Chapter 4
FATS/LIPIDS
MEHERT KITAW
Mehertkitaw6@gmail.com
12/31/2024 mk 1
Objectives
FATS
Students should be able to:
• Define Fats/lipids.
• Introduce/overview.
• Describe composition and classification.
• State digestion, absorption and transport.
• Food sources.
• Discuss metabolism
12/31/2024 mk 2
Fats/lipids
• Consists the elements carbon, hydrogen and oxygen but its
proportion is different with that of CHO, in fat there is more
carbon and hydrogen but less oxygen.
• Group of organic compounds that are insoluble in water but
soluble in organic solvent (alcohol )
• Fats that are liquid at room temperature are called oils.
Examples: vegetable oil, canola oil, olive oil
• Fats that are firm at room temperature are called solids. (butter)
12/31/2024 mk 3
Classification of fats
Based on the length of carbon chain
A.Short chain - 2-4 carbon atoms
B.Medium chain - 6-12 carbon atoms
C.Long chain - 14-18 carbon atoms
D. Extra long chain - more than 20 carbon atoms
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Conti………
Based on structure
1. Simple lipids: include fats and oils (Fatty acid and glycerol)
2.Compound lipids: includes Phospholipids and
lipoprotein
3.Derived lipid: includes sterols
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1. Simple lipids
A, Fatty acids (FA)
• Fatty acids are composed of straight chain of carbon atoms with
hydrogen atoms and an acid group at one end.
• Depending on the Presence or Absence of Double Bonds in
their Structure (Degree of Saturation) classified on 2;
Saturated (CnH2nO2)(no double bond)
unsaturated ( double bond)( Monounsaturated fatty acids
(MUFA) and Polyunsaturated FA (PUFA)
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Saturated FA
All bonds between carbons atoms are single bonds
Saturated fats are primarily found in animal sources(meat,
dairy products, whole milk)
Raises the level of LDL in the blood
Unsaturated FA
If FA contain one or more double bond b/n carbon atoms.
• Monounsaturated fatty acids (MUFA)
Contain only one double bond between carbon atoms
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• Polyunsaturated FA (PUFA)
Two or more double bonds between carbon atoms
Plant fats have a high PUFA ratio which is healthy.
Generally, animal fats have a low PUFA ratio
Fats of poultry and fish have a higher PUFA ratio than
the fats of cows, pigs and sheep.
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• B, Triacylglycerol's
• Most stored fat in the body
• Concentrated form of energy
• 95% of dietary fat
• Glycerol + 3 fatty acids (esters)
• Exist as fats or oils
– short-chain tend to be oils at room temp.
– Unsaturated tend to be oils at room temp.
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2. Compound lipids
• Phospholipids
Phospholipids
• Composed of 2 fatty acids, Nitrogen base, an
acid phosphate and glycerol molecule
• Structural component of cell membrane
• They are powerful emulsifying agents and are
essential for the digestion and absorption of
fats.
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3. Derived lipid
Sterols
• Found both in plants and animals
• Ergo sterol is found in lower plants
• 7-dehydrocholesterol an animal sterol and
• cholesterol an animal sterol
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cholesterol is found only in animal origin of foods and it
can also synthesized by our body in Liver and intestine
The body uses cholesterol to make:
– Vitamin D
– sex hormones (testosterone, estrogen, progesterone)
– Stress hormones (cortisol)
– bile acids for digestion
– Contributes to normal membrane function of nerve cells in
the brain
– Serves as an antioxidant (Neuroprotective)
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Blood cholesterol decrease with high intake of
• PUFA
• Fiber
Diet , exercise, genetic factors and other conditions can
affect blood cholesterol levels
Food sources:
Egg yolk, butter, liver , kidney (250mg/100gm),
cream, cheese,
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Lipoproteins
It is Compound lipid composed of both protein and lipids.
Mostly synthesized in the liver
Based on their density the lipoproteins are classified as;
•High density lipoproteins (HDL)
•Low Density Lipoprotein (LDL)
•Very Low Density Lipoprotein (VLDL)
•Chylomicrons
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•High density lipoproteins (HDL)
Primarily composed of protein with small amounts of
lipids
High serum levels of HDL are protective against
atherosclerosis
•Low Density Lipoprotein (LDL)
This is composed mainly of lipids (cholesterol)
High serum level of LDL greatly increases the
risk of atherosclerosis
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•Very Low Density Lipoprotein (VLDL)
Primarily composed of FAT and with some protein.
High serum level of VLDL increases the risk of
atherosclerosis
•Chylomicrons
Composed of mainly of triglycerides encased in a
protein and phospholipids coating
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Composition of Lipoproteins
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Hydrogenation
In the hydrogenation process, hydrogen atoms are catalytically
added across double bonds
Hydrogenation transforms the naturally occurring cis-fatty acids to
a "trans" and unsaturated FA to saturated FA
It is strongly associated with cardio- vascular disease
hydrogenated fat also commonly found in junk food:
potato chips. cookies, margarine and frying oils etc.
Diets rich in these Hydrogenated fatty acids increase
the level of VLDL and LDL
And also HDL level is reduced
12/31/2024 mk 19
Lipid digestion
• Fats are insoluble in water, digestion is not simple as proteins and
CHO in aqueous environment.
• Emulsification by bile makes enzyme action possible
• Digestion begins in stomach (limited) but mostly in small intestine
• Liver Synthesis of bile salts
Bile salts make lipids to disperse them increasing their surface
area for the lipolytic enzymes to act upon, this effect of bile salts
is called emulsifying effect
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Conti.....
•Absorption
Fats are absorbed through intestinal luminal
cell membrane by Simple difusion
Largely depends on size or length of fatty acid
chain
Fatty acids with ≤ 10 carbon atoms will be
absorbed directly in to the portal system as
free fatty acids and transported with albumin
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Dietary recommendation for fat
intake
In general, the energy derived from dietary fat should be in
the range 20–35 per cent of the total daily energy intake
Decrease food intake from saturated fat.
Low fat intake is generally desirable not only to diminish
the risk of coronary heart disease but to reduce the
incidence of obesity and its complications
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Con‘t
When selecting and preparing meat, poultry, and milk or milk
products, make choices that are lean, and low-fat.
Good practice is to use oil with a high polyunsaturated fatty
acid content, not to heat the oil above 200°C
Oils should be stored away from light to protect the vitamin
E in them.
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Functions of Fats and Other
Lipids
Concentrated sources of energy, i.e. 9 kcal/gm of fat
Improve the palatability of food
Vehicle for the absorption of fat-soluble vitamins
As insulator of heat
Support and protect the viscera or organs : protects the
underlying tissues from mechanical damage
Storage form of energy in animals and human
12/31/2024 mk 24
Con’t
Structural component of cell membrane (phospholipids)
Cholesterol is important precursor for the synthesis of
bile salts, vitamin-D
Component of myelin sheath of nerves
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Problems of Excessive and Inadequate
Intake of Lipids
•Excessive intakes
Results in a positive energy balance and obesity
Distribution of fat around the abdomen is a risk factor for
cardiovascular disease
Associated with higher risk of developing chronic non
communicable disease like atherosclerosis, hypertension,
diabetes mellitus....
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Con‘t…
Inadequate or no intake
May result in Essential fatty acid deficiency manifested by
itching, skin abnormality and other health problems
Growth retardation, reproductive failure, skin lesions,
kidney and liver disorders, slight neurological and visual
problems
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Food Sources of lipids
Animal sources
Fish, Butter, Meat (Beef, pork and lamb), egg, milk
(yoghurt)
Plant Sources
Vegetables, Fruits (Avocado), -Nuts, Margarine, Soya bean,
coconut palm kernel, all vegetable oils
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Thank you
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