LIPIDS LIPIDS ARE A GROUP OF COMPOUNDS THAT INCLUDE; FATS, OILS, LECITHIN, AND CHOLESTEROL. THREE CATEGORIES: TRIGLYCERIDES: PHOSPHOLIPIDS STEROLS.

LIPIDS LIPIDS ARE A GROUP OF COMPOUNDS THAT INCLUDE; FATS, OILS, LECITHIN, AND CHOLESTEROL. THREE CATEGORIES:TRIGLYCERIDES: PHOSPHOLIPIDSSTEROLS

TRICLYCERIDES

MAJOR TYPE OF FAT. CONSIST OF THREE FATTY ACIDS ATTACHED

TO A GLYCERAL MOLECULE. FATTY ACIDS: ORGAINIC COMPOUND MADE

OF A CHAIN OF CARBON ATOMS TO WHICH HYDROGEN ATOMS ARE ATTACHED.

Fat is carried in the blood in the form of fatty acids

Major energy source High triglyceride levels may increase risk for

heart disease

CONT.

SATURATED FATTY ACIDS: NO DOUBLE BOND AND A FULL LOAD OF HYDROGEN

UNSATURATED FATTY ACIDS: AT LEAST ONE DOUBLE BOND AND COULD HOLD MORE HYDROGEN ATOMS

NEARLY ALL FATS AND OILS CONTAIN A MIXTURE OF SATURATED, MONO, AND POLYUNSATURATED FATTY ACIDS.

LIPIDS

THE PREVELENT TYPE OF FATTY ACID DETERMINES WEATHER A LIPID IS LIQUID OR SOLID AT ROOM TEMP.SATURATED=SOLIDUNSATURATED=LIQUID

Examples

HYDROGENATION

HYDROGENATION: THE PROCESS OF BREAKING THE DOUBLE CARBON BONDS IN UNSATURATED FATTY ACIDS AND ADDING HYDROGEN.CONVERTS LIQUID OILS INTO SOLID FATSVEGETABLE OIL=MARGATINE CONVERTS UNSATURATED FATTY ACIDS

INTO TRANS-FATTY ACIDS, WHICH ACT LIKE SATURATED FAT IN THE BODY

PHOSPHOLIPIDS

PHOSPHOLIPIDS; LIPIDS THAT HAVE A PHOSPHORUS-CONTAINING COMPOUND IN THEIR CHEMICAL STRUCTURE. LECITHIN IS AN EXAMPLE. LECITHEN IS MADE BY THE LIVER (NOT

ESSENTIAL TO DIET)FOUND IN FOODS LIKE EGGS AND SOY

BEANS IS AN EMUSIFIER: A SUBSTANCE THAT CAN

MIX WATER WITH FAT. (THINK MAYO) Is part of every cell membrane

STEROLS

STEROLS: COMPLEX STRUCTURE THAT INCLUDES SOME HORMONES, VIT. D, AND CHOLESTEROL

CHOLESTEROL IS A WHITE WAXY LIPID MADE BY THE BODY THAT IS PART OF EVERY CELL. USED TO MAKE SEX HORMONES AND BILE

ACIDS IN ALL ANIMAL PRODUCTS, NO PLANT

PRODUCTSNONESSENTIAL

WHY IS CHOLESTEROL IMPORTANT?

Fatty substance made in the liver Also supplied by diet

Used to insulate nerves, Important in the formation of cell

membranes, Make hormones Too much leads to build up in arteries and

increases the risk of heart attack and stroke

WHERE’S THE CHOLESTEROL

Cholesterol

FUNCTIONS OF LIPIDS

NEED FATTY ACIDS FOR NORMAL GROWTH AND DEVELOPMENT

LINOLEIC AND LINOLENIC FATTY ARE ESSENTIAL FATTY ACIDS. THAT IS, THE BODY CANNOT MAKE THEM.

ENERGY: 9 CALORIES PER GRAM ADIPOSE TISSUE: STORED ENERGY, HOLDS IN

BODY HEAT, SHOCK ABSORBER FOR ORGANS, VITAMIN TRANSPORT (A,D,E, AND K)

*FATS ARE EASILY CONVERTED INTO ADIPOSE TISSUE*

FAT ABSORPTION

FATS AND HEART HEALTH

FATS IN THE DIET PLAY A MAJOR ROLE IN CORONARY HEART DISEASE (CHD)

CORONARY ARTERY DISEASE REFERES TO DISEASES OF THE HEART AND BLOOD VESSELS.LEADING CAUSE OF DEATH IN THE US.PLAQUE ON ARTERIES WALL IS THE

RESULT=ATHEROSCEROLISBLOOD CLOTS: BUILD UPHEART ATTACKSTROKE (SEE P.97, 6-5)

UNCONTROLLABLE FACTORS

AGE GENDER: MALES HIGHER THAN FEMALES RACE: FAMILY HISTORY

CONTROLABLE FACTORS

SMOKING: biggest risk factor HIGH BLOOD PRESSURE HIGH BLOOD CHOLESTEROL

AKA: HYPERTENSION, NORMAL READING 120/80 (SYSTOLIC & DIASTOLIC)

THIS IS THE PRESSURE IN THE ARTERIES WALLS. SYSTOLIC ABOVE 140=HYPERTENSION DIASTOLIC ABOVE 90=HIGH BLOOD PRESSURE (WARING

SIGN OF C.H.D) DIEBETES MELITUS

CAUSES BLOOD VESSELS TO BE CLOGGED WITH FAT, WHICH REDUCES CIRCULATION, BUILDS PLAQUE, INCREASES RISK OF C.H.D.

EXCESSIVE WEIGHT: (DISCUSS QUESTIONP.100) INACTIVITY STRESS AND PERSONALITY

RECOMMENDED LIMITS

300 MG. OF CHOLESTEROL PER DAY 35% OF TOTAL CALORIES IN YOUR DIET

COME FROM FATS. 10% COME FROM SATURATED FATS

KNOW YOUR NUMBERS

Lipid Profile: medical test that measures cholesterol, HDL, LDL, and triglycerides. Triglicerides Less than 150 mg/dl is Normal 150 to 500 mg/dl is considered high Over 500 mg/dl is very high LDL > than130mg/dl, “bad” HDL > 35mg/dl, “good” Ratio 5 to 1 (men), 4.5 to 1 “good”

KNOW YOUR NUMBERS

Waist size has become a good predictor of heart disease risk

Where on body extra weight is found makes a difference-abdominal fat (apple shape) linked to increased risk for diabetes and heart disease

Men-strive for waist of 35 inches or less Women-strive for waist size of 33 inches or

less

RECOMMENDED FATS

Primarily monounsaturated fats: olive, canola, peanut, flaxseed

Primarily polyunsaturated fats: sunflower, soybean, safflower, corn

Omega 3 fats: fatty fish, flaxseed, canola, walnuts, soybeans, wheat germ, dried beans

FATS AND CANCER

CANCER: GENERAL TERM THAT REFERS TO A NUMBER OF DISEASES IN WHICH ABNORMAL CELLS GROW OUT OF CONTROL. Up to half of all cancer are diet relatedEating a high-fat diet may promote the

development of colon, prostate, breast, and some other types of cancer.

LIMITING FATS AND CHOLESTEROL IN YOUR DIET

Choose lean beef and pork, poultry with skin removed, lean fish and fish

rich in omega-3 fatty acids (salmon, albacore tuna, herring, sardines, mackerel)

Use tub margarine that is free of trans fats Eat tofu, nuts and beans as lean protein

sources

CONT.

Limit your intake of foods high in saturated fat, trans fat and cholesterol Full fat dairy products Fatty meats Tropical oils (palm kernel, coconut) Stick margarine Foods with hydrogenated oils-cake mixes,

cookies, bakery items, crackers, processed foods Avoid fried foods, fast food

CONT.

Choose foods that are baked, broiled or steamed, grilled

Top salads with lower fat dressings made with liquid oils

Choose vegetable/bean or broth soups over cream soups

Use lower fat milk, cheese, yogurt, sour cream

PROBLEM SOLVING

Janet has high blood cholesterol and is overweight. After reading briefly about omega-3 fatty acids found in fish oils and the low incidence of heart attacks among Alaskans, Janet started taking fish oil pills. One day several weeks later she cut her finger and had a hard time getting it to stop bleeding. What advice would you give Janet?