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PROPERTIES
CHAPTER 8
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OBJECTIVES
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HUMAN DIETARY REQUIREMENTS
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HUMAN DIETARY REQUIREMENTS
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HUMAN DIETARY REQUIREMENTS
• Short chain acid have lower energy values since they contain higher
proportion of oxygen in their molecules
• Long chain acid sometimes have lower energy values because of
incomplete absorption.
• Fat are the richest source of energy on a weight basis and excess of
fat beyond that required for daily energy requirements is laid down
as reserve depot fat usually after some structural modification.
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HUMAN DIETARY REQUIREMENTS
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HUMAN DIETARY REQUIREMENTS: DIGESTION
AND ABSORPTION OF FATS IN HUMAN BODY
• Fat digestion begins in the mouth (lingual lipase) and continues in the
stomach, but occurs mainly in the duodenum (small intestine)
• Disorders in digestion and absorption will lead to impaired fat intake.
• A problem associated with fat digestion, absorption and transport is
that fat is insoluble in aqueous solutions such as blood, though the
products of digestion are more hydrophilic and more easily
dispersed.
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HUMAN DIETARY REQUIREMENTS: DIGESTION
AND ABSORPTION OF FATS IN HUMAN BODY
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HUMAN DIETARY REQUIREMENTS: DIGESTION
AND ABSORPTION OF FATS IN HUMAN BODY
• The fat emulsion entering the duodenum mixes with bile which acts
as a powerful emulsifying agent and with pancreatic juice which
contains lipase.
• The rate of triacylglycerol hydrolysis depends on chain length.
• Short chain acids (C8 and C10) are hydrolysed faster and long-chain
acids (C20 and C22) are hydrolysed slower than the common C16 and
C18 acids.
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HUMAN DIETARY REQUIREMENTS: DIGESTION
AND ABSORPTION OF FATS IN HUMAN BODY
• Over 90 per cent of triacylglycerols are absorbed in this way but only
about 50% of the cholesterol esters are absorbed.
• Dietary fat is transported as free acid to adipose tissue where it is
converted to triacylglycerols.
• Endogenous fat, made mainly in the liver but also in other organs, is
exported as VLDL into plasma.
• Cholesterol is carried to peripheral tissue in LDL and returned to the liver in
HDL which acts as a scavenger for cholesterol.
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HUMAN DIETARY REQUIREMENTS: ESSENTIAL
FATTY ACIDS
• Essential fatty acids required for animal health and wellbeing but
cannot be made by animals themselves and must be obtained from
plant sources.
• Two major family fatty acids:
• Consists of linoleic acid as the first or parent member along with its
metabolites which are produced within a healthy animal
• known as omega 6 (n-6)
• The most common metabolite in this family is arachidonic acid (20:4)
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HUMAN DIETARY REQUIREMENTS: ESSENTIAL
FATTY ACIDS
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HUMAN DIETARY REQUIREMENTS: ESSENTIAL
FATTY ACIDS
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FATS AND HUMAN DISEASE:
ROLE OF FATS IN HEALTH AND DISEASE
• Many diseases that remain, whether they are killers or not, are
related in some part to life-style, of which diet, pollution of the
environment, and level of physical activity.
• It is important to realise that fat is only part of our diet and that diet
is only part of the problem.
• Fat has a very negative image at the present time and we need to
correct that.
• We know what fats we should consume and in what quantity.
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FATS AND HUMAN DISEASE:
OBESITY
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FATS AND HUMAN DISEASE:
OBESITY
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FATS AND HUMAN DISEASE:
OBESITY
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FATS AND HUMAN DISEASE:
OBESITY
• For dietary fat they recommend: total fat 33% energy, saturated acids
10%, polyunsaturated fatty acids 6% (and not exceeding 10%), cis
monounsaturated acids 12%, and trans unsaturated acids <2%.
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FATS AND HUMAN DISEASE:
CONONARY HEART DISEASE (CHD)
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FATS AND HUMAN DISEASE:
CONONARY HEART DISEASE (CHD)
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FATS AND HUMAN DISEASE:
CONONARY HEART DISEASE (CHD)
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FATS AND HUMAN DISEASE:
CONONARY HEART DISEASE (CHD)
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FATS AND HUMAN DISEASE:
DIABETES
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FATS AND HUMAN DISEASE:
DIABETES
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FATS AND HUMAN DISEASE:
DIABETES
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