Fats

Triglyceride

the chief form of fat in foods and major storage form of fat in the body

• 3 fatty acid 

• glycerol backbone 

Fatty acid

organic compounds composed of a chain of carbon atoms with hydrogen atoms attached and an acid group at one end

2 main features of fatty acid

Chain

• carbons

saturation

• hydrogen

saturated

Full maximum hydrogen atoms

No points of unsaturation

Monounsaturated

One missing hydrogen, one point of unsaturation

Unsaturated fatty acid

one or more points of unsaturations ( missing hydrogen)

Polyunsaturated 

• Fatty acids with two or more points of unsaturation 

Omega 6 fatty acid

• Whole grain, veg, nut 

• Exceeding = inflammation 

Most Canadians have too much 

a polyunsaturated fatty acid whose endmost double bond is six carbons back from the end of its carbon chain. Linoleic acid is an example

omega 3 fatty acid

Linolenic acid 

Convert to EPA/DHA 

EPA ( fish/ algae) 

DHA ( fish/ algae) 

Not enough omega 3 

Hydrogenated fats 

liquid fats that have undergone hydrogenation, a process where hydrogen atoms are added to unsaturated fatty acids to convert them into solid or semi-solid fat

Plant sterols 

• Composed of multiple chemical rings 

• Precursors to bile and vitamin D, sex hormones, cells in brain and CNS system 

• Chole- sterol ( made by liver) 

Phospholipids 

• Includes phosphorous atom 

• Component of lipoproteins 

• Emulsifiers ( allows oil and water to mix) 

• Cell membrane structure 

Nursing consideration for consuming healthy fats 

DRI 20-35% 

Low saturated fats, trans fats, cholesterol

Replace solid fats with oil 

All fat foods are high in Kcalories 

Must nutrient dense from all food groups  

Consume fewer and smaller portions of foods and beverages containing solid fats 

Choose unsaturated fats 

Don't overdo fat restriction 

Fat alternatives must actually replace fat and energy in diet 

Functions of fat 

Energy stores fat - fast are body’s chief form of stored energy 

Muscle fuel - fast provide much of the energy to fuel muscle work 

Padding - fat pads inside the body cavity, protects the internal organs from shock 

Insulation - insulate against temperature extremes 

Cell membranes - forms the major material of cell membranes 

Raw materials - converted to other compounds, Vitamin D, bile, hormones, as needed 

Chylomicrons 

• Transports lipids from enterocyte ( intestine cells) enter lymph system before blood stream and then the liver 

How lipids are transported and absorbed 

Absorption and digestion 

Mouth and salivary glands 

• Melts fats as they reach body temperature 

• Lingual  lipase at the base of the tongue 

Stomach 

• Gastric lipase accesses and hydrolyzes fat 

Small intestine and pancreas

• CCK signals and gallbladder to release bile 

• Bile emulsifies fat 

• Pancreatic lipase turns emulsifies fat into monoglycerides, glycerol, fatty acids ( absorbed) 

LDL 

Roles: Carries cholesterol and triglycerides from liver to the cells of the body 

Risk: High LDL - predicts fatal heart attack or stroke

HDL

Roles 

Transports cholesterol back to the liver from peripheral cells 

Risks 

Low blood concentration of HDL - higher risk of heart disease