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FATS..........................................ppt
- 1. fats fats Ramu Ramu , , 2k4 2k4 Gandhimedical college Gandhi medical college
- 2. DEFINITION DEFINITION Greek Greek lipos- fat lipos - fat Lipids may be regarded as organic substances Lipids may be regarded as organic substances relatively insoluble in water, soluble in organic relatively insoluble in water, soluble in organic solvents ,potentially related to fatty acids and utilized solvents ,potentially related to fatty acids and utilized by living cells. by living cells. Not polymers, mostly small molecules. Not polymers, mostly small molecules. Constitutes about 15-20 of body weight. Constitutes about 15-20 of body weight.
- 3. Classification of fats Classificationof fats Based on modified BLOOR’s Based on modified BLOOR’s classification classification 1)SIMPLE LIPIDS 1)SIMPLE LIPIDS 2)COMPOUND LIPIDS 2)COMPOUND LIPIDS 3)DERIVED LIPIDS 3)DERIVED LIPIDS 4)MISCLALLANIOUS LIPIDS 4)MISCLALLANIOUS LIPIDS
- 4. SIMPLE LIPIDS SIMPLE LIPIDS A)FATS and OIL (tri acyle glycerols) A)FATS and OIL (tri acyle glycerols) esters of fatty acids with glycerol esters of fatty acids with glycerol difference is physical difference is physical B)WAXES B)WAXES esters of fatty acids with alcohol other esters of fatty acids with alcohol other than glycerol, acetyl alcohol. than glycerol, acetyl alcohol.
- 5. Compound lipids Compound lipids Additional groups such as phosphate, nitrogenous Additional groups such as phosphate, nitrogenous base , carbohydrates, proteins etc. base , carbohydrates, proteins etc. A) phospholipids A) phospholipids * * glycerophospholipids glycerophospholipids lecithin, cephalin lecithin, cephalin * *sphingophospholipids sphingophospholipids sphingomyelin sphingomyelin B)GLYCOLIPIDS e.g., cerebrosides B)GLYCOLIPIDS e.g., cerebrosides C)LIPOPROTEINS C)LIPOPROTEINS D)OTHER COMPLEX LIPIDS e.g., amino lipids , sulfo lipids D)OTHER COMPLEX LIPIDS e.g., amino lipids , sulfo lipids
- 6. DERIVED LIPIDS DERIVED LIPIDS Obtained by hydrolysis of simple and Obtained by hydrolysis of simple and compound lipids. compound lipids. glycerol glycerol mono-and di acyle glycerol’s mono-and di acyle glycerol’s lipid soluble vitamins lipid soluble vitamins steroid hormones steroid hormones ketone bodies ketone bodies hydrocarbons hydrocarbons
- 7. Miscellaneous lipids Miscellaneous lipids Compounds possessing the Compounds possessing the characteristics of lipids. characteristics of lipids. carotenoids carotenoids squalene squalene pentacosane pentacosane terpenes terpenes
- 8. FATTY ACIDS FATTY ACIDS Fats yield fatty acids and glycerol. Fats yield fatty acids and glycerol. Divided into Divided into 1. 1. Saturated fatty acids Saturated fatty acids 2. 2. Unsaturated fatty acids Unsaturated fatty acids MUFA MUFA PUFA PUFA
- 9. SATURATED FATTY ACIDS SATURATEDFATTY ACIDS No double bond. No double bond. mainly in animal fat . mainly in animal fat . butyric acid -butter butyric acid -butter lauric acid -breast milk coconut oil lauric acid -breast milk coconut oil myristic acid-cow milk myristic acid-cow milk dairy products dairy products palmitic acid- meat palmitic acid- meat Myristic acid Myristic acid
- 10. MONO UNSATURATED FATTYACIDS MONO UNSATURATED FATTY ACIDS Single double bond, Single double bond, Lower LDL cholesterol. Lower LDL cholesterol. Less vulnerable to lipid peroxidation Less vulnerable to lipid peroxidation Promotes insulin resistance. Promotes insulin resistance. palmitoleic acid palmitoleic acid oleic acid oleic acid Tea oil camellia - 80% Tea oil camellia - 80% Olive oil - 75% Olive oil - 75% Canola oil - 60% Canola oil - 60% Grape seed oil Grape seed oil Oleic acid Oleic acid
- 11. POLY UNSATURATED FATTYACIDS POLY UNSATURATED FATTY ACIDS More than one double bond. More than one double bond. Protective against insulin resistance. Protective against insulin resistance. Protects from cardio vascular diseases. Protects from cardio vascular diseases. More vulnerable to lipid peroxidation. More vulnerable to lipid peroxidation. Mostly found in vegetable oils except fish oils. Mostly found in vegetable oils except fish oils. Based on position of double bond Based on position of double bond n3 fatty acids n3 fatty acids n6 fatty acids n6 fatty acids n9 fatty acids n9 fatty acids
- 12. n3fatty acids n3fatty acids First double bond from methyl end exists First double bond from methyl end exists as third c-c bond as third c-c bond 1. 1. ALA alfa-lenolenic acid ALA alfa-lenolenic acid 2. 2. EPA eichosa pentanoic acid EPA eichosa pentanoic acid 3. 3. DHA docosa hexanoic acid DHA docosa hexanoic acid Biological effects of these largely mediated by Biological effects of these largely mediated by their Interaction with omega 6 fatty acid. their Interaction with omega 6 fatty acid. They have in vitro anti inflammatory activity. They have in vitro anti inflammatory activity.
- 13. sources sources fish, chia, kiwifruit,flax fish, chia, kiwifruit ,flax RDA RDA EPA 650 mg EPA 650 mg ALA 2.2 g ALA 2.2 g
- 14. n6 fatty acids n6fatty acids First double bond from methyl end exists First double bond from methyl end exists as as SIXTH SIXTH c-c bond. c-c bond. 1. 1. Linoleic acid Linoleic acid 2. 2. Arachidonic acid Arachidonic acid 3. 3. DGLA DGLA They are better in supporting They are better in supporting dermal integrity, renal function, parturition , dermal integrity, renal function, parturition , Help in production of eicosanoids Help in production of eicosanoids 1.prostaglandins 2.thromboxanes 1.prostaglandins 2.thromboxanes 3.prostacyclins 4.leukotrienes 3.prostacyclins 4.leukotrienes
- 15. FUNCTIONS FUNCTIONS Source ofenergy Source of energy Vehicles for fat soluble vitamins Vehicles for fat soluble vitamins Support viscera Support viscera Insulation Insulation Palatability Palatability Growth Growth Structural integrity of cell membrane Structural integrity of cell membrane Decrease Platelet adhesiveness Decrease Platelet adhesiveness
- 16. Vascular homeostasis Vascularhomeostasis Kidney function Kidney function Secretion in stomach Secretion in stomach Gastro intestinal motility Gastro intestinal motility Lung physiology Lung physiology Reproduction Reproduction Neuronal excitability Neuronal excitability Synthesis of steroids', bile acids Synthesis of steroids', bile acids
- 17. ESSENCIAL FATTY ACIDS ESSENCIALFATTY ACIDS Cannot be synthesized by human body Cannot be synthesized by human body Chemically they are PUFA Chemically they are PUFA 1. 1. LINOLENIC ACID LINOLENIC ACID 2. 2. LINOLEIC ACID LINOLEIC ACID 3. 3. ARACIHDONIC ACID ARACIHDONIC ACID Deficiency leads to impaired growth and Deficiency leads to impaired growth and reproduction , increased BMR, high phospho reproduction , increased BMR, high phospho lipid turnover, phrenoderma. lipid turnover, phrenoderma.
- 18. Essential fatty acidsDietary source Percent Content Linoleic acid Arachidonic acid Linolenic acid Safflower oil Corn oil Sunflower oil Soya bean oil Meat, eggs, Milk Soya bean oil 73% 57% 56% 51% 0.5-0.3 0.4-0.6 7
- 19. Visible and invisiblefats Visible and invisible fats Visible are those that are separated from Visible are those that are separated from their natural sources, eg. ghee, cooking oils. their natural sources, eg. ghee, cooking oils. Easy to estimate their intake. Easy to estimate their intake. Invisible fats are those which invisible to Invisible fats are those which invisible to naked eye. naked eye. Difficult to estimate intake. Difficult to estimate intake. Major contribution is from invisible fats Major contribution is from invisible fats rice,wheat-3% rice,wheat-3% jowar-4% jowar-4% bajra-6.5% bajra-6.5%
- 20. hydrogenation hydrogenation Liquid oilsare converted into semi solid and solid Liquid oils are converted into semi solid and solid fat under conditions of optimum temperature and fat under conditions of optimum temperature and pressure in the presence of a catalyst. pressure in the presence of a catalyst. Vanaspati or vegetable ghee. Vanaspati or vegetable ghee. Un saturated fats are converted into saturated fats. Un saturated fats are converted into saturated fats. EFA content is drastically reduced. EFA content is drastically reduced. Ghee like consistency, keeping quality in hot humid Ghee like consistency, keeping quality in hot humid climate. climate. Fortified with 2500IU of vitamin A 175IU of vitamin Fortified with 2500IU of vitamin A 175IU of vitamin D per 100grams D per 100grams
- 21. Trans fatty acids Transfatty acids Geometrical isomers of cis- Geometrical isomers of cis- unsaturated fatty acids unsaturated fatty acids Adopt saturated fatty acid Adopt saturated fatty acid configuration configuration Partial hydrogenation used to Partial hydrogenation used to increase shelf life of PUFA increase shelf life of PUFA More atherogenic than saturated fatty More atherogenic than saturated fatty acids acids Increases the risk of coronary artery Increases the risk of coronary artery disease disease
- 22. Sources of transfatty acids Sources of trans fatty acids
- 24. Refined oils Refined oils Refining usually done by treatment with steam, Refining usually done by treatment with steam, alkali, etc. alkali, etc. Done mainly to remove free fatty acids and Done mainly to remove free fatty acids and rancid material rancid material No changes in saturated fatty acid composition No changes in saturated fatty acid composition Improves quality and taste of oils Improves quality and taste of oils costly costly
- 25. Lipid profile Lipid profile Lipidfraction •Total lipid •Total cholesterol LDL HDL VLDL •Triglycerides •Phospholipids •Free fatty acids Reference value (mg/dl) 400-600 150-200 80-150 30-60 20-40 75-150 150-200 5-15
- 26. Fats and diseases Fatsand diseases OBESITY OBESITY Diet containing more than needed Diet containing more than needed energy lead to prolonged post energy lead to prolonged post prondial hyperlipidimia prondial hyperlipidimia Key risk factor in natural history of Key risk factor in natural history of chronic and non communicable chronic and non communicable disease disease
- 27. Coronary heart diseases Coronaryheart diseases There is a triangular relation ship There is a triangular relation ship between habitual diet ,blood between habitual diet ,blood cholesterol-lipoprotein levels and CHD cholesterol-lipoprotein levels and CHD Serum cholesterol concentration is an Serum cholesterol concentration is an important risk factor for incidence of important risk factor for incidence of CHD at levels of more than 220mg/dl CHD at levels of more than 220mg/dl
- 28. LDL cholesterolis directly associated with CHD. LDL cholesterol is directly associated with CHD. VLDL - premature atherosclerosis, peripheral VLDL - premature atherosclerosis, peripheral vascular diseases. vascular diseases. HDL- protective, should be more than 30mg/dl. HDL- protective, should be more than 30mg/dl. Clinical goal for prevention - Clinical goal for prevention - total cholesterol/ total cholesterol/HDL HDL ratio < 3.5 ratio < 3.5 Better predictors- Better predictors- apolipoproteinB (LDL) apolipoproteinB (LDL) apolipoproteinA-l (HDL) apolipoproteinA-l (HDL)
- 29. Phrenoderma Phrenoderma Horny papulareruptions on posterolateral Horny papular eruptions on posterolateral aspect of limbs, back and buttocks due to aspect of limbs, back and buttocks due to deficiency of essential fatty acids. deficiency of essential fatty acids. Reported in Kerala, Karnataka, Gujarat. Reported in Kerala, Karnataka, Gujarat. Cured rapidly by administration of linseed or Cured rapidly by administration of linseed or safflower oil which are rich in EFA along with safflower oil which are rich in EFA along with vit.B complex. vit.B complex.
- 30. Breast Cancer Breast Cancer Dietary fat have been Dietary fat have been suggested to suggested to increase incidence. increase incidence. Studies failed find Studies failed find strong correlation. strong correlation.
- 31. Colon cancer Colon cancer High cholesterol intake High cholesterol intake in red meat enhances in red meat enhances the synthesis of bile the synthesis of bile acids by liver which may acids by liver which may be in turn converted be in turn converted into potential into potential carcinogens by carcinogens by intestinal bacteria. intestinal bacteria. Low fat and high fiber Low fat and high fiber diet for prevention. diet for prevention.
- 32. Choice of cookingoils Choice of cooking oils PUFA = 0.8 : 1 PUFA = 0.8 : 1 saturated saturated linoleic acid(n6) = 5 : 10 linoleic acid(n6) = 5 : 10 linolenic acid(n3) linolenic acid(n3) In cereal based diets it is necessary to In cereal based diets it is necessary to increase alpha lenolenic acid intake, reduce increase alpha lenolenic acid intake, reduce quantity of lenoleic acid obtained from quantity of lenoleic acid obtained from vegetable oils. vegetable oils.
- 33. Choose varietyof oils. Choose variety of oils. Mix 2 or ore oils of different composition Mix 2 or ore oils of different composition *good choice : equal mix. Of sunflower, *good choice : equal mix. Of sunflower, safflower, corn oil with ground nut oil and safflower, corn oil with ground nut oil and occasional supplementation mustard oil. occasional supplementation mustard oil. Mustard oil is not a good choice as sole Mustard oil is not a good choice as sole cooking medium. cooking medium.
- 34. Promote consumptionof wheat, Promote consumption of wheat, bajra, black gram, green leafy bajra, black gram, green leafy vegetables, fenugreek. vegetables, fenugreek. Should not take total fat free diet Should not take total fat free diet 1. 1. Deficiency of EFA Deficiency of EFA 2. 2. Fat soluble vitamin deficiency Fat soluble vitamin deficiency 3. 3. Very low fat diet may reduce HDL Very low fat diet may reduce HDL cholesterol level cholesterol level
- 35. Fat requirement Fat requirement WHO WHO – only 20-30% of total energy – only 20-30% of total energy should be provided by fats. should be provided by fats. At least 50% of fat intake should consist At least 50% of fat intake should consist of vegetable oils rich in EFA. of vegetable oils rich in EFA. ICMR ICMR – not more than 20% of total – not more than 20% of total energy intake through fats. energy intake through fats.
- 36. g/day Energy % EFA Energy % Adults:man and woman Pregnant Woman Lactating Woman Older children Young children 20 30 45 22 25 9 12.5 17.5 9 15 3 4.5 5.7 3 3
- 37. Dietary goals Dietary goals A) dietary fat should be limited to approximately A) dietary fat should be limited to approximately 15-30% of total intake. 15-30% of total intake. B) Saturated fat should contribute not more than B) Saturated fat should contribute not more than 10% total energy intake. 10% total energy intake. C) Excessive consumption of refined carbohydrate C) Excessive consumption of refined carbohydrate should be avoided. should be avoided. D) Sources rich in energy such fats and alcohol D) Sources rich in energy such fats and alcohol should restricted. should restricted. E) Salt intake should be reduced to an average of E) Salt intake should be reduced to an average of not more than 5grams. not more than 5grams. F) Protein should be account for approximately F) Protein should be account for approximately 10-15% of daily intake. 10-15% of daily intake. G) Junk foods should be reduced. G) Junk foods should be reduced.
- 39.