Presentation By Dr Sakshi Bhushan Marico Ltd Presented By ...

Presentation By Dr Sakshi Bhushan Presentation By Dr Sakshi Bhushan

Marico Ltd

Presented By Dr Bhavna Vaid

IDA Convenor

• Functional

• Lipids are concentrated sources of energy (9 kcal/g)

• Storage form of energy

• Structural components of biomembranes

• Building blocks of glycolipids and phospholipids

• Helps in absorption of fat soluble vitamins

• Sensorial

• Satiety value

• Preservation

• Palatability – Crispiness, Taste

Dietary fat

Visible Invisible Hidden

Fats present asan integralcomponent ofvarious foods(cereals, dairy)

Fats used atthe table orduring cooking(vegetable oils,vanaspati,butter, ghee)

Fats inprocessed andready to eatfoods

Cereals contain only 2-3% of invisible fat. However,their contribution to overall fat intake is significant asthey contribute to bulk of our Indian diets.

Most animal foods provide high amounts of invisiblefat.

As the quality of invisible fat cannot be changed much

Intake of visible fat acquires added significance

Modification of Visible Fat intake

one of the

easiest and actionable dietary changes easiest and actionable dietary changes that can be brought about

high compliance

Group Particulars Body Weight (Kg) Visible Fat (g/day)

Man Sedentary work 60 25

Moderate work 30

Heavy work 40

Woman Sedentary work 55 20

Moderate work 25

Heavy work 30Heavy work 30

Pregnant woman 30

Lactation (0-6 months)

30

6-12 months 30

Boys 10-12 years 34.3 35

Girls 10-12 years 35.0 35

Boys 13-15 years 47.6 45

Girls 13-15 years 46.6 40

Boys 16-17 years 55.4 50

Girls 16-17 years 52.1 35

NIN Guidelines

Nutrient RDA

Saturated Fatty Acid (SFA) <10%

Total Fat calories between 15% to 30%

How much fat (Quality)? How much fat (Quality)?

Source: Nutrient Requirements and Recommended Dietary Allowances for Indians. National Institute of Nutrition,2010.

Polyunsaturated Fatty Acid (PUFA) 8-10%

Monounsaturated Fatty Acid (MUFA)

N-3 PUFA

By difference

0.6-2%

Low in SAT fatFree of TRANS fat

Balance of SFA:MUFA:PUFA

n6/n3 PUFA ratio to be

5-10:1

0% TFA0% TFA

< 7% SFA< 7% SFA

How much fat (Quality)? How much fat (Quality)?

Up to 10% PUFAn6:n3 – 5:1 to 10:1Up to 10% PUFAn6:n3 – 5:1 to 10:1

Up to15% MUFAUp to15% MUFA

Fat intake < 30%Fat intake < 30%

invisible + visible

adequate intake of n-6 PUFA

was considered

most important most important

for

health outcome

for prevention of metabolic syndrome

adequate intake and optimum balance between n-6 and n-3 PUFA

is considered necessary

Ideal n-6 : n-3 Ratio

5 – 10 : 15 – 10 : 1

groundnut, mustard, rapeseed, cottonseed, soybean, sunflower, ricebran, sesame, safflower and coconut.

Consumption in India driven by local preference and availability

(not by NIN guidelines)

Coconut, groundnut, sesame oil

Mustard/rapeseed oil

Mustard/rapeseed oil

Groundnut oil

Coconut Oil

Rice Bran Oil

Palm Oil

Sunflower Oil

Soyabean Oil

Groundnut Oil Groundnut Oil

Olive Oil

Flaxeed Oil

Mustard Oil

Canola Oil

Seasme Oil

Corn Oil

Safflower Oil

MUFA rich Oils

• Safflower Oil (Oleic rich)

• Groundnut Oil• Olive• Mustard

SFA rich Oils

• Coconut Oil

• Palm Oil

• Mustard• Canola• Rice bran

PUFA rich Oils

• Safflower Oil (linoleic rich)

• Flaxeed Oil• Sunflower Oil• Soyabean Oil• Cottonseed Oil• Corn Oil

Most oils are not close to the

NIN recommendations

Current NIN guidelines suggest that Current NIN guidelines suggest that one should use a

correct combinationOR

a blend of 2 or more vegetable oils to achieve intake of all kinds of fatty acids

NIN 2010

A long process, starting with tadka

When frying foods- temp 165℃

For frying choose an oil with a high smoking pointpoint

Oil should also have high oxidative stability

Flavour of food being cooked should combine well with the flavour of oil

Hydrolysis-Fatty acids, glycerol

Oxidation- aldehydes and ketones

Polymerization- dimers, trimers

Concern about oxidation that occurs with PUFA rich oils at high temperatures

Sunlight degrades the quality of oil hence keep the oil in darkcoloured bottle. Excessive heat or prolonged exposure tolight will speed up deterioration of flavour. Temperaturearound 30 degrees C

If oil has constant access to fresh air, the process ofoxidation starts and oil deteriorate faster. The bottle shouldhave a tight fitting cap.have a tight fitting cap.

Keep oil in clean and dry container because exposure tomoisture will subject oil to oxidation, eventually leading torancidity.

Container should be of glass or stainless steel or tin plated.

The 3 villains – heat, light, air

Don’t store near the stove or window sill

Always strain oil after frying to remove food particlesparticles

Don’t mix the used filtered oil with fresh oil

t is not only quantity but also choice of oil that matter Manage fatty acid composition with rotation

/ right combination or use of blended oilsUse an antioxidant fortified oil

Deep fry at the correct temperature Deep fry at the correct temperature

Do not use oil for refrying. Filter the oil after use, Keep air tight and use for low temperature cooking.

if it has darkened appreciably

if it smells or tastes bad if it smells or tastes bad

if it has thickened

if it forms a froth

Fats/oils in the diet impact health

Modifiable risk factor

in

NCDs

lifestyle diseases