A Presentation

Lipids: Protecting Your Heart

Three Categories of LipidsTriglycerides• Largest Class of Lipids• Fats and Oils Phospholipids• Dissolve in both fat and water• Used in emulsifiers (Mayonnaise)• Eggs and PeanutsSterols• Cholesterol• Perform vital functions Video

Triglycerides Function:• Fuel the body and keep it warm• Maintain a constant body temperature• Protects organs• Transports vitamins• Healthy skin and hairVideoAdipose Tissue:• Pockets of fat-storing cells• Provide insulation

Picture taken from Medicine World

Structure of TriglyceridesTRI - Three Fatty Acids react with Glycerol, an alcohol

Fatty Acids – Organic acidsCarboxyl Group – Carbon bonded to oxygen by a double covalent bond, and to a hydroxyl group with a single bond

Picture taken from Antranik.org

Linoleic and Linolenic Acid- Fatty Acids- Not produced by the human body- Needed for normal growth and development

Sources:Vegetables, Grains, Nuts, Seeds, Soybeans

Saturated vs. Unsaturated

Saturated• Complete Fatty Acid• Each fatty acid contains

all the hydrogen atoms their molecular structure can hold

Video

Unsaturated• Incomplete Fatty Acid• Missing hydrogen atoms

Monounsaturated Fat:• Lacks 2 hydrogen atoms

Polyunsaturated Fat:• Lacks 4 or more hydrogen

atoms

Energy Source- Supply over twice the energy of glucose (carbohydrates)- If you consume too much, it’s stored in the body as fat.- Doesn’t offer “Quick” energy

Solid vs. Liquid FatsAnimal Fats “Saturated”• Full-set of hydrogen and

carbon atoms are tightly packed, creating a solid

• Solid at Room Temp.

Plant Oils “Unsaturated”• Less compact because of

missing hydrogen atoms• Liquid at Room Temp.

Exceptions:Coconut Oil – SolidPalm Kernel Oil – Solid(80% saturated)

Melting Range of Fats• Saturation affects range• Some fats are in liquid phase and some are solid –

creating a soft butter at room temperature• The more carbon in a fatty acid, the higher the melting

point.

Saturated Fats – high melting pointUnsaturated Fats – low melting point

Picture taken from Always Foodie

Functions of Fat in CookingTenderizing – Tenderize baked goods, creating flaky pastries, and moist cakes

Aeration – Add air to butter and dough by forming a bubble around the molecules and trapping air

Emulsions – Oils are used in the liquid phase, such as mayonnaise.

Flavor – Fats dissolve aromatic molecules in foods

Oxidation – When exposed to oxygen, fats oxidize or “break-down” causing high-fat foods to spoil

Controlling OxidationUnsaturated Fats are more prone to OxidationHeat speeds up OxidationCooling and Freezing slows the process of Oxidation

Picture taken from Artinaid

Slowing Oxidation• Potato chips are packaged in pure nitrogen• Bacon is vacuum-sealed• Oils are bottled in dark glass• Dried-foods, lacking water molecules, are packaged with

antioxidants – substances that help prevent oxidation

• Picture taken from PelletSmoking and AnvakoTrade

Hydrogenated Oils “Trans Fats”

Hydrogenization – A chemical process in which hydrogen is added to unsaturated fat molecules, breaking double bonds and replacing them with single bonds

Picture taken from Health.com

Trans FatsWhy is this done? • Resists rancidity• Takes longer to stale

What changes? • Liquid oil changes to a spreadable, semisolid fat

Examples: • Shortening, Partially Hydrogenated Oil

• Picture taken from losethestomachfat.com

Frying FatsCracking – the deterioration of fat causing discolored oil and off flavors and odors

Smoke Point – the temp. at which fat produces smoke

Why does fat splatter? Water and oil don’t mix - when food is added to frying oil, the fat “flees” from the water.

Picture taken from Food52.com

Digestion of FatsFats are broken down into……..>Fatty Acids and Glycerol>Absorbed by Villi in the Small Intestine>Stored in the Liver as Glycogen or left as fat>Leftover fats is sent to Adipose Tissue

RDA – 65 g total fat20 g saturated fat

Picture taken from ExperienceLife.com

Cholesterol• Vital in producing Vitamin D• Strengthens cell membranes• The liver makes all it needs

Dietary Cholesterol Found only in animal products Useless Possibly harmful

Dr. Oz Video slo-niacin.com

AtherosclerosisHardening of the Arteries due to a build-up of plaque

Cholesteroladvice.net

CholesterolLow Density Lipoprotein(LDL)

*Bad* Cholesterol

Carries about 75% of cholesterol in the blood

Transports cholesterol from the liver to other tissues

A high level increases risk

High Density Lipoprotein(HDL)

*Good* Cholesterol

Higher in protein than lipids

Returns cholesterol to the liver for breakdown and disposal

A low level increases risk

LipoproteinsLipoprotein – complex molecules of lipids and protein that carry lipids in the blood

LDL and HDL

Picture taken from smc.edu

Omega-3 Fatty AcidsBenefits?

They make it more difficult for plaque to form or clump

They make plaque less sticky

Health Central

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