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NUTR2101 > Revision questions - week 5 > Flashcards

Revision questions - week 5 Flashcards

1
Q

What are the types of lipids found in food

A 
o	Triglyceridesn
o	Phospholipids
o	Cholesterol
o	Free fatty acids
o	phyrosterols
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2
Q

lipids kj amount

A

37kj per 1g

20-35% EER

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3
Q

triglycerides formation and breakdown

A

Esterification
De-esterification
Re-esterification

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4
Q

Esterification

A

joining 3 fatty acids to a glycerol unit

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5
Q

De-esterification

A

lipolysis of adipose tissue stores: releases FA from glycerol: resulting in FFA

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6
Q

Re-esterification

A

reattaching FA to glycerol (absorption)

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7
Q

How are trans-fats found in foods produced?

A
  • Through partial hydrogenation of polyunsaturated fatty acids (adding a hydrogen to the double bond in fat)
  • Will extend shelf life
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8
Q

Describe the digestion, absorption and transport of dietary lipids

A

mouth - lingual lipase
stomach - gastric lipase
small intestine
- CCK triggers bile->converts to micelles + FFA
- pancreatic lipase ->broken down to monoglycerides and FFA
- phospholipase A2 -> phospholipids broken down to FFA, glycerol and phosphoric acid
- cholesterol esterose -> cholesterol esters broken down to cholesterol and FFAs (lymphatic system)
enterohepatic circulation, esterification of long chains, bind to albumin and taken to liver SC and MC

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9
Q

characteristics, composition and role of the four main lipoproteins

A
  1. Chylomicrons: composed of apolipoprotein, phospholipids and free cholesterol, transport fat through the lymhatic system
    2 VLDL: triglycerides - carries lipids from liver to cells
  2. LDL: cholesterol from liver to cells
  3. HDL: cholesterol from cells to liver
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10
Q

What are the chemical characteristics and specific physiological function of dietary fatty acids?

A

??

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11
Q

How do omega 3 polyunsaturated fats increase circulating HDL

A

Promotes gene expression of APOA1 which increase HDL

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12
Q

rich food source - long chain

A

12+ carbons

-beef, pork, lamb and most plant oils

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13
Q

rich food source - medium chain

A

6-11 carbons

- coconut and palm kernel oil (Sat fat)

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14
Q

rich food source - short chain

A

less than 6 carbons

-butter

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15
Q

rich food source - saturated fat

A

coconut oil and palm kernel oil

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16
Q

rich food source - monounsaturated

A

olive oil and avocado

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17
Q

rich food source - polyunsaturated

A

fish - EPA and DHA , flax seed (plants) N-3 ALA – precursor of EPA and GHA

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18
Q

What are EFAs?

A

essentail fatty acids

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19
Q

Why are EFA’s essential?

A

Essential as humans can not make them

20
Q

What are the precursors of EFAs? eicosanoids

A
  • Omega 6 precursor – linoleic acid e.g. vegetable and sunflower oils (LA, GLA, AA)
  • Omega 3 precursor – alpha linoleic acid e.g. green leafy veges (ALA, SDA, ETA, EPA)
21
Q

Omega naming system

A

first number is carbons, next number is how many double bonds, N-? is where the first double bond is from omega end

22
Q

Delta naming system

A

first number is amount of carbons, second number is how many double bonds, subscript number is how many carbons along from the delta end the first double bond is

23
Q

Functions of EFA’s

A

Important structural components of cell membranes:

DHA and EPA

24
Q

Eicosanoids

A
  • Signaling molecules
  • Made by enzymatic or non-enzymatic oxidation of arachnoid acid or other similar PUFAs (those with 20 carbon units in length)
25
Q

DHA and EPA

A
  • Keep membranes fluid and flexible
  • DHA: Needed during fetal life and infancy for:
  • Normal development and function of retina
  • Normal development and maturation of nervous system
  • Needed throughout life for:
  • Regulation of nerve transmission and communication
  • Important signaling for gene expression
26
Q

What are the 5 enzymes involved in the digestion of lipids?

A 
o	Lingual lipase
o	Gastric lipase
o	Pancreatic lipase
o	Phospholipase A2
o	Cholesterol lipase
27
Q

What is the enterohepatic circulation

A

It is the recycling of bile by absorption of 95% of bile salts

28
Q

What is the purpose of enterohepatic circulation

A

recycling of bile

can help to promote reduction of serum cholesterol

29
Q

sources of circulating cholesterol?

A
  • Endogenous (80%) synthesis – production of cholesterol with acetyl coA as starting molecule (in liver, intestines, adrenal glands and gonads).
  • diet (20%) e.g. eggs, meat, seafood
30
Q

endogenous synthesis

A
  • High glucose levels stimulates cholesterol synthesis
  • high insulin levels promotes endogenous synthesis
  • high levels of circulating cholesterol inhibit endogenous synthesis
31
Q

What is measured when blood cholesterol blood is measured?

A

lipoproteins

32
Q

Apolipoprotein

A

proteins that bind lipids to form lipoproteins

33
Q

What is cholesterol uptake in the cell

A

Receptor pathway

Scavenger pathway

34
Q

Receptor pathway

A
  • LDL are up-taken, broken down and utilized by cells

- Excess not taken up may become oxidized in the blood

35
Q

Scavenger pathway

A

Removes oxidized LDL the can burrow under endothelium (if left can build up and burrow underneath the endothelium forming plaque which can narrow the blood vessel lumen)

36
Q

What are plant sterols?

A

Plant sterols are similar to dietary cholesterol but cant be converted to steroids in body
- reducing absorption of dietary cholesterol as it competes with it at the receptor

37
Q

How can plant sterols reduce dietary cholesterol absorption?

A

Can reduce cholesterol absorption as have the ability to bind to the same receptors and compete for absorption therefore can be absorbed instead of cholesterol

38
Q

How can oats reduce circulating cholesterol?

A

Oats help lower cholesterol re-absorption by promoting excretion of bile

39
Q

MCT metabolism

A

are more readily utilised for energy production, higher ketone body production, produce acetyl coA faster - short chains are absorbed directly into the BS via portal vein

40
Q

LCT metabolism

A

re-esterification and combine to cholesterol and protein to form chylomicrons - travel via lymphatic system

41
Q

the role of EFA’s in the inflammatory response

A
  • Omega 3 – pro anti-inflammatory

- Omega 6 – pro inflammatory

42
Q

Briefly, how does atherosclerosis develop? How is dietary fat involved in this process?

A
  • Associated with high blood cholesterol as
    if high cholesterol LDL receptor synthesis is blocked -> LDL build up in blood ->LDL taken up by macrophages becoming foam cells ->foam cells trapped in wall of blood vessel ->contribute to atherosclerotic plaque formation
  • Results
    • Hardening of the arterial
    wall -> hypertension
    • Heart attack and strokes risk due to blockage in blood vessels that stops blood flow to the heart or the brain
43
Q

What are the Australian dietary guidelines for fat intake for the general healthy adult population?

A

20-35% in which <10% is sat and trans

44
Q

nutritional characteristics of the TMD

A
  • 40-45% carb
  • 15% protein
  • 40-47% fats
    much higher fruit, vege and fat content than normal diets
45
Q

Diet-heart hypothesis

A

That high level of cholesterol in the blood is a significant causative factor in atherogenesis and its clinical expression

46
Q

What did the PREDIMED study demonstrate?

A

demonstrated that a high unsaturated fat and antioxidant-rich dietary pattern such as MeDiet is a useful tool in the prevention of CVD

NUTR2101 (35 decks)

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