nutritional aspect of macronutrient

NUTRITIONAL ASPECT OFNUTRITIONAL ASPECT OFMACRONUTRIENTMACRONUTRIENT

LIPIDSLIPIDS

Nutrition DepartmentNutrition Department

Medical FacultyMedical Faculty

Padjadjaran UniversityPadjadjaran University

DEFINITIONDEFINITIONLipidsAn organic compounds composed by C, H, and O, that includes triglycerides (fat and oils), phospholipids and sterols.FatsLipids in foods, or in the body, both are composed mostly of triglycerides (TG)OilsLiquids fats (at room temperature)

Characteristic :Hydrophobic, soluble in ether/alcohol

ClassificationClassification

1. Simple LipidsNeutral fats (mono/di/triglycerides glycerol + fatty acid)A. Based on chain length of fatty

acidShort Chain (SCFA)Fatty acids with 6 carbon or less, such as butiric acid in butter.

Medium Chain Fatty Acids (MCT)Fatty acids contain between 8 and 12 carbons, usually encountered in synthetic fats, such as lauric acid in coconut oil.Long Chain Fatty Acids (LCT)Fatty acids contain up to 27 carbons with chain length of 16 or 18, most natural fats consist LCT.

B. Based on degree of saturationSaturated Fatty Acids (SAFA)Fatty acid that all carbon chain containing hydrogen.SAFA sources :– Meat and products, poultry,

especially the skin layer– Dairy products: milk, cheese,

yoghurt, and ice cream– Plants : coconut oil, palm oil– Food containing shortening

and margarine : cake, snack, instant noodle.

Unsaturated Fatty AcidsFatty acid contains one or more double bonds:– Mononsaturated Fatty Acids

(MUFA)Contain only one double bonds.Food sources :Avocado, olive, peanut, almond.

– Polyunsaturated Fatty Acid (PUFA)Contain two or more double bonds.Essential fatty acid.

Based on the position of the first double bond :

– Omega-618:2 : linoleic acid : leavy vegetable, seeds, nuts, grains, vegetable oil.20:4 : arachidonic acid : meat, or can be made from linoleic acid.

– Omega-3Linoleic acids : fats and oill (canola, soybean, walnut, wheat germ, margarine and shorteing), nuts and seeds (butternuts, walnuts, soybean kernels), vegetables (soybeans).EPA & DHA : Human milk, shelfish and fish (mackerel, salmon, tuna, herring, sardines), or can be made from linolenic acid

2. Compound lipidsPhospholipid : compound of TG + niitrogen base + phosphate, phospholipid is available in every cells as cell structure, cell membrane, and cytoplasma.Glycolipid : TG + CH: as cell structure and cell membrane.Lipoprotein : TG + protein, as lipid transport in the blood : chylomicron, VLDL, LDL, HDL.

3. Derived LipidsSterol : cholesterol, sources : brain, liver, egg, yolk.Steroids hormones, Vit D, bile salts.

4. Miscellaneous LipidsCarotenoids and Vit A, Vit E, Vit K.

Lipid DigestionLipid Digestion

Mouth : partial digestion of lingual lipase in adult and active in infant.Stomach : continous digestion by lingual lipase.Small Intestin

Release of cholecystokinine hormoneEmulsification by bile acidDigestion by lipase pancreas fatty acid and glycerol

Lipid AbsorptionLipid Absorption

SCFA, MCT, glycerol absorbed directly into the bloodstream.

Monoglycerides, LCT micelles TG + cholesterol + phospholipid merged into chylomicron the lymphatic system

Lipid TransportLipid Transport

Lipid as group lipoprotein :Chylomicron: from intestinal bodyVLDL : from liver various tissues in the bodyLDL : circulate throughout the body (bloodstream and tissues)HDL : transport cholesterol back to the liver from the cells

Role of LipidsRole of Lipids

Within the food :Add to the palatability of the diet and produce a satiety feeling after meal.To dissolve/as a solvent of Vit A,D,E,KEssential as fatty acid sources

Role of LipidsRole of Lipids

In the body :Energy sourceHelps to hold the body organs and nerves in positionVital organ protectionBody temperature insulationCell wall structureSkin and hair lubricationAids transport and absorption of the fat soluble vitamins

Role of CholesterolRole of Cholesterol

Element of cell membraneElement of bile acidPrecursor of sterol hormones : estrogen, progesteron, testosterone, corticosteroid hormone

Lipid Composition in Diet DailyLipid Composition in Diet Daily

Fat < 30% total calorie (option 25%)SAFA < 10% total lipidPUFA ≤ 10% total lipidMUFA < 15% total lipidCholesterol ≤ 300 mg

Health Effect of Lipid Health Effect of Lipid Including Diseases Related to Including Diseases Related to

LipidsLipids

Cardiocerebrovascular diseases dislipidemia as major risk factorCancer association between total fat diet and some type of cancers (Ca Mamma, Ca Uteri)ObesityGall stone

Normal Value of Lipid ProfileNormal Value of Lipid Profile

Triglyceride : 70-150 mg/100 mlCholesterol : 200 mg/100 mlLDL < 150 mg/100 mlHDL > 40 mg/100 ml

Factors that improve HDL valueFactors that improve HDL value

Weight controlQuit smokingMUFA/PUFA instead of SAFA in the dietSoluble fibersAntioxidantPhysical activity

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