Chapter 4: Lipids Flashcards
What word is used interchangeably with fat?
Lipid
An important major nutrient for our diets
Lipids
Experts believe it is primarily __________ causing people to gain weight.
Sugar (Simple CHO’s)
*A leading preventable cause of death world wide
Obesity
*Obesity rate in the state of KY
30-35 %
*How many people are over weight in the world?
According to WHO (World Health Organization), there are 1.9 Billion people over weight.
*Chemically lipids contain….
Carbon
Hydrogen
Oxygen
Phosphorus
Unique characteristics of Lipids:
- They are insoluble in water
* They will either float or roll around in globules
The right kind of ______ can be valuable to the diet and body.
Fat
What is not a good idea to eliminate from your diet?
Fat
*Lipids function in the body:
- Insulate against cold
- Cushion
- Components of all body cells
- Good source of energy
- Give a sense of being satisfied (satiety) and slow digestion
- Carry fat soluble vitamins A,D,E,K
- Beneficial in that they are needed to absorb valuable fat-soluble phytonutrients (beta-carotene and lycopene)
- Provide essential nutrients linoleic and linoleic acids
- Make foods taste good and give them smooth/creamy texture
*Triglycerides
The largest category of lipids, including 95% of all fats found in food and adipose tissue
When stored in adipose tissue, what becomes the largest fuel reserve and provide insulation?
Triglycerides
Triglycerides contain:
•Carbon •Oxygen •Hydrogen atoms in 2 parts: -Glycerol -Fatty acids
SFA (Saturated)
No double bonds
MUFA (monounsaturated)
One double bond
PUFA (Polyunsaturated)
More than one double bond
*Fatty acids can be:
- Saturated
- Monounsaturated
- Polyunsaturated
Saturated Fatty Acids:
Animal Fat
(Solid at room temperature)
Ex. Of Saturated Fatty Acids:
- Butter
- Chocolate
- Cheese
- Marbling fat on beef or pork
What are Saturated Fatty Acids associated with and what will they do?
Associated with:
•increased risk of cardiovascular disease
•Hypertension
•Colon Cancer
-Will raise blood cholesterol levels
Saturated Fatty Acids are correlated with:
- Increased risk in CVD
- Breast Cancer
- Colon Cancer
Unsaturated Fatty Acids:
Plants
Liquid at room temperature
Ex. Of Unsaturated Fatty Acids
- Olive
- Corn
- Canola oil
Unsaturated Fatty Acids are ________ and _________.
- Monounsaturated-Oleic Acid
* Polyunsaturated- Linoleic Acid
Monounsaturated Fats:
- Not associated with any health problems
- May lower your LDL (Low density lipoprotein) which is the bad cholesterol
- May raise your HDL (High density lipoprotein) which is the good cholesterol
- Thought to lower the risk of CVD
What does hydrogenation do?
It infuses hydrogen into the fatty acid chain so that any “vacant” double bonds become full
This type of lipid is called a trans fat:
Hydrogenation
Which lipid has the same affect on the body as saturated fats?
Hydrogenation
Trans Fats are created when:
Oils are partially “hydrogenated”
What turns liquid oil into Crisco or stick margarines and also makes oil more stable so that it can be reused?
Hydrogenation
Once food has been infused with hydrogen:
It is no longer considered Saturated, monounsaturated, or Polyunsaturated
What fat is damaging to the arteries and referred to as the “Secret Killer”?
Trans Fats
Cut trans fats from your diet by:
- Avoiding foods that day “partially hydrogenated oil”
- Avoiding deep fried foods
- Using olive oil and canola oil when cooking
- Using tub margarine rather than stick
How are Essential Fatty Acids obtained?
From food in our diets
The 2 Essential Fatty Acids that our body is unable to make commonly referred to as “Omega Oils”:
Omega 3- Linolenic Acid
Omega 6- Linoleic Acid
Omega 3-Linolenic Acid
Found in: •Flaxseed •Canola •Soybean Oil •Walnuts •Tuna •Salmon
Omega 6-Linoleic Acid
Found in:
•vegetable oils
Omega 3 is referred to as
Anticardiovascular disease nutrient
Omega 3 aids in:
Forming substances that reduce blood clot formation (keeping the blood thin)
The 2nd category of lipids in our body:
Phospholipids
How phospholipids function in our body:
As emulsifiers that keep molecules of fat and water in solution
Makes up the cell membrane and controls things that move in and out of a cell: (Great for cooking because they keep foods from separating)
Phospholipids
The 3rd category of lipids:
Sterols
The most common sterol in our food and bodies:
Cholesterol
Sterols are:
Lipids who’s carbons form rings instead of chains. They contain no fatty acids
*Used as a forerunner in our bodies to make Vitamin D and sex hormones:
Cholesterol
Excessive intake of cholesterol has been associated with:
CVD
Routinely eating food containing cholesterol can cause:
Buildup of fatty deposits in the arteries
Most foods that are high in cholesterol are also high in:
Saturated fats
-More harmful to the arteries than fats
Lipoproteins:
•Allows fats to travel through the bloodstream to bring lipids to every body cell
•They are soluble in oil and water
•They can circulate freely through the blood
-Fats can also remain soluble and NOT separate from the liquid blood
What are lipoproteins?
Triglycerides coated with protein, cholesterol, and phospholipids
What is Chylomicron?
A lipoprotein that formed during lipid absorption in the small intestines, carried by the lymph system into the bloodstream to be used for energy
*3 other types of important lipoproteins:
- HDLs
- LDLs
- Very low density lipoproteins
HDL(High density lipoprotein)
Made in the liver and small intestines and contains more protein than cholesterol
LDL (Low density Lipoprotein)
Carry cholesterol to the hearts arteries, where it can narrow the vessels walls (clog) and restrict blood flow to the heart and contain more cholesterol than protein
VLDL (Very low density lipoproteins)
Contributes to CVD as well an is mostly cholesterol
*Desirable blood cholesterol should be:
180mg/dL
LDL should be:
Less than 130
HDL should be:
Over 60
How many mg of cholesterol should an average weight person have per day?
300mg
Polyunsaturated Fats:
- Not related to any health problems
* Possibly a relationship between this fat and certain reproductive organ cancers
