2. INTRODUCTION.
• Fats are solid at 20 degree C.
• Also called as oils if they are liquid at that temperature.
• Both are concentrated sources of energy.
8. VISIBLE AND INVISIBLE FATS.
• "Visible" fats are those that are separated from their natural source, e.g., ghee
(butter) from milk, cooking oils from oil-bearing seeds and nuts.
• "Invisible" fats are those which are not visible to the naked eye. They are present
in almost every article of food, e.g., cereals, pulses, nuts, milk, eggs,
9. FUNCTIONS OF FATS.
• Always been equated with calories.
• High energy food – provide 9 kcal for every gram.
• Acts as vehicle for fat- soluble vitamins.
• Support organs – heart , kidney and intestine.
• Provides insulation against cold.
• Vegetable fats are rich source of essential fatty acids.
• PUFA are precursors of prostaglandin.
10. HYDROGENATION:-
• When vegetable oils are hydrogenated under optimum temperature and pressure
in presence of catalyst , liquids oils are converted into semi solid and fat resulting
formation of VANASPATI.
• Here unsaturated fatty acids are converted into saturated acids and EFA
content is reduced.
• VANASPATI is fortified with vit A and D by govt regulation to the extent of 2500
IU of vit A and 175 IU of vit D per 100 grams.
11. TRANS-FATTY ACIDS:-
• Trans-fatty acids are geometrical isomers of Cis-unsaturated fatty acids that adapt
a saturated fatty acid like configuration.
• PROCESS – partial hydrogenation – used to increase shelf life of PUFA.
• Studies show intake of trans fatty acid increases the risk of coronary heart
disease.
• Sources – deep fried fast foods , chips , crackers , cookies , pies , doughnuts , etc.
13. MEASURES TO BE TAKEN.
• SFA:-
• Replacing SFAs with PUFAs decrease LDL cholesterol concentration and the
total/HDL cholesterol ratio.
• Replacing SFAs with carbohydrates decreases both LDL and HDL cholesterol
concentration.
• Replacing SFAs with trans – fatty acids decreases HDL cholesterol and increases
total / HDL cholesterol ratio.
14. • MUFAs:-
• Replacing carbohydrates with MUFAs increases HDL cholesterol concentrations.
• Replacing SFA with MUFA reduces LDL cholesterol concentration and total / HDL
cholesterol concentration and total / HDL cholesterol ratio.
15. CHOICE OF COOKING OILS.
• Use correct combination of 2 or more vegetable oils (1:1)
Oil containing LA + oil containing both LA and ALA groundnut /
sesame / rice bran / cottonseed + mustard / rapeseed.
Groundnut / sesame / rice bran / cottonseed + canola.
Groundnut / sesame /rice bran / cottonseed + soyabean.
Sunflower / safflower + palm oil /palmolein + mustard /
rapeseed.
Oil containing high LA + oil containing moderate or low LA.
16. • Limited use of butter / ghee.
• Avoid use of PHVO as medium for cooking / frying.
• Replacements of PHVO.
17. FATS REQUIREMENTS.
• the minimum intakes of visible fat for Indian adults have been based on the
sedentary, moderate and heavy physical activity and set at 25, 30 and 40 g/d for
adult man, and 20, 25 and 30 g/d for adult women.
• The minimum level of total fat should be 20 per cent of energy.
• To furnish 20 per cent of total energy, diet of pregnant and lactating mothers
should contain at least 30 grams of visible fat.