This document discusses fats and lipids. It begins by explaining that fats are best known as lipids, which are organic compounds consisting of carbon and hydrogen. In humans, fats normally constitute 10-15% of body weight and are stored mainly in adipose tissue. The main functions of fats include insulation, energy storage, carrying fat-soluble vitamins, and providing satiety. The document further categorizes and describes the different types of dietary and body fats such as saturated, monounsaturated, polyunsaturated, essential fatty acids, cholesterol, and triglycerides. It concludes by discussing cardiovascular diseases as being highly prevalent and a major cause of death in India.

2. Introduction
Fats are best known members of a chemical group
called the lipids. Lipids are organic compounds
consisting of carbon and hydrogen atoms.
The term lipid is applied to a group of naturally
occurring substances characterized by their
insolubility in water, greasy feel and solubility in
organic solvents like ether, chloroform, benzene or
other fatsolvents.
The term lipid was first used by the German
biochemist Bloor in1943

3. Introduction cont….
In normal human subjects, fats constitutes between
10-15% of body weight.
Most of the body fat(99%) is stored in the adipose
tissues.
Fat present in the diet or in human body are in the
form of fatty acids, triglycerides, phospholipids and
cholesterol.
Each fat molecule is made up of four compounds, one
alcohol and three fatty acids.

5. Functions of Fats
1) Insulation and Padding:
Fats are deposited in adipose tissue, subcutaneous tissue
and abdominal cavity
Fats surrounds the organs and laced throughout muscle
tissue
Fats functions like insulating material against cold
Fats protects vital organs against physical injuries by
forming a padding around them

6. Functions of Fatscont…
2. Energy:
The primary function of fat is to supply energy.
It is a very concentrated source of energy.
Each gram of fat when oxidized yields approximately 9
kcal, twice as much energy as one gram of carbohydrate or
protein.
Fat specially supply energy in between the meals and
during starvation.

7. Functions of Fatscont…
3. Carriers of fat soluble vitamins:
Dietary fat is a carrier of the fat soluble vitamins-A,D,E
and Vitamin K
Fat is also necessary for the absorption of Vitamin Aand
its precursor, carotene.

8. Functions of Fatscont…
4. Satiety function:
Fats improves the palatability of the diet.
It slows digestion--resulting in satiety (a sense of
fullness and satisfaction after eating).
In the absence of fats the food become non palatable.

9. Functions of Fatscont…
5. Fats provide essential fatty acids which the
body can’tmanufacture.
6. Fats are the constituents of cell membrane
and regulates the membrane permeability.
7. Fats are alsofunction as cellular metabolic
regulators in the form of prostaglandins and
steroid hormones.

10. Sources of dietary FATS
Fats of animal origin : Ghee, butter, milk, cheese, eggs
and fat of meat and fish
Fats of plants origin: Groundnut oil, Coconut oil,
Palm oil, Mustardoil, Canola
oil, Sesame oil, Cornoil
Other Sources: Cereals, Pulses, Oil seeds (Sunflower,
Safflower, Soyabean, Cottonseeds), rice
bran and Leafy green vegetables

11. Classification of Fats
Mainly classified into two ways:
A) Based on bio chemical composition
B) Based on nutritionalsignificance

12. Bio chemical classification of fats
A. Simple Lipids:
Simple lipids are defined as those which yield only
one or more fatty acids and an alcohol on hydrolysis.
Example: 1) Fats and Oils, also known as triglycerides
2) Waxes

13. Bio chemical classification of fatscont….
B. Compound Lipids:
Compounds lipids are those lipids which contain in
addition to fatty acids and glycerol, some other organic
compounds such as phosphoric acid, nitrogenous
base, sugars and Proteins.
Example:
Phospholipids, Sphingolipids, Glycolipids,
Sulpholipids and lipoproteins

14. Bio chemical classification of fatscont….
C. Derived Lipids:
These are the derivatives obtained on the hydrolysis
of simple and compound lipids which possess the
characteristics of lipids.
Example:
Fatty acids, mono and diglycerols, lipid soluble
vitamins, steroid hormones and ketone bodies

15. Nutritional classification of
Fats

16. Digestion of Fats
No chemical digestion takes place in the mouth
Fat breaks down into smaller particles by chewing
and is mixed with saliva
Two enzymes helps in the digestion: Gastric
lipase, Pancreatic lipase.
Gastric lipase acts on emulsified butterfat
The main digestions occurs in small intestine.

18. Storage of Fats:
stores in adipose tissue,
the normal human beings constitutes about 10-15% of
the body weight.
It increases upto 30% in obese person.
Absorption:
Since fats are insoluble in water they cant be
directly absorbed into the intestines and blood stream without
making them absorbable.
Bile helps in absorption by forming a complex with fatty
acids and glyceroids.

19. Products of Fats
Metabolism
1. Fatty Acids
2. Triglycerides
3. Phospholipids
4. Sterols
5. Lipoproteins

20. 1.Fatty Acids
Saturated FattyAcids
Unsaturated Fatty Acids – Monounsaturated Fatty
Acids
- Polyunsaturated Fatty
Acids

21. Saturated fatty acids continues..
Saturated fats are considered as harmful fats
because they increases total cholesterol level and
TGs level.
Sources :
Animal foods such as meat, poultry and full-fat
dairy products
Tropical oils such as palm and coconut
RDA: Less than 10% of total energy intake per day.

22. Monounsaturated fattyacids
Fatty acid containing one point of Unsaturation.
They are considered as beneficial for human health.
Replacing SFAwith MUFAreduces LDLcholesterol
concentration and total cholesterol / HDL cholesterol
ratio.
Replacing carbohydrate with MUFAs increases HDL
cholesterol concentration.
Sources: vegetable oils such as olive, canola, and peanut.
RDA: By difference

23. Classification of
MUFAs
Monounsaturated Fatty acids are of two type:
1) Cis- unsaturated fatty acids
2) Trans- unsaturated fatty acids

24. Cis- unsaturated fatty acids
Natural unsaturated fatty acids have Cis- double bonds.
The unsaturated fatty acids can’t bunch tightly together.
The bend helps the fat stay liquid rather than solid.
Significance –
Decreases total cholesterol and TGs level.
Increases HDL level.

25. Trans unsaturatedfatty acids
Unsaturated fatty acids (MUFAs and PUFAs) containing
one or more double bonds in trans configuration are called
trans fatty acids(TFAs).
Hydrogen atoms are on the opposite sides of the molecule.

26. Transfatty acidscont….
Produced during partial hydrogenation of vegetable oils.
Partially hydrogenation of vegetable oil results in longer
shelf life of a product. less rancidity and oxidationwhen
exposed to heat and light.
Also developed in vegetable oils during frying and heating.
Sources:

27. Why trans fatty acids are harmful…
Trans fatty acids are much more linear than cis fatty acids,
so their melting points are higher and studies have shown
that trans fats may act similarly to saturated fats.
Increases the ratio of total cholesterol to HDL cholesterol,
a powerful predictor of the risk of CHD
Arecent study suggests trans fats harm the cardiovascular
system by triggering inflammation in blood vessels.
In addition, trans fat may increase risk for cancers of the
breast and prostate.

28. Transfatty acidscont….
Sources:
1. Spreads: Butter, margarine
2. Package foods: Cake mixes, Biscuits
3. Soups: Plain soups, Noodle soups
4. Fast foods: Deep fried Fish and Chicken, Pancakes
5. Frozen foods: Frozen pies, pot pies, wafers
6. Backed foods: Cakes, doughnuts
7. Chips and Crackers: Potato chips
8. Cookies and Candy: Choc0late bars, Cream filled
cookies

29. RDA for Trans fatty
acid
The American Heart Association recommends limiting
total trans fat intake to less than 1percent of our total daily
calories, which means less than 2 grams per day for many
people.
Since most of us get that much from naturally occurring
trans fat in red meat and dairy, we need to cut trans fat
from other foods to zero.
That means checking every ingredient list and bypassing
foods that declare any hydrogenated oils or partially
hydrogenated oils, even if it states "trans fat 0 g" on the
nutrition panel.

30. Polyunsaturated fattyacids
Polyunsaturated fatty acids are those fatty acids where
Unsaturation occur more than two points.
They possess protective role on human health. considered as
beneficial for consumption.

31. Increase esterification process of cholesterol & prevents its
absorption.
By increasing the synthesis of eicosanoids, acts as an anti
platelet aggregating factor, so decreases the chances of clot
formation.
Decreases the synthesis of the precursor of VLDL ANDTGs.
Increases clearance of LDLcholesterol.
Polyunsaturated fatty acidscont…

32. Polyunsaturated fatty acidscont…
Sources:
Found in nuts and vegetable oils such as safflower,
sunflower, and soybean, and in fatty fish.
RDA: 6-10% of total energy intake per day.

33. Essential Fatty
Acids:
There are two PUFAs which cannot be synthesized in
the body and required in the preformed state in diet
for growth and maintenance of normal skin.
These are called Essential fatty acids and include
linoleic acid and linolenic acid.
The term essential fatty acid was introduced by Burr
and Burr.

34. Essential Fatty Acidscont…..
Sources of linoleic acid:
Leafy vegetables, nuts, vegetable oils (seasame, corn oil,
sunflower, soybean), poultry fat
Sources o f linolenicacid:
Nuts, seeds (soybean, walnuts, flaxseed) and oils
(soybean, canola)
RDA: Minimum intake levels for essential fatty acids
estimated to be 2.5% E LAand 0.5% EALA

35. Omega 6 Fatty Acid- Linoleic
acid
RDA: 5-8% of total energy intake per day
Sources:
Safflower oil
Sunflower oil
Corn oil
Soybean oil
Pros:
- helps lower LDLcholesterol; thereby lowering our risk of
heart disease
- helps make our blood "sticky" so it is able to clot
- support skinhealth

36. Omega 6 Fatty Acid (continued)
But when omega-6s aren't balanced with sufficient amounts of
omega-3s…
Cons:
- Excessive amounts increase the inflammatory response in
our bodies
- Can exacerbate conditions like arthritis, lupus and perhaps
some cancers
- When blood is too 'sticky,' it promotes clot formation―
increasing the risk of heart attack and stroke

37. Omega 3 Family of Fatty
Acids
ALA(alpha linolenic acid)
RDA: 1-2% of total energy
intake perday
Sources:
Flaxseed
Walnuts
Canola oil
Soybean oil
Dark green vegetables
(Mint,Watercress,Parsley)

38. Omega 3 Family of Fatty Acids (continued)
ALAcan convert to other omega 3 fatty acids—DHAand
EPA(at a very low percentage)
DHA = Docosahexaenoic acid
EPA = Eicosapentaenoic acid
Sources:
Fish
Mother’s milk

39. Specific Functions of
Each
DHA:
- important for maintaining neurotransmitter function and a
calming effect on the nervous system
- anti-inflammatory effect in the joints, blood stream and
tissues
- support retinal and brain development in fetus and infants
EPA:
- fights inflammation by bolstering the immune system
- prevents clotting thus helping to prevent cardiovascular
events
- prevents some heart arrhythmias

40. Health Benefits of Omega 3 Fatty
acids
Reduces the risk of coronary heart disease:
- Stimulates blood circulation
- Increases the breakdown of fibrin-thus lowering the clot
formation
- Lower triglycerides
- Acts as an anti-inflammatory agent
- Lowers blood pressures (alittle)
Promotes nervous system’s health and development

41. 2.Triglycerides
Structure
Glycerol + 3 fatty acids
Functions
Energy source
9 kcals pergram
Form of stored energy in adipose tissue
Insulation and protection
Carrier of fat-solublevitamins
Sensory properties infood

42. 3.Phospholipids
Structure
Glycerol + 2 fatty acids + phosphategroup
Functions
Component of cellmembranes
Provides lipid transport, as part of lipoproteins
Emulsifiers
Food Sources: Most abundant in egg yolks, liver,
soybeans, and peanuts

43. 4.Sterols: Cholesterol
Functions
Component of cellmembranes
Precursor to other substances
Sterol hormones
Vitamin D
Bile acids
Synthesis
Made mainly in the liver
Food Sources: Highest in organ meats like beef
kidney, beef liver, and beef brain, egg yolks, and
breast milk

44. Total Cholesterol
Direct, positive association between TC and CHD
risk
Diets high in saturated fats raise total cholesterol
and CHD incidence and mortality
ATP-III Guidelines: lowering total cholesterol and
LDL-C reduces CHD risk
10% reduction in TC decreases CHD risk by about
30%

45. 5.Eicosanoids
These compounds are derived from long chain poly
unsaturated fatty acids
Prostaglandins.
Prostacyclines,
Thromboxanes
Leukotrienes
They have roles in:
Inflammation
Fever
Regulation of blood pressure
Blood viscosity
Blood clotting
Tissue growth
Bronchocostriction
Asthma.

46. 6.Lipoproteins
Lipoproteins serve as a transport vehicle for lipids in
the blood andlymph
Major classes
Chylomicrons
VLDL
LDL
HDL

47. Chylomicrons:- TG rich.
Synthesized in
intestine.
Transports
exogenousTGs.
Hydrophobic Core
Triglyceride (93%)
Cholesteryl Esters
(1%)

48. Chylomicrons
Largest particles
Transport dietary fat and cholesterol from the small
intestine to the liver
In the bloodstream, triglycerides are hydrolyzed by
lipoprotein lipase (LPL) in muscle and adipose tissue
When 90% of triglyceride is hydrolyzed, released into
blood as aremnant
Liver metabolizes remnants, but some deliver cholesterol
to the arterial wall

49. VLDL:- rich in CE and TGs-
Surface
Monolayer
Phospholipids
(12%)
Free Cholesterol
(14%)
Protein (4%)
Transport
endogenous
cholesterol
Hydrophobic Core
Triglyceride (65%)
Cholesterol Esters
(8%)

50. Very-Low-Density-Lipoproteins
Manufactured in the liver to transport
endogenous triglyceride and cholesterol
60% is triglyceride
Large VLDLmay be non atherogenic
VLDLremnants or IDL appear to be atherogenic
Not routinely measured, but TG in them is
measured in totaltriglyceride

51. LDL:- cholesterol rich.
Surface Monolayer
Phospholipids
(25%)
Free Cholesterol
(15%)
Protein (22%)
Synthesized
from VLDLin
blood
circulation.
Transports
cholesterol from
liver and delivers
to other tissues.

52. Intermediate-Density Lipoprotein
Formed with catabolism of VLDL, a precursor of LDL
Rich in cholesterol and apo E
High concentrations of IDL and VLDLremnants
directly related to lesion progression and coronary
events
Not routinely measured, though components can be

53. Low-Density
Lipoprotein
Primary cholesterol carrier in blood
Total cholesterol and LDL-cholesterol are strongly correlat
LDL is formed in VLDL catabolism, 60% is taken up by LDL
receptors in liver, adrenals, other tissues; rest is metabolized
via alternative pathways
Number and activity of receptors determines LDL
cholesterol levels in theblood

54. LDL-
Cholesterol
Particles heterogeneous in size, density, lipid
components
Phenotype A: large particles, not associated with
disease risk
Phenotype B typified by small, dense LDLparticles;
triglyceride rich, cholesterol depleted; predictive of
CHD risk in men and women

55. High densitylipoprotein-
Surface Monolayer
Phospholipids (25%)
Free Cholesterol (7%)
Protein (45%)
Promotes re-
esterificationprocess
of cholesterol.
Reverse cholesterol
transport

56. High Density Lipoproteins
(HDL)
Contain more protein than the other
lipoproteins
Apo A-1is involved in tissue
cholesterol removal
High HDL is associated with low
levels of Chylomicrons, VLDL
remnants, and small, dense LDL

57. Lipoprotein
Summary

59. Lipids and Health
Obesity
Cardiovascular diseases

60. 1.Cardiovascular disease
The Prevalence of Coronary Heart Disease (CHD)
“HEART ATTACK” is rapidly increasing in India
It has become an “EPIDEMIC”.
It is a major contributor for mortality and
morbidity.

61. Cardiovascular diseasecont…
Cardiovascular disease will account for 33.5% of
total deaths by the year 2015, would replace
infectious diseases, as the number one killer in the
Indian Population.
It is expected that deaths due to HEARTATTACK
will double in the next 10years
The death rate due to heart attack will be 295 per
1,00,000 population in the year 2015.

62. Unchangeable Risk Factors
Age- the older you get, the greater the chance.
Sex- males have a greater rate even after women pass
menopause.
Family history- if family members have had CHD,
there is a greater chance.
Personal Medical History- other diseases such as
Diabetes Mellitus can increase chances.

63. Changeable Risk Factors
Hypertension
Serum cholesterol
Obesity
Diabetes Mellitus
Physical Inactivity
Cigarette Smoking
Alcohol Intake

64. Primary Prevention of CHD
Know your risk factors
Make dietarychanges
Start/continue exercise
Stop smoking
Stress reduction
Use medication ifnecessary

65. Risk Factors for CHD cont..
High Total Blood Cholesterol
>200 mg/dl: borderline highrisk
>240 mg/dl: high risk
High LDL-C
>130mg/dl: borderline high
>160 mg/dl: high risk

66. Lowering your LDL-C
Decrease dietary saturated fat
< 10%calories (Step 1)
< 7% calories (Step 2)
Decrease dietary cholesterol
< 300 mg/day (Step 1)
< 200 mg/day (Step2)

67. Lowering your LDL-C
Replacing dietary SFAwith MUFA
Canola oil, oliveoil
Increase dietary fiber
Whole grains, oats, fruits, vegetables
Decrease dietaryTrans-FA
Medication
“Statin” drugs

68. Risk Factors for CHD cont..
Low HDL-C
< 40mg/dl : high risk
> 60mg/dl : protective

69. Increasing your HDL-C
Aerobic exercise for 30 min a day
Loosing weight
Restrict trans fats in the diet
By taking diet rich in whole grains, Nuts,
legumes, fruits, vegetables andfish

70. 2.Obesity
It is defined as abnormal increase in the body weight
due to excessive fat deposition
Obesity is a state of excess adipose tissue mass
Man &Women are consider obese if their weight due
to fat (in adipose tissue) respectively, exceeds more
than 20% and 25% of body weight.

71. Nutritional basis for Obesity
Obesity is basically a disorder of excess calorie intake, in
simple language –overeating.
Every 7 calorie of excess consumption leads to 1gm fat
deposit and increase in bodyweight.
Over eating coupled with lack of physical exercise
further contribute to obesity.

72. Indices for Obesity measurement
clinicaly
A) Body Mass Index-BMI
Clinicaly obesity is represented by BMI
BMI is calculated as the weight in kg divided by the
Height in metersquare

73. Body massindex cont……
Classification of weight status and risk of disease
Category BMI (Kg/M sq.) Obesity Class Risk of disease
Under weight < 18.5 Nil ---------
Healthy weight 18.5 to 24.9 Nil ---------
Over weight 25 to 29.9 Nil Increased
Obesity 30 to 34.9 Class I obesity High
Obesity 35 to 39.9 Class II obesity Very high
Extreme Obesity 40 or >40 Class III obesity Extremely high

74. Indices for Obesity measurement clinicalycont…
B) Ratio between waist and hip size:-
The distribution of adipose tissue in different anatomic
depots has substandard implication for morbidity.
Intra abdominal and abdominal subcutaneous fat have
more significance than subcutaneous fat present in the
buttocks and lower extremities

75. Indices for Obesity measurement clinicalycont…
This distribution is measured clinically by determining
the waist to hip ratio.
With a ratio More than 0.9 in women and more than
1.0in Men is consideredabnormal.
Many of the most important complication of obesity ,
such as insulin resistance, diabetes, hypertension and
hyperlipidemia are linked more strongly to intra
abdominal and/or upper body fat than over all
adiposity.

76. Recommendations for dietary Fats
(FAO/WHO expert consultation on fats in human nutrition,
Geneva,2008)
Recommendations for dietary fats are directed
towards:-
Meeting the requirement of optimal foetal and infant
growth and development
Maternal health
For combating chronic energy deficiency in children
and adults
Diet related non-communicable diseases in adults

77. Recommendations for dietary Fat intake for Indians
(ICMR-2010)
25 10 15
Age/Gender/Ph
ysiological
groups
Physical
activity
Minimum level
of Total fat
(%E)
Fats from foods
other than visible
fats (%E)
Visible
(%E)
Fat
gm/day
Adult Man Sedentary 25
Moderate 20 10 10 30
Heavy 40
Adult Women Sedentary 25
Moderate 20 10 10 30
Heavy 40
Pregnant 20 10 10 30
Lactating 20 10 10 30
Infants 0-6 months 40-60 Fat present in Human M ilk
07-24 months 35 10 25 25
Children 3-6 years 25
7-9 years 30
Boys 10-12 years
13-15 years
16-17 years
35
45
50
Girls 10-12 years
13-15 years
35
40

78. Recommendations for visible fats
The quantity and fatty acid composition of both visible fat
and fat from all other foods (invisible fats) contribute to
the intake of various fatty acids in the total diet.
The data on fatty acid intake in Indian adults determined
by taking into account the contribution of various fatty
acids from all foods (invisible fat) &visible fats ( in diets of
either rural or urban population respectively) shows that a
complete dependence on just one vegetable oil does not
ensure the recommended intake of fatty acids for optimal
health and prevention of DR-NCD

79. Recommendations for visible fats
cont..
A long term(in home) study with oil combinations
(which increase ALA) showed improvement of LC n-3
PUFA nutritional status in adults
Therefore, to ensure optimal fat quality, the use of
correct combination of vegetable oils is recommended

80. Recommendations for visible fats cont..
1) Use correct combination / blend of 2 or more vegetable
oils (1:1)
(a) Oil containing LA+ oil containing both LAand ALA
Example:
Groundnut / Sesame / Rice bran / Cottonseed + Mustard/ Rapeseed
Groundnut /Sesame / Rice bran / Cottonseed + Canola
Groundnut / Sesame / Rice bran/ Cottonseed + Soyabean
Palmolein+ Soyabean
Safflower / Sunflower + Palm oil/ Palmolein + Mustard/ Rapeseed

81. Recommendations for visible fats
cont..
(b) Oil containing high LA+ oil containing moderate or low LA
Example:
Sunflower / Safflower + Palmolein / Palm oil / Olive oil
Safflower / Sunflower + Groundnut / Sesame / Rice bran /
cottonseed

82. Recommendations for visible fats cont..
2) Re Limit useof butter/ghee
3) Avoid use of PHVO as medium for cooking / frying
4) Replacements forPHVO
Frying : Use oils which have higher thermal stability
Ex:- palm, sesame, rice bran, cottonseed oil
(single / blends) ( home /commercial)
Food applications which require solid fats:
(Bakery food/ Indiansweets)
Use coconut oil/ palm oil / Palmolein

83. Thank you