Fats

Overview
Structure and function of fats.

Classification of fatty acids and impact on health

Identify the essential fatty acids

Trans fats and their effects on health

 What are fats?

Energy nutrients

Not soluble in water

Lipids
Fast Food

4
 Dietary Fat
Carries nutrients
Vitamins D, E, K, A
2 essential fatty acids

Flavour, texture, aroma

Longer relief from hunger

Pleasure of their feel in the mouth

http://www.npr.org/books/authors/172614642/michael-moss

 AMDR is 20% to 35% of calories

45 to 75 g fat for a 2000 kcal diet.

60 to 105 g fat for a 2,500 kcal

 Functions of Fat in the Body

In all cell membranes

Makes sex hormones

Source of energy 9 kcal/g

Stored in fat cells (adipose tissue)

Protects organs and insulates

 Body Fat Storage
1. Fat cells
Under the skin
In the abdomen

2. The blood
combines with protein to form lipoproteins

3. Lining of blood vessels

How the body uses fat http://www.hhmi.org/biointeractive/obesity/obesity_processing_fat/01.html
Fat Cells and Fat Storage
 Classification of Fats
1. Triglycerides
most of our dietary fat intake

most of fat stored in the body

2. Cholesterol
non essential nutrient

in blood and in cell membranes

Saturated Fats
Saturated with
hydrogens

Solid at room
temperature

Animal fats, palm and

coconut oil (being
heavily debated
currently)

Unhealthy
 Unsaturated Fats
Not saturated with hydrogens
Molecules are bent

Vegetable oils
Seeds, nuts, olives

Fish

Liquid at room temp

Healthy
Unsaturated
 Unsaturated
1. Monounsaturated

2. Polyunsaturated
 Monounsaturated fats
Contain antioxidants, vitamin E

Lower blood cholesterol

Olive oil, peanuts, avocados

 Polyunsaturated fats
Omega 6 fatty acids Linoleic acid (LA)

Food Sources

sunflower, safflower, corn, soybean oils

Health Effects

Growth, reproductive and nervous systems

 Omega 3 Fatty Acids

Alpha Linolenic Acid (ALA),

flaxseed, canola oil, soybean oil, walnuts

Protect against CVDs

EPA, DHA
Fish

Protect against CVDs

 Trans Fats
Hydrogenation
the addition of hydrogen atoms to oils

Oils semi solid fats + trans fats

 Benefits of Semisolid Fats

Spreadable, creamy
Inexpensive, stay fresh longer
Reusable
Low in sat. fats
 Disadvantages
Hydrogenation produces trans fats

Trans Fats
Raise the LDL cholesterol (bad) in blood
Lower the HDL cholesterol (good) in blood
Food Sources
 Food Sources
http://www.dairynutrition.ca/nutrients-in-milk-products/fat/trans-fats-in-the-canadian-diet

Spreads. Hard margarine is loaded with trans and saturated fats. Other non-
butter spreads and shortening may also contain high amounts.
Packaged foods, especially cake and pancake mixes.
Instant soups and noodle kits.
Fried food - french fries and fried chicken.
Frozen food. Pies, waffles, pizzas and breaded fish should be looked at
closely.
Baked goods. Doughnuts, muffins, cakes, etc.
Crackers. Shortening provides the crispy texture.
Breakfast food. Breakfast cereal and energy bars are highly processed.
Cookies and candy.
Toppings and dips. Non-dairy creamers and flavoured coffees, whipped
toppings, gravy mixes and salad dressing.
 Sources
1. In animal foods
Eggs, meat

2. Produced in the body

by the saturated fats and trans fats
 Animal Foods

http://www.youtube.com/watch?v=quoR8YPnYy4 3 min dr kessler

2
1
 Functions of Cholesterol
Produces sex hormones

Produces Vitamin D

In all cell membranes

38 s atherosclerosis
http://www.youtube.com/watch?v=qRK7-DCDKEA&NR=1
Blood Clotheart attack 40 seconds
http://www.youtube.com/watch?v=XLLBlBiboJI&NR=1
 Fat Substitutes
Spreads, cream cheese (low fat)

Were in a number of fast food products

(chips, etc.)

Advantages

Disadvantages

Simplesse, olean, benefat, olestra