Posted: 22. August, 2010
“Blood lipid profile is all right”. If your doctor says it probably will feel safe. Most people know that the amount of lipids in the blood reflect the risk of heart disease. Some know also that the amount of fat we eat depends on the possibility of cancer or other diseases.
But what are these fat, which is their dynamics in our bodies and where they come? We will try to answer below, briefly, to these questions.
Lipid family are
1. Triglycerides
2. Phospholipids
3. Cholesterol
Triglycerides
All triglycerides are in their structure a glycerol molecule, which is attached three fatty acids.
Fatty acids
A fatty acid is an organic acid, consisting of a carbon chain. Most common fatty acids in dairy products have a number of carbon atoms contained between four and ten.
Fatty acids, in terms of saturation (occupation of carbon atoms with hydrogen) in the following categories:
a. saturated;
b. unsaturated – unsaturates and polyunsaturated.
Phospholipids
The most important representative of the group is lecithin, which also has triglyceride glycerol structure, but one of the fatty acids is replaced with a phosphate diggers. Overdosing can lead to disorders of the gastrointestinal tract, sweating, salivation, loss of appetite.
Sterols
The most important member of the class, is cholesterol.
Glossary
Hydrophilic: nature of the substances that dissolve in water.
Hydrophobic: nature of substances which do not dissolve in water
Enzyme: protein structure that enables or sustain a chemical reaction in the body
To emulsify: to disperse and stabilize the lipid in aqueous solutions
Purified dietary fiber, particularly from wheat bran, are not very effective in binding cholesterol in the intestine, their use as dietary supplements are not entirely justified. The best sources of fiber are fruits, oats and vegetables, but they must be consumed in their natural form.
Lipid effects on health
Excessive intake of fat foods is linked to many diseases, fat contributes to obesity, diabetes, cancer, hypertension and atherosclerosis.
Most indicated way to change fat intake:
1. Avoid excess fat
2. Reduce saturated fat
3. Reduce cholesterol
Beneficial effects of moderate intake of fat
Omega fatty acids – omega 3 – 6
1. Lower blood cholesterol and triglycerides
2. Reduce clotting
3. Protects against heart disease
4. Increase the immune response
Lipids and foods
Most compounds that give flavor are soluble. When you eliminate fat, you eliminate also these compounds, along with fat-soluble vitamins – A, D, E and K. The success of fast-food foods is based on of high intake of fats.
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