Ch.17 &18
Saturated fats
Carbon chains saturated with the maximum number of hydrogen atoms (all single bonds). Solid at room temperature. Found in animal products.
Unsaturated fats
Monounsaturated: One double bond. Polyunsaturated: Two or more double bonds .
DHA (docosahexaenoic acid)
Needed for brain and eye formation.
Alpha-linolenic acid
Omega-3 fatty acid. Component of all cell membranes, especially in nerves and brain. Has opposite effects of linoleic acid on regulation of blood pressure and clotting. In walnuts, dark green leafy vegetables, flaxseed, canola, and soybean oils.
Linoleic acid
Omega-6 fatty acid Component of all cell membranes, especially in nerves and brain. Required for growth, skin, reproductive system. Factor in regulation of blood pressure, clotting. In sunflower, safflower, corn, and soybean oils.
EPA (eicosapentaenoic acid)
Precursor of compounds used for blood clotting and blood pressure regulation. Limits damage from inflammatory and oxidative reactions.
Antibodies
Proteins the body makes to fight harmful invaders such as viruses, bacteria, or (in the case of food allergies) allergens.
Immune system
Body tissues that provide protection against bacteria, viruses, and other harmful substances
Sources of Cholesterol
2/3 of cholesterol is produced by the liver. The rest is obtained from the diet .
Hydrogenation
Addition of hydrogen to unsaturated fatty acids. Converts natural cis form into trans fat. Is used to transform unsaturated fats into saturated fats. Turns liquid oils into solid fats. Extends shelf life of processed foods.
Current Recommendations
Adults: 20-35% of total calories from fat. AIs: Linoleic acid: 17 g/day (men), 12 g/day (women). Α-linolenic acid: 1.6 g/day (men), 1.1 g/day (women).
Food intolerance
Adverse reaction to a normally harmless substance in food that does not involve the immune system
Food allergy (food hypersensitivity)
Adverse reaction to a normally harmless substance in food that involves the body's immune response. found in about 4% of adults and 6% of children 20 - 30% of the general public believe they are allergic to one or more foods. Most complaints fail to be confirmed by testing.
Celiac disease
An autoimmune disease characterized by inflammation of the small-intestine lining resulting from a genetic gluten intolerance. Causes diarrhea, fatty stools, weight loss, vitamin and mineral deficiencies. Treated with gluten-free diet.
EPA and DHA
Are found in fish and shellfish. Adequate intake for adults: 250-500 mg/day. 8 oz. fatty fish (2 meals) per week. Reduces risk of heart disease and stroke. Improves fetal development. Limit fish oil supplements to 2 grams/day.
Lactose maldigestion
Characterized by reduced digestion of lactose due to low availability of the enzyme lactase. Occurs in 25% of humans. Results in lactose intolerance.
Essential fatty acids
Components of fats required in the diet. Linoleic and alpha-linolenic acids.
Lipids
Compounds that are insoluble in water and soluble in fat. Includes triglycerides, saturated and unsaturated fats, oils, cholesterol, and essential fatty acids. Fats are solid at room temperature while oils are liquid.
Autoimmune disease
Disease related to destruction of the body's own cells by substances produced by the immune system that mistakenly identify certain cell components as harmful.
Energy stores
Excess calories are converted to triglycerides. 1 pound body fat ~ 3500 calories.
Trans fats
Fats containing fatty acids in the trans form
Skin prick tests
For absence of food allergy only - positive results don't prove an allergy exists.
Lactose intolerance
GI symptoms resulting from consumption of more lactose than can be digested with available lactase. Flatulence, bloating, abdominal pain, diarrhea, "rumbling in the bowel" due to breakdown of undigested lactose by intestinal bacteria. Restricts intake of lactose-containing products.
Immunoglobin-E test
IgE protein produced in response to an allergen. Doesn't identify allergen.
"Unhealthy" fats
Include trans fats, saturated fats, cholesterol. Elevate total cholesterol and LDL levels. Solid at room temperature (fats).
"Healthy" fats
Lower total cholesterol and LDL levels. Raise HDL levels. Liquid at room temperature (oils).
Triglycerides
Make up 98% of our fat intake and most of our body's fat store. Transported in blood attached to protein carriers. Used for energy and tissue maintenance.
Anaphylactic shock
Reduced oxygen supply to the heart and other tissues due to the body's reaction to an allergen in food or other "foreign" substance. Symptoms may include abdominal cramps, vomiting, chest tightness, paleness, weak and rapid pulse, difficulty breathing. Can result in death. Treated with epinephrine injection.
Food allergen
Substance in food (usually protein) that the body identifies as harmful and that elicits an allergic reaction from the immune system.
Histamine
Substance released in allergic reactions. Causes blood vessel dilation, itching, hives, drop in blood pressure, release of stomach acids. Counteracted by antihistamines.
Sulfite Sensitivity
Sulfite is a food additive (preservative) used in many foods and medications. Keeps food looking fresh and prevents mold growth. Small amounts can cause anaphylactic shock in sensitive people.
Double-blind, placebo-controlled food challenge
Test used to determine the presence of a food allergy or other adverse reaction to a food. Neither patient nor care provider knows whether the suspected food or a placebo is being tested. Undertaken under medical supervision.
Cis fatty acids
The most common, naturally-occurring form of unsaturated fatty acid. Contain hydrogens located on the same side of doubly-bonded carbons.
Trans fatty acids
Unsaturated fatty acids in fats that contain atoms of hydrogen attached to opposite sides of carbon atoms joined by a double bond.
Cholesterol
is found in every cell in your body. is the building block for estrogen, testosterone, and vitamin D. is produced in skin on exposure to sunlight. is a major component of nerves and the brain. cannot be used for energy (no calories).
