Lipids ,oils and fats uses, application global trends
1. Lipid Absorption
• Glycerol, SCFA, MCFA diffuse into
intestinal cells; absorbed directly into
blood stream;
• Monoglycerides and LCFA merge into
micelles; into intestinal cells;
reassemble into TG;
• new TG packed into chylomicrons; into
lymph system; point of entry to
bloodstream at thoracic duct near the
heart; to rest of body;
2.
3. Lipid Transport
• Lipoproteins: clusters of lipids
associated with proteins that serve as
transport vehicles for lipids in the lymph
and blood;
• 4 main types of lipoproteins
– 1. Chylomicrons
– 2. VLDL
– 3. LDL
– 4. HDL
4. Lipoproteins
• 1. Chylomicrons
– transport diet-derived lipids (mostly TG)
from intestine to rest of the body;
– cells from all over the body remove lipids as
the chylomicrons pass by; get smaller;
protein remnants left; go to liver;
• 2. VLDL (Very Low Density Lipoprotein)
– liver site of lipid synthesis; lipid packaged
with proteins shipped to other parts of the
body; cells remove TG; become more
dense;
5. Lipoproteins
• 3. LDL (Low Density Lipoproteins)
– derived from VLDL; circulate throughout body;
content available to cells to build new
membranes, make hormones, or store;
– LDL receptors on liver cells remove LDL from
circulation;
• 4. HDL (High Density Lipoproteins)
– carries cholesterol and other lipids from the
cells back to the liver for recycling or disposal
– mostly protein;
6.
7. Lipid Metabolism
• Storing Fat as Fat
– Fat cells of adipose tissue take up and store
fat;
– LPL on adipose cell surface captures
circulating TG after meals;
• Making Fat from Carb or Protein
– FA can be made from carb or pro
components;
– requires energy
• Making Fat from Fat
– little energy to do this;
8. Health Implications
• LDL (lousy):linked to heart disease
• HDL (happy): protective from heart
disease
• Factors that improve LDL-HDL ratio:
– weight control
– MUFA/PUFA vs. SFA
– Soluble fiber
– Antioxidants
– Physical activity
– Moderate alcohol consumption
10. Health Effects of Lipids
• Risks from Saturated Fats
– saturated fats raise LDL cholesterol
– LDL raises the risk of heart disease
• Risks from trans-Fats
– raise LDL cholesterol and lower HDL chol.
• Cardiovascular disease (CVD)
– all diseases of the heart and blood vessels
• Coronary heart disease (CHD)
– arteries around heart are blocked, cause
damage
15. Fat
• Benefits from Omega-3 Polyunsaturated
Fats/Cancer/Obesity/Fat restriction
• Recommended Intakes of Fat:
– Total Fat 30% of total kcals
– Saturated fat less than 10% of total kcals
– Cholesterol less than 300 mg
• Reduce Total Fat, Saturated Fat, trans-
fat intake from foods
• Reduce Cholesterol Intake
16. Healthy Food Choices
• Balance Omega-3 and Omega-6
Intakes
• Select Lean Meats and Nonfat milks
• Eat Plenty of Vegetables, Fruits, Grains
• Use Fats and Oils Sparingly
• Look for Invisible Fat
• Choose Wisely
• Read Food Labels
17. • J.M. went to see her medical provider to discuss results
of recent lab work: Chol: 250 mg/dl; LDL: 150 mg/dl;
HDL: 65 mg/dl; Trig. 120 mg/dl. Her food recall is:
bkf: 3 eggs, 3 sl. white toast with butter, 16 oz OJ
lun: bologna & cheddar swich, hoho, coke
din: fried chicken thigh, mashed potato, gravy, corn
snack: bowl of ice cream
• 1. Evaluate J.M. lab results--high?low? What are the
recommended levels?
• 2. How is her essential fatty acid intake? What foods
would you recommend she consume?
• 3. Is J.M. consuming any sat. fat? MUF? PUF? Trans?
• 4. List suggested dietary changes for J.M.
• 5. What disease should J.M. be concerned about?
• 6. J.M. is told to increase her fiber intake. Why? How?
18. • 7. Describe 4 types of lipoproteins.
• 8. Look at your food label:
– What type of fat does it contain?
– Is there any cholesterol?
– What fat is listed in the ingredient list?
