fish instead of relying on fish oil supplements, and discuss safety issues surrounding both choices.
Describe the information and structure of a trans-fatty acid, and state ways in which consumers may reduce their intakes.

5. Learning Objectives
Develop a diet plan that provides enough of the right kinds of fats within calorie limits.
Discuss evidence for the benefits and drawbacks of specific dietary fats in terms of their potential effects on human health.

6. Introduction Diet moderate in fats Three classes of lipids
Lipids are necessary and valuable
Lipids can harm health
Three classes of lipids
Triglycerides
Phospholipids
Sterols

7. Usefulness of Fats in the Body
Chief storage form of energy
Provides most energy for body’s work
Adipose tissue
Secretes hormones
Purposes of fat
Shock absorbers, insulation, cell membranes
Fat-soluble substances

8. A Fat Cell

9. Usefulness of Fats in Food
People naturally like high-fat foods
Aromas
Flavors
Tenderness
Satiety

10. Triglycerides: Fatty Acids and Glycerol
Glycerol backbone
Three fatty acids
Fatty acid differences
Chain length
Saturation
Animal species make triglycerides

11. Saturated Versus Unsaturated Fatty Acids
Saturation
Hydrogen atoms
Levels of saturation
Saturated
Unsaturated
Polyunsaturated
Monounsaturated

12. Three Types of Fatty Acids

13. Saturated Versus Unsaturated Fatty Acids
Melting point
More unsaturated, more liquid
Fat hardness
Softer generally is healthier
Sources of fatty acids
Heart disease

14. Fatty Acid Composition of Common Food Fats

15. Phospholipids and Sterols
Glycerol, two fatty acids, and a phosphorus molecule
Soluble in water and fat
Emulsifier
Sterols
Roles in the body
Plant sterols

16. Digestion and Absorption of Fats
Stomach
Small intestine
Bile
Pancreas

17. Digestion and Absorption of Fats
Fatty acids split from glycerol
Fatty acids, phospholipids, and monoglycerides
Bile shuttles lipids across mucus layer
Efficiency of absorption process
Speed of digestion

18. The Process of Lipid Digestion and Absorption

19. Transport of Fats Glycerol and shorter-chain fatty acids Larger lipids
Bloodstream
Larger lipids
Protein carriers
Released into lymph
Chylomicrons

20. Storing and Using the Body’s Fat
Body conserves fat molecules
Fat depots
Excess carbohydrate
Call for energy
Dismantle stored triglycerides
Release fatty acids into blood
Carbohydrate’s role
How to use more fat for energy…

21. Glucose to Fat

22. Dietary Fat, Cholesterol, and Health
Heart and artery disease
Saturated and trans fats
Beneficial fats
Cancer
Diet high in saturated fats
Obesity
Overconsumption of calories

23. Recommendations for Lipid Intakes
Some fat in the diet is essential
Healthy range of fat intakes
DRI
20 to 35 percent of daily energy
Fats to keep low
Essential fatty acids

24. Lipoproteins and Heart Disease Risk
Lipoprotein movement in the body
Liver
Types of lipoproteins
Chylomicrons
Very-low-density lipoproteins (VLDL)
Low-density lipoproteins (LDL)
High-density lipoproteins (HDL)

25. Lipoproteins

26. Lipoproteins and Heart Disease Risk
LDL and HDL difference
Size and density
Delivery and scavenging
Inflammation
Heart attack risk
Oxidation of LDL
Phytochemicals

27. Food Cholesterol and Blood Cholesterol
Saturated and trans fats
CVD risk indicators
Dietary cholesterol
Genetic inheritance
Moderation is key

28. Recommendations Applied
Heart disease
Leading cause of death among Americans
Lower LDL
Dietary tactics
Trim saturated and trans fats from diet
Raise HDL
Physical activity
Benefits for heart health

29. Food Fat, Saturated Fat, and Calories

30. Top Contributors of Saturated Fats to the U.S. Diet

31. The Need for Essential Fatty Acids
Linoleic acid and linolenic acid
Functions
Eicosanoids
DRI recommendations
Deficiencies

32. Omega-6 and Omega-3 Fatty Acid Families
Linoleic
Omega-6 fatty acid
Arachidonic acid
Linolenic acid
Omega-3 fatty acid
DHA and EPA
Heart disease
Brain function and vision
Inflammation

33. Fish Oil Intakes and Cardiovascular Death Rates

34. Recommendations for Omega-3 Fatty Acid Intake
Competition for metabolic enzymes
Consumption levels
Lacking omega-3 fatty acids
Fish oil supplements
Health concerns with fish oil supplements
Omega-3 enriched foods
Flaxseed

35. Food Sources of Omega-6 and Omega-3 Fatty Acids

36. Seafood Safety – Balancing Risks and Benefits
Safe consumption levels
Mercury
Methylmercury
Damage to the body
Cooking methods of fish
Benefits outweigh risks

37. Mercury in Fish Species

38. Effects of Processing on Unsaturated Fats
Hydrogenation
Effects on fats
Oxidation of unsaturated oils
Hydrogenation of oils
Benefits of hydrogenation
Nutrient losses
Alternatives to hydrogenation

39. Hydrogenation Yields Both Saturated and Trans-Fatty Acids

40. Effects of Processing on Unsaturated Fats
Trans-fatty acids
Polyunsaturated fats
Change in chemical structure
Health effects
LDL and HDL cholesterol
Similarities with saturated fat
Trans fat in foods

41. Fat in the Diet Essential fat Visible vs. invisible fat Added fats
20% of calories from unsaturated fats
Visible vs. invisible fat
Added fats
Majority are invisible fats

42. Fat in the Diet Meat, poultry, fish, dried peas & beans, eggs, & nuts
Four categories for meat
Limit intake to 5 to 7 ounces per day
Choosing low-fat meats
Ground turkey or chicken vs. beef
Milk, yogurt, and cheese
Foods not included in this category
Grains

43. Calories, Fat, and Saturated Fat in Cooked Ground Meat Patties

44. Lipids in Milk, Yogurt, and Cheese

45. Lipids in Bread, Cereal, Rice, and Pasta

46. Defensive Dining Portion sizes In the grocery stores
Fat replacers & artificial fats
Olestra
“Fat-free” options
Cooking at home

47. Substitute Ingredients to Lower Saturated Fat Intakes

48. Defensive Dining Use flavorful fats Choose unsaturated oils
Revamp recipes
Suggestions
Find lower-fat fast foods
Change your habits

49. Good Fats and Bad Fats – Which are Which?
Controversy 5

50. Objectives to “Low-Fat” Guidelines
Problems with low-fat diets
Groups who benefit from low-fat diets
Mediterranean-type diets
New guidelines
Up to 35 percent of total calories

51. High-Fat Foods and Heart Health
Olive oil
Potential health benefits
Darker the better (extra virgin)
Canola oil

52. High-Fat Foods and Heart Health
Mediterranean diet
Whole foods
Dietary focus
Fish
Nuts
Walnuts
Almonds
Potential benefits

53. High-Fat Foods and Heart Health
Butter or margarine
Read labels
Low saturated fat and trans fat levels
Plant-enriched margarines
Drawbacks
Fats to avoid
Choose carefully among high-fat foods

54. Impact of Change in Saturated Fatty Acid Intake on Blood LDL Cholesterol and Heart Disease Risk