1. Fats: A Concentrated Energy Source
Chapter 6

2. What are Lipids
Lipid is a broader term for a group of compounds that includes fats, oils, lecithin and cholesterol.
Three main classes of Lipids
Triglycerides
Major type of fat found in foods and in the body.
3 fatty acids attached to a glycerol molecule.
Organic compounds

3. What are Lipids Saturated and Unsaturated Fatty Acids
Saturated have no double bonds in chemical structure.
Unsaturated have at least one double bond between 2 carbons in each molecule.
Monounsaturated fatty acid has only one double bond between carbon atoms.
Polyunsaturated fatty acid has 2 or more double bonds.

4. What are Lipids
Prevalent type of fatty acid determines whether a lipid is liquid or solid at room temperature.
High in saturated – solid at room temp.
High in unsaturated – liquid at room temp.
Hydrogenated – process of breaking the double carbon bonds in unsaturated fats and adding hydrogen
Converts liquid fats to solid fats
Main reason is to keep fats from spoiling-rancid.

5. What Are Lipids? Trans fatty acids
When oils are partially hydrogenated.
Act much like saturated fat in the body.
Linked to risk of heart disease.

6. Other Lipids Two classes of lipids
Phospholipids –have phosphorous containing compound in chemical structure
Lecithin is an emulsifier.
Can mix with water and fat.
Necessary to make mayonaise.
No known benefit to health.
Sterois – complex molecular structure –include some hormones, vitamin D, and cholesterol.
Cholesterol- white, waxy lipid made by the body that is part of every cell.
Found only in animals not plants.

7. Functions of Lipids Serve many important functions in the body.
Normal growth and development
Most can be made in body; except:
Essential Fatty Acids – body cannot make, need to get from food. If lacking affects liver, skin, reproductive system and kidneys.
few people lack in essential fatty acid.
Concentrated source of energy 9 calories per gram.
Storage of fats in adipose tissue – found just under your skin. Acts as shock absorber.
Vitamins A,D, E, K dissolve in fat.
Lipids are part of the structure of every cell.
Help food to look appetizing.

8. Lipids in the Body Lipid Digestion and Absorption
Fat separates from watery food substance and floats at top of stomach.
Mix with bile and which acts as emulsifier.
Lipid Transport in the Body
Lipids travel in the bloodstream to tissues throughout the body.
Must first be changed to chylomicrons to be able to mix with the water in blood.
Lipoproteins-combo of fats and proteins, help with transport.
VLDL, LDL and HDL are all tested for in cholesterol test.
Lipid Use for Energy
Cells can use lipids for immediate energy needs or store them for future needs.
Most cells can only store limited amounts, but fat cells can hold an almost limitless amount.

9. Fats and Heart Health Coronary Heart Disease
Leading cause of death in the U.S.
Plaque - buildup of largely cholesterol that forms plaque.
Begins early in everyone’s life.
Atherosclerosis –plaque increase hardens and narrows the arteries that carry blood to heart.
Heart Attack
Stroke
The Uncontrollable Heart-Health Risk Factors.
Age – most occur after age 65.
Gender - Males at greater risk?
Race –African Americans? Native Americans?
Family History – one or more members of your family are affected your chances go up.

11. Fats and Heart Health The Controllable Heart-Health Risk Factors
Smoking
Heart attacks before age 55 traced to smoking
2-4 times more likely to die from a heart attack
Constricts blood vessels, which might be narrowed with plaque.
If you stop can undo most of the damage in time.
High Blood Pressure
Hypertension – excess force on the walls of the arteries as blood is pumped from the heart.
Normal blood pressure reading 120/80
25-25% of people have hypertension at reading of 140/90 and above.
Adds more stress on the heart, contributes to damaged walls of arteries.

12. Fats and Heart Health High blood Cholesterol Diabetes Mellitus
Serum cholesterol is found in blood.
Blood lipid profile measures cholesterol in blood. Over 200 mg/dL makes you at risk
Desirable ratio of LDL to HDL is less than 5 to 1 in men and 4.5 to 1 in women.
Diabetes Mellitus
Causes blood vessels to become damaged or blocked with fat.
Reduces blood circulation beyond effects of plaque.
Type 1 controlled by injections not life style.
Type 11 can be controlled by life style changes.

13. Fat and Heart Health Excess Weight Inactivity
Because of concentration calories from fat mount up surprisingly fast. These are stored in adipose tissue as fat.
1 pound of body fat = 3500 calories.
If you eat more calories than you use fat build up occurs.
Overweight people have a shorter life span.
Need to eat a healthy diet and get plenty of exercise.
Dieting not recommended for teens.
Inactivity
Contributes to weight problems.
Fail to give heart the kind of regular workout it needs to remain healthy.

14. Fat and Heart Health Stress and Personality
Link between stress and personality to potential for developing heart disease.
People can learn ways to develop emotional balance.

15. Recommended Limits
Recommended maximum intake of 300 mg of cholesterol per day.
People in U.S. eat more than this each day.
Raises serum cholesterol
Need to increase intake of plant foods.
Recommended that no more than 35 percent of total calories come from fats.
Recommended that no more than 10 percent of total calories come from saturated fats.
Read Paragraph page 102.

16. Fish Oils and Heart Health
Omega 3 Fatty Acids
Polyunsaturated fatty acids.
Lower the risk of heart disease.
Include fish in your diet at least once a week.
Offers more benefits than taking fish oil supplements.

17. Fats and Cancer
Cancer – general term that refers to a number of diseases in which abnormal cells grow out of control.
2nd leading cause of death in the U.S.
Diet is a factor related to cancer cases.
High fat diet may promote development of colon, prostate, breast and other types of cancer.
Diet including, variety of fruits, vegetables and grains is cancer protective.
Maintaining a healthy weight is cancer protective.

18. Limiting Fats and Cholesterol in Your Diet.
Be a Fat Detector
Visible versus Invisible fats
Read the label
Making Diet Changes
Begin with a food diary
Analysis your diet
Decide what is good about your diet.
Support from family can be crucial.
Fat replacers
Fat free products
Some may have an aftertaste
Digestive problems
Guidelines for Food Choices
Eat more fruits and vegetables
Drink fat free milk
Trim all visible fat
Deciding to improve you diet is not just a goal for yourself. It will affect those around you, too.