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The Lipids:
Fats & Oils
Omega – 6
Linoleic
Omega – 3
Linolenic
Cold water fish
Help dissolve blood clots
Lower blood pressure
Dilate the arteries
III. Characteristics of
Fats in Foods
A. Liquid vs Solid
More saturated a fat is, the
more solid it is at room
temperature
More unsaturated a fat is, the
more liquid it is at room
temperature
III. Characteristics of Fats in Foods
A. Hydrogenation
The process of adding hydrogen to
unsaturated fat to make it more solid
and more resistant to chemical changes
such as spoiling
Increasing a fat’s saturation can cause a
fat to lose its unsaturated health
benefits
C. Trans-Fatty Acids
Formed when margarine is processed
Hydrogen molecules are on opposite sides of
point of unsaturation
“Partially hydrogenated vegetable oil”
Link between trans fatty acids and heart
disease
Table 4-3, page 107
Keep to minimum
V. Phospholipids
A lipid consisting of a water-soluble head
and a fat-soluble tail
Contain phosphorous
Component of cell membranes
Serve as emulsifiers (allow fats and water to
mix and travel in and out of cells into
watery fluid on both sides)
Cont’d
Lecithin is a
common
phospholipid
– Often used as an
emulsifier in
foods such as
margarine,
chocolate &
salad dressings
V. Cholesterol – a Sterol
Found only in animal products
Also made & used in the body:
– Structure of cell membranes
– Used to make bile for digestion
Bile: a mixture of compounds, made by
the liver, stored in the gallbladder, &
secreted into the small intestine
Emulsifies lipids to prepare them for
enzymatic digestion & helps transport
them into the intestinal wall cells
Cont’d
Used to make the sex hormones
estrogen & testosterone
Made into vitamin D with the help of
sunlight
Deposited in the artery walls leading
to plaque buildup & heart disease
VI. How the Body Handles Fat
A. Digestion
B. Emulsification
C. Absorption
VII. Lipids & Health