NUTRI101 - Lipids

Lipoprotein

A compound that carries lipids through the bloodstream to deliver them to cells. A compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipid and cholesterol.

Saturated fatty acid

A type of whose carbon atoms are all connected with single bonds are often found in fats. Containing no carbon carbon double bonds.

Cholesterol

A waxy lipid found in all body cells. It has a structure containing multiple chemical rings that is found only in foods that contain animal products.

Eicosanoids

A class of hormone compounds, including the prostaglandins, derived from polyunsaturated fatty acids such as arachidonic acid and involved in the cellular activity affecting practically all important functions in the body.

Fatty acids

A component of triglycerides made up of carbons and hydrogen. There are three types saturated unsaturated and trans form triglycerides which then form lipids.

Phospholipids

A compound primarily made from fatty acids phosphorus and glycerol that your body creates. Any of a class of fat related substances that contain phosphorus, fatty acids, and a nitrogen containing base. The are an essential part of every cell.

Emulsifier

A compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing.

eicosapentaenoic acid (EPA)

An omega-3 fatty with 20 carbons and five carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic

docosahexaenoic acid (DHA)

An omega-3 fatty with 22 carbons and 6 carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic is especially present in the retina and brain.

Arachidonic acid

An omega-6 fatty made from linoleic acid with 20 carbon atoms and 4 carbon-carbon double bonds.

Monounsaturated fatty acid

An unsaturated fatty acid with 1 double bond between carbon atoms. A containing one carbon carbon double bond.

Polyunsaturated fatty acid

An unsaturated fatty acid with 2 or more double bonds between carbon atoms. A containing two or more carbon carbon double bonds.

Describe the chemical structures of saturated and polyunsaturated fatty acids and their different effects in both food and the human body.

Contain no carbon-carbon double bonds, monounsaturated contain one carbon-carbon double bond, and contain two or more carbon-carbon double bonds in the carbon chain. In omega-3 the first of the carbon-carbon double bonds is located three carbons from the methyl end of the carbon chain. In omega-6 the first carbon-carbon double bond counting from the methyl end occurs at the sixth carbon.

Low density lipoprotein (LDL)

Containing cholesterol. It is created when a VLDL releases its triglycerides. The in the blood containing primarily cholesterol; elevated is strongly linked to cardiovascular disease risk.

Rancid

Containing products of decomposed fatty acids that have an unpleasant flavor and odor.

What is a good source of polyunsaturated fatty acids?

Corn oil

Hemorrhagic stroke

Damage to part of the brain resulting from rupture of a blood vessel and subsequent bleeding within or over the internal surface of the brain.

Cerebrovascular accident (CVA)

Death of part of the brain tissue due typically to a blood clot. Also termed a stroke.

Myocardial infarction

Death of part of the heart muscle. Also termed a heart attack.

List the four main risk factors for the development of cardiovascular disease.

Additional for the disease are smoking, hypertension, diabetes, obesity, and inactivity.

Lipoprotein lipase

An enzyme attached to the cells the form the inner lining of blood vessels; it breaks down triglycerides into free fatty acids and glycerol.

Omega 6 fatty acids

An essential found in plant oils. An unsaturated with the first double bond on the sixth carbon from the methyl end (-CH3).

Omega 3 fatty acids

An essential often found in fish that reduces blood clotting and inflammation. An unsaturated with the first double bond on the third carbon from the methyl end (-CH).

Alpha linolenic acid

An essential omega 3 fatty with 18 carbons and 3 double bonds.

Linoleic acid

An essential omega 6 fatty with 18 carbons and 2 double bonds.

Oleic acid

An omega 9 fatty with 18 carbons and 1 double bond.

Scavenger cells

Specific form of white blood that can bury themselves in the artery wall and accumulate LDL. As these take up LDL, they contribute to the development of atherosclerosis.

Solid fats

That are at room temperature, such as butter and margarine. Foods containing tend to be high in saturated fatty acids or trans fatty acids.

Hydrogenation

The addition of hydrogen to a carbon carbon double bond, producing a single carbon carbon bond with two hydrogens attached to each carbon. Margarine usually is made by a process called in which hydrogen atoms are added to carbon carbon double bonds in the polyunsaturated fatty acids found in vegetable oils.

Menopause

The cessation of the menstrual cycle in women, usually beginning at about 50 years of age.

Systolic blood pressure

The in the arterial vessels associated with the pumping of from the heart.

Diastolic blood pressure

The in the arterial vessels when the heart is between beats.

Total parenteral nutrition

The intravenous feeding of all necessary nutrients, including the most basic forms of protein, carbohydrates, lipids, vitamins, minerals, and electrolytes.

Antioxidant

Generally a compound that stops the damaging effects of reactive substances seeking an electron (ie oxidizing agents). This prevents breakdown (oxidizing) of substances in foods or the body, particularly lipids.

Does the total cholesterol concentration in the bloodstream tell the whole story with respect to cardiovascular disease risk?

In the elevated amounts of LDL and low amounts of HDL are strong predictors of for

Oxidize

In the most basic sense, an electron has been lost or an oxygen has been gained by a chemical substance. This change typically alters the shape and/or function of the substance.

Essential fatty acids

Unsaturated important to your health that your body cannot create that must be supplied by the diet to maintain health. Currently, only linoleic and alpha linolenic are classified as

Reduced fat foods sometimes replace fat with what substance?

Water

Oil

A type of lipid that's liquid at room temperature.

Fat

A type of lipid that's solid at room temperature.

Butylated hydroxyanisole and butylated hydroxytoluene (BHA, BHT)

2 common synthetic antioxidants added to foods.

Monoglyceride

A breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone.

Diglyceride

A breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol backbone.

Atherosclerosis

A buildup of fatty material (plaque) in the arteries, including those surrounding the heart.

Lipid

A chemical compound that doesn't dissolve easily in water. It's generally consumed as a fat or an oil. most are chemically known as triglycerides.

Plaque

A cholesterol rich substance deposited in the blood vessels; it contains carious white blood cells, smooth muscle cells, various proteins, cholesterol and other lipids, and eventually calcium.

Cis fatty acid

A form of an unsaturated that has the hydrogens lying on the same side of the carbon carbon double bond.

Lecithin

A group of compounds that are major components of cell membranes.

Chylomicron

A lipoprotein that carries triglycerides through the bloodstream. Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein are formed in the absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream.

Vegan

A person who eats only plant foods.

Emulsification

A process in which a fat is suspended in a liquid.

Long chain fatty acid

A that contains 12 or more carbons.

Glycerol

A three carbon alcohol used to form triglycerides.

Unsaturated fatty acid

A type of containing 1 or more double bonds between carbon atoms. It's often found in oils.

Sterols

A type of lipid that contains interlocking rings of carbon atoms rather than chains of carbon atoms Cholesterol's an example that your body can make. A compound containing a multi ring (steroid) structure and a hydroxyl group (-OH). Cholesterol is a typical example.

Trans fatty acids

An unsaturated that usually has been processed to resemble a saturated and to make a food more solid. A form of an unsaturated usually a monounsaturated one when found in food, in which the hydrogens on both carbons forming the double bond lie on opposite sides of that bond.

What are two important attributes of fat in food? How are these different from the general functions of lipids in the human body?

And oils have several functions as components of add flavor and texture to and provide some satiety after meals. Some phospholipids are used in as emulsifiers, which suspend in water. When fatty acids break down becomes rancid, resulting in a foul odor and unpleasant flavor.

What is a good source of saturated fatty acids?

Beef fat

Cardiovascular disease

Blood circulation problems caused by damaged arteries. It can cause heart attacks or strokes.

Very low density lipoprotein (VLDL)

Carries cholesterol and triglycerides through the bloodstream. The created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver.

What contains many phospholipids

Cell membranes

Triglycerides

Chemically composed of 3 fatty acids bonded to glycerol its the basic structure for most lipids. The major form of lipid in the body and in food. It is composed of three fatty acids bonded to glycerol, an alcohol.

Celiac disease

Chronic, immune mediated precipitated by exposure to dietary gluten in genetically predisposed people.

What, if any, are the proven ill effects of sugar in the diet?

Diabetes is characterized by a persistent high blood glucose concentration. Regular physical activity and a balanced meal plan that emphasizes fiber and limits added sugars and solid fats are helpful in treating both type 1 and type 2 diabetes. Insulin is the main medication employed: it is required in type 1 diabetes and may be used in type 2 diabetes.

Summarize current carbohydrate intake recommendations.

Diets high in complex are encouraged as a replacement for high-fat diets. A goal of about half of calories as complex is a good one, with about 45% to 65% of total calories coming from in general. Foods to consume are whole-grain cereal products, pasta, legumes, fruits, and vegetables. Many of these foods are rich in fiber. Moderating sugar intake, especially between meals, reduces the risk of dental caries. Alternative sweeteners, such as aspartame, aid in reducing intake of sugars.

What are the important roles that fiber plays in the diet?

Insoluble (also called nonfermentable) provides mass to the feces, thus easing elimination. In high doses, soluble can help control blood glucose in diabetic people and lower blood cholesterol.

What is a rich source of cholesterol?

Lard

What enzyme in the saliva begins to digest fats when you eat them. Fat digesting enzyme produced by the salivary glands, stomach, and pancreas.

Lipase

Foam cells

Lipid loaded white blood that have surrounded large amounts of a fatty substance, usually cholesterol, on the blood vessel walls.

Describe the structures, origins, and roles of the four major blood lipoproteins.

Lipids are carried in the bloodstream by various which consist of a central triglyceride core encased in a shell of protein, cholesterol, and phospholipid. Chylomicrons are released from intestinal cells and carry lipids arising from dietary intake. Very-low-density (VLDL) and low-density (LDL) carry lipids both taken up by and synthesized in the liver. High-density (HDL) picks up cholesterol from cells and facilitates its transport back to the liver.

High levels of oxidized...cholesterol can contribute to plaque buildup in arteries.

Liver

Several medications to control blood cholesterol trigger the...to reduce cholesterol.

Liver

What are the recommendations from various health care organizations regarding fat intake? What does this mean in terms of food choices?

Many agencies and scientific groups suggest a of no more than 30% to 35% of total calories. Some experts advocate an even further reduction to 20% of calorie intake for some people to maintain a normal LDL value, but such a diet requires professional guidance. Medications such as "statins" may be added also to lower LDL. If fat intake exceeds 30% of total calories, the diet should emphasize

Which of the following groups of foods would be important sources of saturated fatty acids?

Palm oil, palm kernel oil, and coconut oil

High density lipoprotein (HDL)

Picks up and sends excess cholesterol in the bloodstream to the liver. The in the blood that picks up cholesterol from dying cells and other sources and transfers it to the other in the bloodstream, as well as directly to the liver; low increases the risk for cardiovascular disease. High blood concentrations of decrease the risk for cardiovascular disease.

Relate the need for omega 3 fatty acids in the diet to the recommendation to consume fatty fish at least twice a week.

There is currently no RDA for fat for adults. Plant oils should contribute about 5% of total calories to achieve the Adequate Intakes proposed for essential fatty acids (linoleic acid and alpha-linolenic acid) are a rich source of and should be