NMDF121 SN04 Lecture Lipids1 · © Endeavour College of Natural Health endeavour.edu.au 13 Saturated Fats • Short Chain Fatty acids • Acetate, propionate, and

© Endeavour College of Natural Health endeavour.edu.au 1

NMDF121

Session 4

LIPIDS PART 1

Naturopathic Medicine

Department


Topic Summary

• Types and food sources of lipids

• Biochemical structure and physiological

function

• Triglycerides

Saturated Fats

Trans Fats

Monounsaturated Fats

Polyunsaturated Fats


Lipids: Introduction

• Hydrophobic compounds

• Triglycerides - glycerol group and

three fatty acids which may be

• Saturated (no double bonds)

• Monounsaturated (one double bond)

• Polyunsaturated (more than one)

Omega-3

Omega-6

• Phospholipids – lecithin

• Sterols - cholesterol


RDI

o Fats should supply at least 20-35% of energy intake

o Level of saturated fatty acids should not exceed 10%

o 30- 35% of total energy intake from dietary fat is a

maximum

• Until the age of 2, fat intake should be maintained at

30-40%

o Ensure intake of essential fatty acids and cofactor

nutrients for elongase and desaturase enzymes (B6, Mg,

Zn, Vitamin C)


AI

(NRV’s NHMRC)

Age AI

0-6 months

Total fat 31 g/day

n-6 polyunsaturated fats 4.4 g/day


7-12 months

Total fat 30 g/day



http://www.nrv.gov.au/resources/glossary.htm


RDI

(NRV’s NHMRC)

Age AI

Linoleic acid a-linolenic acidTotal LC n-3

(DHA+EPA+DPA)

Boys and girls

1-3 yr 5 g/day 0.5 g/day 40 mg/day


Boys



Girls



Adults 19+ yr

Men 13 g/day 1.3 g/day 160 mg/day

Women 8 g/day 0.8 g/day 90 mg/day






RDI

Pregnancy

Lactation

(NRV’s NHMRC)

Age AI

Linoleic acid a-linolenic acidTotal LC n-3

(DHA+EPA+DPA)










(Schwingshakl & Hoffmann, 2012)


(Schwingshakl & Hoffmann, 2012)


Triglycerides

• Dietary sources:

• Butter, cream

• Vegetable oils

• Fatty meats

• Oily fish and some marine algae

• The main function of

triglycerides is energy

supply (37.8kj/g) and

storage.(Kohlmeier, 2003)


Saturated Fats

(Davis & Connor, 2004)


Saturated Fats

• Saturation affects the physical characteristics of the

fat and its storage properties.

• Stable structure

• Types:

• Butyric acid: Butter and milk fat

• Palmitic acid: Palm

• Lauric acid: Coconut

• Stearic acid: Beef, mutton, pork, cocoa butter

• Arachidic acid: Peanuts

• WHO recommends maximum of 10% total energy intake.(Food and Agriculture Organization,1993)


Saturated Fats• Short Chain Fatty acids

• Acetate, propionate, and

butyrate.

• Locally produced by metabolism

of soluble fibre by colonic

bacteria

• Energy source for colonic cells

• Medium Chain Fatty acids• Caprylic acid

• Metabolised the same way as

SCFA to produce energy

• Long chain fatty acids• Used to build cell membranes

• Insoluble in water


Functions

• Cell membrane structure

• Energy production (1 g fat = 9kcal = 37.8kj)

• Support bowel health – SCFA’s

• Total cholesterol: HDL cholesterol ratio

• Lauric Acid greatly decreased ratio

• Myristic and palmitic acids had little effect

• Steric acid slightly decreased ratio (Mensink, 2003)


Activity

• Consider your views on total dietary fat versus fat composition – Do

you think that one is more important then the other, or both equally

important?

View the following video (4 mins) ‘What is Fat?’

http://ed.ted.com/lessons/what-is-fat-george-zaidan

o Discuss your thoughts initially in small groups then with the class

o Online students should discuss these in the relevant weekly forum

http://ed.ted.com/lessons/what-is-fat-george-zaidan


Hydrogenated and Trans Fatty

Acids

(Rolfes, Pinna & Whitney, 2009)


Hydrogenated and Trans

Fatty Acids

• Hydrogenation

• Chemical “saturation” of unsaturated fats with hydrogen

• Designed to avoid rancidity

• The more hydrogenation occurring, the decrease in ability

to reduce LDL cholesterol and triglyceride levels

• Trans-Fatty Acids

• Changed from cis to trans configuration and act like

saturated fats in the body


Sources

o Cookies, crackers, cakes, muffins, pie crusts, pizza

dough, and breads such as hamburger buns

o Some margarines and vegetable shortening

o Pre-mixed cake mixes, pancake mixes, and chocolate

drink mixes

o Fried foods, including donuts, French fries, chicken

nuggets, and hard taco shells

o Snack foods, including chips, candy, and packaged or

microwave popcorn

o Frozen dinners

(http://www.webmd.com/food-recipes/understanding-trans-fats )

http://www.webmd.com/food-recipes/understanding-trans-fats


(McCarthy et al., 2008)


Trans Fatty Acids

• Increase the risk of heart disease

• Increased risk of coronary artery disease

• Increased risk of thrombosis

• There have been no safe limits of trans fat consumption

shown (Murray & Flegel, 2005)

o Maximum intake of 1% of daily kJ recommended by the

World Health Organization (WHO)


Trans Fatty Acids

• The WHO have developed a plan to eliminate industrially

produced trans fatty acids from the global food supply.

• View the following website:

https://www.who.int/news-room/detail/14-05-2018-who-plan-to-

eliminate-industrially-produced-trans-fatty-acids-from-global-

food-supply

− Denmark the first country to mandate restrictions on

industrially produced trans fats

− New York City also eliminate industrially produced trans fats

− Action needed in low and middle income countries

https://www.who.int/news-room/detail/14-05-2018-who-plan-to-eliminate-industrially-produced-trans-fatty-acids-from-global-food-supply


Trans Fatty Acids

View the following website from Food Standards Australia

New Zealand (FSANZ) to further your understanding of the

dangers of trans fats and the situation in Australia.

http://www.foodstandards.gov.au/consumer/nutrition/transfa

t/Pages/default.aspx

http://www.foodstandards.gov.au/consumer/nutrition/transfat/Pages/default.aspx


Review Questions

1. What type of fat are trans fats?

2. Describe the process by which these are made.

3. What are triglycerides composed of?

4. What determines the different properties of these?

5. List some of the functions of saturated fats.


Unsaturated Fats


Monounsaturated Fat

Oleic acid, an 18-carbon monounsaturated fatty acid

(Rolfes, Pinna & Whitney, 2009, p. 140)


Monounsaturated Fats

• One double covalent bond = monounsaturated

• Less stable than saturated fats, but still able to withstand

gentle heating and some light exposure without

becoming rancid

• Avocado, Pecan, Cashew, Macadamia, Olive and

Peanut oil.

• Liquid at room temperature

• Used for energy storage


Functions

• Memory impairment (function) =

structural integrity of cell membranes

• Improves lipoprotein profile

• Reduces

• blood clotting

• Reduces cellular oxidative stress

• Reduces atheroma plaque formation

• Reduces risk of gall stone formation

(Moreno & Mitjavila, 2003; Fernandez & West, 2005)


Therapeutic Uses

• Cardiovascular disease including hyperlipidemia and

stroke

• Substitution of foods rich in saturated fat with foods high in oleic

acid has favorable outcomes on blood lipids and clotting factor. (Allman-Farinelli et al., 2005)

• Weight loss

• Substituting dietary saturated with unsaturated fat,

predominantly MUFA, can induce a small but significant loss of

body weight and fat mass without a significant change in total

energy or fat intake. (Piers et al., 2003)


Polyunsaturated Fats

• More than one double covalent bond = polyunsaturated

• Unstable liquid at room temperature

• Sensitive to light, heat and oxygen

• Most vegetable oils contain polyunsaturates

• Omega-3 and omega-6 included in this class


Functions of PUFA

• Required for proper cell membrane fluidity and integrity

• PUFA are more consistent at raising HDL cholesterol

than MUFA

• Linoleic acid and alpha-linolenic acid are considered

essential as these cannot be synthesised by the body

WARNING – smoking of polyunsaturates

such as deep-frying

causes oxidation!


Therapeutic Uses

• As per Omega-3 and Omega-6…. More next session!

• Despite the positive health benefits of PUFA’s, especially those related to CVD, there is a risk of adverse health effects if these fatty acids are consumed in very high amounts due to their vulnerability to oxidation. (Williams &

Schlenker, 2003)


Fatty acid

composition

of foods

Modified from Garrow et al 1998 Human Nutrition and Dietetics Table 18.4 p310 and Table

18.7 p314

*Depends on the diet of the animal


Essential Fatty AcidsNot produced endogenously, so required in the diet

Omega 6 EFA Omega 3 EFA

Linoleic LA g-linolenic GLA a-linolenic ALA Eicosapenaenoic EPA

Docosahexaenoic DHA

Corn oil Evening Primrose oil Linseed (flaxseed oil) Oily fish:

Sardines

Salmon

Tuna

Mackerel

Herrings

Safflower oil Borage (starflower) oil Walnut oil (also w:6) White fish

Sesame oil Blackcurrant oil Chia seeds Shell fish

Sunflower oil Vegetables Seaweeds and algae

Canola oil (also mono) Legumes Leafy vegetables

Soybean oil (also some

w:3)

Legumes

Peanut oil (also mono) Watercress

Grape seed oil


Essential fatty acid families

(Haas, 1992)

Omega 6

Linoleic acid (LA)

Gamma-linolenic(GLA)

Dihomogamma-linolenic acid (DGLA)

Arachidonic acid (AA)

Omega 3

Alpha linolenic acid (LNA)

Eicosapentaenoicacid (EPA)

Docosahexaenoicacid (DHA)

Evening

Primrose Oil

Breast Milk

Animal food


Essential fatty acid pathways

Note: In biochemistry, Docosanoids are signalling

molecules made by oxygenation of 22 carbon

EFAs especially DHA

Source: Farooqui AA (2011)


Essential Fatty Acids

• Linoleic Acid and the Omega-6 Family

• Can make arachidonic acid, which is a conditionally

essential fatty acid

• Alpha-Linolenic Acid and the Omega-3 Family

– Must be supplied by food

– Can make EPA (eicosapentaenoic acid) and DHA

(docosahexaenoic acid), important for eyes, brain and

heart


Dietary Sources of Omega 6

• Linoleic acid (LA) – safflower,

sunflower, hemp, soybean,

sesame, walnut

• Gamma-linolenic acid (GLA) –

borage oil, blackcurrant oil,

evening primrose oil

• Dihommogamma-linolenic acid

(DGLA) – mother’s milk

• Arachidonic acid (AA) – animal

products


Linoleic acid

• First double bond at the 6th carbon = Omega 6 EFA

Linoleic acid, an 18-carbon polyunsaturated fatty acid

(Rolfes, Pinna & Whitney 2009)


Arachidonic Acid

• Found in animal muscle meat, but can also be made

from GLA

• Must be in correct ratio with DHA for brain function

• The n-6 fatty acid LA originates from land plants, and

AA originates from animal-based foods.


AA Functions

• Required for contraction of smooth muscle fibres

(found in GIT, heart and uterus)

• An optional component of cell membranes

• Brain function

• Constituent of sperm

• Pro-thrombotic

• Testosterone production


• Alpha-linolenic acid – rice bran, flaxseed, soybean oil,

dandelion, walnuts, pumpkin seeds

• Docosahexanoic acid – brown and red algae, herring, mackerel,

halibut, salmon, sardines, anchovies, trevally, mullet

• Eicosapentaenoic acid – brown and red algae, herring,

mackerel, halibut, prawns, salmon, sardines, anchovies, trevally,

mullet

• Eicosatetraenoic acid – green-lipped mussels (w:3 and w:6)

• Stearidonic acid – endogenous production, blackcurrant seed oil

Omega 3 Sources


(Soltan & Gibson, 2008)


Activity

Clink on the following link and select talk number 4 video

‘Sustainable seafood? Let’s get smart’ (9 mins)

http://www.ted.com/playlists/75/what_s_wrong_with_w

hat_we_eat

o Discuss your thoughts initially in small groups then with the class

o Online students should discuss these in the relevant weekly forum

http://www.ted.com/playlists/75/what_s_wrong_with_what_we_eat


Factors Increasing Demand• Deficiency of cofactor nutrients for desaturase enzymes

• High intake of land animal foods and dairy

• Certain drugs such as NSAIDS

• Smoking

• Diabetes mellitus (Min et al., 2005)

• Cardiovascular diseases and autoimmune diseases

• Ageing

• Vegetarians

• ALA is endogenously converted to EPA and DHA, but the

process is slow and inefficient and is affected by genetics, sex,

age and dietary composition.

• Optimise conversion of ALA to EPA and DHA via reducing intake

of linoleic acid (Saunders et al., 2012)


Omega 3 Functions

• Long-chain n-3 PUFA’s

– favourably affect cell membranes

– enhancing intracellular signalling processes

– gene expression

• DHA particularly abundant in

– cerebral cortex

– retina

– testes

– semen (Saunders et al., 2012)


EFA Functions

• Eicosanoid synthesis

• Like hormones but have different effects on different cells

• May be pro or anti-inflammatory mediators

• Include prostaglandins, thromboxanes, and leukotrienes

• w:3 EFA are converted into particular eicosanoids

anti-inflammatory, vasodilating and anti-thrombotic.

• Also made from arachidonic acid an w:6 FA

Generally pro-inflammatory


Review Questions

1.List 5 sources each of monounsaturated, omega 3

and omega 6 fatty acids.

2.Which are considered the most stable and why?

3.What are some of the functions of omega 3 EFA’s?

4.Which factors may increase the need for Omega 3

intake?

5.What is another method by which the same benefits

might be gained as increasing it’s intake?


EFA Functions

• An excess of LA, can suppress conversion of ALA to EPA

and DHA and increase production of AA.

• Other dietary factors associated with reduced conversion

• Trans fatty acids

• Excesses of alcohol and caffeine

• Nutritional inadequacies such as protein deficiency or lack of

vitamin and mineral cofactors, especially zinc, magnesium,

niacin, pyridoxine and vitamin C

• Non-dietary factors are genetics, sex, advancing age, chronic

disease and smoking

(Saunders et al., 2012)


EFA Functions

• Eicosanoids from AA are very potent

• overproduction associated with increased risk of disease (heart

disease, cancer, diabetes, osteoporosis, and immune and

inflammatory disorders)

• Eicosanoids from EPA are less potent and

• have anti-inflammatory properties that assist in preventing

coronary heart disease, hypertension, autoimmune diseases,

arthritis and several cancers

• Extremely powerful mediators

Protectins (derived from DHA) and

Resolvins (derived from DHA and EPA)

help protect against and resolve inflammation

(Saunders et al., 2012)


Review Questions

1.List some dietary factors which may reduce the

conversion of ALA to the beneficial EPA and DHA?

2.What then occurs in these circumstances?

3.Describe the differences in eicosanoid production

between those from AA and EPA/DHA


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