Chapter 3 Fats

Lipids

fats and oils

Glycerides

the most common form of lipids consisting of a glycerol molecule with up to three fatty acids

hyperlipidemia

excessive fat in the blood

Triglycerides

an energy-rich compound made up of a single molecule of glycerol and three molecules of fatty acid.

saturated fats

A fat that is solid at room temperature and found in animal fats, lards, and dairy products.

unsaturated fats

A fat that is liquid at room temperature and found in vegetable oils, nuts, and seeds.

tropical fats

coconut oil, avocado oil, palm oil

essential fatty acids

fats needed by the body that must be consumed in the diet because the human body cannot manufacture them

linoleic acid

an essential polyunsaturated fatty acid of the omega-6 family

Alpha-linoleic acid (Omega-3 Fatty acid)

essential fatty acid: Found in vegetables, soy, flaxseeds, walnuts -->make other fatty acids

high levels are anti-inflammatory (fish, nuts etc)

trans fat

The type of fat produced when manufacturers add hydrogen to the fat molecules in vegetable oils. No longer allowed in US food supply due to link to heart disease.

Lipoproteins

protein and fat clusters that transport fats in the blood

Hydrophilic

water loving

Hydrophobic

Water fearing

Phospholipids

triglycerides derivative that is partially hydrophobic and hydrophilic

Lecithin

A phospholipid manufactured by the liver and also found in many foods; a major constituent of cell membranes.

Eicosanoids

regulatory molecules that can be synthesized from omega-3 and omega-6 fatty acids

Sterols

cholesterol

Cholesterol

A type of fat made by the body from saturated fat; a minor part of fat in foods.

what foods contain dietary cholesterol

animal products

energy content of fat

9 calories per gram

Functions of fat

Provide energy, body structure, insulation, cushions internal organs

Function of fat in food

nutrients, transport, energy, sensory appeal, appetite, texture, satiety

adipose tissue

Tissue that stores fat.

Animal fats are

saturated and solid at room temp; some types are associated with increased risk of chronic disease

Plant fats are

unsaturated and liquid at room temp

visible fat

fats that are clearly present and visible in our food, or visibly added to food, such as butter, margarine, cream, shortening, salad dressings, chicken skin, and untrimmed fat on meat

invisible fats

Fats that are hidden in foods, such as the fats found in baked goods, regular-fat dairy products, marbling in meat, and fried foods.

lingual lipase

a fat-splitting enzyme secreted by cells at the base of the tongue; important during infancy not adulthood

Gastric lipase (stomach)

enzyme to digest fat

Bile

A substance produced by the liver that breaks up fat particles; emulsifier

pancreatic lipase

breaks down fats; released by pancreas

micelles

small transport carriers in the intestine that enable fatty acids and other compounds to be absorbed

Chylomicrons

the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body

excess fat in the body linked to

diabetes, hypertension, heart disease, some cancers

AHA recommends this diet

Mediterranean diet; favoring unsaturated fats

essential fatty acid deficiency

A condition that develops if fatty acids that the body cannot produce are not present in dietary or nutritional supplements.

Leading cause of death in the US

heart disease

DRI recommendations concerning intakes of fats include:

20-35% of total calories; less than 10% from saturated fats