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NFS284 > NFS284: Fat 1 > Flashcards

NFS284: Fat 1 Flashcards

1
Q

__% of fat intake comes from fast foods & snack foods

A

25

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2
Q

__% of fat intake comes from milk & alternatives

A

17.9

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3
Q

__% of fat intake comes from meat & alternatives

A

31.6

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4
Q

What happened to % consumption of fat in Canadian diet?

A

went down from 40% to 31%

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5
Q

3 types of lipids found in foods

A
  1. TG
  2. phospholipids
  3. serols
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6
Q

What is the major form of lipid in food & body?

A

TG (in terms of weight)

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7
Q

TG consists of…

A

3 FA

Glycerol

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8
Q

FA structure

A

long chain of C with 1 methyl end and 1 carbox acid end

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9
Q

Glycerol strcture

A

3C alcohol (OH on every C)

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10
Q

What is the backbone of TG?

A

Glycerol

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11
Q

__ is common to all TG, but __ differ.

A

Glycerol

FA

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12
Q

How is glycerol and FA joined?

A

Condensation rxn between OH on carboxyl end and OH on glycerol

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13
Q

FA can differ in…

A
  1. Length of C
  2. Level of saturation
  3. Shape
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14
Q

Length of C tail on FA is divided into…

A
  1. short chain
  2. medium chain
  3. long chain
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15
Q

Define: level of saturation

A

how many H atoms surround each C

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16
Q

What is the shortest and second shortest TG named?

A

Formic acid

Acetic acid

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17
Q

__ C chains are more soluble in water

A

shorter

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18
Q

___ C chains on TG are liquid fats at room temperature

A

shorter

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19
Q

criteria for short chain TG

A

< 6 C

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20
Q

criteria: medium chain TG

A

6-12 C

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21
Q

which foods contain medium chain TG

A

tropical oils

milk

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22
Q

criteria: long chain TG

A

> 14

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23
Q

Most fatty foods are __ chain TG

A

long

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24
Q

Example of food that contains mixture of all 2 types of TG

A

Milk

mostly 14:0 and 16:0

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25
Q

C16:0

A

palmic acid

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26
Q

C18:1

A

oleic acid

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27
Q

C18:2w6

A

linoleic acid

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28
Q

C18:0

A

stearic acid

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29
Q

C18:3w3

A

a-linolenic acid (ALA)

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30
Q

C20:4w6

A

Arachadonic acid

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31
Q

C20:5w3

A

Eicosapentaenoic acid (EPA)

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32
Q

C22:6w3

A

Docosahexaenoic acid (DHA)

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33
Q

palmic acid

A

C16:0

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34
Q

oleic acid

A

C18:1

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35
Q

linoleic acid

A

C18:2w6

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36
Q

stearic acid

A

C18:0

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37
Q

a-linolenic acid (ALA)

A

C18:3w3

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38
Q

Arachadonic acid

A

C20:4w6

39
Q

Eicosapentaenoic acid (EPA)

A

C20:5w3

40
Q

Docosahexaenoic acid (DHA)

A

C22:6w3

41
Q

Shape of TG is determined by…

A
  • saturation

- type of DB

42
Q

Most natural FA have what orientation around the DB?

A

cis

43
Q

In what situation can trans-FA be seen?

A

produced during manufacturing

44
Q

How to turn liquid oil into solid?

A

hydrogenation

45
Q

relationship: degree of unsaturation and liquid / solid state of oil at room temp

A

More unsaturated = liquid

46
Q

Hydrogenation

A

addition of H to unsaturated FA

47
Q

example where hydrogenation is used

A

make margarine from plant oil

48
Q

Problem with hydrogenation

A

creates trans FA

49
Q

during hydrogenation, you only want ___ saturation

A

partial

50
Q

What’s so bad at trans FA?

A
  • lower HDL

- raise LDL

51
Q

list the 2 essential FA

A 
a-linolenic acid (C18:3w3)
linoleic acid (C18:2w6)
52
Q

omega-3 FA is known as…

A

a-linolenic acid (C18:3w3)

53
Q

omega-6 FA is known as…

A

linoleic acid (C18:2w6)

54
Q

Good soucres of w3 FA

A

flax
fish
fish oils

55
Q

good sources of w6 FA

A

vegetable & nut oils

56
Q

w6 has __ DB; w3 has __ DB

A

2 (w6, w9)

3 (w3, w6, w9)

57
Q

Which oils are highest in MUFA?

A

olive
canola
peanut

58
Q

Which oils are highest in PUFA?

A

sunflower
corn
margarine from corn
margarine from soy

59
Q

Which oils are highest in SFA?

A

Coconut oil (most!)
whole milk
ground beef
chicken breast

60
Q

Which oils are highest in w3?

A

salmon

flax

61
Q

Which oil is typically recommend? Which is recommend in Canada? Why?

A

Olive oil
Canola oil
Canola has more w3 than olive, and lower in SFA

62
Q

Major source of trans FA?

A

Commercial sweets
Milk & dairy; meat
Margarine

63
Q

structure: phospholipid

A
  • glycerol backbone
  • 2 FA tails
  • phosphate
  • polar head group
64
Q

Phospholipids are ___, meaning both hydrophilic and hydrophoblic

A

amphipathic

65
Q

Due to the amphipathic nature of phospholipids, they can…

A

be emulsifiers

form lipid bilayer

66
Q

are phosophlipids required in our diet?

A

no

67
Q

example of a phospholipid head group

A

phosphatidylcholine (lectin)

68
Q

Structure: sterols

A

multiple C rings

69
Q

are sterols needed in our diet?

A

no

70
Q

function: sterols

A
  • component of cell membranes

- base structure of many hormones

71
Q

types of sterols in our diet

A
  1. cholesterol (animal)

2. plant sterols

72
Q

Steps of fat digestion

A
  1. mouth
  2. liver
  3. pancreas
73
Q

digestion of fat in the mouth

A

lingual lipase: break down some TG
very little digestion
important for taste

74
Q

which fat digesting enzyme is found in the mouth?

A

lingual lipase

75
Q

what causes secretion of bile into small intestines?

A

CCK

secretin

76
Q

function of bile

A
  • emulsify fats

- allow fat micelles to reach watery digestive juices so pancreatic lipase can reach it

77
Q

example : bile acid

A

cholic acid

78
Q

which fat digesting enzyme is secreted by the pancreas?

A

lipoase

79
Q

function: lipase

A

TG -> FA and monoglycerides

80
Q

LC FA are removed from the small intestines via…

A

lacteal (after being packaged into chylomicrons)

81
Q

SC FA & monoglycerols are removed from the small intestines via…

A

hepatic portain vein

82
Q

Do we want SC FA?

A

No, because it goes to liver. We don’t want fat in liver.

83
Q

Where are chylomicrons carried to after it leaves the intestines?

A

adipose tissue for storage

84
Q

Where are SC FA carried to after it leaves the intestines?

A

Liver for processing / storage -> adipose tissue for storage

85
Q

___ transports lipids & fat soluble vitamins in the blood

A

lipoproteins

86
Q

what do lipoproteins contain?

A

fats
sterols
phospholipics
proteins

87
Q

where are lipoproteins made?

A

small intestines

liver

88
Q

types of lipoproteins

A
  1. chylomicrons
  2. VLDL
  3. IDL
  4. LDL
  5. HDL
89
Q

cholesterol in liver is used to make…

A

bile

90
Q

chylomicrons mostly carry…

A

TG

91
Q

which enzyme removes FA from chylomicrons?

A

lipoprotein lipoase

92
Q

Where do FA from chylomicrons go?

A

90% to adipose tissue

10% to muscles

93
Q

define: lipaemia

A

excessive amount of fat in the blood

94
Q

what causes lipaemia?

A

lack of LPL, so chylomicrons continue circulating in the blood

NFS284 (16 decks)

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