FATS

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FATS

• The good and the bad
• Lecture 3
• January 31, 2013
• Dr. Ponnusamy

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ExtrapointsRecap from Dr. Quadros Lecture 1
(Slides 2-9)

• Early submission of the DA project - 10 points
  will be added to the total points that you scored
  for your DA project
• In class participation using TOP HAT MONOCLE -
  a max of 10 points will be added to your lowest
  exam score
• It is your choice!

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TOP HAT MONOCLE (THM)Recap from Dr. Quadros
Lecture 1 (Slides 2-9)

• Lets go online
• https//www.tophatmonocle.com/

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TOP HAT MONOCLE (THM) Recap from Dr. Quadros
Lecture 1 (Slides 2-9)

Top Hat Monocle is a classroom response system
that allows users to participate in class polls,
quizzes, discussions, and more using their own
devices. With Top Hat Monocle you wont need to
purchase any new hardware, you can simply submit
responses using your laptop, web-enabled
smartphone, tablet, or cell-phone with text
messaging. Were here to change your lecture
experience. Now, lets get you set up!
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Registering your Top Hat Monocle Account Recap
from Dr. Quadros Lecture 1 (Slides 2-9)

• What youll need
• One of the following
• A credit or debit card
• Paypal account
• A subscription card purchased through the school
  bookstore
• Your Student ID
• A computer with internet access
• About 10 minutes of your time

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• To purchase with a Paypal account or a credit
  card, click the button under Purchase
  subscription
• If you purchased a subscription from a third
  party such as the bookstore, click the button
  under Prepaid subscription

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Step 1 Create a username Step 2 Assign and
confirm your password Step 3 Enter your
University email address, name, and select your
university from the menu. Step 4 Enter your
Student ID in the format indicated by your
instructor. Step 5 Enter your 10 digit
cellphone number. This links your cellphone to
your account and allows you to text in your
responses. Please, no hyphens, parentheses,
periods, or a 1 before the number. Step 6
Select the subscription type, review the Terms of
Service and check the box, then click Process My
Order.
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Next, select your courses by typing in the name
of the course or your professors name. If you
cant find your course listed, thats OK you
can always add it later. Once youve selected
your courses, click Continue to bring you to the
payment screen. Once your payment is processed,
your account registration is complete! Welcome to
Top Hat Monocle!
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If you run into any trouble, dont bug your
professor about it. Instead, contact the Top Hat
Monocle Support Team. Thats what were here
for! Email support_at_tophatmonocle.com Call
1-888-663-5491 ext. 1 Were available 930-6
(Eastern Time) Monday Friday Or once youre
logged in, your can simply click the Support
button in the bottom left corner of the screen.
During business hours, we aim to get back to you
within a few hours.
Youre all set! Now grab your cell phones, class
is in session!
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ANNOUNCEMENT

• The Department of Food Science at Rutgers
  University invites healthy, non-smoking men and
  women, ages 18 - 45, to participate in a taste
  study exploring the perception of astringency in
  cranberry juice. Subjects must be familiar with
  cranberry juice and have lived in the United
  States for more than 1 year. 

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ANNOUNCEMENT- Contd.

• Subjects will be asked to come to the Sensory Lab
  (room 211) in the Food Science Building for a
  total of 3 sessions on either Wednesdays,
  Thursdays, OR Fridays. Each session will take
  about 35 minutes and subjects will be paid for
  their participation.
• If you are interested, please email us with the
  top two dates and times which work best for you
  from the list below for screening.

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ANNOUNCEMENT- Contd.

• Wednesday 1/30  9am, 930am, 10am, 1030am,
  11am, 1130am, 12pm, 1230pm, 1pm, 130pm, 2pm,
  230pm
• Thursday 1/31  9am, 930am, 10am, 1030am, 11am,
  1130am, 12pm
• Participants will be screened on site during the
  first session, and if qualified, will be
  contacted for 3 follow up taste tests starting on
  Wednesday 2/6. If you have any questions, feel
  free to email us. Thank you for your time.
• Rutgers University Sensory Evaluation
  LabDepartment of Food ScienceNew Brunswick,
  NJsensorylab_at_aesop.rutgers.edu

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Six Classes of Nutrients

• Carbohydrate
• Fats
• Proteins
• Vitamins
• Minerals
• Water

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What do you think of?
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Fat in cells Adipocytes

• After eating, the body stores some fat as an
  energy reserve
• The body has unlimited potential to store fat
• Excess carbohydrate and protein can be converted
  to fat, but they cannot be made from fat
• One pound of body fat,
• 3,500 calories
• 1gm of fat yields 9 Kcal.

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• Lipids a family of compounds that includes
• Triglycerides (fats and oils)
• Phospholipids (lecithin)
• Sterols (cholesterol)
• Obvious sources of fat are oil, butter, margarine
  and shortening
• Other foods contributing fat include meat, nuts,
  mayonnaise, salad dressings, eggs, bacon, gravy,
  cheese, ice cream and whole milk

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Fatty Acids group of monobasic acids, found in
animal and vegetable fats and oils. General
formula CnH2n1COOH

• A class of compounds with a long hydrocarbon
  chain and a terminal carboxyl group

Terminal Carboxyl
Terminal Carboxyl
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Naming Fatty Acids

• Length of chain ( carbons usually even)
• 16 and 18 are most common
• Number of double bonds
• degree of saturation
• monounsaturates
• polyunsaturates
• the exact position of these double bonds
• Configuration isomerization
• Cis
• Trans

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Saturated Fatty Acids

• Carry the maximum possible number of hydrogen
  atoms
• no points of unsaturation
• Found in animal foods like
• meat, poultry, and full-fat dairy products
• tropical oils such as palm and coconut.

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Unsaturated Fatty Acids

• Have one or more points of unsaturation
• Found in foods from both plant and animal sources
• Further divided into monounsaturated fatty acids
  and polyunsaturated fatty acids

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Polyunsaturated Fatty acids

• Naming Fatty Acids
• Length of chain ( carbons usually even)
• Number of double bonds

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Essential Fatty Acids

• Must be supplied by the diet
• Our body cannot make them
• Linoleic Acid 182
• Linolenic Acid183

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Triglycerides
H
C
OH
H
OH
C
H
C
OH
H
H
Glycerol
Diglyceride
Monoglyceride
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Triglycerides
95 of the lipids in foods and storage from of
fats in our body
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Fatty Acids in Dietary Fats Oils
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PHOSPHOLIPIDS

• Important components of cell membranes.
• Can serve as emulsifiers in the body, joining
  with both water and fat.
• Also used in foods such as margarine, chocolate,
  salad dressings, and frozen desserts to keep the
  fats dispersed.
• Egg yolks, liver, wheat germ and peanuts contain
  lecithin

P-compound
Phospholipid
e.g. Lecithin Phosphatidyl Choline
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CHOLESTEROL

• 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
• Deposited in the artery walls, leading to plaque
  buildup and heart disease

Sterols such as cholesterol have a
multiple-ring structure.
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Cholesterol Dietary sourcesAnimal fats are
complex mixtures of triglycerides,
phospholipids and cholesterol. All foods
containing animal fat contain cholesterol to
varying extents. Major dietary sources of
cholesterol include cheese, egg
yolks, beef, pork, poultry, fish,
and shrimp.From a dietary perspective,
cholesterol is not found in significant amounts
in plant sources.
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The Types of Fatty Acids - Recap

• Monounsaturated fatty acid
• a fatty acid containing 1 point of unsaturation
• found mostly in vegetable oils such as olive,
  canola, and peanut
• Polyunsaturated fatty acid (PUFA)
• a fatty acid in which 2 or more points of
  unsaturation occur
• found in
• nuts and vegetable oils such as safflower, corn,
  sunflower, and soybean oils
• fatty fish

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Structure/Function Fatty Acids - Fats/Oils
http//fig.cox.miami.edu/cmallery/150/chemistry/c
5x11saturatedfats.jpg
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Lipids in Foods

• Visible
• Oils
• Salad dressings
• Spreads
• Butter
• Margarine
• Mayonnaise

• Invisible
• Meats (between muscle)
• Nuts
• Olives
• Seeds

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Fat Composition of Foods

• FOOD ITEMS OF FOODS
• Oils, Shortenings 100
• Butter, Margerines 80
• Nuts 60
• Peanut Butter, Bacon, Doughnuts 50
• Cheese, Beef, Roasts 35
• Lunch Meats, Hot Dogs 30
• Lean Pork, Ice Cream, Cakes, Pies 13
• Most Fish, Lean Lamb 8
• Milk, Shellfish 0-4
• Bread, Fruit, Vegetables 1

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Good Fats/Bad FatsThink Blood and Brain

• BAD
• raise LDL
• lower HDL "good cholesterol
• Saturated
• Sources Meat, dairy, eggs and seafood (Animal)
  coconut, palm oil (Plant)
• Trans
• Sources Fried foods, processed foods with
  hydrogenated oils

• ?GOOD
• lower total cholesterol
• lower LDL bad cholesterol
• Monounsaturated
• Sources Nuts, canola, olive oil
• Polyunsaturated
• Sources Seafood (Animal), Corn, soy, safflower,
  sunflower (Plant)
• Omega 3s polyunsaturates

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Health Benefits from Lipids

• Cardiovascular health
• Infant nutrition memory enhancement
• Body weight management
• Natural defense

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Omega 3 (w-3) Fatty Acids ( Double bond in third
carbon atom from the methyl end)

• Eicosapentanoic acid (EPA) 205
• Docosahexaenoic acid (DHA) 226

http//lansbury.bwh.harvard.edu/polyunsaturated_fa
tty_acids.htm
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Sources of Omega 3s

• Animal Sources Fatty fish and fish oil
• Grams/3.5 oz. Serving
• SARDINES, NORWAY 5.1
• SALMON, CHINOOK 3.0
• PINK SALMON 1.9
• ALBACORE TUNA 1.7
• RAINBOW TROUT (U.S) 1.1
• Plant sources
• Flaxseed
• Canola oil
• Walnuts (3.8g in 1.5oz.)

The National Academy of Sciences recommends a
daily intake of 1.6g (men) and 1.1 (women)
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Omega 3 Labeling Qualified Health Claim

• Supportive but not conclusive research shows that
  consumption of EPA and DHA omega-3 fatty acids
  may reduce the risk of coronary heart disease.
  One serving of name of food provides X grams
  of EPA and DHA omega-3 fatty acids. See
  nutrition information for total fat, saturated
  fat and cholesterol content.

For Foods Sept. 2004
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Structure Function Claim w-3

• No minimum level of omega-3 fatty acids required
• Foods do not have to meet any specific criteria
• Examples of some structure/function claims
• Omega-3s support cardiovascular health
• Omega-3s support healthy brain function
• Omega-3s support healthy brain and eye
  development
• Omega-3s support a healthy immune system
• Omega-3s are beneficial for health maintenance
• In using a structure/function claim the
  manufacturer is responsible for ensuring the
  accuracy and truthfulness of the claims the FDA
  does not pre-approve the claims, however, they
  must be truthful and not misleading

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Omega 3 Products
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Source GOED http//www.rubin.no/files/news/attac
h/adam_ismail.pdf
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Omega 3s GROWING

• Martek Signs DHA License and Supply Agreement
  with Fortune 500 Food Company
• COLUMBIA, Md., Feb 04, 2005 /PRNewswire-FirstCall
  via COMTEX/ -- Martek Biosciences Corporation
  (Nasdaq MATK) announced today that it has
  entered into a 15 year, non-exclusive
  docosahexaenoic acid (DHA) license and supply
  agreement with a Fortune 500 consumer food
  products company.

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Conjugated Linoleic Acid (CLA)

• Natural components of animal foods
• Derived from linoleic acid (181)
• Sources Milkfat (dairy),
• meats
• Potential health benefits
• Protection against cancer
• Cardiovascular disease
• Diabetes
• Body composition
• Evidence in all areas is far from conclusive

http//www.beef.org/documents/23348_Conjugated.pdf
.pdf
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Informed choices decreasing risk of Coronary
Heart Disease

• According to National Heart, Lung, and Blood
  Institute of the National Institutes of Health
• more than 12.5 million Americans have CHD
• more than 500,000 die each year
• CHD one of the leading causes of death in the
  United States

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Consumption

• Dietary Guidelines 2005 Recommended total fat
  intake between 20 and 35 of calories for adults
• A HIGH intake of fat (gt 35 of calories)
• generally means increased saturated fat intake
• makes it more difficult to avoid consuming excess
  calories
• A LOW intake of fats and oils (lt 20 of
  calories)
• increases risk of inadequate vitamin E and of
  essential FA
• may contribute to unfavorable changes in
  high-density lipoprotein (HDL) blood cholesterol
  and triglycerides

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Fats in Foods

• Satiety the feeling of fullness or satisfaction
  that people feel after meals (Fats slow the rate
  at which the stomach empties)

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Additional Functions of Fats/Lipids in Foods

• Texture
• Consistency and mouthfeel
• Viscosity
• Shortening of baked products
• Heat transfer medium (frying)

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Hydrogenation Stability

• Conversion of liquid oils into semisolid fats
• Improves oxidative stability
• Improves thermal stability
• Increases flavor stability

Trans Fats invented as scientists began to
"hydrogenate" liquid oils so that they can
withstand better in food production process and
provide a better shelf life
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Trans Fats

• Associated with increased risk of coronary heart
  disease
• metabolic studies a 1994 estimated 30,000
  premature CHD deaths annually could be
  attributable to consumption of trans fatty acids
• A 1995 review sponsored by the food industry
  concluded that the evidence was insufficient to
  take action and that further research was needed
• Because of the weight of the evidence, the FDA
  now requires including trans fatty acid content
  on the food label

Willett WC, Ascherio A. Trans fatty acids Are
the effects only marginal? Am J Public Health
1994 84722-724.
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Trans Fat in Diet
Processed foods and oils provide approximately
80 of trans fats in the diet, compared to 20
that occur naturally in food from animal sources.
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Labeling of Fats

• NEW LAW into effect Jan. 1, 2006
• Food manufacturers required to list trans fat on
  the nutrition label
• Fat on label includes
• saturated fat
• trans fat
• cholesterol

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New York City NO trans fats in
restaurantshttp//www.nyc.gov/html/doh/html/cardi
o/cardio-transfat.shtml
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McDonalds forced to change
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Trans Fat Bans
http//www.cspinet.org/transfat/
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Trans Fat in Diet
Processed foods and oils provide approximately
80 of trans fats in the diet, compared to 20
that occur naturally in food from animal sources.
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Fatty Foods that are Healthy
Fatty fish like salmon omega-3 fats
Nuts
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Choosing fats
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Fat Replacer - Olestra

• Derived from vegetable oils and sugar
• Combined in such a way that the body cannot break
  them down
• Sold under the brand name Olean since 1996
• Does not contribute calories to food

• Can prevent absorption of some nutrients. Thus,
  the FDA requires all products made with it to be
  fortified with fat-soluble vitamins
• In the fall of 2008, the FDA agreed with the
  opinion of an expert panel of renowned
  nutritionists that Olean is considered Generally
  Regarded As Safe (GRAS) for prepackaged,
  ready-to-eat cookies

www.olean.com
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Fat Replacer - Olestra

• Derived from vegetable oils and sugar
• Combined in such a way that the body cannot break
  them down
• Sold under the brand name Olean
• Does not contribute calories to food

Can prevent absorption of some nutrients. Thus,
the FDA requires all products made with it to be
fortified with fat-soluble vitamins