FATS Fats--belong to a group of organic compounds called LIPIDS.

--The word LIPID is derived from lipos a Greek word for fat. --Lipids are insoluble in water, but soluble in fat solvents like chloroform, ether, benzene, etc. and are utilizable by living organisms. Fats provide a more concentrated source of energy than carbohydrates. A fat molecule has the elements: carbon, hydrogen, and oxygen, in glyceride linkage. When a fat molecule is hydrolyzed, it yields three (3) fatty acids and a molecule of glycerol. Fats and oils are chemically called triglycerides. Functions of Fats The physiological role of fats can be summed up into three (3) categories: energy giving, structural function, and regulator of body processes, directly or indirectly. 1. Concentrated Source of Energy Fats provide a concentrated source of energy compared to either protein or carbohydrate ( yields 9 calories per gram). 2. Storage Form of Energy As adipose tissue, fat is the largest reservoir of potential energy. The principal sites of adipose body fat are: subcutaneous tissues (50%) , the surrounding organs in the abdominal cavity (45%), and the intramuscular tissues ( 5%). Fat storage is not static but reversible and inter-conversions are aided by the enzymes, lipases, plus co-enzyme factors. 3. Structural Component Moderate deposits of fat beneath the skin and around internal organs, acts as protective pad and give support to the organs. Compound lipids are integral parts of many cells and tissues. Subcutaneous fat also prevents rapid heat loss from the skin, thereby conserving heat in the body. 4. Supplier of Essential Fatty Acids ( EFA) An EFA is one that cannot be synthesized in the body and should be ingested preformed or ready made from food sources. EFA includes: linoleic, linolenic, and arachidonic acids. EFA helps in the prevention of an eczematous skin lesion in infants. 5. Carrier of Fat- Soluble Vitamins Vitamins A,D,E, and K need a fat-soluble medium to keep them in solution and to facilitate reactions, whether in foods or in the body. 6. Sparer of Protein, Thiamine and Niacin

If adequate energy is supplied by fat and carbohydrate sources, protein is spared or saved for its unique function of tissue building and repairing. These B vitamins will be spared for their other regulatory functions in the body. Other Special Functions: 1. Fat has high satiety value; it is slowly digested and depresses the hunger sensation. 2. It also contributes to flavour and palatability. 3. It helps retain moistness in food products. 4. Certain lipids are emulsifying agents ( lecithin) which help in the transport of fatty substances that cannot easily pass through the cell membrane. 5. Fatty acids are precursors of a group of substances called the prostaglandins which participate in the regulation of blood pressure, heart rate, and lipolysis. Classification of Lipids According to the Complexity: 1. Simple ( triglycerides ) 2. Compound ( Phospholipids ) 3. Derived ( sterols ) According to Physical Appearance: 1. Visible ( cooking oil, salad dressing, lard, butter, margarine and animal fats ) 2. Invisible ( egg yolk, milk, olives, avocado, nuts, fried foods, whole milk, cheese ) Fatty Acids Fatty Acidsare organic compounds of carbon atoms to which hydrogen atoms are attached. The physical and chemical properties of various fats and oils are due to their fatty acid component. Classification of Fatty Acids according to Unsaturation: 1. Saturated Fats When a fatty acid is saturated, each of its carbon atoms carries all the hydrogen atoms possible. In general, animal foods contain more saturated fatty acids than Plant foods that contain considerable amount of saturated fatty acids are chocolate, coconut, palm oil, and palm kernel oils. Foods containing a high portion of saturated fats are usually solid at room temperature. It is recommended that one consume not

more than 7% because it is considered a contributory factor in atherosclerosis. 2. Monounsaturated Fats Fats that are neither saturated nor polyunsaturated are thought to play little part in atherosclerosis. Example of foods: olive oil, peanut oil, canola oil, avocados and cashew nuts. Research indicates that monounsaturated fats lower the amount of LDL ( bad cholesterol ) in the blood, but only when they replace saturated fats in ones diet. 3. Polyunsaturated Fats Fats whose carbon atoms contain only limited amounts of hydrogen. The two major fatty acids denoted by the placement of their double bonds are the omega-3 and omega-6 fatty acids. Fatty Acids can be classified according to Essentiality: 1. Essential Fatty Acids Are necessary fat that humans cannot synthesize and must be obtained through diet. There are two families of essential fatty acids a. Omega-3--- helps lower the risk of heart disease. These are found in sea foods, some plants and some livestock rations. b.Omega-6--- has a cholesterol lowering effect. 2. Non-essential Fatty Acids Omega-9 fatty acids are necessary but not essential because the body can manufacture a modest amount provided essential fatty acids are present. Classification of Fats: 1. Triglycerides Are composed of three fatty acids attached to a framework of glycerol. Triglycerides are made of glycerol and fatty acids. Glycerol--- is a component of fat and is derived from a water-soluble carbohydrate. 2. Phospholipids Lecithin and Cephalin are phospholipids. They are found in the brain, bile and nerve tissues. Phospholipids found in both plant and animal foods and is synthesized in the liver. The lecithin and other phospholipids are important constituents of cell membranes. Hence phospholipids can dissolve in both water and fat, they can help lipids move back and forth across the cell membranes into the watery fluids in both sides. They thus allow fat soluble substances, including

vitamins and hormones, to pass easily in and out of cells. The phospholipid also is a natural emulsifier that helps transport fat in the bloodstream. 3. Sterols Are high molecular weight alcohols occurring in the fats of plants and animals. Cholesterol Cholesterol is the most common sterol in animals. It is present in all animal cells but is concentrated in the bile and in the nerves. It is synthesized mainly in the liver ( endogenous cholesterol ) and is also supplied in the diet ( exogenous cholesterol ) mostly from the fatty portions of meat. The riches sources of cholesterol are the brain, glandular organs, and egg yolks. Role of Cholesterol 1. It is the precursor of 7-dehydrocholestero, which has Vit. D activity. 2. It is a part of the bile acids, thus it helps in the emulsification of dietary fat. 3. It is also utilized in the biosynthesis of adrenocortical hormones, which are important in the development of secondary male and female characteristics. Recommended that the normal intake of cholesterol should not exceed 300mg./day. Ergosterol and calciferol are the other sterols, which are Vitamin D precursors that exists in plants and fish liver oils. Fat Digestion and Absorption Although 95% of ingested fats are digested, it is a complex process. The chemical digestion of fats occurs mainly in the small intestine. Fats are not digested in the mouth. They are digested only slightly in the stomach, where gastric lipase acts on emulsified fats such as those found in cream and egg yolk. Fats must be mixed well with the gastric juices before entering the small intestine. In the small intestine, bile emulsifies the fats, and the enzyme pancreatic lipase reduces them to fatty acids and glycerol, which the body subsequently absorbs through the villi. Fat Metabolism and Elimination The liver controls the fat metabolism. It hydrolyzes triglycerides and forms new ones from this hydrolysis as needed.

Ultimately, the metabolism of fats occurs in the cells, where fatty acids are broken down to carbon dioxide and water, releasing energy. The portion of fat that is not needed for immediate use is stored as adipose tissue. Carbon dioxide and water are by products that are used or removed from the body by the circulatory, respiratory, and excretory systems. Food Sources of Fats The most important food sources are the visible fats and oils: 1. butter 2. margarine 3. lard 4. cooking oil 5. fish liver oil 6. pork fat 7. suet 8. tallow 9. chicken fat Very good sources are: 1. nuts such as oil seeds and some legumes Contribute significant amounts in the diet are: 1. cream cheese 2. whole milk 3. olives 4. chocolate 5. peanut butter 6. fatty fish like sardines 7. avocado 8. pastries 9. fried foods Plant Sources for Unsaturated Fatty Acids are: 1. Sunflower 2. corn 3. cotton seed 4. sesame 5. safflower 6. soybean oils 7. products utilizing such vegetable oils Fish Sources of Unsaturated Fatty Acids: 1. Fatty fish like tuna 2. herring 3. salmon 4. sardine 5. mackerel

Foods High in Saturated Fatty Acids are: 1. butter fat 2. whole milk 3. ice cream made from whole milk 4. egg yolk 5. bacon 6. tallow 7. suet 8. lard 9. hydrogenated shortenings 10. fatty meats like pork 11. ham 12. certain beef cuts 13. poultry fats 14. sausages 15. chocolates 16. rich pastry and puddings made with animal fat listed above * Desirable ratio of unsaturated to saturated fatty acids is 2:1 Recommended Dietary Allowances: It is suggested that at least 20% of total caloric allowance be supplied by dietary fat. A higher level is recommended for children, adolescents, and active adults. The recommended daily intake for essential fatty acids (expressed as linoleic acid ) is 2%.