Fats, types, benefits and advances

1. FATS
SUBMITTED TO: SUBMITTED BY :
DR. I.N PATEL NEETU GOUDA
FOOD AND NUTRITION 04-HOMMA-01289-2014

2. HISTORY OF FATS
In the early 1900s, dietary fat was viewed simply
as a source of calories, interchangeable with
carbohydrates.
George and Mildred Burr discovered that fatty
acids were critical to health. If fatty acids were
missing in the diet, a deficiency syndrome
ensued and often led to death. The Burrs
identified linoleic acid as an essential fatty acid
and coined thephrase“essential fatty acids.”

3. LIPID
Any of a group of organic
compounds, including the fats,
oils, waxes, sterols, and
triglycerides, that are insoluble
in water but soluble in non-
polar organic solvents, are oily
to the touch, and together with
carbohydrates and proteins
constitute the principal
structural material of living
cells.

4. FATS
 Fats, also known as triglycerides,
are esters of three fatty acid chains
and thealcohol glycerol.
The terms "oil", "fat", and "lipid"
areoften confused.
"Oil" normally refers to a fat with
short or unsaturated
fatty acid chains that is liquid at
room temperature.

5. TYPES OF FAT:

7. Saturated Fat
Thesearethebiggest dietary causeof
high LDL levels(“bad cholesterol”). When looking at a
food label, pay very closeattention to thepercentageof
saturated fat and avoid or limit any foodsthat arehigh.
Saturated fat should belimited to 10% of calories.
Saturated fatsarefound in animal productssuch as
butter, cheese, wholemilk, icecream, cream, and fatty
meats. They arealso found in somevegetableoils
coconut, palm, and palm kernel oils.

8. Monounsaturated Fat
Thesearefatty acidsthat haveonedoublebond
in thefatty acid chain with all of theremainder
carbon atomsbeing single-bonded.

9. Polyunsaturated Fat
These arelipidsin which the
constituent hydrocarbon chain
possessestwo or morecarbon
carbon doublebonds.
Polyunsaturated fat can befound
mostly in nuts, seeds, fish,algae,
leafy greens, and
krill. "Unsaturated“ refers to the
fact that
themoleculescontain lessthan the
maximum amount of hydrogen.

10. ESSENTIAL FATTY
ACIDS
• Essential fatty acids, or EFAs, are fatty acids
that humans and other animals must ingest
because the body requires them for good health
but cannot synthesizethem.
• Only two fatty acids are known to be essential
for humans: alpha-linolenic acid (an
omega-3 fatty acid) and linoleic acid (an
omega-6 fatty acid).

11. Types Abbreviation Common Name Structure Dietary Sources
Omega-3
Omega- 6
ALA α-Linolenic acid C18 : 3
Oils: flaxseed,
olive, canola
EPA
Eicosapentaenoic
acid
C20 : 5
Fish oil, marine
algae
DHA
Docosahexaenoic
acid
C22 : 6
Fish oil, marine
algae
LA Linoleic acid C18 : 2
Oils: corn,
soybean,
sunflower, peanut
AA Arachidonic acid C20 : 4
Small amount in
meat,
dairy products

12. ALphA-LINoLENIC ACID- omEgA-3
FATTY ACID
• It is called “essential” because it is needed for normal human
growth and development.
• Nuts, such as walnuts, are good sources of alpha-linolenic acid.
It is also found in vegetable oils such as flaxseed (linseed) oil,
canola (rapeseed) oil, and soybean oil, as well as in red meat
and dairy products.
• There is some evidence that alpha-linolenic acid from dietary
sources might be effective for all these uses except lowering
cholesterol.

13. BENEFITS oF LINoLENIC ACID:
1. Lowers triglycerides : Omega-3seicosapentaenic acid
(EPA) and docosahexanoic acid (DHA) can boost heart
health and lower triglycerides(TGs).
So, taking fish oil supplementscan lower theelevated blood
TGs. Having high levelsof TGsisarisk factor for heart
disease.
2. Promotes heart health:Omega-3 fatty acid promotesa
healthy heart by lowering theoverall risk of death associated
with heart disease.
Peoplewith heart problem should includeomega-3 fatty
acidsin their diet to lower their risk. Start eating fish at least
onceor twiceaweek to lower therisk of strokeand other
heart problems.

14. 3. Reduces risk of rheumatoid arthritis: Efficient intake of
omega-3 fatty acids helps in reducing the inflammation all
throughout the body, especially in the blood vessels and joints. It
also helps in reducing the stiffness of the bones and muscles and
also reducing joint pains. Thus, it reduces the risk of various bone
problemslikerheumatoid arthritisand osteoporosis.
4. Reduces depression: Omega-3 fatty acid also helps in boosting
your mental health by reducing the level of depression and
anxiety. Omega-3 fatty acids acts like an antidepressants to lower
the level of depression. Besides, it also helps to reduce the
depressive symptoms of various mental ailments like bipolar
disorder.

15. 4. Prenatal health: A pregnant woman should take in sufficient
amount of omega-3 fatty acids in their diet to boost the
development of the fetus. Omega-3 fatty acids boost the health of
pregnant women and the development of the fetus. Besides, it
also helps in enhancing the visual and neurological development
of thebaby.
5. Reduces asthma symptoms: The characteristic feature of
asthma is inflammation in the airways. Omega-3 fatty acid helps
in lowering the inflammation and thus reduces several asthma
symptoms.

16. 6. Beneficial for diabetes patients: Diabetes patients usually
have high triglyceride level and low good cholesterol level due
to the high level of blood sugar in their body. Consumption of
omega-3 fatty acids by diabetics helps in lowering triglycerides
and raisesgood cholesterol.
7. Reduces risk of Osteoporosis: Women who consume good
intake of omega-3 fatty acids have a minimum risk of
developing osteoporosis and other bone loss ailments. Omega-3
fatty acids help to increase the level of calcium in the body. It
further improves bone strength by proper absorption of calcium
into thebones.

17. 8. Reduces the symptoms of inflammatory bowel disorder
(IBD): The two types of inflammatory bowel disorders are
Crohn’s disease and ulcerative colitis. Omega-3 fatty acids
helps in reducing the symptoms associated with both types
bowel disorders. It also helpsto fasten theeffect of medicines to
treat thesedisorders.
9. Lowers the risk of breast cancer: Research suggests that
women who consumed foods rich in omega-3 fatty acids over
many yearsmay belesslikely to develop breast cancer.
10. Lowers the risk of prostate cancer: Men who consume
sufficient amount of omega-3 fatty acids from various sources
haveareduced risk of developing prostatecancer.

18. LinoLeic acid
omega-6 fatty acid
• It is a colorless liquid at room temperature. It has a lipid number
of 18:2 cis,cis-9,12. From the chemistry perspective, linoleic
acid is a carboxylic acid with an 18-carbon chain and two cis
double bonds; with the first double bond located at the sixth
carbon from the methyl end. Linoleic acid belongs to one of the
two families of essential fatty acids, which means that the
human body cannot synthesize it from other food components. It
is abundant in many nuts, fatty seeds (flax seeds, hemp seeds,
poppy seeds, sesameseeds, etc.).

19. BenefitS of LinoLeic acidS:
1. Omega-6 fatty acids are used for reducing the risk of
heart disease, lowering total cholesterol levels, lowering “bad” (
LDL) cholesterol levels, raising “good” (HDL) cholesterol levels,
and reducing cancer risk.
2. Growth: Omega 6 plays an important role in cell growth, and is
thus essential for brain and muscle development. The omega 6
arachidonic acid (AA) is for this very reason added to most infant
formulas. Both brain development and muscle development are
critical for infants.

20. 3. Omega 6 in the form of linoleic acid (LA) plays a critical role in
the production of hormone like messengers. These PGE1
messengers from LA trigger immune responses, reduce fluid
accumulation, and impact depression, multiple sclerosis, PMS
mood swings, and brain disorders. Messengers made from
arachidonic acid (AA) are called PGE2 and play an important
role in swelling, pain, blood thinning, blood vessel spasms and
accumulation of inflamed cells.
4. PGE1 from linoleic acid omega 6 is important in the nervous
system, asatransmitter of nerveimpulses.

21. HaRmfUL effectS dUe to
eXceSS conSUmPtion of fatS
Atherosclerosis
• Eating foods rich in fats increases
your risk of developing
atherosclerosis, which is a condition
that causes the walls of the arteries to
thicken. This constricts the flow of
blood to the tissues, increasing the
risk of heart attack or stroke.
Increased CancerRisk
• Excessive consumption of dietary fats
from dairy products and red meat
increases the risk of pancreatic
cancer.

22. HARMFUL EFFECTS DUE TO
EXCESS CONSUMPTION OF FATS
22
Risk of Obesity
• Obesity occurs when you consume more
calories than you need. Excessive intake of
both fats and carbohydrates hastens
obesity.
Brain Injury
• Eating foods high in saturated fats may
damage your hypothalamus -- which is the
area of your brain that regulates energy
balance.
Constipation
• Diets that are high in fat can affect your
digestive organs, including the stomach
and colon.If your diet is high in saturated
fat to the detriment of your fiber intake,
you may becomeconstipated frequently

23. OLESTRA
• Olestra (also known by its brand
name Olean) is a fat substitute that
adds no fat, calories, or cholesterol
to products. It has been used in the
preparation of otherwise high-fat
foods such as potato crisps, thereby
lowering or eliminating their fat
content. The Food and Drug
Administration (FDA) originally
approved olestra for use as a
replacement for fats and oils in
prepackaged ready-to-eat snacks in
1996.

24. DISAVANTAGES OF OLESTRA
• Olestra may cause abdominal
cramping and loose stools (anal
leakage).
• Olestra inhibits the absorption
of some vitamins and other
nutrients. Vitamins A, D, E, and
K havebeen added“.
• These symptoms, normally
occurring only by excessive
consumption in ashort period of
time, are known as steatorrhea,
and caused by an excess of fat
in stool.