Lecture Outline Chapter 6 Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

LectureLectureOutlineOutline

Chapter 6Chapter 6

Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

Fats and Other LipidsFats and Other Lipids

CChapter 6hapter 6 Insert photo of fries and dip from chapter opener

Chapter Learning OutcomesChapter Learning Outcomes1.1. Distinguish various lipids and identify at least Distinguish various lipids and identify at least

one physiological role of each type of lipid.one physiological role of each type of lipid.2.2. Identify major food sources of lipids, including Identify major food sources of lipids, including

trans fatty acids.trans fatty acids.3.3. Explain the process of atherosclerosis and list at Explain the process of atherosclerosis and list at

least 6 risk factors of cardiovascular disease.least 6 risk factors of cardiovascular disease.4.4. Distinguish HDL cholesterol from LDL Distinguish HDL cholesterol from LDL

cholesterol.cholesterol.5.5. Identify major dietary sources of omega-3 fatty Identify major dietary sources of omega-3 fatty

acids.acids.6.6. List dietary and other lifestyle actions that can List dietary and other lifestyle actions that can

reduce the risk of cardiovascular disease.reduce the risk of cardiovascular disease.

Quiz YourselfQuiz Yourself True or FalseTrue or False

1.1. To lose weight, use regular, stick margarine To lose weight, use regular, stick margarine instead of butter because it has 25% fewer instead of butter because it has 25% fewer kilocalories per teaspoon. kilocalories per teaspoon. T FT F

2.2. Egg yolks are a rich source of cholesterol.Egg yolks are a rich source of cholesterol. T F T F

3.3. Taking too many fish oil supplements may be Taking too many fish oil supplements may be harmful to health. harmful to health. T FT F

4.4. On average, Americans consume 60% of their On average, Americans consume 60% of their calories from fat. calories from fat. T FT F

5.5. Increasing your intake of trans fats can reduce Increasing your intake of trans fats can reduce your risk of heart disease. your risk of heart disease. T FT F

How Did You Do?How Did You Do?

1.1. FalseFalse Regular stick margarine has about the Regular stick margarine has about the same kcal/teaspoon as butter.same kcal/teaspoon as butter.

2.2. TrueTrue Egg yolks are a rich source of cholesterol. Egg yolks are a rich source of cholesterol.

3.3. TrueTrue Taking too many fish oil supplements may Taking too many fish oil supplements may be harmful to health.be harmful to health.

4.4. FalseFalse The average American consumes about The average American consumes about 1/3 of his/her daily energy intake from fat.1/3 of his/her daily energy intake from fat.

5.5. FalseFalse Increasing your intake of trans fats may Increasing your intake of trans fats may increaseincrease your risk of heart disease. your risk of heart disease.

Understanding LipidsUnderstanding Lipids

LipidsLipids includeinclude::- Fatty acids- Fatty acids- Triglycerides- Triglycerides- Phospholipids- Phospholipids- Cholesterol- Cholesterol

• Lipids areLipids are– insolubleinsoluble in water in water– less denseless dense than water than water

““Oil and Oil and Water Don’t Water Don’t

Mix”Mix”

Since oil is less Since oil is less dense than water, dense than water,

it floats on top.it floats on top.

• Insert bottle of oil and vinegar from page 145

Fatty AcidsFatty AcidsFatty acids contain a hydrocarbon chain (carbon and Fatty acids contain a hydrocarbon chain (carbon and

hydrogen atoms) with a hydrogen atoms) with a methyl groupmethyl group ((CHCH33) ) at one end and at one end and

an an acidacid groupgroup ((COOHCOOH) at the other.) at the other.

Fatty acidsFatty acids vary in their number of carbons vary in their number of carbons:: Short chainShort chain fatty acids — fatty acids — 2 to 42 to 4 carbons carbons

Medium chainMedium chain fatty acids — fatty acids — 6 to 126 to 12 carbons carbons Long chainLong chain fatty acids –- fatty acids –- 14 to 24 14 to 24 carbons carbons

Insert Figure 6.1

SaturationSaturationFatty acidsFatty acids also vary by saturation. also vary by saturation.• SaturatedSaturated –– each carbon atom within the chain each carbon atom within the chain

holds 2 hydrogen atoms.holds 2 hydrogen atoms.

• UnsaturatedUnsaturated –– one or more carbon atoms within one or more carbon atoms within the chain lack 2 hydrogen atoms, and as a result, the chain lack 2 hydrogen atoms, and as a result, the molecule has 1 or more the molecule has 1 or more double bondsdouble bonds..

Insert figure 6.1

Unsaturated Fatty acidsUnsaturated Fatty acids

Insert figure 6.1Insert figure 6.1

Essential Fatty AcidsEssential Fatty Acids

The 2 essential fatty acids are: The 2 essential fatty acids are:

1) 1) Alpha-linolenic acid 2) Linoleic acid Alpha-linolenic acid 2) Linoleic acid

Insert figure 6.2

Benefits of Essential Fatty AcidsBenefits of Essential Fatty Acids

• PrecursorsPrecursors of of prostaglandinsprostaglandins

Hormone-like substances formed from Hormone-like substances formed from EPA, DHA, and arachidonic acid EPA, DHA, and arachidonic acid

• Effects of prostaglandins:Effects of prostaglandins:

– Stimulate uterine contractionsStimulate uterine contractions

– Regulate blood pressureRegulate blood pressure

– Promote immune system responsePromote immune system response

Trans FatsTrans Fats

What are What are trans fatstrans fats??

Unsaturated fats with at least 1 Unsaturated fats with at least 1 transtrans double bond rather than the more double bond rather than the more common common ciscis bond bond

Insert figure 6.3 a from page 148

HydrogenationHydrogenation

HydrogenationHydrogenation::

Process that adds hydrogen atoms to liquid Process that adds hydrogen atoms to liquid vegetable oilsvegetable oils

Partial hydrogenationPartial hydrogenation:: – Not all double bonds are hydrogenated.Not all double bonds are hydrogenated.– Natural Natural ciscis double bonds convert to the double bonds convert to the

unhealthy unhealthy transtrans form. form.

Trans Fats and HealthTrans Fats and Health

• Used in many Used in many processedprocessed foods foods

• High amounts of trans fats in diet increase High amounts of trans fats in diet increase heart disease risk by heart disease risk by raisingraising blood blood cholesterolcholesterol levels. levels.

• FDA requires amount of trans fat displayed FDA requires amount of trans fat displayed on on Nutrition FactsNutrition Facts panel. panel.

TriglyceridesTriglycerides

• Composed of 3 fatty Composed of 3 fatty acids attached to a acids attached to a glycerol “backbone”glycerol “backbone”

• ~ ~ 9595%% of lipids in the of lipids in the body and foods is in body and foods is in the form of the form of triglycerides.triglycerides.

Insert figure 6.4

Approximate Percentages of Saturated Approximate Percentages of Saturated and Unsaturated Fatty Acids in and Unsaturated Fatty Acids in

Common Fats and OilsCommon Fats and Oils

Insert Table 6.1Insert Table 6.1

PhospholipidsPhospholipids Chemically similar to aChemically similar to a

triglyceride, except 1 fattytriglyceride, except 1 fatty

acid is replaced by aacid is replaced by a

compound containingcompound containing phosphorusphosphorus and and nitrogennitrogen groupsgroups

LecithinLecithin - The main - The main

phospholipid in foods suchphospholipid in foods such

as egg yolks, liver, wheatas egg yolks, liver, wheat

germ, peanut butter, and soygerm, peanut butter, and soy

Insert figure 6.5

Hydrophobic/Hydrophobic/HydrophilicHydrophilic

PhospholipidsPhospholipids act as act asemulsifiersemulsifiers, because , because

they have they have hydrophobichydrophobic and and

hydrophilichydrophilic regions. regions.

• HydrophobicHydrophobic regionregion

– Attracts lipids and Attracts lipids and avoids wateravoids water

• HydrophilicHydrophilic regionregion– Attracts water and Attracts water and

avoids lipidsavoids lipids

Insert figure 6.5

EmulsificationEmulsification

Insert Figure 6.6Insert Figure 6.6

CholesterolCholesterol

CholesterolCholesterol:: sterolsterol containing carbon, containing carbon, hydrogen, and oxygen atoms arranged in a hydrogen, and oxygen atoms arranged in a complex complex

ring-like structurering-like structure

Insert figure 6.7

Functions of Cholesterol

The body uses cholesterol to make The body uses cholesterol to make various substances, including:various substances, including:

– Vitamin DVitamin D

– Steroid hormonesSteroid hormones

• EstrogenEstrogen

• TestosteroneTestosterone

– BileBile

Cholesterol Content of Some Cholesterol Content of Some Common FoodsCommon Foods

Insert Table 6.2 Insert Table 6.2

Digesting Triglycerides Digesting Triglycerides

In the duodenum, In the duodenum, pancreatic pancreatic lipaselipase

digests triglycerides, digests triglycerides, forming primarily:forming primarily:- - MonoglyceridesMonoglycerides- - Free fatty acidsFree fatty acids

Insert figure 6.8

BileBile

BileBile — — made made in the in the liverliver and stored in and stored in the the gallbladdergallbladder– Bile contains Bile contains bile bile

salts.salts.

Emulsification Emulsification occurs in occurs in the small intestine,the small intestine, as as fat droplets are fat droplets are coated with bile salts.coated with bile salts.

Insert Figure 6.9

Chylomicron FormationChylomicron Formation

Insert figure 6.9

Journey Into General Journey Into General CirculationCirculation

Insert figure 6.10

Overview of Lipid DigestionOverview of Lipid Digestion1. 1. Stomach Stomach — minor fat — minor fat

digestion occurs digestion occurs

2.2. Liver Liver — produces bile that — produces bile that helps emulsify fat (bile is helps emulsify fat (bile is stored in gallbladder)stored in gallbladder)

3.3. Pancreas Pancreas — secretes — secretes lipase into small intestinelipase into small intestine

4.4. Small intestine Small intestine — main — main site for lipid digestion and site for lipid digestion and absorptionabsorption

55. . Anus Anus — — less than 5% of less than 5% of undigested fat is excreted undigested fat is excreted in fecesin feces

Insert figure 6.11

Recycling Bile SaltsRecycling Bile Salts

EnterohepaticEnterohepaticCirculationCirculation

Liver:Liver: uses cholesterol touses cholesterol to makemake bile salts bile salts

Gallbladder:Gallbladder: storesstoresbile before release into bile before release into small intestine small intestine

Small intestine:Small intestine: site site where bile emulsifies where bile emulsifies fat. fat.

Portal vein:Portal vein: returns bile returns bile salts to salts to liverliver, where, where thethecompounds are compounds are recycled recycled

Insert Figure 6.12

Using Triglycerides for EnergyUsing Triglycerides for Energy

Adipose cellAdipose cell — stores a large— stores a large

triglyceride droplettriglyceride droplet

Adipose cells can break down Adipose cells can break down triglycerides into fatty acid and triglycerides into fatty acid and glycerol molecules, and release them glycerol molecules, and release them into blood stream. into blood stream.

Other cells remove fatty acids from Other cells remove fatty acids from circulation and use them for energy.circulation and use them for energy.

Liver can convert glycerol to glucose—Liver can convert glycerol to glucose—another energy source. another energy source.

TriglyceridesTriglycerides provide 9 kcal/g provide 9 kcal/g (carbohydrate and protein provide 4 (carbohydrate and protein provide 4 kcal/g)kcal/g)

Insert Figure 6.13

Americans’ Lipid Consumption Patterns Americans’ Lipid Consumption Patterns and Recommendationsand Recommendations

Average Annual Fat IntakeAverage Annual Fat Intake 1909 – 1919 - 42 lbs/person1909 – 1919 - 42 lbs/person

1990 – 1999 - 70 lbs/person1990 – 1999 - 70 lbs/person

Acceptable Macronutrient Distribution RangeAcceptable Macronutrient Distribution Range 20 to 35% of total calories20 to 35% of total calories

U.S. Dietary Guidelines 2005U.S. Dietary Guidelines 2005<< 20 to 35% of total calories20 to 35% of total calories

< 10% of calories from saturated fats< 10% of calories from saturated fats < 300 mg cholesterol daily< 300 mg cholesterol daily

Avoid foods with trans fatty acidsAvoid foods with trans fatty acids

Understanding NutritionalUnderstanding Nutritional Labeling: Lipids Labeling: Lipids

Lipid information required Lipid information required on on Nutrition FactsNutrition Facts panel: panel:- Total kilocalories from fat - Total kilocalories from fat - Total fat (g) - Total fat (g) - Saturated fat (g)- Saturated fat (g)- Trans fat (g) - Trans fat (g) - Cholesterol (mg)- Cholesterol (mg)

Panel may include:Panel may include:- Polyunsaturated (g)- Polyunsaturated (g)- Monounsaturated- Monounsaturated (g)(g)

Insert Fig. 6.14

Why “Grams of Fat” May Why “Grams of Fat” May Not Add UpNot Add Up

Total Fat Total Fat 22 g g

Saturated Fat 0 gSaturated Fat 0 g Trans Fat 0 gTrans Fat 0 g Poly. Fat 1 gPoly. Fat 1 g MonoMono. . Fat 0 gFat 0 g

?? 1 g1 g**

* * If a food has < 0.5 g of aIf a food has < 0.5 g of aspecific fat it can be labeledspecific fat it can be labeledas having “0 g.”as having “0 g.”

Insert Figure 6.14

Cardiovascular Disease (CVD)Cardiovascular Disease (CVD)

• DiseasesDiseases of the of the heart and blood vesselsheart and blood vessels– Heart diseaseHeart disease (“coronary artery disease”) (“coronary artery disease”)– StrokeStroke

• 1 in 31 in 3 adult Americans have some form of adult Americans have some form of CVD.CVD.

• In 2004, CVD was responsible for ~In 2004, CVD was responsible for ~36%36% of of deaths deaths in the U.S.in the U.S.

From Atherosclerosis to From Atherosclerosis to Cardiovascular DiseaseCardiovascular Disease

Insert figure 6.15Insert figure 6.15

AtherosclerosisAtherosclerosis — disease in which lipid-containing plaques build up inside artery walls.

Plaque forms in arteries when something irritates artery walls.

• Plaque narrows arteries, interfering with circulation.• Plaque may also result in the

formation of a fixed clot—

a thrombus.

A thrombus that breaksA thrombus that breaksaway and travels throughaway and travels throughthe blood is an the blood is an embolusembolus..• If an embolus lodges inIf an embolus lodges in

the heart, it can cause athe heart, it can cause aheart attackheart attack ((myocardial infarctionmyocardial infarction))..

• If an embolus lodges in the brain and deprives brain cells of If an embolus lodges in the brain and deprives brain cells of oxygen and nutrientsoxygen and nutrients, , aa strokestroke cancan resultresult..

Embolus Formation

Arteriosclerosis and HypertensionArteriosclerosis and Hypertension

ArteriosclerosisArteriosclerosis- - Condition that results from atherosclerosis Condition that results from atherosclerosis - Characterized by loss of arterial flexibility- Characterized by loss of arterial flexibility- Commonly referred to as “hardening of the - Commonly referred to as “hardening of the arteries”arteries”

- Contributes to - Contributes to hypertensionhypertension

HypertensionHypertension- - Chronic condition characterized by abnormally high Chronic condition characterized by abnormally high

blood pressure levels blood pressure levels

- May cause hardened arteries to tear or burst- May cause hardened arteries to tear or burst

Cardiovascular Disease: Major Risk FactorsCardiovascular Disease: Major Risk Factors

Insert Table 6.3Insert Table 6.3

Modifiable Risk FactorsModifiable Risk Factors

HypertensionHypertension**

DiabetesDiabetes**

Excess body fatExcess body fat**

Elevated blood cholesterol (LDL)Elevated blood cholesterol (LDL)**

Physical inactivityPhysical inactivity

**Influenced by dietInfluenced by diet

High-density LipoproteinsHigh-density Lipoproteins

Insert Figure 6.18Insert Figure 6.18

HDLHDL commonly called “goodgood” cholesterol

• TransportsTransports cholesterol away away from tissuesfrom tissues and to the liver where it can be eliminated

Low-density LipoproteinsLow-density Lipoproteins

Insert Figure 6.18Insert Figure 6.18

LDLLDL commonly called “badbad” cholesterol

• Conveys cholesterol toto tissues

• May become oxidized LDLoxidized LDL and contribute to atherosclerotic plaque

Roles of HDL, LDL, and Oxidized LDLRoles of HDL, LDL, and Oxidized LDL

Insert figure 6. 19Insert figure 6. 19

Very Low-density LipoproteinsVery Low-density Lipoproteins

Insert Figure 6.18Insert Figure 6.18

High levelsHigh levels may contribute to atherosclerosis

VLDLVLDL primarily carries triglycerides

Assessing Your Risk of Assessing Your Risk of AtherosclerosisAtherosclerosis

Lipid Profile Blood test that determines totalBlood test that determines total cholesterol, HDL and LDL cholesterol, andcholesterol, HDL and LDL cholesterol, and triglyceride levelstriglyceride levels

Desirable levels:Desirable levels: Total Cholesterol Total Cholesterol << 200 mg/dl 200 mg/dl

LDL Cholesterol LDL Cholesterol << 100 mg/dl 100 mg/dl

HDL Cholesterol HDL Cholesterol >> 40 mg/dl 40 mg/dl

Triglycerides Triglycerides << 150 mg/dl 150 mg/dl

C-reactive ProteinC-reactive Protein

• High-sensitivity C-reactive proteinHigh-sensitivity C-reactive protein (hs-CRPhs-CRP)

- ProteinProtein produced primarily by liver in response to infection and inflammation

- MarkerMarker for CVD and hypertension(“Marker” = early physiological warning sign that can be measured)

Dietary Recommendations to Dietary Recommendations to Reduce Risk of CVDReduce Risk of CVD

LimitLimit: - saturated fats to <7% of kcal - trans fats to <1% of kcal - polyunsaturated fats to ~10% of kcal

- total fat to 35% or less of total energy intake

ChooseChoose unsaturatedunsaturated fats to replace saturated and trans fats. IncludeInclude omega-3 richomega-3 rich fish twice a week.

Dietary Recommendations to Dietary Recommendations to Reduce Risk of CVD (continued)Reduce Risk of CVD (continued)

IncludeInclude fiber-richfiber-rich foods, especially sources of soluble fiber.soluble fiber.

For people who consume alcohol, limitlimit to 1-2 drinks/day.

Rich Food Sources of Omega-3 Fatty AcidsRich Food Sources of Omega-3 Fatty Acids

Insert Table 6.5

Ways to Lower Your Risk of CVDWays to Lower Your Risk of CVD

Insert Table 6.6

Genetic FactorsGenetic Factors

HomocysteineHomocysteine - Amino acid associated with risk of CVD - Vitamin B-6 and folate are needed to metabolize homocysteine. - Some people have a genetic predisposition

for high homocysteine levels.

High-fat Diet and CVDHigh-fat Diet and CVD - Scientists have identified gene that increases risk of CVD, particularly when people with

the gene consume high-fat diets.

Common Questions About FatsCommon Questions About Fats

Should You Avoid Eggs?• Eating an egg/day does not increase coronary artery disease

or stroke risk.

Is It Safe to Eat Butter?• “Stick” margarine may be more harmful to health, because it contains cholesterol-raising trans fat. Liquid or soft margarines may be less harmful.

Will Weight Loss and Exercise Help?• Achieving a healthy body weight often reduces CVD risk. Excess abdominal fat is associated with elevated LDL

levels.

Food Selection and PreparationFood Selection and Preparation

Strategies to reduceStrategies to reduce dietary fat dietary fat includeinclude:Reduce intake of fried foods.Reduce intake of fried foods.Purchase lean cuts of meat and trim visible fat.Purchase lean cuts of meat and trim visible fat.Replace some fatty foods with reduced-fat or fat-Replace some fatty foods with reduced-fat or fat-

free alternatives.free alternatives.Replace high-fat sandwich meats with nutReplace high-fat sandwich meats with nut butters. butters. Choose low-fat snack foods.Choose low-fat snack foods.Use less salad dressing on salads.Use less salad dressing on salads.

Fat ReplacersFat Replacers

Synthetic fat replacersSynthetic fat replacers developed to meet consumer requests for lower fat foods

OatrimSimplesseOlestra

What If Lifestyle Changes Don’t Work?What If Lifestyle Changes Don’t Work?

People who cannot lower blood cholesterol

levels after lifestyle modifications may

need prescription drugs such as:

Statins Statins — class of medications that interfere with liver’s metabolism of cholesterol

“ZetiaZetia©” — inhibits intestinal absorption

of cholesterol

Chapter 6 HighlightDrink to Your Health?

EthanolEthanol (“Alcohol”)

• Simple 2-carbon compound

• In beer, wine, vodka, whiskey, sake, koumiss, and kefir

Insert Figure 6.AInsert Figure 6.A

Alcohol Production

Alcohol production requires:

- Microbes (typically yeast)

- Warm conditions

- A source of simple sugar

Typical sugar sources for common beverages are grains, fruits, and potatoes. Koumis is made from mare’s milk.

Kefir is from camel’s milk.

Approximate Alcohol, CHO, & Kcal Contents of Alcoholic Beverages

Insert Table 6.AInsert Table 6.A

How the Body Processes Alcohol

• Alcohol requires no digestion. Alcohol requires no digestion. – Rapidly absorbed in the mouth, esophagus, Rapidly absorbed in the mouth, esophagus,

stomach, and small intestinestomach, and small intestine

• DetoxificationDetoxification begins in stomach where begins in stomach where alcohol dehydrogenase metabolizes ~20% alcohol dehydrogenase metabolizes ~20% of alcohol consumed.of alcohol consumed.– Most alcohol is absorbed in small intestineMost alcohol is absorbed in small intestine– Travels to the liver where it is metabolizedTravels to the liver where it is metabolized

Main Pathway for Alcohol Metabolism

At relatively low doses, the enzymes At relatively low doses, the enzymes alcoholalcoholdehydrogenasedehydrogenase and and acetaldehyde dehydrogenaseacetaldehyde dehydrogenaseconvert alcohol to convert alcohol to acetyl CoA.acetyl CoA. Acetyl CoA can be used to form glucose or fatty acids.Acetyl CoA can be used to form glucose or fatty acids.

Insert Figure 6.BInsert Figure 6.B

2nd Pathway for Alcohol Metabolism (Also occurs in the liver)

At At high doseshigh doses, the liver’s ability to metabolize , the liver’s ability to metabolize

alcohol using the dehydrogenase pathway alcohol using the dehydrogenase pathway is overwhelmed.is overwhelmed.

Under these conditions, the Under these conditions, the microsomal microsomal ethanol oxidizing system ethanol oxidizing system ((MEOSMEOS) is used. ) is used.

- MEOS - MEOS wastes energywastes energy as the heat as the heat produced dissipates into the produced dissipates into the

environment.environment.

Factors That Influence Alcohol Metabolism

SexSex- - Men haveMen have

• moremore gastric alcohol dehydrogenasegastric alcohol dehydrogenase • larger livers larger livers that can metabolize more alcohol at a timethat can metabolize more alcohol at a time• more body watermore body water

As a result, a man’s As a result, a man’s BACBAC rises more slowly than a woman’s. rises more slowly than a woman’s.

Inset Figure Inset Figure 6.D6.D

Factors That Influence Alcohol Metabolism

Prior Drinking HistoryPrior Drinking History

Regular drinkers develop Regular drinkers develop tolerance tolerance – level of alcohol-detoxifying liver enzymes increaselevel of alcohol-detoxifying liver enzymes increase

As tolerance increases, alcohol dependence As tolerance increases, alcohol dependence ((alcoholismalcoholism) is likely to occur) is likely to occur

Classifying Drinkers

Insert table 6.BInsert table 6.B

Alcohol Abuse and Dependence

Data on U.S. alcohol abuse:Data on U.S. alcohol abuse:

- - Based on U.S.D.H.H.S. data, ~ 15 million Based on U.S.D.H.H.S. data, ~ 15 million Americans, over age 12 yrs, abused or were Americans, over age 12 yrs, abused or were dependent on alcohol in 2003.dependent on alcohol in 2003.

- Alcohol abuse negatively affects 13% of - Alcohol abuse negatively affects 13% of Americans at some point in their lives.Americans at some point in their lives.

Alcohol Abuse vs Dependence

AbuseAbuseDrinker:Drinker:

- has control over alcohol intake- does not have a powerful craving for alcohol- does not experience

withdrawal symptoms

DependenceDependence

Drinker:Drinker: - has uncontrollable

need to drink- is unable to limit alcohol consumption- suffers withdrawal

symptoms- develops tolerance

to alcohol

Signs of Alcohol Abuse

Insert Table 6.CInsert Table 6.C

Alcohol and Health

Effects vary from person to person due to:Effects vary from person to person due to:

- - DifferencesDifferences in overall health in overall health - - Drinking habitsDrinking habits - - Genetic backgroundsGenetic backgrounds

Alcohol affects every cell in the body andAlcohol affects every cell in the body andexcesses can damage every organ system.excesses can damage every organ system.

Alcohol and the Body

• Insert figure 6.D

Alcohol and the Brain

Effects on the CNS appear within a few Effects on the CNS appear within a few

minutes after consumption.minutes after consumption.

Acts as a Acts as a depressantdepressant, slowing , slowing transmission of messages between transmission of messages between nerve cells.nerve cells.

Effects on the brain vary and depend onEffects on the brain vary and depend onblood alcohol concentrationblood alcohol concentration ( (BACBAC) .) .

Typical Effects of Alcohol at Various BAC Levels

Insert Table 6.DInsert Table 6.D

Alcohol and the Liver

Excessive amounts of alcohol are converted to Excessive amounts of alcohol are converted to

fatty acids in the liver.fatty acids in the liver.

““Fatty liver”Fatty liver” • condition is reversible if the person avoids alcohol.condition is reversible if the person avoids alcohol.

Continued alcohol consumption results in fat Continued alcohol consumption results in fat buildup in liverbuildup in liver

• destroys liver cells and results in scar tissue formationdestroys liver cells and results in scar tissue formation

Liver cirrhosis Liver cirrhosis — irreversible hardening of — irreversible hardening of liverliver

Alcohol and the Cardiovascular System and Cancer

Cardiovascular systemCardiovascular system

Excess consumption can damage heartExcess consumption can damage heartmuscle and elevate blood pressure.muscle and elevate blood pressure.

CancerCancerChronic drinkers are more likely to develop Chronic drinkers are more likely to develop cancers of oral cavity, esophagus, cancers of oral cavity, esophagus, stomach, liver, pancreas, and stomach, liver, pancreas, and colon/rectum.colon/rectum.

Alcohol and Drug Interactions

• Prescription and over-the-counter Prescription and over-the-counter

medications may amplify effects of medications may amplify effects of alcohol.alcohol.

• Alcohol may interact with certain Alcohol may interact with certain drugs, causing serious side effects.drugs, causing serious side effects.

Effects of Alcohol on Nutritional Status

• Moderate alcohol stimulates appetiteModerate alcohol stimulates appetite• Excessive alcohol:Excessive alcohol:

– inhibits appetiteinhibits appetite– displaces intake of nutrient-dense foodsdisplaces intake of nutrient-dense foods– interferes with body’s utilization of interferes with body’s utilization of

certain vitamins, minerals, and fatcertain vitamins, minerals, and fat

Alcohol and Body Water

• Alcohol Alcohol is notis not a “thirst quencher.” a “thirst quencher.”

• It is a It is a diuretic that suppresses the that suppresses the production of antidiuretic hormone production of antidiuretic hormone ((ADHADH).).– As a result, kidneys excrete more As a result, kidneys excrete more urineurine, ,

which is mostly water, and certain which is mostly water, and certain minerals and vitamins.minerals and vitamins.

Fetal Alcohol Syndrome

• Alcohol is toxictoxic to cells, including embryonic cells.

• Infants born with fetal alcohol fetal alcohol syndromesyndrome have physical deformities and experience developmental delays.

Who Should Avoid Alcohol?

Insert Table 6.EInsert Table 6.E

Health Benefits of Alcohol

• Light to moderate alcohol intakesLight to moderate alcohol intakes

– Raise HDL cholesterolRaise HDL cholesterol– Reduce blood levels of fibrinogenReduce blood levels of fibrinogen

• Decrease platelet stickinessDecrease platelet stickiness

• Controversy over the health benefits of Controversy over the health benefits of alcoholalcohol– Benefits of drinking Benefits of drinking redred wine and beer wine and beer

rather than white wine and liquorrather than white wine and liquor• Alcohol itself or the antioxidants and certain Alcohol itself or the antioxidants and certain

vitamins in beer and red wines may provide vitamins in beer and red wines may provide health benefits.health benefits.

Alcohol and Physical Performance

• American College of Sports American College of Sports

Medicine recommendsMedicine recommends::– Athletes should learn about alcohol’s Athletes should learn about alcohol’s

effects on health.effects on health.– Avoid excessive alcohol during the Avoid excessive alcohol during the

48 hrs before an event.48 hrs before an event.– After exercise, avoid alcohol until After exercise, avoid alcohol until

body is rehydrated.body is rehydrated.

Where to Get Help for Alcohol Abuse or Dependence

• National Drug and Alcohol Treatment Referral Routing National Drug and Alcohol Treatment Referral Routing

ServiceService

1-800-662-HELP1-800-662-HELP

• Alcoholics Anonymous Alcoholics Anonymous www.alcoholics-anonymous.org

• National Clearinghouse for Alcohol and Drug Information National Clearinghouse for Alcohol and Drug Information ncadi.samhsa.govncadi.samhsa.gov

• AlAnon/Alateen AlAnon/Alateen www.al-anon.alateen.org