1.

Definition, Composition and Structure

a. Definition
Fats or lipids are an essential class of macronutrients crucial to cells and
tissues. It provides concentrated energy with each gram containing 9
calories, making them an efficient energy source. There are different types of
fats with their distinct effects on health. Balancing fat intake is vital for our
overall health and moderation is key in a well-rounded diet.

b. Composition
Fats are obtained through the esterification of glycerol and fatty acids. The
main component of fat is triglyceride. It consists of three fatty acid molecules
attached to a glycerol backbone. The subtle differences in the structure of
these chains determine whether a fat can be solid or liquid, if it goes rancid
quickly, and most importantly how good or bad it is for you.

c. Structure
TYPES OF FATTY ACIDS STRUTURE
Saturated
 Single bond
 Straight Structure
 Solid at room temperature
a) Monounsaturated
 One double bond
 Bent or Kink Structure
 Liquid at room temperature
b) Polyunsaturated
 Multiple double bond
Unsaturated

 Even Bent or Kink Structure

 Liquid at room temperature
Trans Fat
 One or more double bond
 Straight Structure
 Semi-solid/Solid at room
 temperature
2. Classification

FATS

Fatty Acids

Saturated Unsaturated Trans Fat

Polyunsaturated Monounsaturated

Omega 3 Omega 6 Omega 9

Fatty acids are the building blocks of the fat in our bodies and in the food we eat.
During digestion, the body breaks down fats into fatty acids, which can then be
absorbed into the blood. These molecules are composed of carbon, hydrogen,
and oxygen atoms and have a long hydrocarbon chain, often with a carboxyl
group (COOH).
They are a primary energy storage form in the body. When the body requires
energy, it can break down stored fats into fatty acids and use them for fuel.
 a. Saturated
 Fats that are solid at room temperature and can raise your cholesterol.
 Examples include butter, coconut oil, and animal fat.

b. Unsaturated
i. Monounsaturated
 There are fats are better when consumed in moderation. They are
typically liquid at room temperature and solid when chilled.
 Examples include avocado, sesame oil, and olive oil.

ii. Polyunsaturated
 These are fats that are better when consumed in moderation and
can help to lower cholesterol. They are typically liquid at room
temperature and solid when chilled.
 Examples include tuna, salmon, and sunflower oil.
 Omega 3 Foods: Wild Salmons, Sardines
 Omega 6 Foods: Corn oil, Sunflower oil
 Omega 9 Foods: Olive oil, Hazelnut

c. Trans Fat
 Artificial fats are occasionally added to food, however the FDA has
removed them off the list of Fats that are Generally Recognized as Safe
due to health risks.
 Examples include margarine, can be found in foods like fried foods,
cakes and chocolates.

3. Function of Fats
Fats perform functions both within the body and in food.
a. Within the body:
Fats function as an energy reserve, regulate hormones, transmit nerve
impulses, cushion vital body organs, precursors of prostaglandins which
participate in blood pressure regulation, regulation of heart rate and lipolysis
 and transport fat-soluble nutrients (vitamins), regulate tissue and cholesterol
metabolism, regulate blood clot formation, cholesterol and blood lipid
concentration, immune response, provide insulation.

b. Fat in food:
Fats serves as an energy source with high caloric density, adds texture and
taste, and contributes to flavor, palatability and satiety, spares protein,
thiamin and niacin, retains moisture in food products, emulsifying agents
(lecithin), and provide the essential fatty acids.

4. Recommend Intake and Effects of Deficiency

a. Recommended Fat Intake for each groups (FNRI, 2015)

Age Group % of Total Energy Intake

0-5 months 40-60

6-11 months 30-40

1-2 years 25-35

3-18 years 15-30

> 19 15-30

b. Effects of Fat Deficiency

i. Fatigue: Low energy levels and difficulties in meeting daily energy
requirements. There is also lack of satiety associated with fat deficiency that can
lead to mental and physical fatigue.

ii. Skin and Hair Problems: Insufficient dietary fat can result in dry, flaky skin and
brittle hair. Fats help in maintaining skin and hair health by providing moisture
and supporting the production of natural oils. Fat molecules called prostaglandin
are crucial for hair growth.

iii. Hormonal Imbalances: Fats play a role in hormone production and balance. A
lack of dietary fat can disrupt hormone levels, potentially leading to irregular
 menstrual cycles in women and other hormonal imbalances.
iv. Cognitive Impairment: The brain contains a significant amount of fat, and
dietary fats are essential for cognitive function. Inadequate fat intake may impair
cognitive function and could potentially impact memory and concentration.

v. Slow Wound Healing: Fat creates many important molecules that control the
body's inflammatory response. Deficiency in fat soluble vitamins like vitamin A
and vitamin D can also cause wounds to heal slowly.

5. Lipoprotein
A round particles made of fat (lipids) and proteins that travel in your bloodstream
to cells throughout your body. Lipoproteins play essential roles in the body,
specifically in the absorption and transport of lipids in the small intestine
transporting lipids from the liver to tissues transferring lipids from tissues to the
liver, also known as reverse cholesterol transport. Cholesterol and triglycerides are
two types of lipids found in lipoproteins.

a. What are cholesterol and triglycerides?

Cholesterol and triglycerides area waxy fats that circulate in your body. Your
body produces and uses these fats differently:
i. Cholesterol: Your liver makes cholesterol. You also get it from the food
you eat, such as animal fats like meat and dairy products. This fat
helps your body produce vitamin D and the hormones estrogen,
testosterone and cortisol. It also helps build cells in your nervous
system.

ii. Triglycerides: Your liver and intestines in your digestive system make
triglycerides. When you eat a lot of fat and calories, your body
produces even more triglycerides. It stores the excess in fat cells.
These fat stores release triglycerides into your bloodstream when
your body needs energy.
b. Function of Lipoprotein
Due to the insoluble nature of lipids such as cholesterol and triglycerides in
water, these lipids must be transported in the bloodstream in association with
proteins (lipoproteins).

To avoid toxicity, large amounts of fatty acids from meals must be transported as
triglycerides. The function of lipoprotein is essential for the small intestine's
absorption and transport of dietary lipids, as well as for the transport of lipids
from the liver to peripheral tissues and from peripheral tissues to the liver and
intestine.

A secondary function is to transport toxic foreign hydrophobic and amphipathic

compounds from areas of invasion and infection, such as bacterial endotoxin.

c. Five Trusted Source Main Classes of Lipoprotein Particles:

i. Chylomicrons: These are large, triglyceride-rich lipoproteins that intestinal
cells produce from dietary fats.

ii. Very low-density lipoproteins (VLDL): The liver produces these triglyceride-
rich particles, which are smaller than chylomicrons, though their size can vary.

iii. Intermediate density lipoproteins (IDL): These carry cholesterol and

triglycerides.

iv. Low-density lipoproteins (LDL): These are the main carrier of cholesterol in
the blood and they deliver to cholesterol-dependent tissues, such as the adrenal
glands and the gonads.

v. High-density lipoproteins (HDL): These play an essential role in reverse

cholesterol transport — bringing cholesterol from other tissues to the liver. They
also have antioxidant and anti-inflammatory properties and may help prevent
atherosclerosis, or the buildup of fat in the arteries.
 d. How does Lipoprotein affect health?
High levels of lipoprotein increase your likelihood of having a heart attack, a
stroke, and aortic stenosis, especially if you have familial hypercholesterolemia
or signs of coronary heart disease.

6. Food Sources
We know that fats are divided into four types: saturated, monounsaturated,
polyunsaturated, and trans fat.

Typically, there are two main sources of lipids (fats), these are the VEGETARIAN and
ANIMAL FATS.
a. Vegetarian sources include vegetables which contain fats, another is
vegetable spreads which is a substitute for butter and margarine. Oils like
olive and canola which are rich in unsaturated fats, nuts, and algae oil.

b. Animal sources include extracted fats from animals such as sheep, cows,
camel, and others. Another is fish which is rich in unsaturated fats

7. Lipids and Health Disease & Illnesses

a. Inflammatory diseases
 Example like IBD, psoriasis, rheumatoid arthritis.
 Inflammation is the body’s way of responding to threats such as infection. But
sometimes the body’s inflammatory response can go haywire, attacking
healthy, non-diseased tissues. Inflammation and infections induce a variety of
alterations in lipid metabolism that may initially dampen inflammation or
fight infection

b. Dyslipidemia
 Also known as dyslipidemia or high cholesterol, means you have too many
lipids (fats) in your blood. Your liver creates cholesterol to help you digest
 food and make things like hormones. But you also eat cholesterol in foods
from the meat and dairy aisles. As your liver can make as much cholesterol as
you need, the cholesterol in foods you eat is extra.

c. Cardiovascular disease
 LDL (low-density lipoprotein) cholesterol, sometimes called “bad”
cholesterol, a type of lipid that can cause cardiovascular disease makes up
most of your body's cholesterol. Thus high levels of LDL cholesterol raise
your risk for heart disease and stroke.

d. Neurodegenerative diseases (Alzheimer's, Parkinson's disease)

 Disruption of lipid metabolism and energy homeostasis are prevalent in
neurodegenerative diseases such as amyotrophic lateral sclerosis. In
addition, LDLs are thought to be the initial sites of α-synuclein aggregation in
patients with Alzheimer's disease (AD) and Parkinson's disease (PD)

e. Obesity
 Lipids play multiple roles in metabolism. First, they are a source of energy-
dense calories and, given the body's very limited ability to modulate
carbohydrate and protein stores, fat balance over time effectively determines
development of, or resistance to, obesity. Abnormalities in lipid metabolism
are very commonly observed in patients who are obese. Approximately 60-
70% of patients with obesity are dyslipidemia.

f. Cancer
 (prostate, breast, lung, cervix, colon, leukemia)-
 Enhanced synthesis or uptake of lipids contributes to rapid cancer cell
growth and tumor formation. Lipids are a highly complex group of
biomolecules that not only constitute the structural basis of biological
membranes but also function as signaling molecules and an energy source.
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