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Biology 1 &2 > 3. CVD Risk Factors > Flashcards

3. CVD Risk Factors Flashcards

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1
Q

Why does carbon monoxide increase the risk of CVD?

A

It binds to the haemoglobin so less oxygen is transported to tissues.
Therefore the heart must beat faster to meet the demnad which increases blood pressure.

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2
Q

Why does smoking increase the risk of CVD?

A

Nicotine cause adrenaline to be secreted which increases the heart rate and causes vasoconstriction of the arteries, resulting in higher blood pressure.
Other chemicals can also be harmful andlead to atherosclerosis due to a decrease of HDL cholesterol.

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3
Q

Why does alcohol increase the risk of CVD?

A

Heavy drinking contributes to obesity, high blood pressure and irregular heartbeat.
It can also cause tissue damage. In the liver this impairs it’s ability to remove glucose and lipids from the blood. This can increase the risk of plaque deposition.

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4
Q

Why does inactivity and lack of exercise increase the risk of CVD?

A

Helps prevent high blood pressure, maintain a healthy weight, raise HDL levels.
Active people are more likely to survive a heart attack or stroke.

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5
Q

Why does salt increase the risk of CVD?

A

Excess salt causes the kidneys to retain water which increases the fluid in the blood, increasing blood pressure.

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6
Q

Why does stress increase the risk of CVD?

A

Causes the release of adrenaline which causes vasoconstriction resulting in a high blood pressure

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7
Q

How are two monosaccharides joined together and what are the types of bonds formed?

A

Condensation reaction

Glycosidic bonds

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8
Q

What is the general formula of a monosaccharide?

A

(CH2O)n

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9
Q

Which monosaccharides from sucrose?

A

Glucose and fructose

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10
Q

Which monosaccharides form maltose?

A

Glucose and glucose

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11
Q

Which monosaccharides form lactose?

A

Glucose and galactose

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12
Q

What is glycogen?

A

A branched polymer of glucose, that can be easily hydrolysed to release energy.
Storage molecule in animals

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13
Q

What is starch composed of?

A

Amylose (20-30%)

Amylopectin (70-80%)

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14
Q

Describe the structure of amylose.

A 
Straight chain (no branches), joined with 1,4 glycosidic bonds.
Spiral shape
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15
Q

Describe the structure of amylopectin.

A

Polymer of glucose, 1,6 glycosidic bonds hold side branches to the main chain

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16
Q

What are the properties of starch?

A

Easily hydrolysed, cannot move across cell membranes so has little osmotic effect.

17
Q

How is a triglyceride formed?

A

In a condensation reaction between a glycerol molecule and a fatty acid. They form ester bonds.

18
Q

Why are saturated fats solid at room temp.?

A

Straight chains pack closely together.

Strong IMF result

19
Q

In unsaturated fats what is meant by monounsaturated and polyunsaturated?

A

monounsaturated- one C=C double bond

polyunsaturated- many C=C double bonds

20
Q

Why are unsaturated fats liquid at room temp.?

A

Kinks in chains prevent close packing

Weak IMF result

21
Q

What is the ‘Basal Metabolic Rate’?

A

The energy required to carry out essential processes even when at rest.

22
Q

State 4 groups of people BMR is higher in.

A

Males, heavier people, younger people, more active people

23
Q

How can a person maintain a normal weight referring to energy balances.

A

By inputting the same amount as they output

24
Q

How can a person become underweight referring to energy balances.

A

They input less than they output.
Input less due to illness or eating disorder
Output is greater due to high BMR, excessive excercise

25
Q

How can a person become overweight referring to energy balances.

A

They input more than they output.
Input more due to excessive drinking/eating
Output less due to little exercise.

26
Q

Why is inputting too much energy bad?

A

Excess energy will be stored in the body as fat and over time could lead to obesity

27
Q

How is BMI calculated?

A

Body mass (kg)/height2 (m2)

28
Q

How is waist to hip ratio calculated?

A

waist circumference/hip circumference

29
Q

What are the consequences of obesity?

A

Increases the risk of CHD and stroke even if other factors are not present.
Increase the risk of type 2 diabetes.
Raise blood pressure and elevate blood lipid levels.

30
Q

How can cholesterol be transported in the bloodstream?

A

By combining with proteins to form lipoproteins

31
Q

What are the two main types of lipoproteins?

A

LDLs and HDLs

32
Q

What are LDLs formed from?

A

Triglycerides from saturated fats

33
Q

What is the problem of excess LDLs in the blood?

A

They can overload to receptor sites on cell membranes (so they aren’t taken up by the cell), resulting in high blood cholesterol levels.
Saturated fats may also reduce the activity of the receptor sites.
Cholesterol may be deposited on the artery walls and form an atheroma

34
Q

What are HDLs formed from?

A

Triglycerides from unsaturated fats.

Have a higher percentage of proteins

35
Q

What is the main function of HDLs?

A

Transporting cholesterol to the liver where it is broken down, reducing the blood cholesterol levels and fatty plaques of atherosclerosis

36
Q

What is a positive of monounsaturated fats?

A

Help remove LDLs from the blood

37
Q

What is a positive of polyunsaturated fats?

A

Increase the activity of LDL receptors so it is actively removed from the blood.

38
Q

What is the role of antioxidants? And what are radicals?

A

Radicals are formed in reactions that occur inside the body. They have an unpaired electron.
They are highly reactive and can damage manycell components.
Some vitamins e.g. Vit C and Vit E can protect against radical damage.
They provide H atoms that stabilise the radical by pairing it’s unpaired electron.

Biology 1 &2 (10 decks)

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