Objectives
To determine the interrelationship
between the lipids intake and human
physiology
To analyze how different individual and
gender react to different amount of intake
To identify the optimal intake to prevent
exceeding and shortage of lipids in diet
Definition of Lipids
Substances in dairy foods
Known as fats and oils
Hydrophobic and soluble in ethanol like
alcohol, petroleum and chloroform
Classified into 2 general types
Saturated fat
Type of Lipids
Polyunsaturated fat
Plan source like safflower, corn, cottonseed, sunflower
oil and soybean oil
Monounsaturated fat
Plant and animal product like olive oil, canola oil,
avocado and peanut oil
Chain length
Name
Myristic
acid
Formula
Source
CH3(CH2)12--- COOH
16:0 Palmitic
acid
CH3(CH2)14--- COOH
18:8 Stearic
acid
CH3(CH2)16--- COOH
20:0 Arachidic
acid
CH3(CH2)18--- COOH
Peanut oil
Unsaturated Fats
Note
Nam
e
Formula
Source
16:1n6
Palmit
oleic
acid
CH3-(CH2)5-CH=CH-(CH2)7-COOH
Marine oil,
small amount
in animal and
plant fat
18:1n9
Oleic
acid
CH3-(CH2)7-CH=CH-(CH2)7-COOH
Plant and
animal fat
18:2n6
Corn,
safflower,
soybean,cotton
seed, peanut
oil
Unsaturated Fats
Note
20:4n6
Name
Formula
Arachidonic CH3-(CH2)3-CH2-(CH=CH)4-(CH2)3-COOH
acid
18:3n3 Linolenic
acid
CH3-(CH2-CH=CH)3--(CH2)7-COOH
Source
Animal fat
in small
amount
Linseed,
soybean,
other seed
oil
Lipids Functions
Essentialy
1. Monounsaturated fatty acid (MUFA)
2. Polyunsaturated fatty acid (PUFA):
-3 :fish, canola oil
-6 : Vegetable oil; Corn, safflower,
soybean, seed and nuts
Leukocytes
chemotaxis
Cell adhesion
Anti-agregation
of cells
Vasodilatation
Lowered blood
pressure
Contraction of
smoth muscle
Lowered blood
pressure
Regulated gastric
acid secretion
Regulation of body
temperature
Regulation of
pletelet
agregation
Control of
imflamation,
vascular
Proagregation
of cells
Vasocontrict
ion
Increased
blood
pressure
Lipid Metabolism
Lipid Metabolism
Lipid Metabolism
Lipid Metabolism
Digestion - Hydrolysis Reaction
Lipid Metabolism
Beta Oxidation
Beta Oxidation
Beta Oxidation
Beta Oxidation
Beta Oxidation
Beta Oxidation
Beta Oxidation
Lipids Disorder
Lipids deficiency (Shortage in
Lipids intake)
Lipids exceeding (Overtaking in
Lipids intake)
Lipids Deficiency
Fat should comprise of 3% of total
calories to prevent fatty acid deficiency
Fatty acid deficiency syndromes
Dry scaly skin, dermatitis (Linoleic acid
deficiency)
Hand tremors (Prostaglandin deficiency)
Inability to control blood pressure
Lipids Exceeding
Fat should comprise not more than 30%
of total calories to prevent lipids exceeding
To prevent overtaking, we should consume
fat breakdown (% total calories)
<8% from saturated fat
10% from polyunsaturated fat
10-15% from monounsaturated fat
BMI
Below 18.5
18.5 24.9
25.0 29.9
30.0 and Above
Weight Status
Underweight
Healthy Weight
Overweight
Obese
Health Problems
Energy Intake > Energy needed = Lipids overtaking
Develop medical problem
Cancer
Heart disease
Diabetes
Obesity
High blood pressure
High blood cholesterol
Cholesterol
Plant and animal food contain sterols but only
Lipoproteins
Low Density Lipoproteins (LDL) is made by the liver and
CONCLUSION
Food lipids:
Source for energy
Essential nutrient supply
Food palatibility
Body lipids:
Energy
Thermal insulation
Vital organ protection
Nerve impulse transmision
Tissue membrane structure
Cell metabolism
Essential precursor substances
Carrier of fat soluble vitamin