Dietary Intake of Fats

Dr Sethu. Ngubane

1
 Lipids

oOrganic compounds (phospho lipids, cholesterol, triglycerides).

omeats, fish, eggs, milk

oTriglycerides (fatty acids and glycerol)----stored in adipose tissue

oMajor energy supplier (Beta Oxidation)

Consist of carbon, hydrogen, oxygen atoms with proportionately less

oxygen & more hydrogen and carbon atoms than CHOs

e.g. Stearin: C57H110O6

Atwater Factor: 37
 Functions of fat
• Production of chemical energy & heat
• Support of certain body organs e.g. kidneys, eyes
• Transport & storage of fat soluble vitamins
• Constituent of nerve sheaths and of sebum, the
secretion of sebaceous glands in skin
• Formation of cholesterol & steroid hormones
• Insulation-reduces heat loss through skin
• Satiety value…prolonged emptying time of gastric
contents (chyme)
• Saturation = degree to which carbon atoms are attached to hydrogen atoms in
molecule/number of double bonds between carbon atoms
• Saturated fat:
– carbon atoms are attached to all hydrogen
atoms they can hold-no double bonds
– all animal sources of protein; coconut/palm oil
– solid at room temperature
• Unsaturated = carbon atoms not saturated
with hydrogen atoms; are joined
by double bonds; liquid at room temp
– Monounsaturated: one double carbon
bond (most prevalent =oleic acid); lower
LDL cholesterol
– Polyunsaturated (PUFA): two or more double
bonds.
Essential:
• Omega -6: e.g. linoleic acid, most commonly found in plants and foods.
• Omega-3 : have first double 3 carbon atoms from the methyl carbon. Most abundant:
Linelenic Acids(fish oils)
 Cholesterol: Friend or Foe?
• sterol synthesized from glucose or saturated fatty acids in the liver 
• also derived from animal products incl. full fat dairy products, egg yolk, fatty meat
• the liver produces approximately 70% of the cholesterol used by the body, and the other 30% comes from the diet

 
• an essential structural component of cell membranes and of the myelin
sheaths that insulate the axons of nerve cells.
• a precursor of steroid hormones and of the bile acids necessary for digestion

• transported through the blood contained in lipoproteins

Different types: HDL, LDLA & B, VLDL

good bad
High levels of VLDL and
LDL(type B) are
associated with coronary
atherosclerosis,
whereas high levels of HDL
appear to protect against
cardiovascular diseases.
 Fats: not all are bad !
The word is out. Fat — or at least
“good fat” — is not something you
should shun from your diet.
Monounsaturated fat, a staple in
the Mediterranean diet, is the “good
fat”
 lose weight,
 keep blood sugar levels in check,
 lower harmful LDL-cholesterol
• Good sources of
Monounsaturated fat include:
fish, seeds, nuts, leafy vegetables,
olive oil, and, of course, avocadoes!
Essential Fatty acids (unsaturated fats)
Fatty acids that cannot be constructed within an
organism (generally all references are to humans)
from other components by any known chemical
pathways, and therefore must be obtained from
the diet.
• Refer to fatty acids involved in biological
processes and not those which may just play
a role as fuel
• There are two families of EFAs: omega -3 and
omega-6 • The omega-3 in fatty fish is high in DHA (Docosa-hexa
• Essential, as the body can convert one enoic acid) and EPA (Eicosapentaenoic acid)
omega-3 to another omega-3, for example,
but cannot create an omega-3 from omega-6 • These two fatty acids are pivotal in preventing heart
or saturated fats. disease, cancer, and many other diseases.
Are commonly prescribed for high blood • The human brain is also highly dependent on DHA –
pressure, hypercholesterolaemia,
atherosclerosis low DHA levels have been linked to depression,
schizophrenia, memory loss, and a higher risk of developing
Alzheimer's

• Researchers are now also linking inadequate intake of

these omega-3 fats in pregnant women to premature birth
and low birth weight, and to hyperactivity in children
 “Trans-fats” - the hidden killers!
They come in both natural and artificial forms.

Natural-Trans fats, or trans-fatty acids, are a form of unsaturated fat (contain a double bond between
carbons atoms)
Natural, or ruminant, trans fats occur in the meat and dairy from ruminant animals,
such as cattle, sheep, and goats. They form naturally when bacteria in these animals’
stomachs digest grass. conjugated linoleic acid

Artificial trans fats- otherwise known as industrial trans fats or partially hydrogenated fats — are
hazardous to your health.
These fats occur when vegetable oils are chemically altered to stay solid at room temperature,
which gives them a much longer shelf life
 LDL concentrations

initially used in solid brick margarine, today in the following “”high risk” items
• Biscuits
• Peanut butter
• Baked foods
• Hamburgers
• Fried chips
• Microwave popcorn
• Crisps
• Chocolates
• Processed meats
 – Very high temperatures  hydrogenated (hydrogen atoms added to some of the double
bonds to make the fat more saturated…move from cis-position to trans position  trans
fatty acids ...loose essential fatty acid functions raise LDL( B pattern) concentration in blood

• Partial hydrogenation increases the shelf life and flavor stability of foods containing these fats.
• Partial hydrogenation also raises the melting point, producing a semi-solid material, which is
much more desirable for use in baking than liquid oils.
• Partially hydrogenated vegetable oils are much less expensive than the fats originally favored by
bakers, such as butter or lard.
• Because they are not derived from animals, there are fewer objections to their use.

Research suggests a correlation between diets high in artificial trans fats and diseases like
atherosclerosis and coronary heart disease. The National Academy of Sciences recommended
in 2002 that dietary intake of trans fatty acids be minimized
Just for interest

VTF -virtually trans-fat free!

• many “almost” fat-free products are high in

trans-fats
• check food labels!
• VTF = < 0.5 g/100g
• Should limit TF intake to <2 g per day!!!
– All Unilever margarines (Floro, Rama, Stork,
Rondo)
– Popcorn…make your own!
– Peanut butter-”Black cat”–no added
trans-fat or cancer causing aflotoxins!
Just for interest
• In May 2003, a U.S. non-profit
corporation filed a lawsuit
against the food manufacturer
Kraft Foods in an attempt to get
Kraft to remove the trans fats
from the Oreo cookie. The
lawsuit was withdrawn when
Kraft agreed to work on ways to
find a substitute for the trans
fat in the Oreo.
• This suit was very effective at
bringing the trans fat
controversy to public attention.
Just for interest

Be a Trans-Fat
Detective !
Just for interest