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Learning Outcomes Lipids

Chapter 6
! Describe the basic chemical structure of fatty acids and how they are named ! Explain the functions of triglycerides, fatty acids, phospholipids and sterols in the body ! Classify and evaluate the different fatty acids based on their health benefits or consequences ! Identify food sources of triglycerides, fatty acids, phospholipids and sterols
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Learning Outcomes
! Discuss the recommended intake of lipids ! Identify strategies for modifying total fat, saturated fat, and trans fatty acids intake ! Explain the digestion, absorption, and transport of lipids in the body ! Discuss health concerns related to dietary fat intake ! Describe dietary measures to reduce the risk of developing cardiovascular disease
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Types of Lipids (fat)

! Triglycerides
! Fatty acids

! Phospholipids ! Sterols

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Structure
! Esterification

Triglycerides
Most common lipid in food and body

! Joining 3 fatty acids to a glycerol unit

! De-esterification
! Release of fatty acids-results in free fatty acids

! Diglyceride
! When one fatty acid is lost

! Monoglyceride
! When two fatty acids are lost

! Re-esterification
! Reattaching a fatty acid
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Fatty Acids Are Carbon Chains of Varied Length

! Long chain fatty acids
! 12 or more carbons

! Medium chain fatty acids

! 6-10 carbons

! Short chain fatty acids

! Less than 6 carbons

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Fatty Acids Vary in Saturation

! Saturated fatty acids (SFA)
! No double bonds

! Monounsaturated fatty acids (MUFA)

! One double bond

! Polyunsaturated fatty acids (PUFA)

! Many double bonds

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The Carbon Chain Shape Varies with Saturation

! Unsaturated cis fatty acids
! Bent (kinked) carbon chain

! Trans and saturated fatty acids

! Straight carbon chain

! Hydrogenation
! Adding hydrogen to make an unsaturated fat more saturated: results in trans fatty acids
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Naming Fatty Acids

! Omega System
! Indicates first double bond closest to omega (methyl) end of the carbon chain ! ! ! !

Essential Fatty Acids

Alpha-linolenic An omega 3 fatty acid EPA and DHA Eicosanoids ! Linoleic ! An omega 6 fatty acid ! Dihomo-gammalinolenic and arachidonic acids ! Eicosanoids

! Delta System
! Starts with the carboxyl end to indicate location for all double bonds
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Food Sources of Triglycerides

! Animal fats and vegetable oils
! described by the predominate fatty acid

! Dairy
! Low-fat products are available

! Grains
! Naturally low in fat, except when fat is added (e.g. pastries, pancakes)

! Fruits and Vegetables

! Low in fat except avocados and coconuts
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Fat Replacements
! Water ! Protein ! Carbohydrates
! Starch derivatives, fiber and gums

! Engineered fats
! Olestra ! Salatrim
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Functions of Triglycerides
! ! ! ! Provide Energy Provide Compact Energy Storage Insulate and Protect the Body Aid Fat-Soluble Vitamin Absorption and Transport ! Essential Fatty Acid Functions
! Eicosanoids
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Phospholipids
! Hydrophobic and Hydrophillic Ends ! Functions
! Components of cell membranes ! Emulsifiers (e.g., bile)

! Sources
! Synthesized by the body ! Food: egg yolks, wheat germ and peanuts
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Sterols
! Carbons arranged in rings ! Most well-known sterol is cholesterol ! Functions
! Steroid hormones, bile, cell membranes, lipoprotein shell (e.g., chylomicrons)

! Sources
! Synthesized by the body ! Foods of animal origin (cholesterol) and plants (plant sterols such as sitostanol)
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Recommended Fat Intakes

! No RDA ! AMDR: 20-35% ! Dietary Guidelines 2010:
! Limit saturated and trans fat

Mediterranean Diet
! Up to 40% kcal from fat is healthy if mostly MUFA ! Traditional diet features:
! Olive oil as main fat ! Abundant fruits & vegetables, whole grains, beans, nuts, and seeds ! Daily intake of Small amounts of cheese and yogurt ! Weekly fish intake; limited use of eggs and red meat ! Regular exercise and rest ! Moderate wine intake
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! AHA recommendations for those at risk for heart disease:

! Limit saturated fats to 7% of total calories ! Limit cholesterol intake to less than 200 mg
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Essential Fatty Acid Needs (IOM)

! Adequate Intake
! Approximately 2-4 Tablespoons oils daily

Fat Intake
! North American fat intake has doubled in the last century ! Omega 6 intakes are plentiful ! Omega 3 intakes are usually low
! Food sources ! Supplements ! Cautions

! Deficiency is unlikely but insufficient intake has ill effects ! Toxicity

! No Upper Level set

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Fat Digestion
! Mouth
! Lingual lipase

Fat Digestion in the Small Intestine

! Triglycerides are broken down into monoglycerides and free fatty acids ! Phospholipids are broken down into free fatty acids, glycerol and phosphoric acid ! Cholesterol esters are broken down into cholesterol and free fatty acids

! Stomach
! Gastric lipase

! Small Intestine
! CCK triggers bile ! Bile emulsifies fat ! micelles are formed ! acted upon by pancreatic lipase and colipase
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Fat Absorption
! Short- and medium-chain fatty acids are absorbed via the portal vein ! Long chain fatty acids are re-esterified and enter the lymphatic system ! Bile is recycled via enterohepatic circulation

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Transporting Fat in the Blood

! Fat is transported as lipoproteins
! Lipid core ! Shell composed of proteins, phospholipids, and cholesterol

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Lipoproteins
! Chylomicrons
! Transport of dietary triglycerides

! VLDLs
! Produced by liver; release triglycerides

! IDLs
! Formed from VLDL

! LDLs
! Formed from IDL; contain mostly cholesterol

! HDLs
! Pick up and recycle or dispose of cholesterol
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There Are Three Pathways for Cholesterol Uptake

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! Receptor Pathway
! LDLs taken up by cells, broken down, and components utilized ! Excess in blood become oxidized

! Scavenger Pathway
! White blood cells remove oxidized LDLs ! Cholesterol can build up in these cells and kill them; this results in plaque (atherosclerosis)

! High Density Lipoproteins

! Picks up cholesterol throughout the body
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Health Concerns
! ! ! ! ! ! High polyunsaturated fat intake Excessive omega-3 fat intake Imbalances in omega-3 and omega 6 fats Intake of rancid fats Diets high in trans fats Diets high in total fat
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Cardiovascular Disease (CVD)

! Major killer of North Americans ! Development of CVD
! Atherosclerotic plaque ! Heart attack and stroke

! Risk factors for CVD

! age, gender, race and genetics (cannot change) ! blood cholesterol and triglyceride levels, hypertension, smoking, physical inactivity, obesity, diabetes and other diseases (can change or prevent)
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Preventing CVD
! Total fat 20-35% total calories ! Saturated fat < 7 % total calories ! Trans fat low ! Polyunsaturated < 10% total calories ! Monounsaturated < 20% total calories ! Cholesterol < 200 mg daily
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! Include 2 grams plant stanols/sterols daily ! Soluble fiber intake of 20-30g ! Moderate sugar intake ! Keep body weight at a healthy level ! Increase physical activity
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