FINAL REVIEW PART 2

Question 1

Insoluble fiber protects against CVD but not via blood lipids, what are some food sources

Answer 1

(wheat, wheat bran, brown rice, barley, whole grains, carrots, celery, zucchini)

Question 2

Soluble fiber reduces risk (lowers serum total and LDL cholesterol), what are some food sources

Answer 2

(oat and rice bran, nuts and seeds, legumes and beans, apples and berries)

Question 3

the more _______ the soluble fiber, the highest effects on LDL

Answer 3

viscous

Question 4

Soluble fiber sources oats, barley and rice are considered

Answer 4

beta glucan

Question 5

Soluble fiber sources seeds and seed husk are considered

Answer 5

psyllium

Question 6

Soluble fiber sources citrus fruits and apples are considered

Answer 6

pectin

Question 7

Soluble fiber sources bean are considered

Answer 7

guar gum

Question 8

What are recommendation of soluble fiber?

Answer 8

o Soluble fiber most effective for lowering total and LDL-C
o Total fiber is important as well
• 14g/d/1000cal; 25-38 g/day
o Soluble fiber intake should be at least 3 servings/day or 10-15g/day
o Use a variety of food sources to increase other beneficial plant compounds
o Role of whole grain fiber in preventing CVD is positive
• May not be through blood lipids
o Include at least 3 servings whole grains/day

Question 9

what foods tend to increase risk of ischemic heart disease

Answer 9

high GI diets

Question 10

Explain the genetic factor of Apo E influencing plasma triglycerides when consuming CHO

Answer 10

i. Found on TAG containing lipoproteins
ii. Apo E gene is polymorphic and has 3 isoforms
1. Apo E2, E3 (normal), and E4
2. Differ from each other due to single amino acid substitution
3. Affinity of LDL-R or LRP to Apo E2 is least, Apo E3 intermediate, and Apo E4 highest
4. E2 allele individuals respond with greater TAG following fructose/sucrose diet than E3 or E4

Question 11

what are recommendations of CHO to lower TAG

Answer 11

o Consider CHO in context of energy balance and adiposity
o Do not exceed 55-60% energy from CHO
o Pay attention to quality
• Limit added sugars to 10% or less energy
• Avoid HFCS, high GI foods/diet, SSB
• Replace refined grains with whole grains
• Increase fiber, low GI diets

Question 12

SFA increases

Answer 12

Cholesterol

Question 13

SFA, Caprylic and Capric acids (8:0-10:0) (MCFA) are found in what food source

Answer 13

• Milk, coconut oil, palm kernel oil

* Rapidly oxidized and quantity low in western diet so not a concern

Question 14

SFA, Lauric (12:0) is found in what food sources

Answer 14

• Coconut and palm kernel oil
• Not much of a consideration in western diet
• Compared to UFA, increases cholesterol
• Olive oil vs coconut oil- coconut oil raises cholesterol
• Compared to SFA (palmitic acid) may decrease cholesterol
• Red meat vs coconut oil- coconut oil lowers cholesterol
• On its own, considered cholesterol raising

Question 15

SFA, Myristic (14:0) is found in what food sources

Answer 15

• Nutmeg butter, palm oil, dairy
• Low consumption in western diet
• Mostly increases total and LDL-C
• Less significant source in western diet than palmitic acid
• Palm oil increases LDL-C- may be synergistic effect of myristic and palmitic (mostly palmitic)

Question 16

SFA, Palmitic (16:0) is found in what food sources

Answer 16

• Fatty meat, lard, palm oil, dairy
• Most significant source in western diet (2-6 g/serving size; 1tbsp, 1 patty, 1 slice; fast food sources can be 8-20 g/serving)
• Increases total and LDL-C
• Most potent! Worst of the lot- reduce this!

Question 17

SFA, Stearic (18:0) is found in what food sources

Answer 17

• Cocoa butter, animal fat
• Decreases total and LDL-C compared to palmitic acid, but commonly found in same foods so considered neutral
• Dark chocolate principle fat is stearic acid so cardio protective, but animal foods principle fat is palmitic
• Compared to MUFA, same effect on cholesterol (rapid conversion to 18:1 oleic by desaturase)
o Butter: has myristic and palmitic (both raise total and LDL-C)
• Margarine (trans fat) worst than butter bc butter raises LDL-C but margarine raises LDL and lowers HDL
o Dairy- cheese and milk: palmitic (raises C) and oleic (lowers C)
• Cheese is more beneficial at lowering cholesterol than butter
• Bc of calcium- fat and calcium combine in intestine and form a soap-like material and are excreted in the stool → less effect on blood lipids

Question 18

SFA, butterhas myristic and palmitic (both raise total and LDL-C), whats worse than butter?

Answer 18

• Margarine (trans fat) worst than butter bc butter raises LDL-C but margarine raises LDL and lowers HDL

Question 19

SFA, dairy cheese and milk: palmitic (raises C) and oleic (lowers C), which is more beneficial?

Answer 19

• Cheese is more beneficial at lowering cholesterol than butter
• Bc of calcium- fat and calcium combine in intestine and form a soap-like material and are excreted in the stool → less effect on blood lipids

Question 20

MUFA, slightly decreases cholesterol)
o Oleic acid (18:1 cis) what are some food sources
•

Answer 20

Olive oil, avocado, almonds, (all nuts except walnuts)
• Decreases total and LDL-C when replacing SFA, otherwise neutral
• Decreases plasma TAG when it replaces high GI CHO

Question 21

TRANS FAT, highest increase in cholesterol. What are two types

Answer 21

o Naturally occurring
• Formed by bacteria in rumen of ruminant animals
• Vaccenic acid (18:1, 11 trans) and CLA (18:2, 9-cis, 11-trans)
o Industrial
• Hydrogenation of unsaturated oils
• Elaidic acid (18:1, 9-trans)
o Increased risk for CHD with increase intake of trans fat
o Increased total and LDL-C (possibly more potent than palmitic acid in raising cholesterol) and reduces HDL-C
o Both sources may raise cholesterol but amount of naturally occurring trans fat in diet is minimal