Fats and Cholesterol (18)

Question 1

What do triglycerides consist of?

Answer 1

glycerol + 3 fatty acids

Question 2

Lipid classes

Answer 2

1) triglycerides
2) phospholipids
3) sterols

Question 3

Triglycerides

Answer 3

-98% of fat intake
-used for energy
-can be saturated or unsaturated

Question 4

Saturated fats

Answer 4

-linear (fully saturated w/ hydrogen)
-solid at room temp
-animal fats, butter, lard, coconut oil, palm kernel oil

Question 5

Unsaturated fats

Answer 5

-double bonds (“kinks’)
-liquid at room temp
-split into polyunsaturated and monounsaturated

Question 6

Polyunsaturated

Answer 6

-Omega 3 (very good! fish oil, alpha linolenic acid, rapeseed oil)
-Omega 6 (caution! too much causes inflammation; corn oil, safflower, sunflower oil)

Question 7

Monounsaturated

Answer 7

-Omega 9 (good! olive oil, avocados, peanuts, almonds, canola)

Question 8

Effect of healthy fats on body

Answer 8

-lower LDL (low density lipoprotein)
-raise HDL (high density lipoprotein)
-mono and poly unsaturated

Question 9

alpha essential fats

Answer 9

-both polyunsaturated
-alpha linoleic (omega 6)
-alpha linolenic (omega 3)

Question 10

omega 6

Answer 10

-alpha linoleic
-essential
-too much results in inflammation
-sunflower, corn, safflower

Question 11

omega 3

Answer 11

-alpha linolenic
-essential
-high in brain and nervous tissue
-short chain n-3’s (walnuts, canola oil, dark leafy green vegetables)
-long chain (fish oils, EPA, DHA, animal sources)

Question 12

DHA (docosahexaenoic acid)

Answer 12

-promotes intellectual and visual development (pregnancy and infancy)
-added to infant formulas

Question 13

n-6 to n-3

Answer 13

-6:3 should be 4:1 or less
-high n-6 increases inflammation

Question 14

Less healthy fats

Answer 14

-elevate LDL
-trans and saturated fats
-solid at room temp

Question 15

Why were saturated fats manufactured?

Answer 15

-unsaturated are unstable and turn rancid
-process: hydrogenation

Question 16

Two main drawbacks of hydrogenation:

Answer 16

1) more saturated fat
2) changes structure (more trans fats)

Question 17

Effect of trans fat

Answer 17

-raises blood cholesterol levels most! (bad)
-increases LDL, lower HDL
-worse than saturated fats
-increase risk of heart disease, stroke, sudden death, type 2 diabetes

Question 18

Common sources of trans fat

Answer 18

-margarine, shortening, peanut butter
-deep fried foods
-salad dressing, mayo
-cookies, donuts

Question 19

What significant announcement was made in 2017 by Health Canada?

Answer 19

Prohibit partially hydrogenated oils in food, now no foods contain these after September 2020

Question 20

Where is cholesterol found?

Answer 20

Only in animal products

Question 21

Explain the sources of cholesterol found in blood?

Answer 21

2/3 produced by liver (not essential)
1/3 from diet

Question 22

Can cholesterol be used for energy?

Answer 22

No

Question 23

Cholesterol serves as a building block for what molecules?

Answer 23

-bile
-vitamin D
-testosterone
-estrogen