CVD.ppt
- 1. Sources of animal fat include blubber (from sea mammals including whales), cod liver oil (from cod fish), lard (pork fat that is processed by cooking methods… rendering), tallow (rendered from the hard beef or mutton fat called suet), schmaltz (schmaltz or schmalz is rendered pig, the brown fatty residue left in the pan after frying bacon, and melted pork fat that is a whitish color), goose fat used for frying or as a spread on bread, especially in German, Polish, or Jewish cuisine; chicken fat and fat in the egg yolk; cream; butter (whipped milk fat or cream); and ghee ( pronounced gē; butter with water and milk solids removed by clarifying; used in South Asian, Indian, Middle Eastern cuisines). Cod liver oil capsules Whale blubber
- 2. Some of the many different kinds of edible vegetable fats include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil (from the argan tree of Morocco), cottonseed oil, coconut oil, rice bran oil, wheat germ oil, many other costly nut oils such as pecan, hazelnut, walnut, etc., more melon and seed oils, tree oils, and more. Olive oil, pure olive oil, and light olive oil are terms for refined oils made from olives. Virgin and extra-virgin olive oil contain little or no refined oil, and are judged superior in taste and acidity levels. The yellow flowering member of the cabbage family is the source of canola or rapeseed oil. Safflower Palm oil from the oil palm tree fruit or fruit seeds
- 3. Fat cushions organs, protecting them from impact. Too much fat around organs, however, can hinder their functioning. Fat adds satiety to the diet. It provides a sense of ‘fullness’ or ‘satisfaction’. Fat transports vitamins A, D, E, and K through the bloodstream. Yellow layer is subcutaneous fat Fat is a poor conductor of heat, so a layer of stored subcutaneous fat (just under the skin) and in ‘adipose tissue’ provides the body with warmth. Fat is easily metabolized into energy, supplying almost twice as much energy per gram than carbohydrates. Fats help keep the skin supple and hair glossy and healthy.
- 4. Phospholipids and sterols are the building blocks of our cell membranes and also participate in the transfer of genetic information across the membrane. Phospholipids and sterols, along with sun exposure on the skin, are used by the body to make Vitamin D.
- 5. The name ‘triglyceride’ is a combination of ‘tri’, for the three fatty acid components, and ‘glyceride’, a glycerol/alcohol compound. Not all fatty acids are the same. They may consist of a short 2- carbon (C) chain or an 18-carbon chain, with oxygen (O) and hydrogen (H). The body can make triglycerides in the liver, or get them from food sources. Fatty acids are the building blocks of all fats.
- 6. Saturated fatty acids (with names like stearic, butyric and palmitic acid) hold all the hydrogen atoms their molecular structure can hold: they are ‘double bond creates a ‘kink’ in the chain) Most animal fats are saturated. Since all hydrogen atoms are present, they are denser than oils and are usually in a solid ‘phase’ at room temperature. Most plant oils (excluding coconut and palm kernel oil) are unsaturated; usually in a liquid ‘phase’ at room temperature.
- 7. As the surface of a food containing fatty acids reacts with oxygen, a chemical chain reaction occurs that changes the flavor and eventually causes the food to spoil. This is called oxidation. with contact between the air and the fatty acids. ‘Rancid’ is a term that describes the unpleasant flavor that develops as fats oxidize. How does knowledge about the oxidation of fats influence product packaging?
- 9. Smoke point is the temperature that a fat begins to break down, releases smoke, and burns. When oil is hot enough for simmering, but has not yet reached its smoke point, it ‘shimmers’ and separates into tines. Oils with higher smoke points are best for frying: Sunflower oil - 440F, Canola oil - 400F, Butter - 350F, and Extra virgin olive oil - 320F. Cracking is a term that refers to the deterioration of a fat, resembling oxidation. It is caused by repeated exposure to intense heat, plus the addition of fats, liquids, and other substances on or in the food that is being fried. Cracking can discolor the oil, and produce off flavors and odors.
- 10. It is possible to take a bottle of oil, which is polyunsaturated and in liquid form at room temperature, and turn it into a solid fat. You would do that by the process called hydrogenation, and involves replacing the double bonds on the carbon molecules of the polyunsaturated fat with single bonds and extra hydrogen molecules. This is accomplished with heat, pressurized hydrogen gas, and using nickel as a catalyst. If the manufacturer replaces all the double bonds with single bonds and hydrogen, it is called ‘fully hydrogenated’, and the product is very hard (too hard to use for cooking). If only some of the double bonds are replaced, it is called partially hydrogenated, and the product is semi-solid like vegetable shortening and margarine. Margarine is hydrogenated oil. It was originally called oleomargarine. Hydrogenation increases stability and shelf-life. Hydrogenated fats don’t soak into foods or ooze out before the food is eaten. Like animal fats, they usually have a fuller flavor.
- 11. Trans fat, also known as trans fatty acids, is a type of fat created through the process of hydrogenation. When a mono- or polyunsaturated oil is hydrogenated, it is not possible to control where the hydrogen atoms are added to the structure. If both hydrogen atoms are added to the same side of the structure, it is called a "Cis" fat. Cis (means ‘on the same side’) fats exist naturally and, because the hydrogen atoms are crowded on one side of the molecule, they bend, allowing other chemicals and digestive enzymes to bind to them. If, however one hydrogen atom adds to one side of the structure and the other atom to the other side, it creates trans fat. Trans fats do not usually exist naturally. Because the structure is uncrowded, they do not bend and so other molecules and enzymes find it more difficult to bind to them. They DO solidify at room temperature.
- 12. Cholesterol is an animal fat, a sterol or fatty alcohol made from glucose or saturated fatty acids. It is yellow and waxy. The full amount needed for the production of Vitamin D and the creation of cell membranes is made in the liver. No dietary intake of cholesterol is necessary. All cholesterol, from the liver or the diet, is transported through the bloodstream out to the body tissues in molecules called lipoproteins. They are large and complex, and made from a large quantity of the lipid and a smaller amount of protein. Since it is not a dense molecule, it is called a low-density lipoprotein: LDL. Returning from the tissues back to the liver, the amount of protein exceeds the amount of lipid so the molecules are now denser and are called high-density liproproteins: HDL They can actually pick up excess LDL cholesterol still in the bloodstream and return it to the liver. This is good!
- 13. Too much hydrogenated or partially-hydrogenated fat, trans fat, saturated fat or cholesterol has the same effect in the body… they contribute to heart disease. As these fats are dispersed in the bloodstream, they are ‘sticky’ and cling to the interior walls of the arteries. As this buildup occurs, plaque is manufactured. This is a mixture of lipids, calcium and smooth muscle cells that can contribute to the hardening of the arteries… or atherosclerosis. The accumulation of fats and plaque on the interior walls of the arteries reduces blood flow and raises the risk of heart attack and stroke.
- 14. For convenience, consumers still demand a butter or margarine product that is “spreadable” at refrigerator temperatures, but without the health risks of hydrogenation. This has been accomplished by blending the margarine or butter with water or oil as an additive. These products may not be suitable for baking. Some spreadable margarines are over 50% water. Some spreadable butters are blended with canola, soy, or corn oils.
- 15. Fat replacers can help reduce a food's fat and calorie levels while maintaining some of the desirable qualities fat brings to food, such as "mouth feel," texture and flavor. Names of common fat replacers include cellulose gel, dextrins, modified food starch, guar gum, and gum arabic. Examples of food additives that are used as fat replacers are polydextrose, carrageenan and olestra. Unfortunately, some people see the low- fat label as a license to overeat. It is important to remember that ‘light’ or ‘fat- free’ doesn't mean ‘calorie-free’, and in fact, some low-fat and fat-free foods are high in calories. Products labeled ‘reduced fat’ may still be high in fat…just lower than the original product. Some fat replacers may be calorie free because the fat in the product is indigestible.
- 17. Synonyms for "Free": "Zero", "No", "Without", "Trivial Source of", "Negligible Source of", "Dietarily Insignificant Source of" … Less than 0.5 g fat and/or 5 cal per reference amount and per labeled serving Synonyms for "Low“: "Little", ("Few" for Calories), "Contains a Small Amount of", "Low Source of“… 3 g fat and/or 40 cal or less per reference amount Synonyms for "Reduced/Less“: "Lower" ("Fewer" for Calories), “Modified”…At least 25% fewer calories or grams of fat per reference amount than an appropriate reference food "Light" or "Lite": fat must be reduced by at least 50% per reference amount Fat free? FDA: U.S. Food & Drug Administration