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61 Cards in this Set
- Front
- Back
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Lipids - Roles/Functions in the Body
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Insulates body against temperature extremes
Protects vital organs from shock through padding Body’s chief form of stored energy Provides most of energy to fuel muscular work Forms major material of cell membranes Fats are converted to other compounds such as hormones, bile and vitamin D as needed |
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Role of Fats in Food
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Provides 9 cals/gm
enhances food’s flavor/aroma contributes to food’s texture and tenderizes contributes to satiety (fullness) slows digestion…the more fat, the slower the digestive action fats provide essential fatty acids fats transport fat-soluble vitamins A,D,E,K and assist in their absorption |
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List the Family of compounds included in lpids
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I. Triglycerides (Fats/Oils)
II. Phospholipids (e.g. Lecithin) III. Sterols (Cholesterol, Vitamin D, Sex or Steroid Hormones (e.g.testosterone |
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What are Triglycerides?
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predominant fat in body (stored as adipose tissue)
we eat them in the form of fats / oils structure includes 3 fatty acids and glycerol saturated vs. unsaturated fatty acids |
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Distinguish triglycerides based on chain of length and degre of saturation
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chain of length:
long chain medium chain short chain degre of saturation: saturated monounsaturated polyunsaturated |
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What is meant by chain of length?
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Chain Length: the longer the chain, the more solid the fat; the shorter the chain, the softer the fat and melts more readily.
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What is meant by degree of saturation?
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Degree of saturation of fatty acids in fat affects the temperature at which the fat melts or, in other words, the fat’s hardness or softness…the more saturated, the harder the fat; the more unsaturated the more soft or liquid the fat.
- Saturated fat = solid at room temperature - Monounsaturated or Polyunsaturated fats = liquid at room temperature |
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Give examples of foods rich in monosaturated fats.
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Olive oil.canola oil,and peanut oil
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Give examples of foods rich in saturated fats.
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Cocunut oil,butter,Beef tallow(beef fat),palm oil and pork fat(Lard)
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Give examples of foods rich in polysaturated fats.
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Safflower oils,Sunflower oils,corn oil,Soybean oil,cottonseed oil
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True or false.All fats consist of varying amounts of saturated and unsaturated fats.
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TRUE. The most predominant fat will determine its overall classification.
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Olive Oil consists of monounsaturated, polyunsaturated and saturated fats.. the predominant fat is monounsaturated
and, therefore, olive oil as considered -------------- |
monounsaturated
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Main dietary factor associated with elevated blood cholesterol
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Saturated Fats
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Dietary recommendation of saturated fats
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< 10 % /day
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True or False.Saturated fats are hard at room temperature
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TRUE
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Dietary Sources of Saturated Fats
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Found primarily in animal sources :
- dairy foods - organ meats - red meat (high fat cuts) - high-fat processed meats - solid fats like shortening and lard - fried foods Plant sources : - saturated oils (coconut, palm and palm kernel) Effect on blood lipids: ↑ total cholesterol ↑ LDL cholesterol |
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Process of changing the chemical structure of unsaturated fats by adding hydrogen thereby becoming saturated.
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Hydrogenation
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What are the results of Hydrogenation
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- extend the shelf life of a product and
- prevent spoilage / rancidity of fat |
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Give examples of Hydrogenated products
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- commercially baked products (cakes, cookies,
pie, etc.) - commercially prepared peanut butter |
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Trans-Fatty Acids
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Related to hydrogenated fats i.e. when polyunsaturated fats are hardened by hydrogenation
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Give examples of foods that are transfaty acids
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- some margarines, salad dressings and mayonnaise
- fast foods - commercially prepared baked goods (biscuits, rolls cakes crackers, etc.) - snack foods (chips, corn snacks) |
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Describe Polyunsaturated Fats
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Liquid at room temperature
primarily found in plant sources dietary sources include : - corn oil - safflower oil - sunflower oil - cottonseed oil - soybean oil |
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Describe Monounsaturated Fats
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Liquid at room temperature
Found primarily in plant sources Dietary Sources: - oils (olive, canola, peanut, sesame) - avocado - nuts (almonds, cashews, filberts, macadamia, pecans, pistachios) |
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Name Dietary Fat Sources
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Generally found in these 3 groups:
Meats Dairy Fats |
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True or false.70% fats we eat are Hidden Fats (Invisible)
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True
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Describe the effects of Excessive intake of dietary fat on health
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Excessive intake of dietary fat
contributes to: - obesity - diabetes - cancer - cardiovascular disease Total fat especially saturated fat raises blood cholesterol |
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True or false.Smaller products of lipid digestion – glycerol and short-chain fatty acids are absorbed into the bloodstream directly
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True
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Larger lipids need to be reassembled into a lipid and protein package in order to travel in blood .this package is called-------------
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Lipoprotein
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Large digested lipids, monoglycerides and long-chain fatty acids are “re-formed” into triglycerides and clustered together with proteins, phospholipids and cholesterol to form---------------
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chylomicrons (diet-derived lipoproteins).
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---------------- are clusters of lipids associated with protein which serve as transport vehicles for lipids in blood and lymph.
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Lipoproteins
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List Major Lipoprotein Classes
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Major Lipoprotein Classes:
Chylomicrons Very Low Density Lipoproteins (VLDL) Low Density Lipoproteins (LDL) High Density Lipoproteins (HDL) |
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Lipoproteins that transport newly absorbed (diet-derived) lipids from intestinal cells to the rest of the body.
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Chylomicrons
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Carry triglycerides and other lipids made in the liver to the body cells for their use.
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Very Low Density Lipoproteins (VLDL)
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Transport cholesterol and other lipids to tissues. LDL are made from VLDL after they have donated many of their triglycerides to body cells.
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Low Density Lipoproteins (LDL)
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Carry cholesterol away from body cells to the liver for disposal.
Formed in cell metabolism Have a protective effect |
High Density Lipoproteins (HDL)
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two major risk factors for CVD
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Blood LDL and HDL
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aka “bad” cholesterol
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LDL
=Larger, lighter and richer in cholesterol -Elevated LDL increases risk of cardiovascular disease |
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Delivers triglyceride and cholesterol from liver to tissues
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LDL
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aka “good” cholesterol
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HDL
-Smaller, dense , higher protein content -Elevated HDL decreases risk of cardiovascular disease |
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Scavenges excess cholesterol and phospholipids from tissues for disposal
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HDL
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True or false.Dietary Cholesterol is NOT as influential in raising blood cholesterol as saturated fat
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True
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Discuss how LDL causes cardiovascular disease and give a solution for the problem.
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LDL (bad cholesterol) is susceptible to damage by oxidation. This damage is believed to lead to plaque formation in the arteries and, as a result, cardiovascular disease (CVD).
Solution: Dietary antioxidants Research suggests that selecting foods high in vitamins C and E as well as selenium and phytochemicals may slow LDL oxidation. That is, a diet rich in fruits, vegetables and grains may reduce the risk of CVD). |
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Suggest tips on How to lower LDL and increase HDL
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Physical activity
Lower total fat in the diet especially saturated fat Replace with monounsaturated and polyunsaturated fats Moderation is key to cholesterol intake (e.g. eggs, shellfish, liver, etc.) ↑ intake of fruits, vegetables and grains Other suggestions: Plant Stanol Esters (e.g. Benecol®) Lower blood cholesterol when part of an overall low fat diet Drawbacks: 3 to 4X cost regular margarine High fat content (same as regular margarine) Unproven safety record for consumers of all ages (e.g. children) |
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Discuss NCEP Recommendations:
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National Cholesterol Education Program (NCEP):
Total Cholesterol: < 200 mg/dL LDL Cholesterol: < 100 mg/dL (↑risk groups w/ hx- CVD, Type 2 DM, etc.: < 70 mg/dL) HDL: ≥ 60 mg/dL (protective effect) > 45 mg/dL (males) > 55 mg/dL (females) Triglycerides: < 150 mg/dL |
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Discuss the Dietary Recommendations for Fat
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30% Total Fat/day:
< 10% saturated fat no more than 7 to 10% polyunsaturated fat at least 10 to 15% monounsaturated fat < 300 mg. Cholesterol < 1% total fat calories as Trans-Fats |
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two polyunsaturated fatty acids that must be supplied by the diet and are therefore, essential.
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linoleic acid (omega-6) and linolenic acid (omega-3)
-Found in small amounts in plant (vegetable) and fish oils and body readily stores them. -The body needs fatty acids and can use protein, fat and carbohydrate to manufacture almost all with the exceptions of these two. |
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Fatty Acids that the body needs but cannot produce enough to meet physiological needs
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Essential Fatty Acids:
=Linoleic Acid (omega-6) Linolenic Acid (omega-3) |
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Discuss the Roles of Linoleic and Linolenic Acid in body
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Contribute lipids to brain and nerves
immune response to injury and infection including fever, inflammation and pain serve as structural and functional parts of cell membranes assist in gene regulation Provide raw material for eicosanoids brain development active in rods/cones of retina of eye normal growth/development maintain outer structures of skin |
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Name Dietary Sources of Linoleic Acid (Omega-6)
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vegetable oils (corn, cottonseed, safflower, sesame, soybean, sunflower)
seeds nuts leafy vegetables grains |
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Discuss the Dietary Sources of Linolenic Acid (Omega-3)
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fats/oils (especially EPA & DHA found in
fish oils and canola, soybean, walnut, wheat germ & flaxseed oils) nuts (butternuts, flaxseeds, walnuts) seeds (flaxseeds) soybeans |
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Discuss the Recommended intake of Omega-3 Fatty Acids
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American Heart Association recommends 2 to 3 fish meals/week - approximately 12-14 oz./week total
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Discuss the Effects of Omega-3 Fats on Blood Lipids
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↓ total cholesterol
↓ LDL cholesterol ↓ Triglycerides ↑ HDL |
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What are Phospholipids?
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Similar structure to triglyceride - backbone of glycerol and 2 fatty acids with phosphorous-containing acid
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A nonessential phospholipid ;and is manufactured by liver.
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Lecithin
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Discuss the role of phospholipids in the body.
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Phospholipids - Role in the body
Important constituent of cell membranes Acts as an emulsifier -- helps to keep fats dispersed in water e.g. fats in solution in blood/other body fluids Lecithin supplements have no special ability to promote health since the body can manufacture it |
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Discuss the Dietary Sources for phospholipids
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Eggs
Liver Wheat Germ |
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What are Sterols
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Cholesterol (serves as the raw material for making another emulsifier bile)
Vitamin D Sex or Steroid Hormones - Testosterone |
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used widely in the food industry to mimic the taste/feel of fats found in various high fat foods. Fat replacers reduce the total fat/calorie as well as the saturated fat and trans-fat content of processed foods.
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Fat Replacers / Substitutes
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List various types of Fat Replacers / Substitutes
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Fat-based
- Olestra (found in e.g. Wow® Chips) - Salatrim (found in some Fiber-Based - Gels (e.g. fat-free margarine or salad dressings… provides “thickness”) - Oatrim (e.g. dips, dressings… provides creaminess) - Gums (e.g. e.g. salad dressing, processed meats…thicken salad dressings and provide bulk) - Z-trim (e.g. cheese, meats, sauces, ice cream…provides creaminess and bulk candy, dairy, bakery Protein-based - microparticulated protein made from proteins of milk/egg whites (taste/feel like fat) (e.g. ice cream, dairy products, mayonnaise…provides creaminess products) Carbohydrate-based - Fruits (pureed fruits like applesauce, bananas or prunes used in e.g. baked goods.. Adds moisture/tenderness) - Maltodextrins (mimics taste of butter e.g. butter”sprinkles”)… |
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What is Caveat?
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Olestra (aka Olean®) is a member of sucrose polyester chemical family whose chemical properties are similar to fat and can be used in frying, baking and cooking.
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Discuss the pro and cons of Olestra
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human enzymes cannot digest or absorb the molecules of Olestra and, as a result, pass intact through the digestive tract.
This presents a problem in that the absorption of fat soluble vitamins (A, D, E, K) provided in the same meal with Olestra may also be carried out of the digestive tract unabsorbed with Olestra… the significant loss of phytochemicals can also be affected when eaten at the same meal as Olestra and… digestive upset can result…e.g. abdominal pain, diarrhea, gas, urgent need for defecation and anal leakage |
