Lipids

Lipids

Lipids

Fats that are greasy substances not soluble in water but soluble in other substances.

Energy Source

Fats provide a more concentrated source of energy than carbohydrates, with 2x the calorie content.

Composition

Fats are composed of carbon, hydrogen, and little oxygen.

Adipose Tissue

Another name for fatty tissue in the body.

Functions of Fats

Essential for body tissue functioning, cell membrane structure, energy storage, organ protection, and insulation.

Food Sources

Fats are present in both animal and plant foods.

Animal Foods

Rich sources of fats include red meats, dairy products, and fatty fish.

Plant Foods

Rich sources of fats include cooking oils, nuts, seeds, and avocados, which do not raise cholesterol levels.

Visible Fats

Fats that are easily identifiable, such as butter and cooking oils.

Invisible Fats

Fats that are not immediately noticeable, found in foods like whole milk and cheese.

Triglycerides

Composed of three fatty acids attached to glycerol, making up 95% of lipids in the body.

Essential Fatty Acids (EFA)

Necessary fats that humans cannot synthesize and must obtain from the diet.

Omega-3 and Omega-6

Two families of essential fatty acids important for health.

Saturated Fats

Fats that contain all hydrogen atoms possible, typically found in animal foods.

Monounsaturated Fats

Fats that lower bad cholesterol when replacing saturated fats in the diet.

Polyunsaturated Fats

Fats with limited hydrogen, found in cooking oils and fish, beneficial for heart health.

Trans-Fatty Acids (TFAs)

Created by adding hydrogen to liquid fats, raising bad cholesterol and increasing heart disease risk.

Hydrogenated Fats

Polyunsaturated oils made solid through hydrogenation, contributing to saturated fat intake.

Cholesterol

A fat-like substance synthesized in the liver, found in animal foods, linked to heart disease.

Hypercholesterolemia

Unusually high cholesterol levels in the blood, a risk factor for cardiovascular diseases.

Atherosclerosis

A condition where plaque builds up in arteries, potentially leading to heart attacks or strokes.

Digestion of Fats

Occurs mainly in the small intestine, where bile and enzymes break down fats for absorption.

Lipoproteins

Carriers of fat in the blood, classified by density and mobility.

Chylomicrons

The largest lipoproteins that transport lipids after digestion.

Low-Density Lipoproteins (LDL)

Carry cholesterol to cells, containing a significant amount of cholesterol.

High-Density Lipoproteins (HDL)

Transport cholesterol from cells to the liver for elimination.

Fat Metabolism

Controlled by the liver, where fatty acids are broken down for energy.

Lecithin

A phospholipid found in plant and animal foods, used to smooth food products.

Fat Alternatives

Products like Olestra and Simplesse that provide lower-calorie options but may cause digestive issues.

Dietary Requirements

Fats should provide at least 10% of total daily calories to prevent deficiency symptoms.