ΛΛΗΝΙΚΗΝ ΗΜΟΚΡΑΣΙΑ ΠΑΝ ΠΙ ΣΗΜΙΟΝΚΡΗΣΗ. Χη εία & Σύγχρο α Θέ ατα ιατροφής (ΧΗΜ-160)

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1 ΛΛΗΙΚΗ ΗΜΟΚΡΑΣΙΑ ΠΑ ΠΙ ΣΗΜΙΟΚΡΗΣΗ Χη εία & Σύγχρο α Θέ ατα ιατροφής (ΧΗΜ-160) ότητα: Kατ γο ίες Τ οφί ω - FATS - Ι Η Α όστο ος ί ος αθ γ τής Τ ή ατος Χ είας, α ε ιστή ιο ήτ ς

2 Chemistry in Health and Disease Χ ατ φ αθ α α α α 1 - Kα φ (Χ φ FATS - ΛΙΠΗ The good and the bad )

3 Six Classes of Nutrients

4 Fats and Fatty Acids

5 What we are going to cover: FATS Basics of what makes up fats Functions of fats in the Body Dietary Sources Fats as Ingredients What they look like and what they are called What they do for us good and bad Where we find them What they do in foods

6 What do you think of?

term lipid is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides Sterols

7 What are Lipids and Fats? Triglycerides (fats and oils) Lipids: a family of compounds that includes: Phospholipids (lecithin) Although the term lipid is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides Sterols (cholesterol) fatty acids and their derivatives (including tri-, di-, and monoglycerides and phospholipids), as well as other Lipids also encompass molecules such as sterol-containing metabolites such as cholesterol

8 π α δϊζυ α κ θ λσ, δαζυ Ϊ κλΰαθδεκτμ δαζτ μ δκζκΰδεκέ λσζκδμ Κατ δη μ τζ μ πκγάε μ θϋλΰ δαμ βηα κ σ μ υ α δεϊ η ηίλαθυθ

9 Triglycerides OIL = Liquid a Room Temperature FAT = Solid at Room Temperature Obvious Sources Oil τther not-so-obvious Sources Meat/Bacon Butter Margarine Shortening Nuts Mayonnaise / Salad Dressing Eggs Dairy (cheese, ice cream, milk)

10 Triglycerides = Fats 95% of the lipids in foods and our body

11 Lipid Structure H H C OH Fatty Acid H C OH Fatty Acid Fatty Acid Fatty Acid Fatty Acid H C OH H Glycerol Fatty Acid Monoglyceride Diglyceride Triglyceride

12 Fat Composition of Foods FOOD ITEMS Oils, Shortenings Butter, Margarines Nuts Peanut Butter, Bacon, Doughnuts Cheese, Beef, Roasts Lunch Meats, Hot Dogs Lean Pork, Ice Cream, Cakes, Pies Most Fish, Lean Lamb Milk, Shellfish Bread, Fruit, Vegetables % of Foods

13 Functions of Fats in Foods Satiety: the feeling of fullness or satisfaction that people feel after meals (Fats slow the rate at which the stomach empties)

14 ΛδπαλΪ κιϋα - Fatty Acids even) α υ α - Length of chain (# carbons usually 16 and 18 are most common π - Number of double bonds degree of saturation monounsaturates polyunsaturates the exact position of these double bonds α Cis Trans φ - Configuration isomerization

15 ΛδπαλΪ κιϋα - Fatty Acids Σα ζδπαλϊ κιϋα υθαθ υθ αδ η ΰΪζ μ πκ σ β μ α ίδκζκΰδεϊ υ άηα α, αζζϊ π α ζ τγ λβ εα Ϊ α β. υθάγπμ ΰζυε λσζβ. π α η θαμ βηαθ δεσμ αλδγησμ ζδπαλυθ κιϋπθ α φυ Ϊ εαδ αυα υπϊλξκυθ η β ηκλφά α υ υ ( πέ βμ ΰθπ υθ αθ υ α). Σα ετλδκ αυπθ. υ α απκ ζκτθ κ α απ α πθ

16 ΛδπαλΪ κιϋα - Fatty Acids Σα π λδ σ λα απσ α ζδπαλϊ κιϋα πκυ υπϊλξκυθ β φτ β Ϋξκυθ αλδγησ α σηπθ Ϊθγλαεαέ Σα ζδπαλϊ κιϋα πκυ υπϊλξκυθ η ΰαζτ λβ αφγκθέα β φτ β έθαδ κ πα (16:0), κ α (18:0), εαδ κ α (18:1). α π λδ σ λα αεσλ α ζδπαλϊ κιϋα, cis α π φ θυ κ trans α π π.

17 ΛδπαλΪ κιϋα - Fatty Acids

18 Saturated Unsaturated όatty χcids Saturated (SFA) α δεσ κιτ Monounsaturated (MUFA) (trans form) ζαρ δεσ κιτ Oleic acid (cis form) ζαρεσ κιτ

19 ζαρεσ κιτ vs. ζαρ δεσ κιτ Σκ ζαρεσ κιτ απκ ζ έ π λέπκυ κ 80% κυ ζαδκζϊ κυ. Η εϊηοβ βμ αζυ έ αμ Ϋξ δ π α υ π α α έ ζαρεσ κιτ Σκ ο υ φυ ζαρ δεσ κιτ έθαδ Ϋθα trans οακόρε ο ζδπαλσ κιτ εαδ έθαδ α δεσ πθ η λδευμ υ λκΰκθκηϋθπθ δευθ ζδπυθ εαδ ζαέπθ. ζαρ δεσ κιτ

20 υ π α α Σ εα Σημε α α ππ Λ ε α ε = +70ºC ε ε Σημε ε Υγ = -5ºC 19

Unsaturated Fatty Acids - Recap α α Monounsaturated fatty acids (MUFA) a fatty acid containing 1 point of unsaturation found mostly in vegetable oils such as olive, canola, and peanut

21 Unsaturated Fatty Acids - Recap α α Monounsaturated fatty acids (MUFA) a fatty acid containing 1 point of unsaturation found mostly in vegetable oils such as olive, canola, and peanut υα α Polyunsaturated fatty acids (PUFA) a fatty acid in which 2 or more points of unsaturation occur found in nuts and vegetable oils such as safflower, sunflower, and soybean fatty fish

23 Οι έ π β ζδπαλυθ κιϋπθ έ π Gupta Frying oils, ψailey s Industrial τils and όat Products, Willey θth ed., (2005), 1-32.

24 Digestion of Lipids (Fat) Fat is broken down into parts with the help of BILE: Tri-glyceride Where: Mouth (very little) Stomach (to some extent) Small Intestine (MOST) glycerol fatty acids Energy: 9 calories (kcal/g) per gram

25 Essential Fatty Acids - παλαέ β α ΛδπαλΪ ΟιΫα Ο κλΰαθδ ησμ ηαμ κιϋα η π λδ θ ηπκλ έ θα υθγϋ σ λκυμ απσ Ϋθα δπζκτμ δ αεσλ α ζδπαλϊ ηκτμ. Humans are incapable of forming double bonds beyond the 9 carbon in the chain.

26 Essential Fatty Acids - παλαέ β α ΛδπαλΪ ΟιΫα The essential fatty acids cannot be synthesized in animal cells but must be acquired in the diet from plant foods. Linoleic and a linolenic can tbemadebecause Humans lack enzymes called 12 and 15 desaturases, which incorporate double bonds at these positions. These enzymes are found only in plants.

27 παλαέ β α ΛδπαλΪ ΟιΫα - Essential Fatty Acids Ο Ϊθγλαεαμ υα ζδπαλσ κιτ, ζδθ ζαδεσ κιτ (π-6) υα ζδπαλσ κιτ, ζδθκζ θδεσ κιτ (π-3) Must be supplied by the diet Our body cannot make them Linoleic Acid: 18:2

28 π-γ ΛδπαλΪ ΟιΫα (w-3) Fatty Acids Eicosapentanoic acid (EPA) C(20:5) (Eδεκ δπ θ α θκδεσ κιτ) Docosahexaenoic acid (DHA) C(22:6) (Eδεκ δ υκ ια θκδεσ κιτ)

29 ΠβΰΫμ π-3 (Sources of π-3) π (Animal Sources: Fatty fish and fish oil) Grams/3.5 oz. Serving (SARDINES) 5.1 Ω (SALMON) 3.0 Ω (PINK SALMON) 1.9 (TUNA) 1.7 Φ (RAINBOW TROUT) 1.1 Φυ π (Plant sources): Figs Walnuts (3.8g in 1.5 oz.) Flaxseed Canola oil The National Academy of Sciences recommends a daily intake of 1.6 g (men) and 1.1 (women)

30 Fatty Foods that are Healthy Fatty fish like salmon: omega-3 fats Nuts

31 Body stores Fat in adipocytes (ζδπκετ αλα) After eating, the body stores some fat as an energy reserve in cells called adipocytes. The body has unlimited potential to store fat Human fat tissue contains about 87% lipids. Free fatty acids enter the adipocyte, and get reassembled into triglycerides via esterification onto glycerol. Excess carbohydrate and protein can be converted to fat, but they cannot be made from fat. One pound of body fat = 3500 calories.

32 Φ φ υ Fatty Acid Fatty Acid P-compound Phospholipid e.g. Lecithin: Phosphatidyl Choline α(phospholipids) Important components of cell membranes

33 Φ φ φ υ α α(phospholipids) φ α

34 απ φ φ υ

35 απ φ φ υ

36 α φ υ φ υ

37 Other Lipid Family Compounds

38 Other Lipid Family Compounds Sterols such as cholesterol Incorporated as an integral part of the structure of cell membranes. Used to make bile for digestion Used to make sex hormones (estrogen and testosterone). Made into vitamin D Sterols such as cholesterol have a multiple-ring structure. ϊeposited in the artery walls, leading to plaque buildup and heart disease caused by Tόχ s +

39 α α ΚΪγ η ηίλϊθβ πθ ευ Ϊλπθ κ υηα ηαμ π λδϋξ δ ξκζβ λσζβ, ΚΪθ δ α ετ αλα ηαμ α δϊίλκξα Χπλέμ ξκζβ λσζβ θ γα ηπκλκτ αη θα Ϋξκυη αφ α κ π λδεσ εαδ κ ιπ λδεσ κυ ευ Ϊλκυέ Ό αθ α πέπ α ξκζβ λσζβμ θ έθαδ παλεά, β ευ αλδεά η ηίλϊθβ ηφαθέα δ δαλλκϋμ, ηδα εα Ϊ α β πκυ κ υηα ηαμ ληβθ τ δ πμ α α α α, απ ζ υγ λυθκθ αμ (εκλ δεκ δ έμ) κλησθ μ πκυ η αφϋλκυθ ξκζβ λσζβ π λδκξϋμ σπκυ θ υπϊλξκυθέ

40 α α Η ξκζβ λσζβ έθαδ β κυ έα πoυ ίκβγϊ δ θα ΰέθκθ αδ πδ ε υϋμ κυ υηα κμμ υ πέξέ φ π π π α δμ αλ βλέ μέ υ Η ξκζβ λσζβ έθαδ β πλσ λκηβ Ϋθπ β βμ ίδ αηέθβμ D. Σα α α πκυ ξλ δϊακθ αδ ΰδα β πϋοβ πθ ζδπυθ υθ έγ θ αδ απσ ξκζβ λσζβέ.

41 α *Οδ α π α π α α α α * λκ δ έμ κλησθ μ ιυπβλ κτθ πκζζϋμ ζ δ κυλΰέ μ - υηπ λδζαηίαθκηϋθβμ βμ δ κλλκπέαμ πθ βζ ε λκζυ υθ, βμ η αίκζδεάμ εαδ βμ ικυαζδεάμ ζ δ κυλΰέαμ

42 Good Fats/Bad Fats/Neutral Fats GOOD BAD lower total cholesterol lower δϊδ bad cholesterol Monounsaturated raise LDL lower ώϊδ Οgood cholesterol Trans Sourcesμόriedfoods,processed Sources: Olive oil, Nuts Polyunsaturated (preserve the θή 3 ratio)) Sources: Seafood, Corn, soy, safflower, sunflower Neutral Saturated Sources: Meat, dairy, eggs and seafood (Animal); coconut, palm oil (Plant)

43 ΟφΫζβ ΰδα βθ υΰ έα απσ α ζδπέ δα α α α υ α (Cardiovascular health) α α υ υ (Body weight management) φ α φ υ (Infant nutrition memory enhancement) Φυ α υ α (Natural defense)

44 Πλκρσθ α η π-3 ζδπαλϊ

46 Πλκρσθ α η π-3 ζδπαλϊ

Ο βΰέ μ ΰδα βθ εα αθϊζπ β ζδπαλυθ Μδα ξαηβζά πλσ ζβοβ ζδπαλυθ εαδ ζαέπθ (ξβίσ πθ γ ληέ πθ) (A LOW intake of fats and oils (< 20 % of calories)) δαδ β δεϋμ Ο βΰέ μ βί1ίμ υθδ υη θβ

υθκ αθ πϊλε δαμ ίδ αηέθβ εαδ απαλαέ β α ζδπαλϊ κιϋα (Ιncreases risk of inadequate vitamin E and of essential fatty acid deficiencies) Μπκλ έ θα υηίϊζ δ υ η θ έμ η αίκζϋμ βμ υοβζάμ

47 Ο βΰέ μ ΰδα βθ εα αθϊζπ β ζδπαλυθ Μδα ξαηβζά πλσ ζβοβ ζδπαλυθ εαδ ζαέπθ (ξβίσ πθ γ ληέ πθ) (A LOW intake of fats and oils (< 20 % of calories)) δαδ β δεϋμ Ο βΰέ μ βί1ίμ υθδ υη θβ υθκζδεά πλσ ζβοβ ζέπκυμ η αιτ βί εαδ γησ πθ γ ληέ πθ ΰδα θάζδε μ (Dietary Guidelines 2010: Recommended total fat intake between 20 and 35 % of calories for adults) υιϊθ δ κθ εέθ υθκ αθ πϊλε δαμ ίδ αηέθβ εαδ απαλαέ β α ζδπαλϊ κιϋα (Ιncreases risk of inadequate vitamin E and of essential fatty acid deficiencies) Μπκλ έ θα υηίϊζ δ υ η θ έμ η αίκζϋμ βμ υοβζάμ πυεθσ β αμ ζδπκπλπ θβμ (ώϊδξκζβ λσζβμ) κυ αέηα κμ εαδ πθ λδΰζυε λδ έπθ (Μay contribute to unfavorable changes in high-density lipoprotein (HDL) blood cholesterol and triglycerides)

48 Informed choices decreasing risk of Coronary Heart Disease

49 FDA says to reduce intake of Fats! ώealthexperts recommend keeping the intake of nutrients that may increase your risk for heart disease as low as possible. These nutrients are: saturated fat trans fat cholesterol Claim related to heart disease that you may see on foods: While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease

50 ίαι α ή όσ ο σ έ ι α ώ σ ίσ ι ό έ ι ος σ φα ιαία σ έ σ

51 Η όσ αα θ ά σ σ ίσ θ ι ά έ ι ος αθ οσ ή σ Η όσ ο οα ό σ αι σ ο ι ώ ι α ώ σ σ ίσ έ ι ος αθ οσ ή σ Η όσ ο α ό σ ι α ώ σ σ ίσ θ ι ά έ ι ος αθ οσ ή σ

52 υα υΰηϋθκ Λδθ ζαρεσ κιτ Conjugated Linoleic Acid (CLA) Φυ δεϊ υ α δεϊ πθ απδευθ λκφυθ πλκϋλξκθ αδ απσ κ ζδθ ζαρεσ κιτ (1κμ β) ΠβΰΫμμ κ ζέπκμ ΰΪζαε κμ (ΰαζαε κεκηδεϊ), ελϋα α υθβ δεϊ κφϋζβ ΰδα βθ υΰ έαμ Πλκ α έα: απσ κθ εαλεέθκ απσ εαλ δαΰΰ δαεά θσ κ δαίά β

54 To Trans-10, cis- σ ο θά α ο α θ ώ ι α έος έ ο έσ έ ο ι αϊ ό ο ύ ο ά σ α ι ι ώ ά ο ασ ι ώ ι ώ ο ό ο

55 έ ος ότητας

56 Χ η ατο ότηση ο α ό αι ι ό ι ό έχ ι α α αι ι ού έ ο ο ι άσ ο α. χθ ί σ α αίσια ο ο έ ο «Α οι τά Α α η αϊ ά Μαθή ατα στο Πα έχ ι χ α ο ο ήσ ι ό ο α α ια ό φωσ ο ο έ ο ο οι ί αι σ ο αίσιο ο ιχ ι σια ού ο ά α ος «αί σ αι ια Βίο άθ σ» αι σ χ α ο ο ί αι α ό ω αϊ ή Έ ωσ ω αϊ ό οι ω ι ό α ίο αι α ό θ ι ούς ό ο ς. ιστή ιο Κ ήτης» αι ι ού ι ού. 2

57 η ιώ ατα

58 η ίω α α ιο ότησης ο α ό ι ό ια ίθ αι ο ςό Α αφο ά, ο ι ή Χ ήσ, Όχι Έ οσ. αι ού αι α α ο ή έ α ο οία ιέχο αι σ α ό αι ο ςσ ο«ίω α Χ ήσ ς Έ ω ο ς ς ά ιας χ ήσ ς Creative Co o s α ά ω ο Έ ο 4. [ ] ή α έσ, ι θ ής α ί ω.χ. φω ο αφί ς, ια ά α α..., α ο οία α αφέ ο αι α ί ο ς ό ο ς χ ήσ ς ί ω». [1] Ως Μη ο ι ήο ί ο ι α βά ια ο έα ο έ ο ο ι α βά έ ο ο οσ ο ί ιαφ ίσ ις α ό αι χ ήσ : ι ά σο ή έ σο οι ο ο ι ό όφ ος α ό χ ήσ ο έ ο, ια ο αι α ιο όχο ι οι ο ο ι ή σ α α ή ως οϋ όθ σ ια χ ήσ ή όσβασ σ ο ι σ ο ια ο έα ο έ ο αι α ιο όχο έ οβο ή ο έ ο σ ια ι α ό ό ο σο οι ο ο ι ό όφ ος Ο ι αιούχος ο ί α α έχ ι σ ο α ιο όχο χω ισ ή ά ια α χ έ ο ια ο ι ή χ ήσ, φόσο α ό ο θ ί..χ. σι ο οι ί ο 4

59 η ίω α Α αφο άς Copyright α ισ ή ιο ή ς Α όσ ο ος ί ος. «Χ ία & ύ χ ο α έ α α ια οφής ΧΗ -160). Kα ο ί ς οφί ω - FATS Η». Έ οσ :.. Η ά ιο 5. ιαθέσι ο α ό ι α ή ι ύθ σ :

60 ιατή ηση η ιω άτω Ο οια ή ο α α α α ω ή ή ιασ ασ ι α βά ι: ο ίω α Α αφο άς ο ίω α Α ιο ό σ ς ή ωσ αί ο ια ή σ ς ό ι ού θα ιω ά ω ίω α Χ ήσ ς Έ ω ο ςσ ο ή ο ο ς ίω φόσο σ ά χ ι έσ ο ς. έ ι

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