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Lipids: Essential En
ergy-Supplying Nutr
ients
• Lipids
• Diverse group of molecules that are insoluble in w
ater
• Fats
• The lipid content of diets and foods
• Phospholipids contain
• Glycerol backbone, two fatty acids, phosphate
• Soluble in water
• Transport fat in the bloodstream
• Manufactured in our bodies (not required)
Fat Digestion
© 2011 Pearson Education, Inc.
© 2011 Pearson Education, Inc.
Absorption of Fats
Lipid Absorption
• Visible fats
• Fats we add to foods
• Butter, cream, mayonnaise, salad dressings
• Invisible fats
• Fats hidden within foods
• Occur naturally or added during processing
• Baked goods, dairy, meats, fast foods
• Beneficial fats
• Omega-3 fatty acids may be low in diets
• Fish, walnuts, soy, canola, flaxseed
• Fat replacers
• Used to lower fat content of foods
• Found in chips, cakes, cookies
• May cause GI side effects in large amounts
• Example: olestra (Olean)
Fats in Food
• Cardiovascular disease
• Dysfunction of the heart or blood vessels
• Can result in heart attack or stroke