10/19/2023 Dr.

Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Mono-unsaturated

Oleic Acid C18:1 Vegetable

Oils
(Omega 9)
Olive •Avocados
Oil •Nuts e.g. almonds
and hazelnuts
•Seeds such as
Canola pumpkin and sesame
Oil seeds

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Lower rates of
heart disease are
reported among
people in
Mediterranean
region

Due to liberal use

of olive oil
( high mono-
unsaturated fatty
acid content)

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Mono-unsaturated

BENEFITS
Olive
Oil

Decrease total and LDL-cholesterol

Decrease blood clotting factors

Olive oil contains antioxidants

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Poly-unsaturated

Essential Fatty acids

Omega-3 Fatty acids α-Linolenic ALA) EPA DHA

nuts - flaxseed oil -
Omega-6 Fatty acids soybean and canola
oil- fatty fish (tuna &
salmon)
Linoleic (18:2) Arachidonic (2o:4)
corn oil - sunflower oil-
safflower, soybean
10/19/2023 Dr.Shaymaa Galal lecturer of meat, eggs
Biochemistry
 Nuts contain high content of PUFA, low
saturated fats and high content of vitamin E.
e.g. peanuts, almonds and cashews

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Poly-unsaturated Essential
fats
➢ Omega-3 fats are an important type of BENEFITS
polyunsaturated fat. The body can’t make
these, so they must come from food. Omega-3
➢ An excellent way to get omega-3 fats is by
“Fish Oil”
eating fish 2-3 times a week.
➢ Higher blood omega-3 fats are associated
with lower risk of premature death among Prevent formation of blood clots

older adults, according to a study by HSPH Lower blood pressure

faculty. (vasodilatation)

Decrease serum TG
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Poly-unsaturated
Omega-3
“Fish Oil”

High ω-3 FA may increase bleeding time, raise LDL

cholesterol and suppress immune function
Fish oil supplements may contain contaminants as methyl
mercury and polychlorinated biphenyls because they are
made of fish skin and liver

10/19/2023
Some fish oils contain high amounts of vit. A & D which are toxic
in high doses

Several large studies have

linked higher blood levels
of long chain omega-3s with
higher risks of prostate
cancer

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Poly-unsaturated

BENEFITS
Essential
Omega-6
fats

Increase HDL cholesterol

Lower LDL cholesterol

But
Have pro-inflammatory characteristics as arachidonic acid
is involved in formation of pro- inflammatory eicosanoids
e.g: PGE2
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Phospholipids
Lecithin

Important component of cell membrane that

maintain integrity of cells

Lecithin is also emulsifier that is added to food

products to mix water & fat soluble ingredients.

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Phospholipids
Lecithin Supplements

NOT recommended

Lecithin is not essential

( as liver synthesizes all our needs of lecithin)

Intestine contain lecithinase enzyme which hydrolyzed most of

our intake of lecithin and little reaches to tissues

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Saturated Fats

Palmitic Acid (C16:0)

Stearic Acid (C18:0) Animal Tropical

Fat Oils

Meat Palm
Oil
Poultry
Coconut
Eggs Oil
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Saturated Fats

RISKS

1% 2% 2%
increase increase in increase
in serum in heart
saturated LDL- diseases
fats cholesterol risk

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
➢ The Dietary Guidelines for Saturated Fats
Americans recommends
RISKS
getting less than 10 percent of
calories each day from Selecting poultry or fish and fat-free milk

saturated fat.
Using unsaturated cooking oil
➢ The American Heart
Association goes even further,
recommending limiting
saturated fat to no more than 7
percent of calories.
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

Trans Fats

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
❑ Trans fatty acids, more commonly
called trans fats, are made by heating
Trans Fats
liquid vegetable oils in the presence of
hydrogen gas and a catalyst, a process
called hydrogenation.
Hydrogenated Fried
Fat Foods

Industrially
In processed
produced fats
foods like deep
like bakery
fried foods.
goods.

Trans fats are also naturally

found in beef fat and dairy
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry fat in small amounts.
 Unsaturated
Fats are liable
to oxidation
10/19/2023
and rancidity
Dr.Shaymaa Galal lecturer of Biochemistry
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Manufacturers protect fat-containing products
against rancidity by HYDROGENATION

➢ Increase saturation and hence become more stable and solid at

room temperature and less rancid

➢ Partially hydrogenated oils can withstand repeated

heating without breaking down, making them ideal for
frying fast foods.

Partial hydrogenation occurs & remaining double bonds take the

trans configuration
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Increase LDL Cholesterol & TC
decrease HDL Cholesterol

Contribute to insulin resistance

Increase RISK for CardioVascular Diseases

➢ for each additional 2 percent of

calories from trans fat consumed
daily, the risk of coronary heart
disease increases by 23 percent.
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Swaps to Limit Unhealthy Fats
1. swap full-cream milk, yoghurt and custard for low-fat varieties. They
have just as much calcium as the full-fat varieties.
2. swap full-fat cheese for reduced-fat cheese.
3. swap butter for margarine on toast and sandwiches, and in cooking.
4. swap cream on desserts for low-fat ricotta, or low-fat yoghurt.
5. swap fatty sandwich meats such as salami and mettwurst for turkey,
chicken, tuna, salmon or sardines.
6. swap deep-fried meat, chicken or fish for grilled or oven baked.
7. swap biscuits, cakes and pastries for healthier alternatives such as a
delicious fruit platter, fruit loaf, or a home-made cake using canola,
olive, safflower, sunflower, peanut oil.
 Dietary Lipids
Harmful Beneficial
Fats Fats
Saturated Fats Mono-unsaturated

Trans Fats Poly-unsaturated

High Cholesterol Phospholipids

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
High Cholesterol
Cholesterol

Endogenous
Dietary

Cholesterol is not essential in diet

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Dietary Lipids
High Cholesterol

RISKS

increase in increase
increase in in heart
serum
dietary diseases
LDL-
cholesterol risk
cholesterol

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Dietary Lipids
RISKS
Cholesterol
Saturated Fat
Trans Fat

Limiting saturated
& trans fats is
more effective
than limiting
More Harmful
cholesterol intake
10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry
 Recommendations
Fat: 20-35% of daily E intake

Cholesterol

Trans Fat Monounsaturated

Fat
Saturated
Fats Polyunsaturated
Fat

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Recommendations
Fat: 20-35% of daily E intake

Fried Foods
(trans)
Cook with
Whole Milk OLIVE OIL

Fatty Meats Eat more FISH

Snack on NUTS

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

 Replacing saturated and trans
fats with monounsaturated and
polyunsaturated fats is
THE MOST EFFECTIVE
DIETARY STRATEGY
in Preventing heart disease

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry

10/19/2023 Dr.Shaymaa Galal lecturer of Biochemistry