FATS OR LIPIDS

Fats are organic compound composed of carbon, hydrogen, and oxygen. Fats constitutes 34% of the energy in
the human body. They include substances such as fats, oil, waxes and related compounds that are greasy to the
touch and insoluble in water. Some fats deposits are not used and are considered structural fat.

CLASSIFICATION OF FATS

1. Simple lipids are called neutral fats. The chemical name for these basic fats is triglycerides. This name
indicates their chemical structure, a glycerol base with three fatty acids attached. Glycerol is derived from a
water-soluble form of carbohydrate.

2. Compound lipids are various combinations of fats with other components.

 Phospholipids are compound of fatty acids, phosphoric acids, and nitrogenous bases.

 Lecithins are most widely distributed of the phospholipids.

 Caphalins are needed to form thromboplastin for the blood-clotting process.

 Sphingomyelins are found in the brain and other nerve tissues as components of myelin sheath.

 Glycolipids are compounds of fatty acids combined with carbohydrates and nitrogenous bases.

 Cerebrosides are components of nerve tissues and certain cell membranes.

 Gangliosides are made up of certain glucose, galactose, and a complex compound containing an amino
sugar.

 Lipoproteins are lipids combined with proteins. They are formed primarily in the liver and are found in cell
and organelle membranes, mitochondria, and lysosomes.

3. Derived lipids are fat substances produced from fats and fat compounds during digestive breakdown.

 Fatty acids are the key refined fuel forms of fat that the cell burns for energy. They are the basic structural
units of fat and may be saturated or unsaturated in nature.

 Sources of Fatty Acids:

 Saturated fats which no hydrogen can be added.

 Monounsaturated fatty acids which two of the carbon atoms are joined by a double bond.

 Polyunsaturated fatty acids are those which two or more double bonds are present.

 Glycerol is water-soluble component of triglycerides and is inconvertible with carbohydrate.

 Steroids are a class of fat-related substances that contain sterols.

What are Omega-3 and Omega-6 fatty acids?

Omega-3 (ω3) and omega-6 (ω6) fatty acids are unsaturated "Essential Fatty Acids" (EFAs) that need to
be included in the diet because the human metabolism cannot create them from other fatty acids.
 Since these fatty acids are polyunsaturated, the terms n-3 PUFAs and n-6 PUFAs are applied to omega-3
and omega-6 fatty acids, respectively. These fatty acids use the Greek alphabet (α,β,γ,...,ω) to identify the
location of the double bonds.

In these simplified structural formulas of unsaturated fatty acids, each angle represents a carbon atom.
Notice that all the double bonds have the Cis configuration.

DIGESTION OF FATS

Organ Enzyme Activity

Mouth None

Stomach No major enzyme Tributyria (butter fat) to fatty acids and glycerols

Small amount of gastric lipase,

tributyrinase

Small Intestine Pancreatic lipase Triglycerides to diglycerides and monoglycerides in

turn, then fatty acids and ,glycerols
Functions of Fats

 Fats are important sources of calories. Normally, our body has fat deposits, known as adipose. It serves as
the continuing supply of energy each and every hour.

 Fats is said to be protien-sparing because its availability reduces the need to burn protien for energy.

 It is also essential in maintaining the body temperature by providing effective insulation underneath the
skin.

 Fats cushions vital organs such as the kidney against injury.

 Fat facilitates the absorption of the fat-soluble vitamins A, D, E, and K.

 Fats provides satiety and delays the onset hunger.

 Fat contributes flavor and palatability to the diet.

SOURCES OF FATS

 Visible fats- lard, butter,margarine, shortenings, salad, oils, and other fats of meat

 Invisible fats- milk, cheese, eggs, nuts, and meat

 Margarine and shortenings are made from relatively less expensive vegetable oil. Margarine is then further
processed by churning the cultural milk to give the flavor of butter. It is usually fortified with vitamins A and
D.

High in Saturated Fatty Acids

 Whole milk, cream, ice cream, cheese made from whole milk, egg yolk

 Medium fat or fatty meats; beef, lamb, pork, ham

 Bacon, butter, coconut oil, lamb fat, lard, regular margarine, salt pork, hydrogenated shortening

 Chocolates, chocolate candies, cakes, cookies, pies, rich pudding

High in Polyunsaturated Fatty Acids

 Vegetable oil, safflower, corn, cotton seed, soybean, sesame, sunflower

 Salad dressings made from the above oils: mayonnaise, French dressings

 Special margarine: liquid oil listed first on label

 Fatty fish: salmon, tuna, herring

Linoleic acid :

 is the primary member of the omega-6 family. It can be made into arachidonic acid which is abundant in
meats.

 is the primary member of the omega-3 family. Found in oils and can be made into eicosapentaenoic acid,
and docosahexaenoic acid (DHA)which are essential for growth and development, prevention or treatment
of heart disease, hypertension, arthritis, and cancer. Ingested through milks, shellfish and fish.
Health Effects of Lipids

1. Heart disease- elevated blood cholesterol is a major risk factor for cardiovascular diseases.

2. Risks from saturated fats- lauric, myristic, and palmitic acid raise blood cholesterol levels. Stearic acid does
not.

3. Benefits from the monounsaturated fats- olive oil lowers risks of heart disease.

4. Benefits from omega-3 polyunsaturated fats- lowers blood cholesterol and prevent heart disease.

5. Cancer- fat does not instigate cancer development but can promote it once it has arisen.

6. Obesity- high fat tend to store body fat ably.

Cholesterol Content of Foods

 If an individual has risk factors for heart disease, he/she should not consume more than 22 milligrammes of
cholesterol a day.

 If risk factors exists, the consumption must not exceed 300 milligrammes a day.

 Cholesterol is found in animal products.

What are Trans Fats?

 Double bonds bind carbon atoms tightly and prevent rotation of the carbon atoms along the bond axis.

 This gives rise to configurational isomers which are arrangements of atoms that can only be changed by
breaking the bonds.

 Naturally occurring fatty acids generally have the Cis configuration. The natural form of 9-octadecenoic acid
(oleic acid) found in olive oil has a "V" shape due to the Cis configuration at position 9.

 The Trans configuration (elaidic acid) looks more like a straight line.
 The Latin prefixes Cis and Trans describe the orientation of the hydrogen atoms with respect to the double
bond. Cis means "on the same side" and Trans means "across" or "on the other side".

Cis Configuration Trans Configuration

Hydrogenation

 is a commercial chemical process to add more hydrogen to natural unsaturated fats to decrease the
number of double bonds and retard or eliminate the potential for rancidity

 Unsaturated oils, such as soybean oil, which contain unsaturated fatty acids like oleic and linoleic acid, are
heated with metal catalysts in the presence of pressurized hydrogen gas.

 Hydrogen is incorporated into the fatty acid molecules and they become saturated with hydrogen. The
liquid vegetable oil becomes a solid saturated fat. By comparison, animal fats have more than 70%
saturated fatty acid radicals.

Hydrogenation Process
 Fully saturated fats are too waxy and solid to use as food additives, so manufacturers use partially
hydrogenated oils. These oils are also produced at high temperatures with metal catalysts and pressurized
hydrogen, but the process is stopped when the oil has the proper consistency for its application.

Trans fats are bad for your heart. Dietary trans fats raise the level of low-density lipoproteins (LDL or "bad
cholesterol") increasing the risk of coronary heart disease. Trans fats also reduce high-density lipoproteins (HDL
or "good cholesterol"), and raise levels of triglycerides in the blood. Both of these conditions are associated
with insulin resistance which is linked to diabetes, hypertension, and cardiovascular disease.
 Common Trans Fat Sources High in Saturated Fat

 Crackers  Lard
 Doughnuts  Butter
 French Fries  Whole milk
 Cookies  Cookies
 Vegetable shortening
 Hard margarine
 Pastries
How to Lower Fat Intake?

 Don’t deprive yourself of fatty foods. This will proven fat-binding or natural appetite-
likely cause you to crave for more fat. suppressing products will also help.
Instead, eat fatty foods moderately.
 Self-discipline
 To be moderate, add more healthy foods to
your diet; supplementing with a clinically

Tras Fats also:

 Accelerate aging  Increase problems with mental functioning such

 Compromise the immune system as autism, ADD, ADHD, Parkinson’s, ,and
 Damage lungs Alzheimer’s disease, and depression
 Damage reproductive organs and their  Increase risk for artritis and autoimmune
processes diseases.
 Contribute to mental decline and chromosomal
damage

CHANGING YOUR DIET, SAVES YOU AHEAD!!!

Step 1. Slough-off those TRANS FATS

 Bottled salad  Deep-fat fried hydrogenated  Pressurized

dressing foods fake butter whipped cream
 Chips  Fake mayonnaise spreads  Processed,junk,
 Cookies  Fake sour cream  Non-dairy and fake, foods
 Cottonseed oil,  Margarine and creamers  Sandwich spreads
other  Shortenings
Step 2. Fat vs. Fat

 Egg, butter,  Fish and  Legumes  Fish oil, nut  Sea algae
cream, milk, shellfish  Meat oils and  Seeds and,
and cheese  Fruits  Nuts seed oils  Vegetables
 Grains  Poultry
Step 3. Cleanse,Rejuvenate, and Supplement

 Clear Start with a clean slate  Liver cleansing

 out all the toxic build-up so that the body’s  Cleanse using milk thistle
system can start fresh  Fight for dietary tooxins
 Take some colon cleansers, periodic liver  Detoxify the liver.
flushes, and revitalizing multi-vitamins in the
diet.