FATS AND

LIPIDS

AAHILA SAGAPUDEEN - 21DDND01 - DND1403

 According to nutrition facts, fats

WHAT ARE FATS? are an essential part of the diet and

play an important role in maintaining
a healthy life. Fats and cholesterol
tend to be the most focused terms
of the public and health
enthusiasts. There is a valid reason
behind this. Fat happens to be the
most concentrated source of energy
in the diet that providing about 8 to
9 calories per gram, while on the
other hand, carbohydrates and
proteins have only four calories per
gram.
 Fat is known to have three
elements which include carbon,
FATS AND LIPIDS hydrogen, and oxygen. But, it has
more carbon and hydrogen than
oxygen, leading to nine calories
per gram. Fats are the source of
energy in food, belong to a group
of elements called lipids, and they
are all combinations of saturated
and unsaturated fats.
 IMPORTANCE OF FATS
The human body is well designed, which
makes up two types of fats, essential for the
proper functioning of the body and are obtained
from the food consumed.

These fats play a major role in controlling

inflammation, blood coagulation, and brain
development. It also serves as a storage unit for
storing the body’s extra calories in fat cells or
adipose tissue that helps to insulate the body.
They tend to be an important source of energy.
Fats also help the body absorb and transport the
vitamins A, D, E, and K through the bloodstream.
 Functions of Fats

● Add flavor to food- fats carry flavor

● Satisfies hunger

Fats take longer to digest than any other nutrient

● Supply calories for energy

Fats contain the most concentrated form of energy, 9

calories per gram

● Body fat helps maintain body temperature

● Helps protect body organs from bumps & bruising
● Fats carry the fat soluble vitamins A,D,E, & K
 Lipids in the Body
(Cholesterol)
1. Very-low-density lipoproteins (VLDL) -
Deliver triglycerides to cells

2. Low-density lipoproteins (LDL)- Deliver

cholesterol to cells

3. High-density lipoproteins (HDL) Pick up

cholesterol for removal or recycling
 Saturated Fat
Molecules of fats that are saturated with
hydrogen atoms
Cause the level of LDL cholesterol in the
blood to rise, but do not affect levels of
HDL cholesterol
Solid at room temperature
Food Sources:
Usually of animal origin:Meats & poultry
(especially the skin), Eggs, Dairy products
(milk & cheese).
 Monounsaturated fats
Monounsaturated fats are healthy fats found in
Avocados, Macadamia nuts, Peanuts, Olives and
Olive oil.
It plays a vital role in protecting the heart and is
also involved in supporting insulin sensitivity, fat
storage, weight loss, and healthy energy levels
.Molecules of fat with one free carbon-hydrogen
bond
These fats lower LDL cholesterol levels in the
blood, & raise the HDL cholesterol in the blood,
therefore they are considered “healthy” fats.
Monounsaturated fats come from plant foods:
olive oil & canola oil
Monounsaturated fats are liquid at room
temperature
 Polyunsaturated Fat
Fat molecules with many free
carbon-hydrogen bonds
These fats lower LDL cholesterol levels in
the blood, but do not affect the HDL
cholesterol in the blood, therefore they are
considered “healthy” fats, but not as good
for you as monounsaturated
Liquid at room temperature
Come mostly from plant food: vegetable
oils, avocados, nuts, seeds & many fish
 Trans Fat
These are unsaturated fats that have been
hydrogenated.
These fats raise LDL and lower HDL- they
are the worst fats you can eat
Commonly found in processed food,
margarine, shortening
Hydrogenation: process of adding hydrogen
to oils. This process causes the oil to
become solid, but it also turns an
unsaturated fat into a saturated fat
 Fatty Acids Are Key Building Blocks

Saturation
Saturated fatty acid
- All single bonds between carbons
Monounsaturated fatty acid
- One carbon–carbon double bond
Polyunsaturated fatty acid
- More than one carbon–carbon double
bond
 Lipid Digestion and Absorption

● Mouth and stomach

Minimal digestion of triglycerides

● Small intestine

Emulsified by phospholipids

Digested by pancreatic lipase

Absorbed into intestinal cells

Formed into chylomicrons and moved

into lymphatic system
 Lipids in the Diet
Recommended intake
Reduce saturated and trans fat
intake
Total fat: 20–35% of calories
Need approximately 2% of
kilocalories as essential fatty acids
Improve balance of omega-3 and
omega-6 fatty acids
 Lipids in the Diet
Fat replacers
Different types of composition
Olestra
Sucrose + fatty acids
Indigestible—provides no calories
Reduces absorption of fat-soluble
vitamins
 Lipids and Health
Obesity
High-fat diets promote weight gain
Heart disease
Major risk factors
High blood cholesterol
- High LDL and low HDL
Smoking
High blood pressure
 Lipids and Health
Reducing heart disease risk
Diet
Reduce saturated fat, cholesterol,
total fat
Increase antioxidants
Increase B vitamins
Increase omega-3 fatty acids
Increase dietary fiber
Other factors
 Lipids and Health
Reducing heart disease
risk
Lifestyle
Stop smoking
Increase exercise
Manage weight
Manage blood pressure
 Lipids and Health
Cancer
Reducing cancer risk
Eat a variety of healthful
foods; plant sources
Be more physically active
Maintain a healthful weight
Limit alcohol consumption
 Lipids and Health
Metabolic syndrome
Cluster of at least three symptoms
Excess abdominal fat
High blood glucose
High serum triglycerides
Low HDL cholesterol
High blood pressure
 SO IN A NUTSHELL,Our body is
capable of synthesizing most fatty
acids, apart from these three essential
fatty acids: Linoleic acid, Linolenic acid,
and Arachidonic Acid. These designated
essential fatty acids must be supplied
through the diet. The deficiency
symptoms of these fatty acids include
poor growth, and skin irritation and
have been seen in infants fed with the
formula lacking these essential
nutrients.