Summary: Theory Week 4: Lipids

Read the summary and the most important questions on Theory week 4: Lipids

• 1 Lipids/fats

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• Give at least 5 primary roles of lipids in the body

  - Good source of energy
  
  - Provide fat-soluble vitamins (A, D, E , K)
  
  - Provides essential nutrients
  
  - Component of every body cell
  
  - Gives fullness + slow digestion
  
  - Insulate against cold
  
  - Cushion organs --> against injury
  
  - Gives food smooth or creamy texture

• What sources of lipids are there, what is their form  and what do they contain?

  1. Plants 
  = liquid at room temperature
  - monounsaturated = oleic acid
  - polyunsaturated = linoleic acid
  
  Saturated EXCEPTION:
  - coconut oil
  - palm oil
  
  2. Animal 
  = solid at room temperature 
  - saturated

• - What is the RDI of fats? (% + grams)- What is the RDI of saturated and transfat?- Where should our daily fat intake come mostly from?- What is another recommendation regarding the intake of the 'healthy' fats?

  Limit to 30% of total kcal intake (<65g)
  - saturated fat = <7% (<20g a day)
  
  Majority of daily fat should come from:
  - monounsaturated
  - polyunsaturated
  
  Transfats
  - <1 %
  
  Recommendation
  - eat oily fish 1 a week (salmon, seabass, sardines)

• - What are the risks of lipid deficiencies?- What diseases are linked to these deficiencies?- Name at least 4 symptoms of lipid deficiencies.

  = Not very common:
  - healing slower
  - leads to secondary deficiencies fat-soluble vitamins
  
  --> Anorexia Nervosa
  
  --> Malabsorption syndromes
  - cystic fibrosis
  - last stages of immunodeficiency syndrome
  
  Symptoms
  - poor growth
  - low body weight
  - unable to maintain body temperature
  - reduced resistance to infection
  - poor reproductive capacity
  - dermatitis

• 1.1 Categories

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• What are the 3 categories of lipids?

  1. Tryglycerides (96%)
  
  2. Phospholipids
  
  3. Sterols (cholesterol)

• - Give a couple examples of monounsaturated fatty acids (MUFA).- How do they effect the body?- Which acid is most prevalent and also a structural component of tooth?

  = Fatty acid with one set of double bonds
  
  Examples
  - poultry (no skin)
  - olive, canola, peanut oil
  - avocado
  - almonds
  - most margarines
  - haddock
  
  
  Effect on body
  --> Not associated with any health problems
  --> May reduce risk CV-disease --> lowering LDL cholesterol
  
  Most prevalent = oleic acid 
  - olive oil
  - canola oil
  --> structural component of tooth

• - How do we get polyunsaturated (PUFA)?- Give a couple examples of these.- Which vitamins do they contain and what is the linked acid of those.

  = Fatty acids with 2 or more double bonds
  --> from foods in diet
  
  Examples
  - salmon
  - sesame oil
  - sunflower oil
  - mayonnaise
  - soybean oil
  
  Omega 3 (linolenic acid and DHA)
  - flaxseeds, walnuts, tuna, salmon
  - anti-cv-disease nutrient keeps blood thin
  - DHA = fatty fish
  
  Omega 6 = linoleic acid
  - found in vegetable oils
  
  Omega 9 = not as important

• What is the most important thing to know about fatty acid composition of fats and oils?Give an example.

  Wether its: saturated, mono, poly
  
  If its in a product it is always a combination of the three:
  
  One is in a certain category because they exist mostly of that.
  
  Example: olive oil is mostly monounsaturated --> therefore in monounsaturated categorie
  
  --> but has some percentage saturated and even less precent polyunsaturated

• - What is a phospholipid and which relation do they have with our teeth?

  Phospholipids look like triglycerides + phosphorus molecule attached (in place of a fatty acid)
  
  Emulsify
  - holds molecules of fat + water together
  
  Lectihin 
  - egg yolks
  - soy beans
  
  --> Help with calcification + mineralization teeth
  (enamel + bones)

• 1.2 Oxidation of fatty acids

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• - What does hydrogenation mean?- Which type of lipid is attached to this?- Give examples of the hydrogenation process.

  Hydrogenation = process that infuses hydrogen --> into fatty acid chain
  --> so that vacant double bounds become full
  
  - adding hydrogen so oil becomes resistant to oxygenation
  
  This type of lipid = trans fat
  - has same affect on body as saturated fat
  
  Examples
  - corn-oil --> margarine
  - peanut butter --> creamier
  - deep-frying-oil --> more stable to reuse