NUTR100 Lecture Notes - Lecture 6: Polyunsaturated Fatty Acid, Trans Fat, Safflower
13 Jun 2018
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Chapter 5 Lipids
- fat in Canadian diet declined from 40% in 1978 to 31% in 2004
- AMDR for fait is 20-35% of total calories ingested
- Lipids contribute texture, taste, flavor and aroma to foods
- Triglycerides are main form of lipid in food and body
o Glycerol backbone with 3 fatty acids
o Fatty acid is a carboxyl end and a methyl end
▪ Properties depend on length and type and bond between carbon atoms
o 3 fatty acids +glycerol = triglyceride and a molecule of water
o Satuarted fat (palmitic) no double bonds on carbon
o Monounsaturated fatty acid: one double bond, Omega 9(omega means location
of double bond from methyl end)
o Polyunsaturated fatty acid: linoleic (omega 6), found in corn, safflower and
soybean oils
o Most fatty acids found in nature have even number of carbon atoms
o Shorter chains are 4-7 carbons in length, remain liquid in colder temperatures
o Unsaturated fatty acids: not completely full of carbon
▪ The more unsaturated bonds the more chance it will be liquid at room
temperature
- Cis vs Trans fat: most unsaturated fat have hydrgoens on same side of double bond,
when not on same side it is a trans fat
- Phospolipidsphosphoglycerides) synthesized in body, digested as small part of body,
soluble in water, can act as emulsifiers, form lipid bilayer in membrane, they surround
droplets of oil to make them water soluble
o Fattyacid tail in middle of membrane,
- Sterols: found in plants and animals
o Cholesterol is a sterol found only in animals, diets high in cholesterol can
increase risk of heart disease
- Lipids: define body shape, provid stored energy, insulate the body, protect the internal
organs, lubricate the body
- Cholesterol is used to make several hormones, including estrogen and testosterone
- PUFA’s help to regulate lood pressure ad lottig
- Essential fatty acids are important for growth, skin integrity, etc
- Fatty acids and glycerol can be used to produce energy in form of ATP
- Essential fatty acids cannot be made by body, needed for growth, skin integrity, ferfility,
nerve and brain function etc
▪ Linoleic acid: 12 g/day for women, 17 for men (5-10% of all cal ingested
• Half a cup of walnuts
▪ Alpha-linoleic acid: 1.1g/day wome, 1.6 for men (0.6-1.2%)
▪ Linoleic: alpha-linolenic = 5:1 to 10:1
- Omega 6 fatty acids
o Linoleic: found in vegetable and nut oils, corn, soybean , safflower oil, main n-6
dietary fat
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Chapter 5 lipids fat in canadian diet declined from 40% in 1978 to 31% in 2004. Amdr for fait is 20-35% of total calories ingested. Triglycerides are main form of lipid in food and body. Cis vs trans fat: most unsaturated fat have hydrgoens on same side of double bond, when not on same side it is a trans fat. Sterols: found in plants and animals: cholesterol is a sterol found only in animals, diets high in cholesterol can increase risk of heart disease. Lipids: define body shape, provid stored energy, insulate the body, protect the internal organs, lubricate the body. Cholesterol is used to make several hormones, including estrogen and testosterone. Pufa"s help to regulate (cid:271)lood pressure a(cid:374)d (cid:272)lotti(cid:374)g. Essential fatty acids are important for growth, skin integrity, etc. Fatty acids and glycerol can be used to produce energy in form of atp.
