1. CHAPTER 5 LIPIDS: THE CONDENSED ENERGY Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc.

2. 2 Lipids: The Condensed Energy In 2006, added fats and oils provided more calories/day for the average American than any other food group In 2006, added fats and oils provided more calories/day for the average American than any other food group NHANES data find that only 17%–20% of population meets the guidelines of <30% of calories from fat NHANES data find that only 17%–20% of population meets the guidelines of <30% of calories from fat

3. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 3 Classification of Fats Simple lipids can be found in foods and in the body Simple lipids can be found in foods and in the body Triglycerides Triglycerides Fatty acids Fatty acids Structural lipids are produced by the body Structural lipids are produced by the body Lipoproteins Lipoproteins Phospholipids Phospholipids From Thibodeau GA, Patton KT: Anatomy & Physiology, ed 6. St. Louis, Mosby, 2007.

4. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 4 Classification of Fats: Simple Lipids Simple lipids Simple lipids Saturated fatty acids (SFAs) Saturated fatty acids (SFAs) Primarily in animal products (meat and dairy) Primarily in animal products (meat and dairy) Implicated in causing  in total and LDL cholesterol causing an  risk for CVD Implicated in causing  in total and LDL cholesterol causing an  risk for CVD Monounsaturated fatty acids (MUFAs) Monounsaturated fatty acids (MUFAs) Primarily in plant foods (olive oil, canola oil, peanuts, pecans, almonds, avocados) Primarily in plant foods (olive oil, canola oil, peanuts, pecans, almonds, avocados)  HDL cholesterol, which has a protective effect for CVD  HDL cholesterol, which has a protective effect for CVD Barbara Cousins. In Thibodeau GA, Patton KT (eds): Anatomy & Physiology, ed 6. St. Louis: Mosby, 2007.

5. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 5 Classification of Fats: Simple Lipids Trans fatty acid Trans fatty acid Found in meats, dairy, stick margarine, shortening, salty snacks, high-fat baked goods, commercial frying fats Found in meats, dairy, stick margarine, shortening, salty snacks, high-fat baked goods, commercial frying fats High intakes result in elevated total and LDL cholesterol High intakes result in elevated total and LDL cholesterol Effective January 1, 2006, FDA required food labels to declare the amounts of trans fat on nutrition labels Effective January 1, 2006, FDA required food labels to declare the amounts of trans fat on nutrition labels

6. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 6 Classification of Fats: Simple Lipids Polyunsaturated fatty acids (PUFAs) Polyunsaturated fatty acids (PUFAs) Essential fatty acids (EFAs) Essential fatty acids (EFAs) Linoleic acid (omega-6 FA)—coldwater marine fish, soybean and canola oils, leafy vegetables Linoleic acid (omega-6 FA)—coldwater marine fish, soybean and canola oils, leafy vegetables Involved in development and function of retina and cerebral cortex Involved in development and function of retina and cerebral cortex  HDL is protective for CVD  HDL is protective for CVD Linolenic acid (omega-3 FA)—vegetable oils like corn, safflower, soybean, sunflower Linolenic acid (omega-3 FA)—vegetable oils like corn, safflower, soybean, sunflower Functions in growth, reproduction, and maintenance of skin integrity Functions in growth, reproduction, and maintenance of skin integrity May  risk of CVD May  risk of CVD Barbara Cousins. In Thibodeau GA, Patton KT (eds): Anatomy & Physiology, ed 6. St. Louis: Mosby, 2007.

7. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 7 Classification of Fats: Compound Lipids Phospholipids make up 40% of cell membrane (e.g., enamel and dentin) Phospholipids make up 40% of cell membrane (e.g., enamel and dentin) Synthesized in the body or obtained from the diet Synthesized in the body or obtained from the diet Lipoproteins transport insoluble Lipoproteins transport insoluble fats in the blood High-density lipoproteins (HDLs) High-density lipoproteins (HDLs) Low-density lipoproteins (LDLs) Low-density lipoproteins (LDLs) Very low-density lipoproteins (VLDLs) Very low-density lipoproteins (VLDLs) Chylomicrons Chylomicrons Cholesterol Cholesterol Precursor for hormones and structural Precursor for hormones and structuralcomponent From Thibodeau GA, Patton KT: Anatomy & Physiology, ed 6. St. Louis: Mosby, 2007.

8. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 8 Physiological Roles Concentrated source of energy Concentrated source of energy Spares protein Spares protein Satiety value Satiety value Palatability Palatability Aids absorption of fat-soluble vitamins Aids absorption of fat-soluble vitamins Provides EFAs Provides EFAs Adipose tissue serves as an energy reserve Adipose tissue serves as an energy reserve Cushions vital organs Cushions vital organs Provides insulation and maintains body temperature Provides insulation and maintains body temperature

9. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 9 Dietary Fats and Dental Health Decreased incidence of caries through the following: Decreased incidence of caries through the following: Inhibits streptococcal growth Inhibits streptococcal growth May reduce dissolution of hydroxyapatite by acids May reduce dissolution of hydroxyapatite by acids Fat may act as a protective layer and prevent adherence of retentive CHOs or enhance clearance Fat may act as a protective layer and prevent adherence of retentive CHOs or enhance clearance May delay gastric emptying, enhancing May delay gastric emptying, enhancing fluoride absorption From Darby ML, Walsh MM: Dental Hygiene: Theory and Practice, ed 2. St. Louis: Saunders, 2003.

10. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 10 Dietary Fats and Dental Health Periodontal disease Periodontal disease Studies using 3000 mg of n-6 PUFA and n-3 PUFA Studies using 3000 mg of n-6 PUFA and n-3 PUFA n-6 PUFA n-6 PUFA  gingival inflammation (significant at  gingival inflammation (significant at p <0.016 level)  in levels of prostaglandins, arachidonic acid, and leukotrienes  in levels of prostaglandins, arachidonic acid, and leukotrienes  in pocket depth with n-3 (fish oil) and n-6 (borage oil)  in pocket depth with n-3 (fish oil) and n-6 (borage oil)

11. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 11 Dietary Requirements AMDR for total fat 20%-35% of energy intake AMDR for total fat 20%-35% of energy intake Keep intake of saturated fat, trans fat, and dietary cholesterol as low as possible while still consuming a nutritionally adequate diet Keep intake of saturated fat, trans fat, and dietary cholesterol as low as possible while still consuming a nutritionally adequate diet AI for alpha-linolenic acid = 1.1 to 1.6 g/day AI for alpha-linolenic acid = 1.1 to 1.6 g/day AI for linoleic acid = 12-17 g/day AI for linoleic acid = 12-17 g/day

12. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 12 Sources Principal sources of fat in US diet Principal sources of fat in US diet Fats and oils Fats and oils Red meats, poultry, and fish Red meats, poultry, and fish Dairy products Dairy products Combined they account for about 90% of total fat intake Combined they account for about 90% of total fat intake

13. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 13 Overconsumption and Health-Related Problems Obesity Obesity Excessive fat stores is a common disorder Excessive fat stores is a common disorder Blood lipid levels (hyperlipidemia) Blood lipid levels (hyperlipidemia) Strongest dietary determinant of the blood cholesterol level is dietary saturated fat Strongest dietary determinant of the blood cholesterol level is dietary saturated fat Trans fats increase risk of CVD 2- to 10-fold Trans fats increase risk of CVD 2- to 10-fold Cancer Cancer Possible link to high-fat diet, but research continues Possible link to high-fat diet, but research continues

14. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 14 Underconsumption and Health-Related Problems EFA deficiency EFA deficiency Symptoms include dry, scaly, skin, hair loss, impaired wound healing, visual impairment and impaired reproductive ability Symptoms include dry, scaly, skin, hair loss, impaired wound healing, visual impairment and impaired reproductive ability People at risk People at risk People w/fatty malabsorption syndromes People w/fatty malabsorption syndromes (e.g., cystic fibrosis) Premature babies Premature babies Very low-fat diets (<10% of calories from fat) Very low-fat diets (<10% of calories from fat)

15. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 15 Fat Replacers Method to reduce fat intake Method to reduce fat intake National survey found 88% of US population consumes low-fat, reduced-fat, or fat-free foods and beverages National survey found 88% of US population consumes low-fat, reduced-fat, or fat-free foods and beverages Types of fat replacers Types of fat replacers Fat “substitutes” or “analogs” Fat “substitutes” or “analogs” Contain less energy than fat Contain less energy than fat “Fat mimetics” “Fat mimetics” Mimic properties of fat Mimic properties of fat Fat “barriers” Fat “barriers” Reduce absorption of fats during frying Reduce absorption of fats during frying

16. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 16 Fat Replacers: Classifications Carbohydrated Carbohydrated Plant polysaccharides; include cellulose, gums, dextrins, fiber, maltodextrins, starches, and polydextrose Plant polysaccharides; include cellulose, gums, dextrins, fiber, maltodextrins, starches, and polydextrose Thicken and add bulk, thereby producing a mouth feel similar to fat Thicken and add bulk, thereby producing a mouth feel similar to fat Provide from 1 to 4 kcal/g Provide from 1 to 4 kcal/g Withstand heat used in frying Withstand heat used in frying

17. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 17 Fat Replacers: Classifications Protein-based Protein-based Form gels that provide structure and functionality similar to that of fat Form gels that provide structure and functionality similar to that of fat Can’t be used at high temperatures—the protein coagulates Can’t be used at high temperatures—the protein coagulates Provide 1.3 to 4 kcal/g and have biological value of the component amino acids Provide 1.3 to 4 kcal/g and have biological value of the component amino acids Example: Simplesse made from whey (milk protein) and egg white Example: Simplesse made from whey (milk protein) and egg white

18. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 18 Fat Replacers: Classifications Fat-based Fat-based Sucrose polyester olestra (Olean) Sucrose polyester olestra (Olean) Fatty acids to nontraditional backbones (e.g., sugar) so enzymes in gut are not able to cleave the fatty acids Fatty acids to nontraditional backbones (e.g., sugar) so enzymes in gut are not able to cleave the fatty acids Heat-stable and retain their functional properties in baked and fried foods Heat-stable and retain their functional properties in baked and fried foods Pose a risk for GI distress (intestinal discomfort, cramps, and diarrhea) and reduce absorption of fat-soluble nutrients Pose a risk for GI distress (intestinal discomfort, cramps, and diarrhea) and reduce absorption of fat-soluble nutrients

19. Copyright © 2010, 2005, 1998 by Saunders, an imprint of Elsevier Inc. 19 Nutrition Considerations Wise choices of dietary fats Wise choices of dietary fats When selecting and preparing meat, poultry, dry beans, and milk or milk products, choose lean, low-fat, or fat-free When selecting and preparing meat, poultry, dry beans, and milk or milk products, choose lean, low-fat, or fat-free Limit intake of fats and oils high in saturated and/or trans fatty acids; choose products low in these Limit intake of fats and oils high in saturated and/or trans fatty acids; choose products low in these If solid fat is added in cooking this counts If solid fat is added in cooking this counts as part of discretionary calorie allowance Select fish rich in omega-3 fatty acids, Select fish rich in omega-3 fatty acids, such as salmon, trout, and herring