Introduction and Classification of Fats

What are FATS?

Fats are one of the three main macronutrients, along with carbohydrates and
proteins. Fat molecules consist of primarily carbon and hydrogen atoms and are
therefore hydrophobic and are soluble in organic solvents and insoluble in
water. Examples include cholesterol, phospholipids, and triglycerides.

Fat is a substance contained in foods such as meat, cheese, and butter which
forms an energy store in your body

Fat also helps you absorb vitamins A, D, E, and K, the so-called fat-soluble
vitamins. Fat also fills your fat cells and insulates your body to help keep you
warm

CLASSIFICATION OF FATS

saturated,

unsaturated,

polyunsaturated,

monounsaturated,

and trans fats.

“Bad” fats, such as artificial trans fats and saturated fats, are guilty of the
unhealthy things all fats have been blamed for—weight gain, clogged arteries,
an increased risk of certain diseases and so forth.

But “good” fats such as unsaturated fats,monousaturated and polyunsaturated

have the opposite effect. In fact, healthy fats play a huge role in helping you
manage your moods, stay on top of your mental game, fight fatigue, and even
control your weight.
 Fat Digestion Enzymes and Action
Mouth
When food are eaten some initial fat
breakdown may begin in the mouth
by action of lingual lipase, an
enzyme that is secreted by Ebner’s
glands at the back of the tongue.
Stomach
General muscle action continues to
mix the fat with the stomach
contents. No significant amounts of
fat enzymes present in the gastric
secretions except gastric lipase.
Small intestine
Fat digestion largely occurs in the
small intestine where the major
enzymes that are necessary for
chemical changes are present.
Bile from the gallbladder
Bile first produced in large dilute
amounts in the liver then send the
bile to gallbladder for concentration
and storage so that it is ready to use
during fat digestion as needed.
The fat that comes into the
duodenum, which is the first section
of the small intestine stimulates
secretion of cholecystokinin that
causes the gallbladder to contract
and relax its opening. Bile is not an
enzyme that acts in the chemical
digestive process; rather, it function
as an emulsifier.

This preparation process

accomplishes 2 important task:

1. It breaks the fat into small

particles thereby greatly
increasing the total surface
area available for enzymatic
action
The small intestine secretes an
2. It lowers the surface tension of
the finely dispersed and
suspended fat particles
allowing enzymes to penetrate
more easily.
Enzyme from the small
intestine
enzyme in the intestinal juice
called lecithinase, which
break down lecithin for
absorption.

Enzymes in Pancreas

pancreatic juice flowing into

the small intestine contains
Large intestine
one enzyme for triglycerides
and another for cholesterol. Some fats are partially
first, pancreatic lipase breaks digested; the rest pass through
off one fatty acid at a time unchanged, exiting feces.
from glycerol base of
triglycerides. One fatty acid
plus a diglyceride and then
another fatty acid plus a
monoglyceride are produced
in turn.

Breakdown occurs with

increasing difficult. The
enzyme cholesterol esterase
acts on cholesterol esters to
form combination of free
cholesterol and fatty acids in
preparation for absorption into
the lacteal and finally into
bloodstream.
 Functions And Effects

Saturated fatty acids are commonly judged to have a negative health impact
as they lead to increased serum cholesterol levels and a higher risk of coronary
heart disease. Therefore, all recommendations stress the importance to limit the
intake of saturated fatty acids.

Monounsaturated fatty acids, on the other hand, have a positive impact on the
serum lipid profile, lead to decreased LDL-oxidation and favorably influence the
metabolism of diabetics.

However, it is essential that monounsaturated fatty acids be mainly supplied by

plant oils like rape seed or olive oil and not by foods that are simultaneously rich
in saturated fatty acids. Concerning polyunsaturated fatty acids, it is important
to increase the supply of n-3 fatty acids as there is substantial evidence for their
protective effects.

If the fatty acid composition of the diet is optimized, even a total dietary fat
content of 35% of total energy intake can be adequate as long as there is
enough physical activity and the diet is rich in plant-derived foods like
vegetables, fruits, cereals, potatoes, beans and legumes.

FUNCTIONS:

* supplies heat (insulation)

* Carries Vitamins A,D,E,K (the fat soluble vitamins)

* Adds flavor to food

* Satisfied hunger, feel fuller longer

* Protects organs from shock and injury

* Promotes healthy skin

 Sources / Food Sources

The main sources if fats,

Food Generally contain one main gruop of fat, for example:saturated fats
sources include fatty cuts of meat, full-fat milk, cheese, cream,Palm......

Three main types of fats.

• Saturated fats, unsaturated fats and trans fats.

Saturated fats is a types of fat in which the fatty acid chain have all or
predominantly single bond.it is mainly found in animal foods but a few plant
food are also high in saturated fats such as coconut, coconut oil palm oil .

.Unsaturated fats are predominantly found in food from plants such vegetable
oil, nuts and seed. It is a fat or fatty acids in which there is at least one double
bond within the fatty acid chain.

Unsaturated fat has two types of fat:

Monounsaturated and Polyunsaturated fat.

Monounsaturated fat are found in high a concantrated fats.examples ,olive

peanut, Avacado.

Polyunsaturated fats are high concentration in sunflower, corn, soybeans,

walnut, fish,canala oil.

Trans fats are a form of unsaturated fat associated with number of negative
health, and can be found in many foods including fried food like
doughnuts,baked foods including cakes pie crust, biscuits, frozen pizza, cookies
and crackers.
 Recommended Dietary Allowance

The dietary reference intake (DRI) for fat in adults is 20% to 35% of total calories
from fat. That is about 44 grams to

77 grams of fat per day if you eat 2,000 calories a day. It is recommended to eat
some types of fats because they

provide health benefits. There are some types of fat that are harmful to your
health.

Saturated Fats:

Taking in too much saturated fat is linked with raising levels of “bad” LDL
cholesterol in the blood and increasing

internal inflammation. Healthy adults should limit their saturated fat intake to no
more than 10% of total calories.

For a person eating a 2000 calorie diet, this would be 22 grams of saturated fat
or less per day. If you have elevated

LDL cholesterol levels, it is recommended to reduce saturated fat intake to no

more than 7% of total calories.

Recommended intake:

> less than 10% for healthy adults

> less than 7% for adlts with high cholesterol

Trans Fat

Many manufacturers use hydrogenated oils to extend shelf life of their

products.Trans fat will raise levels of “bad”

LDL cholesterol and decrease levels of “good” HDL cholesterol. There are no
safe levels of trans fat to eat each day,

so try to avoid trans fat completely. Even if a food is advertised as “trans fat
free,” it can still contain small amounts of trans fat. Therefore, avoid foods that
list partially hydrogenated oils as

ingredients.

Recommended intake:

> 0%

Cholesterol

Cholesterol is made by the liver. Therefore, only animal-based foods contain

cholesterol. If your cholesterol levels

are normal, limit your intake to up to 300 mg per day. If you have been
diagnosed with high cholesterol, limit your
intake to less than 200 mg per day.

Recommended intake:

> 300mg

> 200mg if diagnosed with high cholesterol levels

Unsaturated fat

Sources of unsaturated fat include monounsaturated and polyunsaturated.

When used in place of saturated fat,

monounsaturated and polyunsaturated fats help lower cholesterol levels.

Recommended intake:

> 25% to 30% of your daily calories from fats including monounsaturated or
polyunsaturated types

Monounsaturated fat

These fats come from plant-based sources

Recommended intake:

> 15% to 20%

Polyunsaturated fat

These fats come from plant-based sources

Recommended intake:

> 5% to 10%

Deficiency Symptoms

Essential Fatty Acid

ALA ( Omega 3)

LA (Omega 6)

If either two are limited or not available : Oliec Acid (Omega 9) Metabolized

Affects

integrity of skin and cell membranes

synthesizing prostaglandins and leukotrienes

Dermatitis

Risk Factors Associated with Essential Fatty Acid Deficiency

• Inflammatory bowel disease

• Massive bowel resection, particularly of the distal jejunum and ileum

• Enterocutaneous fistulas involving the small bowel

• Cystic fibrosis

• Pancreatic insufficiency

Bariatric surgery (particularly malabsorptive procedures)

Long-term parenteral nutrition with limited or no intravenous fat emulsion

provision

Intravenous fat emulsion shortage

Carnitine deficiency

Extreme oral diet or enteral fat restriction

Chyle leaks requiring long-term fat-restricted diets > 3 weeks if normally

nourished < if poorly nourished

BIOCHEMICAL AND
Fat Digestion, Absorption and Metabolism

Fatty acids -> Triglycerides with cholesterol, fat-soluble vitamins, and

phospholipids PHYSICAL SIGNS AND
-> Chylomicrons(ULDL)- (T,P,C,P) -> liver, adipose, and
muscle
SYMPTOMS OF EFAD
Biochemical and Physical Signs and Symptoms of EFAD

Prevention and Treatment of EFAD

 Toxicity Symptoms

Lipotoxicity

Adverse effects on glucose metabolism of excessive concentrations of free fatt

y acids in the blood. These effects include an increase in the resistance of the
liver and muscle to the effects of insulin, an increase in glucose production, an
d reductions in insulin secretion by the pancreas.

Overconsumption of polyunsaturated fats in the diet, also known as omega-3

fatty acids, may have adverse effects that pose health risks in some
individuals.According to the University of Maryland Medical Center, over
consumption of omega-3 fatty acids can cause the blood to thin, increasing the
risk of easily bruising, or excessive bleeding if an injury were to occur.

 Eating too much solid fat, which provides no essential nutrition other than
calories, can also indicate deficiencies in vitamins, minerals and beneficial
dietary fiber.

 Diets that are high in fat can affect your digestive organs, including the
stomach and colon. If your diet is high in saturated fat to the detriment of
your fiber intake, you may become constipated frequently.

 Too much fat consumption also increase your risk for developing cancer
of the colon, gallbladder, kidney and reproductive organs.

THE END 