The Lipids: Triglycerides, Phospholipids, and Sterols

Learning Objectives
1. List three classes of lipids found in the body and in foods. Describe the features that
fats bring to foods. Discuss their functions in the body.
2. Describe features that distinguish fatty acids from each other.
3. Define the term "omega" with respect to fatty acids. Describe the roles of the omega
fatty acids in disease prevention.
4. Compare the differences between saturated unsaturated monounsaturated and
polyunsaturated fats. Describe the structure of a triglyceride.
!. Describe the process of hydrogenation and what it does to fat. Define trans"fatty acids
and discuss how they influence heart disease.
#. Compare the differences between the structures of phospholipids and triglycerides.
Compare these structures to the structure of cholesterol. Discuss how these
differences in structure affect function.
$. List the roles of phospholipids in the body. List the roles of cholesterol in the body.
%. &dentify the steps in fat digestion absorption and transport. Describe the routes
cholesterol ta'es in the body.
(. Describe the functions of lipoproteins. Compare the differences between the
chylomicrons )LDL LDL and *DL.
1+. List the fatty acids that are essential. ,ame their chief dietary sources.
11. Describe how e-cessive fat inta'e influences health. List factors that influence LDL
*DL and total blood cholesterol.
12. List the dietary recommendations regarding fat and cholesterol inta'e. List ways to
reduce inta'e.
13. Calculate the Daily )alue for fat .for a 2+++ 'calorie diet/. Describe what this
number represents.
Lecture Outline
&. 0he Chemist1s )iew of 2atty 3cids and 0riglycerides
0he class of nutrients 'nown as lipids includes triglycerides .fats and oils/
phospholipids and sterols. 4ost are triglycerides with glycerol bac'bones and three
fatty acids attached. 2atty acids vary in carbon chain lengths degree of unsaturation
and number of double bonds. 5aturation affects the physical characteristics of the fat
and its storage properties. 0rans"fatty acids which are altered may have the same
negative health effects as saturated fatty acids.
3. Fatty Acids
1. Length of the Carbon Chain
2. Degree of 6nsaturation
a/ Saturated fatty acids carry the ma-imum possible number of
hydrogen atoms. 7hen most of the fatty acids are saturated it is called a
saturated fat.
b/ Unsaturated fatty acids lac' hydrogen atoms and have at least one
double bond. 0he double bond is considered the point of unsaturation.
.1/ onounsaturated fatty acids lac' two hydrogen atoms and
have one double bond. 7hen most of the fatty acids are
monounsaturated it is called a !onounsaturated fat.
.2/ Polyunsaturated fatty acids "PUFA# lac' four or more
hydrogen atoms and have at least two or more double bonds. 7hen
most of the fatty acids are polyunsaturated it is called a
polyunsaturated fat.
.a/ Linoleic Acid is an essential fatty acid.
.b/ Linolenic Acid is an essential fatty acid.
3. Location of the Double 8ond
a/ O!ega refers to the position of the first double bond.
b/ 3n o!ega$% fatty acid has the location of the double bond in the third
position. 3n e-ample is linolenic acid.
c/ 3n o!ega$& fatty acid has the location of the double bond in the si-th
position. 3n e-ample is linoleic acid.
d/ 9mega"( fatty acids tend to be monounsaturated. 3n :-ample is oleic
acid.
8. Triglycerides are lipids with three fatty acids attached to a glycerol.
C. 'egree of Unsaturation ;evisited
1. 2irmness
a/ 5aturated fats are solid are room temperature.
b/ <olyunsaturated fats are li=uid at room temperature.
2. 5tability
a/ 5aturated fat is more resistant to o(idation.
b/ 4onounsaturated fat is less susceptible to spoilage.
c/ <olyunsaturated fat spoils most readily.
d/ <rotection from rancidity
.1/ 5ealed in airtight containers away from light
.2/ 3dd antio(idants
.3/ *ydrogenation
3. )ydrogenation
a/ <rotects against o-idation therefore prolonging shelf life
b/ 3lters te-ture
4. Trans$Fatty Acids
a/ Change from cis to trans configuration
b/ *eart disease connection is being researched.
&&. 0he Chemist1s )iew of <hospholipids and 5terols
<hospholipids and sterols have uni=ue chemical structures that allow them to have
uni=ue roles in the body. <hospholipids contain glycerol two fatty acids and a
phosphate group with a molecule of choline. 3 well"'nown phospholipids is lecithin.
5terols have a multiple"ring structure. 3 well"'nown sterol is cholesterol.
3* Phospholipids
+* Phospholipids in Foods
a. * Phospholipids contain glycerol two fatty acids and a phosphate group with a
molecule of choline.
b. . 6sed as emulsifiers in food industry
c. 2ood sources of lecithin include eggs liver soybeans wheat germ and peanuts.
,* -oles in the .ody
a. :nable transport of lipids across cell membranes
b.:mulsifiers
c. Lecithin is made by the liver. 5upplements increase energy inta'e and can
cause >& symptoms
8. Sterols
1. 5terols in 2oods
a/ 2ound in plant and animal foods
b/ /holesterol is found in animal foods only?meat eggs fish poultry
and dairy products. "e(ogenous#
2. ;oles in the 8ody
a/ 5tarting material for bile acids se- hormones adrenal hormones and
)itamin D
b/ 5tructural component of cell membranes
c/ Liver produces %++"1!++ mg cholesterol per day "endogenous#.
d/ Atherosclerosis is a disease that causes heart attac's. &t occurs when
cholesterol forms deposits in the artery wall.
&&&. Digestion 3bsorption and 0ransport of Lipids
5pecial arrangements are made in the digestion of lipids. 0his is due to the
hydrophobic nature of lipids. Lipids tend to separate from the watery fluids of
digestion. Digestive en@ymes are hydrophilic or water loving. 8ile from the liver
emulsifies lipids. :n@ymes are then able to brea'down lipids to !onoglycerides and
fatty acids. &ntestinal cells assemble absorbed lipids into chylo!icrons for transport.
0he lipoproteins have different compositions and different functions. 5ome
lipoproteins are healthier than others.
3. Lipid Digestion
1. 4outh ? salivary glands release lingual lipase
2. 5tomach ? muscle contractions disperse fat into smaller droplets gastric
lipase is also active
3. 5mall &ntestine
a/ Cholecysto'inin .CCA/ signals gallbladder to release bile.
b/ <ancreatic and intestinal en@ymes hydroly@e lipids to monoglycerides
and fatty acids.
c/ <hospholipids are hydroly@ed.
d/ 5terols are absorbed as is.
4. 8ile1s ;outes
a/ 0nterohepatic circulation $ reabsorbed and recycled
b/ 5oluble fibers are effective in trapping some bile and e-creting it from
the body through the large intestine.
8. Lipid 3bsorption
1. >lycerol and short and medium"chain fatty acids diffuse and are absorbed
directly into the bloodstream.
2. 4onoglycerides and long"chain fatty acids form !icelles are absorbed and
reformed into new triglycerides. 7ith protein they transport vehicles 'nown
as chylo!icrons.
C. Lipid 0ransport .a family of lipoproteins/
1. /hylo!icrons
a/ Largest of the lipoproteins
b/ Least dense
c/ >ets smaller as triglyceride portion is removed by the cells
2. 1L'L "1ery$Lo2$'ensity Lipoproteins#
a/ Composed primarily of triglycerides
b/ 4ade by liver
c/ 0ransports lipids to the tissues
d/ >ets smaller and more dense as triglyceride portion is removed
3. L'L "Lo2$'ensity Lipoproteins#
a/ Composed primarily of cholesterol
b/ 0ransports lipids to the tissues
4. )'L ")igh$'ensity Lipoproteins#
a/ Composed primarily of protein
b/ 0ransports cholesterol from the cells to the liver
c/ *ave anti inflammatory properties.
!. *ealth &mplications
a/ >enes influence lipoprotein activity
b/ *igh LDL is associated with higher ris' of heart attac'
c/ *igh *DL seems to have a protective effect
d/ 2actors that lower LDL and raise *DL
.1/ 7eight control
.2/ ;eplace saturated fat with monounsaturated fat and
polyunsaturated fat in the diet
.3/ 5oluble fibers
.4/ <hytochemicals
.!/ 4oderate alcohol consumption
.#/ <hysical activity
&). Lipids in the 8ody
0he triglycerides have important roles in the body. :ssential fatty acids also play
important roles. 0he body can store unlimited amounts of fat when fat is consumed in
e-cess. 0he liver can also convert e-cess carbohydrate and protein to fat. 2at needs
carbohydrate to brea' down efficiently. &nefficient brea'down of fat forms 'etone
bodies.
3. ;oles of 0riglycerides
1. :nergy reserve when stored as adipose tissue.
2. &nsulation
3. 5hoc' protection
4. 6se carbohydrate and protein efficiently
8. 0ssential Fatty Acids
1. Linoleic Acid and the 9mega"# 2amily
a/ Can ma'e arachidonic acid?a conditionally essential fatty acid
b/ 5upplied by vegetable oils and meats
2. Linolenic Acid and the 9mega"3 2amily
a/ 4ust be supplied by food
b/ Can ma'e 0PA "eicosapentaenoic acid# and ')A "docosahe(aenoic
acid#, important for eyes brain and heart.
3. 0icosanoids
a/ 4ade from arachidonic acid and :<3
b/ Li'e hormones but have different effects on different cells
c/ &nclude prostaglandins thrombo-anes and leu'otrienes
4. 2atty 3cid Deficiencies
a/ 3re rare in 6.5. and Canada
b/ 9ccur in infants and children with fat"free or low"fat diets
C. Lipid 4etabolism <review
1. 5toring 2at as 2at
a/ Adipose issue readily stores fat.
b/ <rovides twice the energy as carbohydrate and protein
c/ Lipoprotein lipase "LPL# hydroly@es triglycerides as they pass directs
the parts into the cells to be used for energy or storage.
2. 6sing 2at for :nergy
a/ )or!one$sensitive lipase inside the adipose cells hydroly@es
triglycerides when needed for energy.
b/ During fasting the body metaboli@es fat but needs carbohydrate and
protein for complete brea'down.
c/ Aetone bodies can be made from fat fragments.
). *ealth :ffects and ;ecommended &nta'es of Lipids
*igh inta'es of saturated fat and trans fat and high blood LDL cholesterol are related
to increased ris' for heart disease. 9mega"3 fatty acids in the diet appear to have a
protective effect.
3. *ealth :ffects of Lipids
1. .lood Lipid Profile
a/ ;eveals concentrations of lipids in the blood
b/ Desirable levels
(1) 0otal cholesterol < 2++ mgBdL
(2) LDL cholesterol < 1++ mgBdL
(3) *DL cholesterol C #+ mgBdL
(4) 0riglycerides < 1!+ mgBdL
2. *eart Disease
a/ :levated blood cholesterol is a ris' factor for cardiovascular disease.
b/ Cholesterol accumulates in the arteries restricts blood flow and raises
blood pressure.
c/ 5aturated fat in the diet raises blood cholesterol.
3. ;is's from 5aturated 2ats
a/ 5aturated fat in the diet raises LDL cholesterol which increases ris' of
heart disease.
b/ 2ood sources include whole mil' cream butter cheese high fat cuts of
beef and por' coconut palm and palm 'ernel oils.
4. ;is's from Trans 2ats
a/ Trans-fatty acids in the diet raise LDL cholesterol and decrease *DL
cholesterol.
b/ 2ood sources include deep"fried foods using vegetable shortening
ca'es coo'ies doughnuts pastry coo'ies snac' chips margarine
imitation cheese and meat and dairy products.
c/ Debate over butter versus margarine
!. ;is's from Cholesterol
a/ Dietary cholesterol has less effect on blood cholesterol than saturated
fat and trans fat.
b/ 2ood sources of cholesterol include egg yol's mil' products meat
poultry and shellfish.
#. 8enefits from 4onounsaturated 2ats and <olyunsaturated 2ats
a/ ;eplacing saturated fat and trans fat with monounsaturated fat and
polyunsaturated fat is the most effective dietary strategy in preventing
heart disease.
b/ 2ood sources of monounsaturated fat include olive canola and peanut
oil and avocados.
c/ 2ood sources of polyunsaturated fat include vegetable oils .safflower
sesame soybean corn and sunflower/ nuts and seeds.
$. 8enefits from 9mega"3 2ats
a/ 8eneficial effects in reducing ris' of heart disease and stro'e
supporting the immune system and defending against inflammation.
b/ 2ood sources include vegetable oils .canola soybean and fla-seed/
walnuts and fla-seeds and fatty fish .mac'erel salmon and sardines/.
%. 8alance 9mega"3 and 9mega"# &nta'es
a/ :at more fish .2"3 o@ portions per wee'/ and less meat
b/ 8a'e broil or grill the fish
c/ 2unctional foods are being developed.
d/ 5upplements are not the answer.
e/ ,eed to avoid fish with high levels of mercury.
(. Cancer
a/ Dietary fat and the ris' of cancer have an association with some types
of cancer but it is not as strong as the lin' to heart disease.
b/ 2at does not initiate cancer development but may be a promoter once
cancer has developed.
c/ 5aturated fat from meat is implicated.
1+. 9besity can be conse=uence of high"fat high 'calorie diets in e-cess of
energy needs.
11. ;ecommended &nta'es of 2at
8. ;ecommended &nta'es of 2at
1. D;& recommends fat at 2+"3! D of energy inta'e.
2. 2D3 " 1+D of energy inta'e from saturated 3+D of energy inta'e total fat
3. Dietary Guidelines " choose a diet low in saturated fat trans fat and
cholesterol that provides 2+"3!D of energy inta'e from fat.
4. Daily )alues
a/ #! g fat based on 3+D of 2+++ 'cal diet
b/ 2+ g saturated fat based on 1+ D of 2+++ 'cal diet
c/ 3++ mg cholesterol
!. 65D3 2ood >uide considers saturated fats discretionary Acalories.
a/ 2ats of fish nuts and vegetable oils are not counted as discretionary
'calories
b/ 5olid fats are counted as discretionary 'calories
C. >uidelines to >roceries
1. 4eats and 4eat 3lternates " choose very lean and lean options
2. 4il's and 4il' <roducts " choose fat"free and low"fat options
3. )egetables 2ruits and >rains E choose a wide variety and whole grains
4. &nvisible 2at E watch high fat cheese ba'ed and fried foods
!. Choose 7isely E many food products are available
#. Fat -eplacers
a/ &ngredients derived from carbohydrate protein or fat
b/ ;eplaces fat in foods
c/ Artificial fats offer sensory and coo'ing =ualities but no 'calories.
;esearch on olestra supports its safety but it decreases the absorption of
fat$soluble vita!ins, as vita!in A and 0 and may cause digestive
distress in some consumers.
$. ;ead 2ood Labels
a/ <rovides information on fat grams and D Daily )alues
b/ D Daily )alues are not the same as D of 'calories from fat.
)&. *ighlightF *igh"2at 2oods?2riend or 2oeG
0here are many relationships between the 'inds of fat in the diet and their roles in
supporting or harming health. &t is comple-. 0ranslating the research from general
recommendations into specific recommendations is challenging.
3. >uidelines for 2at &nta'e
1. &t is recommended that individuals replace HbadI fats with HgoodI fats.
2. 5pecific guidelines for reducing saturated fat trans fat and cholesterol
3. 5pecific guidelines for increasing monounsaturated fat and polyunsaturated
fat.
8. *igh"2at 2oods and *eart *ealth
1. Coo' with 9live 9il
a/ 4any health benefits
b/ 5till provides ( 'calBgram
2. ,ibble on ,uts
a/ 4any health benefits
b/ 5till a high 'calorie foods
3. 2east on 2ish
a/ ;ich in long"chain omega"3 polyunsaturated fatty acids
b/ 4ercury caution for pregnant and lactating women and young children
C. *igh"2at 2oods and *eart Disease
1. Limit 2atty 4eats 4il' <roducts and 0ropical 9ils
a/ ;ead food labels to determine those lowest in saturated fat
b/ Choose leaner and lower fat animal foods
2. Limit *ydrogenated 2oods
a/ Contain trans fats
b/ 7atch convenience foods
D. 0he 4editerranean Diet
1. Lin's with good health but may not be the only factor
2. 2ocus on whole grains potatoes and pasta vegetables and legumes low fat
cheeses yogurt fruits some fish other seafood poultry a few eggs and little
meat
:. Conclusion
1. 5aturated fat and trans fat are poor for heart health.
2. 6nsaturated fat in moderation is good for heart health.
3. 2ood is a mi-ture of good and bad fat.
4. 4anufacturers are complying with consumer re=uests.
!. 0ry 4editerranean eating habits.