Exam 1: Fats Flashcards by Sarah Kucza

Fat is the ______ source of fuel

secondary (carbs are 1st)

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Food fats

solid fat

liquid oil

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Fats are _____ and water _____

non polar, insoluble

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Saturated FA carry the _____ of hydrogens

maximum number

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Saturated fats are ____ at room temperature and mostly of ___ origin

solid, animal

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Unsaturated FA _____ hydrogen atoms and contains ____ double bonds

lacks hydrogen atoms, contains at least 1 double bond

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Unsaturated fats are ____ at room temp and mostly of ____ origin

liquid, plant (tropical oils are exceptions, they are saturated: coconut, palm)

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Fats are ___ and have ___ double bonds

saturated, no

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Oils can be ______ or ____ and have _____ double bonds

monounsaturated (MUFA) or polyunsaturated (PUFA), have 1 or more double bonds

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Short Chain FA

4-6 C long

Butyric acid

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Medium chain FA

8-12 C long

Lauric acid

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Long chain FA

14-24 C long

Palmitic acid, essential fatty acids

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_____ FA are easier to burn off because they don’t need transport molecules

short and medium (does not require L-carnitine)

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Short and Medium chain fatty acids transport in blood

as free FA bound to albumin

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long chain FA transport in blood

as triglycerides in chylomicrons, VLDL, LDL, HDL and requires L-carnitine

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Lauric acid

12 C, coconut oil

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Mysteric acid

14 C, coconut and palm oil

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Palmitic acid

16 C, palm oil and cocoa butter

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Stearic acid

18 C, animal fats and cocoa butter

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Saturated fats are produced during ______ and improve ____

hydrogenation, shelf-life

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Saturated fats are _____ firm

more (fats vs oils)

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Partial hydrogenation produces

trans fats

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Pizza is our major source of

MUFAs

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Essential AA

Linoleic acid, ALA, ARA, EPA, DHA

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ARA is omega _____

If ARA goes into the cox pathway

2 series prostaglandins (PG) and thromboxjnes (TX) which are inflammatory and plotters

If ARA goes into the LOX pathway

4 series leukotrienes (LT) which is inflammatory

EPA is omega ___-

if EPA goes into the COX pathway

3 series PG and TX, little to no effect

If EPA goes into LOX pathway

5 series LT, little to no effect

Most people suggest a 3:1 or 3:7 ratio of

omega-6: omega-3

Increasing omega-3s isn't _____, you must also ____ omega-6s

sufficient, decrease

Trans fat is naturally found in

dairy products as conjugated linoleum acids (CLA) | - no included on food labels, behaves similar to synthetic trans fat

What causes the most negative impact on blood lipids

trans fat, also increases the risk of heart disease the most out of any type of lipids

The ban of trans fat had the biggest effect on

baking industry

Most common phospholipid

lecithin

Phospholipids function as ____ to mix fats with water in salad dressings, candy bars, etc.

emulsifier

Phospholipids are naturally found in ___ food

all - High in eggs, liver, soybeans, wheat germ and peanuts

Phospholipids aid in transport of

fat-soluble compounds

Cholesterol is only found in _____

animal products (meat, eggs, seafood, poultry, dairy)

Plant sterols inhibit _____ absorption and are commonly found in

cholesterol, almonds

Sterols are used in

- Cell membranes - Bile acids - steroid hormones - vitamin D

Fat in energy

- 9 kcal/g | - long term storage

Essential nutrients in fat

omega 3 and 6

Fats give foods

mouthfeel (flavor and texture)

Lipids provide the _____ satiety out of the macros

least

Medium chain have a ____ satiety than long chain

greater. Within a chain length he more double bonds the greater the satiety (ALA> linoleic> oleic> stearic)

Fat replacers

``` Caprenin= 5 kcal/g Olestra= 0 kcal/g (body didn't digest) ```

Medium chain triglycerides (MCT)

by-product of margarine production transported differently used as energy source for patients with fat malabsorption

Alignate

a polysaccharide from brown seaweed. Used as a thickener in salad dressings, ice cream, restructured meats and yogurt

Carrageenan

a polysaccharide from red seaweed. Used as a thickener and forms gels in ice cream, low-fat dressings

Cellulose

polysaccharide from tree pulp. Used for gelling for sugar-free foods, protein stabilizer

Gelatin

peptide from pig and cow skins. Used for gelling in desserts, yogurt, and low-fat foods

Guar gum

polysaccharide from seeds of guar gum bush. Used as thickener for baked goods, dairy, dressings and condiments

Pectin

polysaccharide comes from fruits. Used for gelling and thickener in jams, jellies, confectionaries

Starch

polysaccharide comes from corn, potatoes, tapioca. Used as a thickener for puddings, sauces, dressings

Xantham gum

polysaccharide from bacteria. Used to add viscosity and cling to dressings and sauces, in egg substitutes and gluten-free foods

Animal fats are the main source of ____ and ___.

saturated fats and cholesterol | - leaner options do not impact blood lipids

Plant fats are the main source of ___ and __-

MUFA & PUFAs, tropical oils are primarily saturated fats and are widely used in processed foods

Visible food fats

``` butter margarine cream oils dressings fatty meats shortening fat that can be cut off ```

invisible food fats

``` cheese milk nuts seeds olives avocados lean meat cannot be cut off ```

Lipid digestion in the mouth

lingual lipase (mostly in babies)

Lipid digestion in stomach via

peristalsis and gastric lipase

Lipid digestion in the SI via

bile from gall bladder and pancreatic lipase | **Most digestion here

Lipoproteins

phospholipid, lipid core, apoproteins

Phospholipid exterior makes it _____

water-soluble

Lipid core

TGs, cholesterol, fat-soluble vitamins

Apoproteins

Protein portion of enzymes, receptor ligands

Fats in the diet

- Don't eat too many Cal from fat (<10% of diet from saturated fats, replace with unsaturated) - Get better balance of omegas - eat more MUFA - Avoid trans fats - Choose lower fat dairy and lean proteins - Replace solid fats with oils

Fat is replaced with _____

carbs