Chapter 4 - Fundamentals of Lipids

Chp 4: Lipids Introkation Sokartion & Stability "Health Risits are Associated with too menn or too little distory fot Hard and soft fo "Members of ipes class compounds Lord pork harde mess Scaniad "Triglycerides (Garso) Chicken for, les souped Wine Sek Phospholipids Sothaver almost Storok Stability Provides a Kool/gram matholt monu buiters use te probes fot containing Prebats from fomidity Roles of Body Ros Airtight "Lipids provide energy 44 مية بية, вит Adipose tinue Hybingan prsluch menses of in storing cells, Storer stewe lipids and Secrete formu "Supplies 10% of the bodies ongoing energy needs during rast Hydrogenation fot embeded in musile Aduon tages Protects against Oxidation and olters textures (+ solibility). chary with glycogen provides energy to the musche Troms fotty poids functions Hydrageration Ollers Some Surviving droole bonds Provide energy from cis Shapes to trans Shapes Carny fat soluble ullamins Troes Fuks increase heart disвня рік Provide essential forty doids "Protest and support organs and bones Essential fatty acids insulate from Cold Linoles acid Provise Gololy after mais omage 6-fotky acids Sources Seeds of plants, plont Sead til The Chan War of lipids "Linolenic Triglycerides Prosomnons form of spils Omages fand mainly in fisk ase Attached 3 fatty acids to o glycerat book bone fatty acids Three Types of Fatty Acids cheins of carbon stoms with hydrogen attunel and on asid group on the ond Forry Acids Choin length number of corbas Saturation corbons w max number of bydragen ofans hooned Saturated forty aids I or more doulule bouts between Cos Chp 4: cont.... Phospholipids Structure of phospholipids glycerol backbone with 2 fatty acids and chlorine plus a phosphorus containing head attached Examples: lecithins Phospholipids in foods used as emulsifiers by food industry Eggs, liver, soybeans, wheat, corn Roles of phospholipids Constituents of cell membranes Emulsifiers in the body large complex molecules interconnected rings of carbon Cholesterol, vit. D, and sex hormones Sterols in food only animal derived foods provide significant cholesterol Cholesterol manufactured in liver from energy rich nutrient fragments Routes in body incorporated into bile by liver, stored in gall bladder and delivered to the intestine mixed into blood stream where it travels to all the body's cells excreted as part of bile in feces "transported in lipoproteins Digestion and absorption of lipids Goal of fat digestion break triglycerides into monoglycerides, fatty acids, glycerols molecules the body can absorb and use "Diet high in Saturated fats or trans fats risk of cardiovascular disease + than average chances of some cancers Omega-3 fatty acids may protect against some cancers Heart Health High LDL -Increased likelihood of fatal heart attack or stroke -Lowers HDL -Produces inflammation Dietary cholesterol -Little or no effect in most people -Higher disease risk -Egg consumption may raise LDL in people with type 2 diabetes Saturated fats -Dietary saturated and trans fats raise LDL Monounsaturated fatty acids -Substituting for saturated fats may prevent heart disease -Olive oil in the Mediterranean diet Heart Health Polyunsaturated fatty acids -EPA and DHA -Fiver blood Recommended Intakes of Fats Dietary Guidelines for Americans -Few teaspoons raw oil (from nuts, avocados, seafood) daily DRI -Aim for low in saturated fat, trans fat and cholesterol -AHA 22-35 fish portions/week -Total fat 20% to 25% of daily energy intake -Linoleic acid: 8% to 10% of energy -Linolenic acid: 0.6% to 1.2% of energy -Omega-3 supplements should be taken with medical supervision Recommended intakes of Fats General recommendations: <7% of calories from saturated fat <1% of calories from trans fat FDA Daily Values Saturated fat 10% of calories -Cholesterol: 300 milligrams