Unsaturated Fat

 Fats
Presented By: GROUP 1
Alcantara, Vandrick
Jimenez, Kaycelyn
Mejia, Jemimah
Tiyad, Emily
Magno, Aileen
 What is fats?
Fats are also called fatty acids or lipids. Fats in our body are made up of three
molecules joined together. This three molecule structure is called a triglyceride.
Also, fats are substances that help the body absorb vitamins like vitamins A, D, E,
and K. It also keeps the skin healthy, they are also the main way to stores energy
in our body.
CLASSIFICATION OF FATS.
1. Unsaturated fat
Which are considered beneficial fats because they can improve blood
cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number
of other beneficial roles. Unsaturated fats are predominantly found in foods from
plants, such as vegetable oils, nuts, and seeds.
There are two types of “good” unsaturated fats:
 Polyunsaturated fats:
Omega-3 fats which are found in fish, especially oily fish
Omega-6 fats which are found in some oils such as safflower and soybean
oil, along with some nuts, including brazil nuts.
*These fats are called essential fats because we must get them from food
that we eat.
 Monounsaturated fats:
Found in olive and canola oil, avocados and some nuts, such as cashews
and almonds.
2. Saturated fat
All foods containing fat have a mix of specific types of fats. Even healthy foods
like chicken and nuts have small amounts of saturated fat, though much less
than the amounts found in beef, cheese, and ice cream. Saturated fat is mainly
found in animal foods, but a few plant foods are also high in saturated fats.
 ANIMAL-BASED PRODUCTS:
Dairy foods Meat
 Butter  Fatty cuts of beef,
 Cream  pork and lamb
 full fat milk  chicken (especially

chicken skin)
 cheese
3. Trans Fat
- Trans fatty acids, more commonly called trans fats, are made by heating liquid
vegetable oils in the presence of hydrogen gas and a catalyst, a process called
hydrogenation. And Trans fats are the worst type of fat for the heart, blood
vessels, and rest of the body.
4. Cholesterol
Cholesterol is a type of fat found in food, but also in our blood. Cholesterol has
many important functions in the body but having high levels of the wrong type of
cholesterol in the blood increases heart disease risk.
 DIGESTION OF FATS
A lipid is defined as a fat-like molecule that does not have the ability to dissolve
in water. This inability to dissolve in water adds an element of difficulty to fat
digestion. Because fat does not like water, it tends to clump together and form
large droplets as it moves through your digestive system.
 MOUTH
Salivary amylase is released in the mouth through chewing. This is the first enzyme
your food will come into contact with, and it begins the digestion process.
 STOMACH
Gastric lipase starts to break down triacylglycerols into diglycerides and fatty
acids. Within two to four hours after eating a meal, roughly 30 percent of the
triacylglycerols are converted to diglycerides and fatty acids.
 SMALL INTESTINE
The majority of fat digestion happens once it reaches the small intestine. This is
also where the majority of nutrients are absorbed. Your pancreas produces
enzymes that break down fats or lipids.
 What happens after the fat is digested?
After the fat has been digested, fatty acids are passed through the lymph system
and then throughout the body via your bloodstream to be used or stored for
energy, cell repair, and growth. Your lymph system also absorbs fatty acids to
help fight infection.
 Fats: FUNCTIONS
 Essential part of the diet.  Can raise bad cholesterol levels
 Source of Energy  Can lower good cholesterol

levels
 Help absorb vitamins
 Can increase risk of heart disease
 Insulation and temperature & stroke
regulation
 Can increase risk of type 2
 Trans fats diabetes
____________________________________________________________________________________
 Saturated fats  UnSaturated fats
 “THE BAD FATS”  “THE GOOD FATS”
 Can raise bad cholesterol  Can lower bad cholesterol

levels levels
 Can raise good cholesterol  Can lower risk of heart

levels disease and stroke
 Can increase risk of heart  Can provide essential fats

disease and stroke that your body needs but
can’t produce itself.
___________________________________________________________________________________
 Recommended dietary Allowance
 (Based on 2,000 calories a day for  Polyunsaturated fat: 5% to 10%

adults and children over 4 only)
 Saturated fat: less than 10%
 Fat in adult is 20% to 35% of total
calories from fat  Trans fat: 0%
 Monounsaturated fat: 15% to 20%  Cholesterol: less than 300 mg per

day
 Deficiency Symptoms
 omega-3 and omega-6 fatty acids are responsible for the health of our skin,
hair and nails. When deficient in these fats the health of our skin/hair/nails
suffers, acting as a general indicator for our levels of these critical fatty
acids.
When a person is suspected of having a fatty acid deficiency, a person has two options.
1. They can either treat the suspected imbalance and observe the response,
2. Or they can do a laboratory test to determine both the existence and nature
of the imbalance.
Signs/Symptoms of Essential Fatty Acid Deficiency
 Dry skin (e.g., feet/face/general)  Soft, fraying, splitting or brittle

 Scaly or flaky skin (e.g., legs) fingernails
 Cracking/peeling fingertips & skin  Dull nails – lack of surface shine
(e.g., heels)  Slow growing fingernails
 Lackluster skin  Dry eyes
 Small bumps on back of upper  Dry mouth/throat
arms  Inadequate vaginal lubrication
 Patchy dullness &/or color  Menstrual cramps
variation of skin  Premenstrual breast
 Mixed oily and dry skin pain/tenderness
(‘combination’ skin)  Excessive ear wax
 Irregular quilted appearance of  Excessive thirst
skin (e.g., legs)  Allergic (e.g.,
 Thick or cracked calluses eczema/asthma/hay fever/hives)
 Dandruff or cradle cap  Crave fats/fatty foods
 Dry, lackluster, brittle or unruly hair  Stiff or painful joints
 Toxicity Symptoms
 Fat tissue produces chemicals and hormones which travel around our
bodies. Visceral fat produces more of these chemicals than the fat under our
skin. These chemicals can be damaging to our body. That’s why we call it
toxic fat.
 that trans-fat consumption causes inflammation and negative effects on

heart health.
 In addition to lowering “good” HDL cholesterol, trans fats may impair the
function of the endothelial cells lining your arteries, which is a risk factor for
heart disease.
 trans fats lead to inflammation, which has profoundly negative effects on

heart health. This includes impaired ability of arteries to properly dilate and
keep blood circulating.
 Saturated Fat
 Saturated fatty acids, which are found in foods such as red meat, cheese,
and butter, are generally considered bad for health and can raise levels of
“bad” LDL cholesterol.
 While it’s known that the accumulation of saturated fatty acids can lead to
cell and tissue “lipotoxicity,” a metabolic syndrome that is associated with
various diseases including diabetes and obesity, very little is known about the
various cellular pathways involved in mediating and modifying the toxic
effects of saturated fatty acids.

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 Fats

Presented By: GROUP 1

There are two types of “good” unsaturated fats:

Omega-3 fats which are found in fish, especially oily fish

Dairy foods Meat

 Butter  Fatty cuts of beef,

 Cream  pork and lamb

 full fat milk  chicken (especially

 What happens after the fat is digested?

 Essential part of the diet.  Can raise bad cholesterol levels

 Source of Energy  Can lower good cholesterol

 Saturated fats  UnSaturated fats

 “THE BAD FATS”  “THE GOOD FATS”

 Can raise bad cholesterol  Can lower bad cholesterol

 Can raise good cholesterol  Can lower risk of heart

 Can increase risk of heart  Can provide essential fats

 Recommended dietary Allowance

 (Based on 2,000 calories a day for  Polyunsaturated fat: 5% to 10%

 Monounsaturated fat: 15% to 20%  Cholesterol: less than 300 mg per

 Dry skin (e.g., feet/face/general)  Soft, fraying, splitting or brittle

 that trans-fat consumption causes inflammation and negative effects on

 trans fats lead to inflammation, which has profoundly negative effects on

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