Lipids or Fats

• Fats belongs to a group of organic compound

called LIPIDS.
• The word Lipid is derived from lipos, a greek
word for Fat.
• Fats are greasy substances that are not soluble
in water. They are soluble in some solvents
such as ether, benzene, and chloroform.
» 1 gram of fat = 9calories
• Fats are organic compounds composed of
carbon, hydrogen, and oxygen.
• Fats constitute 34% of the energy in the
human body.
• Fats provide more concentrated source of
energy compared to that of carbohydrates.
 Functions of Fats
• Provide energy
• Carry fat-soluble vitamins
• Supply essential fatty acids
• Protect and support organs and bones
• Insulate from cold
• Provide satiety to meals and delays the
onset on hunger
 Food Sources (as to Animals & Plants)
Plants:
Vegetables oils
Nuts
Animals:
Chocolate
Fatty meats
Avocados
Lard
Olives
Butter
Margarines
Cheese
Cream
Whole milk
Egg yolk
Food Sources (as to Animals & Plants)
• High in Saturated Fatty Acids:
– whole milk, cream, ice cream, cheese made from
whole milk, egg yolk
– Medium fat or fatty meats; beef, lamb pork, ham
– Bacon, butter, coconut oil, lamb fat, lard, regular
margarine, salt pork, hydrogenated shortenings
– Chocolate, chocolate candy, cakes, cookies, pies,
rich pudding
Food Sources (as to Animals & Plants)
• High in Polysaturated Fatty Acids:
– Vegetables oils, corn, cotton seed, soybean,
sesame, sunflower
– Salad dressing made from the above oils:
mayonnaise, french dressings and others
– Fatyy Fish: salmon, tuna, herring
 Role of Fats
• Although in healthy eating terms fat is often closely scrutinized, it
is worth remembering that fat has many important functions in
the body:

• Fat is the main energy store in the body and the most
concentrated source of energy in the diet - 1g of fat
provides 37kJ (9 kcal), more than double that provided by
either protein or carbohydrate (4 kcal). The body's fat
deposits are used to meet energy demands when dietary
energy is limited, for example where people have a poor
appetite or during starvation. They may also be needed
when energy requirements are high such as during high
levels of physical activity and for growing babies and
children.
• As well as being an energy reserve, fat
deposits cushion and protect vital organs
and help insulate the body.
• In the diet, fat is a carrier for the fat-soluble
vitamins A, D, E and K, and enables their
absorption. It provides the essential fatty
acids, linoleic acid (omega-6) and alpha-
linolenic acid (omega-3).
 Omega-3

• Benefits of Omega 3 Fatty Acids in Heart

Disease and Cholesterol
– Omega 3 fatty acids are poly-unsaturated fatty acids.
Studies show that a diet rich in omega 3 fatty acids may
help lower triglycerides and increase HDL cholesterol (the
good cholesterol). Omega 3 fatty acids may also act as an
anticoagulant to prevent blood from clotting. Several other
studies also suggest that these fatty acids may help
lower high blood pressure.
• Potential Benefits of Omega 3 Fatty Acids in
Alzheimer's
– Omega 3 fatty acids may protect against the accumulation in the body
of a protein believed to be linked to Alzheimer's disease, according to
the results of a new animal study published in the March 2005 issue of
The Journal of Neuroscience. This study specifically investigated one
particular kind of omega 3 fatty acids - Docosahexaenoic acid (DHA),
and the results are encouraging.
• Omega 3: Fish or Plant?
– With the increasing popularity of vegetarian diets and mounting fears
about mercury and PCBs in seafood, people often ask about using flax
oil (which contains alpha-linolenic acids - or ALA) instead of fish oil.
– Our bodies can convert ALA into eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) - the beneficial elements of omega 3 - but
the conversion process is slow. In addition, a high concentration of ALA
(as present in flax oil pills) has been linked to higher risk of prostate
cancer by some early research. Until more is known, men may be
safest to choose fish oil for heart-healthy omega 3s instead of
concentrated ALA.
 Trans-Fatty Acids
• TFAs are produced when hydrogen atoms are
added to monounsaturated or polyunsaturated
fats to produce a semisolid product like
margarine and shortening. A product is likely to
contain a significant amount of TFAs if partially
hydrogenated vegetable oil is listed in the first
three ingredients on the label. The major source
of TFAs in the diet is from baked goods and foods
eaten in restaurants. TFAs raise low-density
lipoproteins (LDLs) and total cholesterol.
 Health Effects of Lipids
• Heart Disease- elevated blood cholesterol is a major risk
factor for cardiovascular diseases.
• Risk from Saturated Fats- lauric, myristic, and palmitic acids
raise blood cholesterol levels.
• Benefits from Omega 3 polysaturated fats- lowers blood
cholesterol and prevents heart disease.
• Cancer- fat does not instigate cancer development but can
promote it once it has arisen.
• Obesity- high fat diets tend to store body fat ably.