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 OBJECTIVES:
⚫ At the end of the topic, you
should be able to:
⚫ Identify the functions of fat
⚫ Identify the sources of fat
⚫ Differentiate the different kinds
of fats
 FATS or LIPIDS
• Fats are organic compounds
composed of CARBON,
HYDROGEN and OXYGEN
 LIPIDS

⚫ It is the overall chemical group name

for all fats and fat-related compounds.
⚫ greek word - lipos
3 Classifications of
Lipids
 I. Simple Lipids

TRIGLYCERIDES = the chemical

name for simple lipids.
= are called neutral fats.
Triglycerides: Why do they
matter?
Is a type of fat in the bloodstream and fat
tissue
It is stored in your fat cells
High levels of triglycerides in the
bloodstream have been linked to
atherosclerosis and by extension,
the risk of heart disease and stroke.
Triglycerides: Why do they
matter?
Atherosclerosis refers to the buildup of fats,
cholesterol and other substances in and on your artery
walls (plaque), which can restrict blood flow
 Triglyceride levels
❑ Normal — Less than 150 milligrams per deciliter
(mg/dL)
❑ Borderline high — 150 to 199 mg/dL
❑ High — 200 to 499 mg/dL
❑ Very high — 500 mg/dL or above
❑ The American Heart Association
recommends 100 mg/dL or lower, and is
considered optimal to improve our heart
health.
✔ These levels are tested after fasting 8 to 12 hours
✔ Triglyceride levels remain temporarily higher for a period of
time after eating.
Glycerol + 1 fatty acid =
Monoglyceride
Glycerol + 2 fatty acid =
Diglyceride
 II. Compound lipids are various
combinations of fats with other components.
Three types of compound lipids are
important in human nutrition:
1.) PHOSPHOLIPIDS
Are compounds of fatty acids, phosphoric acids
and nitrogenous base.
Are important as a part of all cell membrane
structure
It serves as emulsifiers to keep fats dispersed in
body fluids.
⚫
 PHOSPHOLIPIDS
a.) LECITHIN—is the main and the most
widely distributed of the phospholipids.
Traces are placed in liver and egg yolk and in
raw vegetable oils such as corn oil.
It is added to food products such as cheese,
margarine and confections to aid
emulsification.
Some common applications of
Emulsifiers: Chocolates
❑ All chocolate products
contain 0.5% lecithin
( E322).
❑ It is added to provide
the right consistency
of the chocolate, so it
can be moulded into
plates of chocolate,
chocolate bars etc…
Some common applications of
Emulsifiers: Ice Cream
❑ It is added during the
freezing process to
promote a softer
texture and ensure the
ice cream will not melt
rapidly after serving.
❑ Lecithin is used (E322)
 PHOSPHOLIPIDS
b.) CEPHALIN- is needed to form
thromboplastin for the blood clotting
process.
 PHOSPHOLIPIDS
c.) SPHINGOMYELIN- is found in the brain and other
nerve tissue as a component of myelin sheath.
2. GLYCOLIPIDS
⚫ Are compounds of fatty acids combined
with carbohydrates and a nitrogenous base.
a.) Cerebrocides are components of nerve
tissue and certain cell membranes where
they play a vital role in fat transport.
b.) Gangliosides are made up of certain
glucose, galactose and a complex compound
containing an amino sugar.
3. Lipoproteins
Are combinations of
fats(lipids) with protein
(the protein part is called
apoprotein) and other
fat-related substances
that serve as the major
vehicle for fat
transport in the
bloodstream.
Types of Lipoproteins
Chylomicrons VLDLs
Transport absorbed Carry fats and
fats from the cholesterol to body
intestinal wall to the cells and are made
liver cells of the largest
proportions of
cholesterol
 Low density lipoproteins (LDL):

⚫The "bad"
cholesterol.
⚫ Carry most of the cholesterol in the blood
⚫ Is the main source of damaging buildup and
blockage in the arteries.
⚫ The more LDL-cholesterol you have in your blood,
the greater your risk of heart disease.
⚫ If you have heart disease or are at high risk for
developing it and your LDL is 100 mg/dL or
higher, your cholesterol may well be too high for
you.
 High density lipoproteins
(HDL):
⚫ The "good" cholesterol.
⚫ Carry cholesterol in the blood from other parts of the
body back to the liver, which leads to its removal from
the body.
⚫ So HDL help keep cholesterol from building up in the
walls of the arteries.
⚫ <40 mg/dL 🡪 higher risk for heart disease.
⚫ The higher your HDL-cholesterol, the better.
⚫ The average HDL-cholesterol:
⚫ men : 45 mg/dL,
⚫ women: 55 mg/dL.
 III. Derived Lipids are simple
derivatives from fat digestion or other
more complex products.
They are fat substances produced from
fats and fat compounds during digestive
breakdown.

a. FATTY ACIDS
b. GLYCEROL
c. STEROIDS
 a. FATTY ACIDS
" the main building blocks of fats"

Characteristics of Fatty Acids

• Saturation
•Essential fatty acids
 SATURATED

A state of being filled

A state of fatty acid components of fats
being filled in all their available carbon
bonds with hydrogen, making the fat
harder and more solid.
Such solid foods are from animal
sources.
 Characteristics of Fatty Acids
SATURATED FATTY UNSATURATED
ACID FATTY ACID
Is one whose Is not completely
structure is
filled with all the
completely filled with
hydrogen hydrogen it can
Heavier, more dense, hold
and more solid Less heavy, less
Saturated fats are dense such as a
animal origin. liquid oil.
 Characteristics of Fatty Acids
⚫ MONOUNSATURATED FATTY ACID

⚫ Is one in which two of the carbon atoms are

joined by a double bond.
⚫ Oleic acid is the most abundant of this: olive
oil and peanut oils
Characteristics of Fatty Acids
⚫ POLYUNSATURATED FATTY ACID

⚫ Is one in which one or double bonds are

present.
⚫ It is abundant in most vegetable oils.
⚫ These are from plant sources except coconut
oil, palm oil, cocoa butter (which are
saturated).
UNSATURATED FATS
 Characteristics of Fatty Acids
ESSENTIAL FATTY ACID
The nutrient is ESSENTIAL if:
1) It’s absence will create a specific deficiency disease
2) The body cannot manufacture it and must obtain
it from the diet.
*** Inadequate intake of EFAs:
✔ hair loss, infertility, low blood platelet levels,
impaired vision, compromised brain function, and
growth retardation in children
 ESSENTIAL FATTY ACIDS

1) Linoleic- is the true dietary EFA since the

body can synthesize linolenic and arachidonic
from it.
- It is found in polyunsaturated foods.
2) Linolenic
3) Arachidonic
Derived lipids…
b. Glycerol – is a water-soluble component of
triglycerides and is inconvertible with carbohydrate.
⚫ It comes out 10% of the fat.
⚫ After it is broken off in digestion, it is available for the
formation of glucose in the diet.

c. Steroids – are a class of fat-related

substances that contain sterols.
 STEROLS
• Are critical components of complex regulatory
compounds in our bodies and provide basic material
to make bile, vitamin D, sex hormones, and cells
in brain and nerve tissue.
• Cholesterol is the main member of this group.
⚫ (the best known sterol) is a vital part of all cell
membranes and nerve tissues and serves as
building block for hormones.
⚫ Foods rich in cholesterol are egg yolk, organ
meats, shell fish and dairy fats.
The OMEGA-6/ OMEGA-3
RATIO
• Plants make Omega 3 and Omega 6 oils
• Omega 6 is more widely distributed in plants
• It is recommended that humans consume
more Omega 3 fatty acids from vegetable
and marine sources like marine and cod liver
oil, mackerel, salmon and sardines as well as
crab, shrimp and oysters.
 Functions of
Fats

2 Categories :

I.The characteristics of lipids in foods

II.The physiologic health of our bodies
 FOOD Function :
SOURCE OF ENERGY
FAT is the densest form
of stored energy.
It can produce more
than twice the energy
in kilocalories as
carbohydrate or protein.
 FOOD Function:
PALATABILITY
Fat makes food
smell and tastes
good.
It makes food
taste pleasant
for many
people.
 FOOD Function :
SATIETY
It essentially means
"satisfied"
especially when
referring to eating.
 FOOD Function :
SATIATION
⚫ Tends to increase
our desire to eat
additional fatty
foods that occurs
during meal time.
⚫ Thus, it leads to
overeating.
 FOOD Function:
FOOD PROCESSING
Helps keep the fat in
food product from
turning rancid.
 Hydrogenation:
-breaking a double bond on a fatty acid
carbon chain and saturating it with
hydrogen.
❑ Hydrogenated Fats begin as liquid
fats but are solidified when hydrogen atoms
are added.
Trans-fatty acids:
A growing health concern
✔ Beginning in 2003 the FDA required all
food manufacturers to identify the
amount of trans fats on the nutrition
facts label
✔ The FDA also has recently removed
trans-fatty acids from the list of
generally recognized as safe (GRAS)
food additives.
 FOOD Function :
FOOD PROCESSING
LECITHIN, a phospholipid has an
extensive role as an emulsifier.
EMULSIFIER
A substance that works by being
soluble in water and fat at the same
time.
 FOOD Function :
NUTRIENT SOURCE
Contain or transport vitamins
A, D, E, and K and the essential
fatty acids of linoleic and
linolenic fatty acids.
⚫ LINOLEIC ACID- primary member of the omega 6
family.
⚫ Found in vegetable oils like corn, safflower, soybean
and cottonseed and poultry fats.

⚫ LINOLENIC ACID – primary member of the omega 3

family.
⚫ Found in oils like flaxssed, canola,walnut, whetagerm,
and soybean, nuts and seeds like butternuts and
walnuts and soybeans.
 FOOD Functions :
NUTRIENT SOURCE
ESSENTIAL FATTY ACIDS (EFA’s)
It serve important functions r/t tissue strength,
cholesterol metabolism, muscle tone, blood
clotting, and heart action.
E.g., PROSTAGLANDINS (regulates BP, blood
clotting through platelet aggregation, gastric acid
secretions & muscle secretions.
 FOOD Functions :
NUTRIENT SOURCE cont…
2 tsp of polyunsaturated vegetable oil=
minimum amount of EFA required
 PHYSIOLOGIC Function :
1.) STORED ENERGY
⚫ 1 lb of adipose
tissue=3500 kcalories
as energy
⚫ Adipose tissue
provides important fuel
during illness or times of
food restriction and is a
major energy source for
muscle work).
PHYSIOLOGIC Function:
2.) ORGAN PROTECTION
PHYSIOLOGIC Function :
3.) INSULATION
 PHYSIOLOGIC Function:
3.) INSULATION
Myelin sheath
FOOD CHOLESTEROL
CHOLESTEROL
- is a waxy substance found in all
tissues in humans and other animals
- thus all foods from animal sources,
such as meat, eggs, fish, poultry, and
dairy products contain cholesterol.
Top 10 Foods High in Cholesterol
1. Egg yolk
2. Caviar
3. Liver
4. Butter
5. Shrimp (Prawn)
 Top 10 Foods High in Cholesterol
6. Fast Foods
(breakfasts)
7. Oil packed fish
(packed Sardines)
8. Cheese
9. Processed meats
10. Shellfish( Oysters,
clams and mussels)
 Health Effects of Lipids:
1. The Diet- Heart Disease
Connection
❑ Major risk factor for
cardiovascular disease:
✔ Elevated blood cholesterol
✔ High in saturated
✔ High in transfat

❑ Other risk factors:

✔ Genetic tendrencies
✔ Sex
✔ Age
 “Coronary” Heart Disease
Refers to several disorders that result from inadequate
blood circulation to parts of the heart
Is almost always due to narrowing of the heart related to
build up of plaque.
People with narrowed arteries have “atherosclerosis”, or
hardening of the arteries.
Heart disease silently develops over time.
A heart Attack
⚫ When arteries are narrowed
by 50% or more, the
shortage of the blood to the
heart can produce chest
pain (angina)
⚫ A heart attack occurs when
an artery leading to the
heart becomes clogged by a
piece of plaque released by
a ruptured portion of the
artery wall or by a blood
clot.
Health Effects of Lipids:
2. Cancer – fat does not instigate
cancer but can promote it once it has
arisen
 Health Effects of Lipids:
3. Benefits form
monounsaturate
d fats
“ cardio-protective”
olive oil lowers risk of heart
disease
Mediterranean diet
(increases HDL-levels and
reduces vascular
inflammation)
Health Effects of Lipids:
4. Obesity- high fat diet tends to
store fat easily
 • DAILY ALLOWANCE:
• No specific recommendation
for the level of fat intake has
been made by the Food and
Nutrition Board.
FAT DIGESTION & ABSORPTION
 FAT Content of Foods
High-fat foods are always high calorie
foods.
Fats are the most concentrated source of
energy supplying
9 calories per gram.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 1. Avoid deep-fried fish and chicken
sandwiches.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 2. Choose grilled chicken sandwiches and, if
possible, remove the high-fat sauces.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 3. Always order a side salad or top
sandwiches with lettuce and tomato.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 4. Try the junior size of the specialty
sandwiches. This is true particularly for
lunch; we don’t need to eat half our daily
intake of calories in one meal.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 5. Order quarter-pound hamburger’s plain,
without cheese or bacon.
⚫ Enough fat calories will be saved to occasionally
order fries-a small portion, of course!
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 6. Order a plain baked potato as a side dish. Top a
small amount of butter or just eat it plain with a bit
of salt and pepper.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ 7. Salad bars can be deceiving. Fat lurks in salad
dressing, mayonnaise-based coleslaw, and potato
and macaroni salads.
⚫ Go heavy on the lettuce, carrots and other sliced
vegetables, beans and fruits.
 Reality-based fast-food restaurant
strategies for reducing fat intake while
eating quickly:
⚫ Put salad dressing in a small pile. Dip your fork
into the dressing, then into the salad. This gives
you the same taste but less fat.
Prepare for a quiz
next week!