Term
| The function of fats in the body |
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Definition
| provide energy, insulate the body against temperature extremes, protect the body’s vital organs, major material of cell membrane |
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Term
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Definition
1.Insoluble in water
2.Includes triglycerides, phospholipids, steroids and waxes
3.Stored in adipose tissue – supply 60% of body’s energy during rest
4.Sugars from diet are used for energy immediately after eating |
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Term
| Triglycerides = most common form of food fat |
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Definition
1.Fat and oils, storage form of lipids and accounts for 95% of dietary lipids
2.1 glycerol and 3 fatty acids
3.Fatty acids |
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Term
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Definition
1.Saturation – Saturated FA all single covalent bonds filled to capacity with hydrocarbons and are sold
2.Unsaturated FA have at least one double bond
3.1 double bond—monounsaturated
4.2+ double bonds – polyunsaturated and tend to be liquids |
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Term
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Definition
| FA are separated into omega families based on the position of their final double bonds within the carbon chain. Members of the same family can be converted to other FA of the same family and also share similar biological properties |
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Term
| Characteristics of Omega Families |
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Definition
1.Omega 3 have their last double bond 3 Carbons from the last carbon of the FA.
2.They’re abundant in Fish and flaxseed oil like salmon, tuna, trout, herring, anchovies, whitefish.
3.They can lower cholesterol and BP and protect verse irregular heart rate, stop blood clots, defend vs inflammation, caner and arthritis. |
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Term
| Where do I get Omega from? |
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Definition
1.Omega 6 have their last double bond 6 carbons from the last carbon in the FA
2.Found predominantly in plant seeds and oils
3.Vegetable oils, seeds, nuts, whole grain foods, poultry fat
1.Fats VS Oils – triglycerides can have different combinations of saturated and unsaturated FA both short and long
1.Fat is a sold and mostly saturated FA like animal
2.Oil is a liquid and unsaturated from fish and plants |
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Term
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Definition
we can synthesize most FA from other biological molecules but there are 2 we cannot make.
1.Linoleic Acid – 18 C, 2 = polyunsat omega 6
2.Linolenic Acid – 18 C, 3= polyunsat omega 3
3.There are other omega 3s made from linolenic acid like EPA and DHA. DHA is one of the most abundant lipids in the brain and both are needed for normal brain development and active in rods and cones in retina. These are found in human milk and fatty coldwater fish. |
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Term
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Definition
1.Butter has chole and high sat fat thus it is solid
2.Margarine – no chol and more unsat fat. It was thought to be healthier but trans fat byproduct. May be little better |
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Term
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Definition
| chemical procedure which adds hydrogen to double bonds, converting them to single bond. Converts unsaturated FA to sat FA. Corn oil is hydrogenated to make margarine or shortening. It loses the health benefits of unsat fats. Hydrogenated or partially hydrogenated alter the texture of food and protect food from oxidation of polyunsat FA so longer shelf life. |
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Term
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Definition
| most naturally occurring double bonds in FA are cis and hydrogenation converts some of these double bonds to trans double bonds. Body isn’t used to metabolizing trans double bonds so even worse then sat fats. |
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Term
| 6 Characteristics of Trans fats |
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Definition
1.Raise serum chol so more LDL and less HDL
2.Increase risk for heart disease
3.Increase risk for cancer
4.Margarines and shortenings had 40% of FA from trans fat
5.Some deep fried foods 50% trans fat
6.2006 foods had to list amounts of trans fats |
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Term
| Characteristics of Phospholipids |
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Definition
1.With sterols account for 5% of dietary lipid
2.Differs from triglycerides by presence of phosphate and head group in place of the third fatty acid
3.Found in cell membrane as bilayer
4.Not essential in the diet
5.Lecithin = phosphatidylcholine – added to food to break down fats |
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Term
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Definition
composed of 4 fused carbon rings
1.Cholesterol, Vit D, bile salts, testosterone, estrogen, progesterone
2.Cholesterol is synthesized in the liver and not essential (to eat)
3.It is a precursor for all other steroids
4.Most cholesterol is found in animal cell membranes with the function to stabilize membrane fluidity
5.Bile salts are made from cholesterol in the liver and are used to emulsify dietary fat for digestion
6.CHOL – very important |
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Term
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Definition
1.Mouth lingual lipase begins fat digestion
2.Stomach lingual lipase continues and get diglycerides and FA
3.Small intestine – bile from liver and gall bladder emulsifies fat. Pancreatic lipase digests emulsified fat to monoglycerides, FA and triglycerides and glycerol. **The higher the fat content in the food the slower the digestion |
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Term
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Definition
1. glycerol is absorbed through the epithelium of the small intestine into the blood,
2. MG and FA and Chol are absorbed into the small intestine epithelium.
3.Inside epithelial cells, assembled back into triglycerides
4.TG, chol, and fat soluble vitamins packaged into CHYLOMICRONS – huge protein that carries fat through the body.
5.83% of the content of chylomicrons is tryglyverides as they are most abundant in the diet |
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Term
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Definition
complex of lipids and proteins used to safely transport lipids in the blood
i. Chol and trigly are packaged in the center of these and kept away from h20
ii. Proteins and phospholipids line the outside to help the particles dissolve in the blood. |
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Term
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Definition
i. Too fat laden to be released directly into the blood ii. Released into the lacteals lymph vessels in villi
iii. Circulate in lymph system
iv. Reach thoracic duct which empties into left subclavian vein into blood. v. They are cleared by the liver. |
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Term
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Definition
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Term
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Definition
the more fat the lower the density
liver takes fats from chylomicrons and adds newley made TGs and cholesterol
Reusused the lipoproteins and package new cholesterol skeletons adn release very low density lipoproteins |
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Term
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Definition
i. Liver makes these too more protein ii. This is good cholesterol and can reverse heart disease
iii. They pick up excess fat because have less fat |
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Term
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Definition
as tissues especially adipose and muscle remove TG from the VLDL the density increases and they become LDL
i. Mostly cholesterol –
ii. Can deposit excess in artery walls and form plaques
iii. This increased atherosclerosis and risk of coronary heart disease |
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Term
| Why is cholesterol important |
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Definition
| supports membranes of the cells but excess in the diet isn’t necessary |
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Term
Cholesterol Levels:
Polyunsat FA
Monounsat FA
Omega 3
Total Fat in Diet
Sat Fat
Trans Fat |
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Definition
1.Polyunsaturated FA = decrease both LDL and HDL like plant oils
2.Monounsat FA = decrease LDL but maintain HDL like canola and olive oil also protect against heart disease. Also peanut oil
3.Omega 3 reduce cholesterol the MOST – fish and flax and American heart association recommends eating fish 2-3 X a week especially fatty fish.
4.Cholesterol food isn’t the major factor causing high serum cholesterol – liver makes more cholesterol/day than diet. But the MAJOR influence is TOTAL FAT IN DIET – higher cholesterol level
5.Saturated FA increase LDL and decrease HDL like animal fats and tropical oils like palm and coconut and hydrogenated oils
6.Trans fat also increases LDL and decreases HDL and promotes inflammation |
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Term
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Definition
1.<200 is healthy, yet 25% of all heart attacks occur in this range
2.200-239 – borderline high and 2x more likely for heart disease
3.>240 – high risk for heart attack and stroke
4.LDL <130 (<100 for diabetics)
5.HDL >35
6.Cholesterol should be screaned at age 20 and then every 5 years after that |
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Term
| How to Lower Serum Levels |
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Definition
1. decrease fat intake
2. decrease choles. from animal products
3. no trans fats
4. unsat instead of sat fat
5. soluble fiber
6.antioxidants
7. dont fry food
8. use benecol spread (plant sterols)
9. exercise (raises HDLs)
10. stop smoking Jon Smith!
11. Prescription drugs (statins, zocor, crestor) |
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Term
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Definition
#1 killer of adults in the US. Serum cholesterol is major contributor to CHD i. It refers to lipoprotein levels in the blood not actually cholesterol molecules ii. High cholesterol leads to more plaque
iii. The total fat in the diet = cholesterol numbers |
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Term
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Definition
colon, rectal, breast, prostate
increased fat alters hormones in our body especially trans fat and sat fat, omega 3 CAN DELAY CANCER
1. shoot for <30% cal from fat, <10% from sat fat
2. most americans = 34%
3. NOT ENOUGH FIBER - 2ndary bile acids enhance colon tumors and promotion of factors for colon cancer. FIBER PROTECTS by dilution of bile acids |
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Term
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Definition
1.Initiation – by virus
2.Promotion – becomes a tumor when pollutants or substances in things we eat
3.Progression – metastasis – the most dangerous state of cancer |
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Term
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Definition
| research shows people eat more starch and carbs |
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Term
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Definition
derived from fiber and maintains goodness of fiber evenwhen eated
Z-trim: made from seed hulls of oats, peas, soybeans, rice, bran, corn, wheat. No calories and is in baked goods, cheese, and meat products |
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Term
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Definition
| made from protein (egg white or milk) i. Mimics rich taste and texture of fat but 80% less calories ii. It cannot be used at higher temperatures (would coagulate) iii. Ice cream, frozen dessert, yogurts, mayo and butter |
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Term
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Definition
no calories and looks and feels like fat
i. Indigestible because of combo of sucrose and a FA ii. So doesn’t increase blood lipids iii. Slightly altered taste iv. Heat stable v. Required in large amounts – like non fat potatoes have 1/3 their weight as olestra
vi. Potential to cause loss of fat soluble vitamins and digestive distress
1.Gas, cramping, diarrhea, urgency, oil feces, wow chips
2.Warning label required
3.Similar effects to weight loss drug Xenical or Alli |
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Term
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Definition
1.Contribute flavor and aroma
2.Influence texture, adding creaminess, smoothness, moistness or crispness
3.Make food tender
4.Carry fat soluble vitamins
5.Promote satiety |
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Term
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Definition
1.It may not seem like things like lean meat and low fat cheese but ½ cal from fat
2.Added during home or commercial cooking = lots of calories
3.Oil or whipped cream or sour cream, shortening cream cheese and salad dressing = 5g fat!!! |
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Term
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Definition
1.Dairy – 63% of fat is sat
i. 24mg of chole/cup of whole milk 5mg in skim
ii. Use reduced or nonfat products
iii. Cream, butter…mostly fats and low nutrient densities |
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Term
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Definition
50% of fat in meat and eggs is sat fat
i. Poultry, fish, nuts have more unsaturated fat
ii. Fish high omega 3
iii. Legumes have little fat |
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Term
| Fat in fruits and Veggies |
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Definition
little or none
avocados and olive oil but more unsat fat |
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Term
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Definition
| normally low in fat unless added (croissants, granola, dinner rolls, crackers) |
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Term
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Definition
1.Chose unsat fat like poultry and fish
2.Reduced or nonfat
3.Unsat oils
4.Watch food labels like palm oil and coconut oil – high in sat fat |
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