Lipids 2

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Lipids (2)
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Lipids

• Definition
• Group of compounds that are not soluble in water

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Recommendations

• No RDI
• 15-33 of energy however this depends on total
  energy intake
• No more than 12 from SFA plus TFA
• 6-10 from PUFA
• 10-20 from MUFA
• Cholesterol no rec. in NZ

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Individual fat intake

• Minimum of 30 grams per day
• 1 gram fat per kg body weight for weight
  maintenance
• No more than 90 grams / day

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Fat Intakes in NZ

• Males 110g or 35
• Females 72g or 35
• Principle sources
• Butter and margarine (16), potatoes kumara
  cooked in fat/oil, beef, milk, cakes muffins
  (6), pies, pastries, bread based dishes and
  sausages, processed meats (5).

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Reducing fat intakes

• Difficulties
• They taste good
• Low fat food not as enjoyable
• Convenience
• Lack of willpower
• (NNS, 1999)

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Reducing fat intakes

• Convenience
• increasing influence
• on food choices

• More fat and energy from processed and
  pre- prepared foods

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Find the Fat food label

• Look first at the ingredient list and identify
  all the items that contribute to the fat content
• Eg shortening, vegetable fat, milk fats, ghee,
  triglycerides, oil etc
• Go to the nutrition information panel (NIP) and
  check the amount of fat per 100 g of product and
  amount of fat per suggested serving

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Two key issues about fat.

• Type
• Amount

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Risks for high fat diet

• Obesity increases risk of other chronic
  diseases
• Cancer-colorectal
• If high SFA CVD

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Fat weight loss

• Fat is more energy dense 9kcal energy/g
• Not readily oxidised (burnt up)
• Quite efficiently stored around stomach, hips and
  thighs
• Bodies programmed to conserve fat in case of
  famine which never arrives in developed
  countries!

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Fat weight loss(2)

• Must reduce total kJs as well as kJs from fat
• Some foods promoted as low fat may have more
  sugar to boost flavour so total kJs are still
  high eg muesli bars
• Foods may be lower in fat but still not low in
  fat eg edam cheese
• Does low fat, lite claims on products make
  you eat more?

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Low fat vs no fat

• Pritikin diet 10 fat, based on rice, grains,
  vege fruit with a little lean meat or fish
• Promoted for weight loss, lower cholesterol and
  reversing blocked arteries
• Unless highly motivated or suffer life
  threatening HD, such rigid plans are unnecessary
  and overly restrictive

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Addition of fat to food

• Discretionary additions of fat/oil prior to
  consumption contributed 22.5 to total fat intake
• Butter/margarine is largest contributor to this
  proportion ie 44, mainly to bread
• (Simpson et al, 2002)

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Contribution to the diet by processed foods

• 1977
• Dairy meat fish, poultry
• 47-55
• Spreads 22
• Processed food lt30

• 1997
• Dairy meat fish, poultry
• 34-35
• Spreads 20-21
• Processed foods 42

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Hidden fat

• Processed meats eg salami 45
• Cakes, biscuits, muesli bars
• Deep fried takeaway food
• Pies, savouries
• Nuts, peanut butter 47 fat
• Croissants, pastries
• Dressings, mayonnaise

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The humble potato

• fat
• Boiled/microwaved 0.1
• Mashed with butter 3.3
• Potato salad KFC 5.7
• Wedges 6.5
• Hot chips independent 9.7
• Hash brown 11.3
• Fries fast food chain 13.9
• Potato crisps 32

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Key messages

• Reduce amount of fat eaten
• Change type to MFA and PFA
• Decrease reliance on SFA