Fats Flashcards
function of fat in the body
energy
insulation
protect organs
cell membranes
classes of lipid
triglycerides (fats & oils)
phospholipids
sterols
% dietary fats
95% from triglycerides
5% from phospholipids, sterols
% storage fat
99% is triglycerides
fats
lipids solid at room temp (70°F or 25°C)
oils
lipids liquid at room temp (70°F or 25°C)
functions of triglycerides
energy, satiety
insulation
FSV - fat soluble vitamins
flacor
satiety
length of the feeling of fullness
FSV
fat soluble vitamins
must eat fat in order to absorb these vitamins
rapid fat cell development until age __
10
hypertrophy
increase in size of existing fat cells
hyperplasia
development of # of fat cells
triglycerides are made of
glycerol w/ 3 fatty acids attached
glycerol
organic compound 3 carbons long
forms backbone of triglycerides and phospholipids
fatty acid
organic compound composed of a carbon chain with Hs attached and an acid group at one end
brain and CNS fuel source
only glucose
glycerol backbone turned into sugars
how are fatty acids different?
carbon chain length
degree of hydrogen saturation
most fatty acids have __ carbons
18
long chain fatty acid
12-24C
absorbed in lymph system
meat, fish, veggie oil
medium chain fatty acid
6-10C
rare in food source
absorbed through portal system
short chain fatty acid
less than 6C
butter, dairy
is saturated or unsaturated fat better in the diet?
unsaturated
saturated fatty acid
animal fat
a triglyceride that contains 3 saturated fatty acids
unsaturated fatty acid
fatty acid with one or more points of unsaturation where hydrogens are missing
monounsaturated fatty acid
has one point of unsaturation
oleic acid found in olive oil
polyunsaturated fatty acid
two or more points of unsaturation
linoleic acid has 2
linolenic acid has 3
linoleic and linolenic acids are ____
essential fatty acids
at room temp are unsaturated or saturated fats solid or liquid?
unsaturated are liquid (oil)
saturated are solid (lard, butter)
how does saturation effect stability?
saturated is more stable… longer shelf life
double bonds in unsaturated fats make it less stable
PUFA spoil easily due to many double bonds
rancid
fats that have deteriorated by oxidation
weird odor
oxidation
process of a substance combining with oxygen
antioxidants
compounds that protect others from oxidation by being oxidized themselves
how to protect fats from oxidation
airtight container in refrigerator
add antioxidants
saturate areas of unsaturation
hydrogenation
chemical process where hydrogens are added to mono or PUFAs
reduces double bonds (saturation, solid) making them more resistant to oxidation/rancid
produces trans-fatty acids
trans-fatty acid
fatty acids with unusual configuration around the double bond
essential fatty acids
body requires but cannot make in sufficient amounts to meet physiological needs
omega 6 fatty acid
PUFA w/ endmost double bond 6C back from end of chain
linoleic acid
animal protein, corn oil, safflower oil
omega 3 fatty acid
PUFA w/ endmost double bond 3C back from end of chain
linolenic
omega 6 to omega 3 ratio
3:1
linolenic acids include
EPA/DHA made from linolenic acid
found in fish oils
body can’t make linolenic, but can make DHA/EPA from linolenic acid
functions of EPA/DHA
brain development
rods & cones (vision)
heart disease, hypertension (HTN), cancer (Ca), arthritis
phospholipids
similar to triglycerides but have choline and a phosphorous containing acid in place of one of the fatty acids
soluble in fat & water
lecithins
a type of phospholipid
choline
nonessential nutrient made in the body from an amino acid
emulsifier
substance that mixes with fat and water to permanently disperse the fat in the water
phospholipids take part in this process
emulsion vs. suspension
mayo is an emulsion
salad dressing is a suspension
bile
compound made in liver from cholesterol and stored in gallbladder
prepares fat for digestion
sterols (multi-ring structure)
cholesterol
vitamin D
sex hormones
in plants and animals
do plants have cholesterol?
no, only animals do
how much cholesterol per day?
300 mg / day
is cholesterol essential?
no, liver makes enough
types of fats effect on LDL/HDL
polyunsat. lowers/no effect
monounsat lowers/increases
saturated increases/no effect
trans fat increases/decreases
good vs. bad cholesterol
LDL - low density, bad (deposits in body)
HDL - high density, good (takes to gut)
lipoproteins
protein and lipid packages
transport lipid from liver through arteries to bloodstream
atherosclerosis
disease of accumulation of lipid material on the inner walls of arteries
cardiovascular disease
CVD-general term for all diseases of the heart and vessels
sterol esters
compounds in the sterol family derived from plants that have experimentally lowered blood cholesterol when eaten in place of other fats in a low-fat diet
sources of trans fat
hard margarines/shortenings
mayo
chips, cookies, biscuits, rolls
fast foods, french fries, fried chicken
how to cut fat
trim meat
reduce condiments like sour cream/butter
use olive oil/canola oil rich in monounsaturates
don’t over-restrict
