Transcript Fats: An In Depth Discussion

Fats: An In Depth Discussion
Presented by:
Professor Steven P. Dion – Salem State College
Sport, Fitness & Leisure Studies Dept.
Primary Sources for Americans
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MOSTLY animal products:
 Cows – fed on grains
 Pigs – fed on grains
 Chicken - fed on grains
Plant sources:
 Nuts & Seeds
 Soy
 Coconuts / Palm oils
 Avocados
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Health Problems Associated w/ Fats
Heart Disease - (atherosclerosis)
 Cancer  Strokes
 High blood pressure
 Hypertension
 Overweight / Obesity
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WHY DO WE LIKE FAT?
TASTE
 SATIETY
 COMFORT / DEPRESSION
 ILLNESS / SICK
 TIME
 PLEASURE!!!!
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WHAT ARE FATS / LIPIDS
Similar to carbohydrates molecularly - but
more carbon and hydrogen atoms.
 Twice the amount of calories than carbs and
proteins (9 cals per gram)
 98% of dietary fats exist as triglycerides
 90% of fat resides as adipose fat
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Key Questions to Consider
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Do we eat too much fat?
 Ideally we should consume 20-30% of total cals
from fats/lipids.
Does fat cause heart disease?
 Only Saturated Fats and Transfatty Acids are
linked to Coronary Heart Disease.
What are fats/lipids essential for:
 Organ protection
 Temperature regulation
 90% of daily energy
 Transport of fat soluble vitamins – A, D, E, K
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Types / Categories
Saturated and Unsaturated
 Monounsaturated and Polyunsaturated
 Simple Lipids
 Compound Lipids
 Derived Lipids
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Major Types / Categories
Saturated: Butter & Lard (solid at room temp)
 Unsaturated: Oils (liquid at room temp)
 Monounsaturated: Olive, Canola, Peanut oils,
(healthiest)
 The fatty acid contains only one double
bond between the carbon chain.
 Polyunsaturated: Sun flower, Soybean, Corn,
Safflower oils (less healthy)
 The fatty acid contains two or more double
bonds along the main carbon chain.
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Simple Lipids
“Neutral fats” = triglycerides
 Most plentiful fats in the body
 Approx. 95-98% of the fats in the
body)
 Constitutes major storage form of fat
in adipose cells
 Waxes = Beeswax (not honey)
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Compound Lipids
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Lipoproteins (LDL, VLDL & HDL)
 VLDL – Very Low Density Lipoproteins
 Precursor to LDL.
 Formed in the liver form fats, carbs,
alcohol, and cholesterol
 It’s 95% fat (60% of that is
triglyceride)
 Transport triglycerides to muscles
and adipose sites
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Compound Lipids
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LDL – Low Density Lipoproteins
 Once acted on by the enzyme
lipoprotein lipase, it becomes more
dense.
 Delivers cholesterol to the arterial
tissue
 LDL then oxidizes and participates in
the proliferation (rapid reproduction)
of smooth muscle cells and other
unfavorable changes that damage
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In Depth
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and narrow
the
artery.
Compound Lipids
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HDL – High Density Lipoproteins
 Produced by liver and small intestine
 Is 50 % protein, 20% lipid, 20%
cholesterol
 Has a protective effect against heart
disease
 Acts as a scavenger in the reverse
transport of cholesterol.
 It removes cholesterol from the arterial
wall and delivers
itDiscussion
to the
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Derived Lipids/Cholesterol
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They form from simple and compound lipids
Cholesterol
 The most widely known derived lipid
 Exists only in animal tissue
 Obtained either through diet or internal
production
 Internal production (endogenous) is
increased with a diet high in saturated fats
– not cholesterol rich foods
 70% of the cholesterol synthesized occurs
in the liver
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Functions of Cholesterol
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Participates in the following:
 Building of plasma membranes
 Synthesis of vit D
 Adrenal gland & sex hormones
production
 estrogen, progesterone and androgen
 Bile production
 Forming tissues, organs, & fetal body
structures
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Cholesterol and the Heart
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Those who have high LDL cholesterol and serum
cholesterol levels have a higher likelihood of
suffering from heart disease.
Those who smoke, are physically inactive, obese,
and have untreated hypertension are at an even
greater risk.
High levels of LDL and diets high in saturated fats
promotes the process of atherosclerosis due to the
depositing of plaque on the lining of the medium
and large arteries, which eventually narrows and
closes them = angina / death of the heart tissue.
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Recommended Dietary Intake
Saturated Fats – 5% of the fat diet
 Polyunsaturated Fats – 5-10% of the fat diet
 Unsaturated Fats – 70-80% of the diet.
 Balance omega 3’s and 6’s – to insure proper
cell structure.
 Too much 6 increases cell/artery rigidity.
 6 is found in most vegetables, 3 is =in
green leafy veggies, flax, hemp, walnuts,
soy.
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Additional Info
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“High amounts of saturated fats (depending on their
source) can lead to higher serum cholesterol levels which can lead to arterial damage and the over
production of LDL cholesterol (possible defense or
repair mechanism) which increases proliferation of
smooth muscle tissue on arterial walls as well as
atherosclerosis (plaque build up) which can lead to
decreased flow of blood and oxygen to a part /
section of a heart / brain which then can lead to
heart attacks/ strokes and other circulatory disorders
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Additional Info
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Heart Disease Background Information
 If is difficult to blame diet alone to blame
on heart disease.
 Death from heart disease became prevalent
in 1920-50’s. Since the 1960’s it has
continued to decrease - possibly due to the
use of aspirin and antibiotics / and
decreasing smoking of men.
 As other cultures begin to eat more like us
- their heart disease increases.
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Additional Info
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Things we can do to decrease heart and circulatory disease
Aspirin - (willow bark) - not sure how it worked until
prostaglandin's - first thought it helped thin the blood
which lead to less arterial clotting - but we now
understand that it helps decrease the inflammation effect
on the arteries in addition to decreasing colon &
esophageal cancer.
Antibiotic usage - helps deal with arterial inflammation
Healthy Fatty Acids / Essential fatty acids: - (we don’t
produce them) omega 3 and omega 6 fatty acids - have to
get them from plants or the animals that eat the plants.
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