Lipids

1
Lipids
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Dietary Sources

• Animal sources Lard, meat, poultry, eggs, milk
  milk products.
• Plant sources Chocolate corn, soy, cottonseed,
  olive oils, coconut peanuts.

3
Essential fatty acids Cholesterol

• Essential fatty acids- corn, cottonseed, soy
  oils, wheat germ, vegetable shortenings.
• Cholesterol- organ meats (liver, kidneys,
  brains), egg yolks, fish roe smaller
  concentrations in milk products and meat.

4
LDL HDL

• Low density lipoproteins- BAD
• High density lipoproteins- GOOD

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Uses in the body

• The use of triglycerides cholesterol is
  controlled by the liver adipose tissue.
• Dietary fats help the body absorb fat soluble
  vitamins, triglycerides are the major energy fuel
  of hepatocytes skeletal muscle.
• Phospholipids are an integral component of
  myelin sheaths and all cellular membranes.

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Cont.

• Protective cushion
• An insulating layer beneath the skin
• An easy to store concentrated source of energy
  fuel
• Molecules called prostaglandins play a role in
  smooth muscle contraction, contol of blood
  pressure, and inflamation.

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Dietary requirements

• American heart association recommends 30 of
  total caloric intake
• Saturated fats should be limited to 10 or less
  of total fat intake
• Daily cholesterol should be no more than 200mg
  (the amount in one egg yolk) because a diet high
  in saturated fats cholesterol may contribute to
  cardiovascular disease.