NFS284: Basic Human Nutrition

Chapter 5:
LIPIDS
Lecture 1:
- Types of Lipids - Chemical structure of Lipids - Food sources of fatty acids - Digestion and absorption - Metabolism of dietary fat

Case Study
Sam is 20yr University student
His grandfather died of a heart attack at age 50. He is 10kg overweight; blood cholesterol 5.4mmol/L. Eats red meat, whole milk, ice cream, & 1-2 F&V daily. Exercise: frisbee on Tues and weights on Fri.

He is concerned about risk for CVD. What should he do? Advice from friends:
Vegetarian girlfriend: eliminate meat Lab partner: cut out all fat Sister: Mediterranean diet (pasta and olive oil) Roommate: eat more fish Mother: stop using margarine due to the trans fat it contains
Copyright 2010, John Wiley & Sons, Inc.

Fat in the Canadian Diet

The Canadian Community Health Survey (CCHS) revealed: Fat in the Canadian diet declined from 40% of energy in 1978 to 31% in 2004. Intake of fat above 35% energy is most common in the 35 to 50 year age group. 50% of Canadians fat intake comes from two of the food groups: meat & alternatives (31.6%) and milk & alternatives (17.9%). 25% of fat comes from fast foods and snack foods (baked goods).
Copyright 2012, John Wiley & Sons Canada, Ltd.

What Are Lipids?

A diverse class of molecules that do not dissolve in water Three types of lipids are found in foods: Triglycerides (fat) Phospholipids Sterols

Triglycerides
Major form of lipid in food and in the body. Consist of:
3 fatty acids: long chains of carbon atoms surrounded by hydrogen atoms

One glycerol molecule: a 3-carbon alcohol that is the backbone of a triglyceride

Copyright 2012, John Wiley & Sons Canada, Ltd.

Triglycerides

Copyright 2012, John Wiley & Sons Canada, Ltd.

Triglycerides
Fatty acids can differ in
Length of their carbon chain
Short-, medium-, or long-chain

Level of saturation
Saturation refers to how many hydrogen atoms surround each carbon

Shape

Triglycerides Chain Length

The shorter the chain
The more liquid fats are at room temperature The more soluble they are in water

Short-chain: fewer than 6 carbon atoms

Acetic Acid (CH3-COOH) - vinegar

Medium-chain: 6-12 carbons

Tropical oils, milk

Long-chain
14 or more carbons (most common fats)

Milk: Chain length of Saturated Fatty Acids

4:0-6:0 8:0-12:0 14:0 16:0 18:0

Triglycerides: Degree of Saturation

Saturated fatty acids have hydrogen atoms around
every carbon in the chain.
C16:0

Monounsaturated fatty acids lack hydrogen atoms

at one carbon; they have one double bond.
C18:1

Polyunsaturated fatty acids

have > 1 double bonds.
C18:2

Some important fatty acids

C16:0 Palmitic acid C18:0 Stearic Acid C18:1 Oleic Acid C18:26 Linoleic acid C18:33 Alpha-linolenic acid (ALA) C20:46 Arachadonic acid C20:53 Eicosapentaenoic acid (EPA) C22:63 Docosahexaenoic acid (DHA)
know fatty acids marked with arrows

Triglycerides - Shape
The shape of a triglyceride is determined by the saturation of the carbon chains and by the type of double bond. The hydrogen atoms at the unsaturated region can be arranged in different positions:
Cis same side of the carbon chain Trans opposite sides of the chain

Fatty Acids: Shape

The more unsaturated, the more liquid at room temperature.

Copyright 2012, John Wiley & Sons Canada, Ltd.

Turn this .. into this?

Hydrogenation!

Hydrogenation: The addition of hydrogen atoms to unsaturated fatty acids. Coverts liquid fats (oils) into a more solid form Used to create margarine from plant oil Often creates trans fatty acids

Creation of Trans Fatty Acids by Hydrogenation

Oleic Acid

Stearic Acid

Elaidic Acid

Essential Fatty Acids

Essential fatty acids
Two fatty acids cannot be synthesized in the body and must be obtained in the diet Alpha-linolenic acid (omega-3 fatty acid): C18:33 Good Sources: Flax, fish and fish oils Linoleic acid (omega-6 fatty acid) C18:26 Found in vegetable and nut oils

Linoleic Acid
9 6

HO

12

18

omega end

Alpha-Linolenic Acid
O
9 6 3 1

HO

12
omega name based on position of first double bond

15

18

Fatty Acids in Food

-3

MUFA PUFA
coconut oil is still liquid due to shorter chain

SFA
saturated fats meats, tropical oils, usually caused by high carbohydrate intake
be able to compare relative amounts of fats in each source

Copyright 2012, John Wiley & Sons Canada, Ltd.

Omega-3 and Omega-6 Fatty Acids

C18 conversion required, low efficiency

Copyright 2012, John Wiley & Sons Canada, Ltd.

Food Sources of Trans Fatty Acids

Phospholipids
Are composed of
Glycerol backbone 2 fatty acids Phosphate Polar head-group

Amphipathic
Both hydrophilic and hydrophobic Are emulsifiers Phosphatidylcholine Form a lipid bi-layer

Not required in our diet

Copyright 2012, John Wiley & Sons Canada, Ltd.

(lecithin)

Phospholipids: functions

solubility affected by types of fat in diet

Emulisifier

Lipid Bilayer
Copyright 2012, John Wiley & Sons Canada, Ltd.

Sterols
Lipids containing multiple rings of carbon atoms.
Are essential components of cell membranes and many hormones Are manufactured in our bodies and therefore are not essential components of our diet

Dietary Sterols
Cholesterol (animal products) Plant sterols

Sterols

made from acetate

You are NOT required to know the structures.

Vitamin D3

bile acid

Cholic Acid

Progesterone

Testosterone

Estradiol

You are NOT required to know the structures.

Fat digestion
Mouth
Lingual lipase
Enzyme that digests some triglyceride But, very little fat is digested

possibly for taste, but digestion aspect is insignificant

Copyright 2010, John Wiley & Sons, Inc.

Fat digestion
Liver
Produces bile
Stored in gall bladder Secreted into small intestine Emulsifies fat

Copyright 2010, John Wiley & Sons, Inc.

Role of Bile: Emulsification

brings fat into hydrophilic layer, increasing surface area for digestion

Micelles

Fat digestion
Liver
Produces bile
Stored in gall bladder Secreted into small intestine Emulsifies fat

Pancreas
Secretes lipase
Cleaves triglyceride into fatty acids and monoglycerides
Copyright 2010, John Wiley & Sons, Inc.

Fat digestion
monoglyceride and fa long and insoluble, therefore carried into Golgi and er, formed into soluble chylomicrons released into lacteals. shorter fas may be directly digested

Copyright 2010, John Wiley & Sons, Inc.

Portal Vein vs Lymphatics

fat usually doesn't go to liver (fatty liver=bad), so it ends up in the lymph circulation

Lipoproteins
Lipoproteins are particles which transport lipids and fat-soluble vitamins in the blood. Lipoproteins contain fats, sterols, phospholipids and proteins. Lipoproteins are made in the small intestine and liver.

Copyright 2012, John Wiley & Sons Canada, Ltd.

Lipoproteins

Copyright 2012, John Wiley & Sons Canada, Ltd.

Types of Lipoproteins
Chylomicrons VLDL (very low density lipoprotein) IDL (intermediate density lipoprotein) LDL (low density lipoprotein) HDL (high density lipoprotein)
know these

Transport of Dietary Fat

Chylomicron remnant

Adipose tissue (90%) Muscle (10%) Copyright 2012, John Wiley & Sons Canada, Ltd.

Lipaemic Plasma
lipoprotein lipase deficiency, extreme fat

turbulent, increase of fats

Normal Fasting Postprandial Lipaemic

SUMMARY
Types of Lipids
Triglycerides
Glycerol 3 Fatty Acids
Chain length, degree of saturation, shape

Phospholipids, sterols

Food Sources of Fatty Acids

Saturated, monounsaturated, polyunsaturated n-6 and n-3

Digestion, absorption, transport of dietary fat

Chylomicrons, lymphatics, lipoprotein lipase

Next Lectures
Lipids 2
Alcohol Endogenous fat metabolism Food sources of fat Role of fat in the body

Lipids 3
Cardiovascular disease Dietary fat and health

REQUIRED READING:

- Section 5.6 in textbook - Critical Thinking: Lowering risk of heart disease - Section 5.7 in textbook Label Literacy Choosing lean meat

Copyright
Copyright 2012 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be . addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein.

Copyright 2012, John Wiley & Sons Canada, Ltd.