Chp 5 -Nutrition: Concepts & Controversies, 12e Sizer/Whitney HUN 4296 Nutrition & Health Issues Week 2 Day 1 Part 3 The Lipids: Fats, Oils, Phospholipids, and Sterols Chp 5 -Nutrition: Concepts & Controversies, 12e Sizer/Whitney

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

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

A Fat Cell

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

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

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

Three Types of Fatty Acids

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

Fatty Acid Composition of Common Food Fats

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

Digestion and Absorption of Fats Stomach Small intestine Bile Pancreas

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

The Process of Lipid Digestion and Absorption

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

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…

Glucose to Fat

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

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

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)

Lipoproteins

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

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

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

Food Fat, Saturated Fat, and Calories

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

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

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

Fish Oil Intakes and Cardiovascular Death Rates

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

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

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

Mercury in Fish Species

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

Hydrogenation Yields Both Saturated and Trans-Fatty Acids

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

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

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

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

Lipids in Milk, Yogurt, and Cheese

Lipids in Bread, Cereal, Rice, and Pasta

Substitute Ingredients to Lower Saturated Fat Intakes

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

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

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

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

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

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