FATS MACRONUTRIENTS COMMUNITY MEDICINE NUTRIENTS CHAPTER

1. MACRONUTRIENTS
FATS:-
DEPT OF COMMUNITY MED.
BIKASH BORAH
3RD YEAR MBBS.
1012010230

2. INTRODUCTION.
• Fats are solid at 20 degree C.
• Also called as oils if they are liquid at that temperature.
• Both are concentrated sources of energy.

3. CLASSIFICATION.
• SIMPLE LIPIDS :- triglycerides
• COMPOUND LIPIDS :- phospholipids
• DERIVED LIPIDS :- cholesterol.

4. FATTY ACIDS.
• Fats on hydrolysis produces fatty acid and glycerol.
• Fatty acids are of two types -
SATURATED FATTY ACIDS – lauric , palmitic acids.
UNSATURATED FATTY ACIDS – MUFA – oleic acid
PUFA – linoleic acid.
• PUFA rarely found in vegetable oils.
• Saturated fatty acids are found in animals fats.

5. ESSENTIAL FATTY ACIDS.
• Fatty acids which cannot be produced in human body.
• Can only be derived from food.
• Example – linoleic acid.

6. DIETARY SOURCES OF EFA:-
• LINOLEIC ACID – safflower oil, corn oil ,sunflower oil , soyabean oil , sesame oil ,
etc.
• ARACHIDONIC ACID – meat , eggs , milk.
• LINOLENIC ACID – soyabean oil , leafy greens.
• EICHOSAPENTAENOIC ACID – fish oil.

7. SOURCES OF FATS:-
• ANIMAL FATS – butter , milk , cheese , eggs ,fat of meat and fish.
• VEGETABLE FATS- groundnut , mustard , sesame , coconut .
• OTHER SOURCES - cereals , pulses , nuts , vegetables.

8. VISIBLE AND INVISIBLE FATS.
• "Visible" fats are those that are separated from their natural source, e.g., ghee
(butter) from milk, cooking oils from oil-bearing seeds and nuts.
• "Invisible" fats are those which are not visible to the naked eye. They are present
in almost every article of food, e.g., cereals, pulses, nuts, milk, eggs,

9. FUNCTIONS OF FATS.
• Always been equated with calories.
• High energy food – provide 9 kcal for every gram.
• Acts as vehicle for fat- soluble vitamins.
• Support organs – heart , kidney and intestine.
• Provides insulation against cold.
• Vegetable fats are rich source of essential fatty acids.
• PUFA are precursors of prostaglandin.

10. HYDROGENATION:-
• When vegetable oils are hydrogenated under optimum temperature and pressure
in presence of catalyst , liquids oils are converted into semi solid and fat resulting
formation of VANASPATI.
• Here unsaturated fatty acids are converted into saturated acids and EFA
content is reduced.
• VANASPATI is fortified with vit A and D by govt regulation to the extent of 2500
IU of vit A and 175 IU of vit D per 100 grams.

11. TRANS-FATTY ACIDS:-
• Trans-fatty acids are geometrical isomers of Cis-unsaturated fatty acids that adapt
a saturated fatty acid like configuration.
• PROCESS – partial hydrogenation – used to increase shelf life of PUFA.
• Studies show intake of trans fatty acid increases the risk of coronary heart
disease.
• Sources – deep fried fast foods , chips , crackers , cookies , pies , doughnuts , etc.

12. DISEASES.
• OBESITY
• PHRENODERMA.
• CORONARY HEART DISEASE.
• CANCER
• SKIN LESIONS OF KWASHIORKOR, etc.

13. MEASURES TO BE TAKEN.
• SFA:-
• Replacing SFAs with PUFAs decrease LDL cholesterol concentration and the
total/HDL cholesterol ratio.
• Replacing SFAs with carbohydrates decreases both LDL and HDL cholesterol
concentration.
• Replacing SFAs with trans – fatty acids decreases HDL cholesterol and increases
total / HDL cholesterol ratio.

14. • MUFAs:-
• Replacing carbohydrates with MUFAs increases HDL cholesterol concentrations.
• Replacing SFA with MUFA reduces LDL cholesterol concentration and total / HDL
cholesterol concentration and total / HDL cholesterol ratio.

15. CHOICE OF COOKING OILS.
• Use correct combination of 2 or more vegetable oils (1:1)
Oil containing LA + oil containing both LA and ALA groundnut /
sesame / rice bran / cottonseed + mustard / rapeseed.
Groundnut / sesame / rice bran / cottonseed + canola.
Groundnut / sesame /rice bran / cottonseed + soyabean.
Sunflower / safflower + palm oil /palmolein + mustard /
rapeseed.
Oil containing high LA + oil containing moderate or low LA.

16. • Limited use of butter / ghee.
• Avoid use of PHVO as medium for cooking / frying.
• Replacements of PHVO.

17. FATS REQUIREMENTS.
• the minimum intakes of visible fat for Indian adults have been based on the
sedentary, moderate and heavy physical activity and set at 25, 30 and 40 g/d for
adult man, and 20, 25 and 30 g/d for adult women.
• The minimum level of total fat should be 20 per cent of energy.
• To furnish 20 per cent of total energy, diet of pregnant and lactating mothers
should contain at least 30 grams of visible fat.

18. THANK YOU…………………