Lipids: Chapter 5 Vocabulary

Ornish's purely vegetarian (vegan) diet

A diet consisting only of plant foods and very low in fat, including only a scant quantity of vegetable oil used in cooking and the small amount of oils present in plant foots; plan for the reduction of cardiovascular disease; initially causes high blood triglycerides, but within a year levels become normal as long as high-fiber carb sources are emphasized, controlled or improved body weight is maintained, and a regular exercise program is followed (p. 193).

Cholesterol

A waxy lipid found in all body cells; has a structure containing multiple chemical rings that is found only in foods containing animal products (p. 167, 170-171, 190).

Sterol

A compound containing a multi-ring (steroid) structure and a hydroxyl group (-OH). Cholesterol is a typical example (p. 167, 170-171).

Unsaturated fatty acid

Contains at least one carbon-carbon double bond, leaving fewer bonds to share with hydrogen (p 167-171).

Protein-based fat replacers

Dairy-Lo (p. 176).

fat rancidity

Decomposing oils emit a disagreeable odor and taste sour and stale. Double bonds in unsaturated fatty acids break down, producing rancid by-products. Ultraviolet light, oxygen, and certain procedures can break double bonds and destroy the structure of polyunsaturated fatty acids, but saturated fats and trans fats can resist much more easily because they contain fewer carbon-carbon double bonds; this decomposing reduces shelf life (p. 176-177).

alpha-linolenic acid

An essential omega-3 fatty acid with 18 carbons and three double bonds; the major omega-3 fatty acid in foods (p. 169).

linoleic acid

An essential omega-6 fatty acid (the major one found in foods) with 18 carbons and 2 double bonds (p. 169, 185-188).

engineered fats

Include olestra (Olean) and salatrim (Benefat), which are made with fat and sucrose but provide few or no calories because they cannot be digested and/or absorbed well p. 176

hidden fats

fat that is harder to detect in foods but also contributes significant amounts to our diets; foods with hidden fat include whole milk, pastries, cookies, cake, cheese, hot dogs, crackers, French fries, and ice cream (p. 174-176).

lipase

fat-digesting enzyme produced by the salivary glands, stomach, and pancreas (p. 179-180).

essential fatty acids

fatty acids that must be supplied by the diet to maintain health; linoleic acid and alpha-linolenic acid are currently the only ones (p. 169; 185-188).

antioxidant

generally a compound that stops the damaging effects of reactive substances seeking an electron (i.e., oxidizing agents). This prevents breakdown (oxidizing) of substances or foods in the body, especially lipids (p. 176-177 & 196-198).

cis form of unsaturated fatty acids

has the hydrogens lying on the same side of the carbon-carbon double bond; usually found in the natural form of unsaturated fatty acids (p. 167-169).

Shortening and margarine

produced by hydrogenation of liquid oils into more solid fats (p. 177).

Scavenger cells

specific form of white blood cells that can bury themselves in the artery wall and accumulate LDL. As these cells take up LDL, they contribute to the development of atherosclerosis (p. 184).

Starch-based fat replacers

starch derivatizes; Z-trim (p. 176-179).

hydrogenation

the addition of hydrogen to a carbon-carbon double bond, producing a single carbon-carbon bond with two hydrogens attached to each carbon. When applied to unsaturated fatty acids in a vegetable oil, this increases its hardness and is used to convert liquid oils into more solid fats, such as making margarine and shortening. A byproduct is trans fatty acids (p. 177-179).

menopause

the cessation of the menstrual cycle in women, usually beginning around 50 years of age (p. 184).

total parenteral nutrition

the intravenous feeding of al necessary nutrients, including the most basic forms of protein, carbohydrates, lipids, vitamins, minerals, and electrolytes (p. 187).

very-low-density lipoproteins (VLDL)

the lipoprotein created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver; composed of cholesterol and triglycerides surrounded by a water-soluble shell; their very low density is due to being rich in triglycerides (p. 184).

low-density lipoprotein (LDL)

the lipoprotein in the blood containing primarily cholesterol; elevated levels are strongly linked to cardiovascular disease risk; primary function is to transport cholesterol to tissues (p. 184).

Water-based fat replacers

when water is used to replace some fat in foods to lower the fat; Dairy-Lo (p. 176).

Diglyceride

a breakdown product of triglyceride consisting of 2 fatty acids bonded to a glycerol backbone (p. 169).

Atherosclerosis

a buildup of fatty materials (plaque) in the arteries, including those surrounding the heart (p. 184, 196-201).

plaque

a cholesterol-rich substance deposited in the blood vessels; contains various white blood cells, smooth muscle cells, various proteins, cholesterol and other lipids, and eventually calcium -p. 196/

lipoprotein

a compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol (p. 181-185).

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 (p. 173, 179-181).

long-chain fatty acid

a fatty acid containing 12 or more carbons (p. 168).

trans fatty acids (trans fats)

a form of an unsaturated fatty acid, 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; the hydrogens are transferred to this side during some types of food processing (p. 167-69; 171-179).

lecithin

a group of compounds that are major components of cell membranes; a common example of a phospholipid (p. 170).

adipose tissue

a group of fat storing cells (p. 188-190).

bile

a liver secretion stored in the gallbladder and released through the common bile duct into the first segment of the small intestine; essential for the digestion and absorption of fat (p. 179-181).

Canola oil

a rich and much less expensive choice of monounsaturated fat (p. 169-170).

Butter

a saturated fat; solid at room temperature (p. 167, 170).

Satiety

a state in which there is no longer a desire to eat; feeling of satisfaction (p. 175).

myocardial infarction

also called heart attack; death of part of the heart muscle -p. 196.

plant sterols

also called plant stanols or phytosterols; work by reducing cholesterol absorption in the small intestine and lowering its return to the liver -p. 200.

Olestra

an engineered fat replacement found in Olean that has only been approved for use in foods by the U.S. (p. 176-177).

lipoprotein lipase

an enzyme attached to the cells that form the inner lining of blood vessels; breaks down triglycerides into free fatty acids and glycerol (p. 183).

eicosapentaeonic acid (EPA)

an omega-3 fatty acid with 20 carbons and 5 carbon-carbon double bonds; present in large amounts in fatty fish and slowly synthesized in the body from alpha-linolenic acid (p. 186).

docosahexaenoic acid (DHA)

an omega-3 fatty acid with 22 carbons and 6 carbon-carbon double bonds; present in large amounts in fatty fish and slowly synthesized in the body from alpha-linolenic acid; especially present in retina and brain (p. 186).

arachidonic acid

an omega-6 fatty acid made from linoleic acid with 20 carbon atoms and 4 carbon-carbon double bonds; generally increases clotting and inflammation (p. 186).

omega-6 (ω-6) fatty acid

an unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end (-CH₃) (p. 168-169, 185-188).

omega-3 (ω-3) fatty acid

an unsaturated fatty acid with the first double bond on the third carbon from the methyl end (-CH₃) (p. 168-169, 185-188).

coronary artery disease (CAD)

another term for coronary heart disease or cardiovascular disease -p. 196.

Added fats

? p. 172-175

Glycerol

A 3-carbon alcohol used to form triglycerides (p. 167, 179-181).

Monoglyceride

A breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone (p. 169; 179-181).

Saturated fatty acid

A fatty acid containing no carbon-carbon double bonds; allows for maximum number of hydrogens to be bound, causing it to be saturated with hydrogen (p. 167-170).

Monounsaturated fatty acid

A fatty acid containing one carbon-carbon double bond (p. 167-170).

Polyunsaturated fatty acid

A fatty acid containing or more carbon-carbon double bonds (p. 167-170).

lipid

A generic term that includes triglycerides and many other substances; a diverse group of chemical compounds that share the characteristic of not readily dissolving in water (p. 166-167).

Phospholipid

Any of a class of fat-related substances that contain phosphorus, fatty acids, and a nitrogen-containing base; an essential part of every cell (p. 167; 170-171).

saturated, monounsaturated, and polyunsaturated fats- how are they classified?

Based on the type of fatty acids present in greatest concentration (p. 168).

BHA and BHT (antioxidant additives)

Butylated hydroxyanisole and butylated hydroxytoluene - 2 common synthetic antioxidants added to foods (p. 177).

Oils

Lipids that are liquid at room temperature (p. 167).

Fiber-based fat replacers

Maltrin, Stellar, and Oatrium (p. 176).

Triglyceride

The major form of lipid in the body and food; composed of 3 fatty acids bonded to glycerol, an alcohol (p. 167-171).

rancid

containing products of decomposed fatty acids that have an unpleasant flavor and odor (p. 187).

Olive oil

contains a high percentage of monounsaturated fatty acids; an example of a saturated fat and is liquid at room temperature (p. 167-168).

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 (p. 186).

cerebrovascular accident (CVA)

death of part of the brain tissue due typically to a blood clot; also called a stroke -p. 196.

fat-based fat replacers

engineered fats, such as olestra and salatrim, that are made with fat and sucrose but provide few or no calories because they can't be digested and/or absorbed well (p. 176).

Partially hydrogenated shortening

hydrogen is added by bubbling hydrogen gas under pressure into liquid vegetable oils, but the fatty acids aren't fully hydrogenated to a saturated fatty acid form because this would make the product too hard and brittle - a semi-solid product remains with some monounsaturated fatty acids still left (p. 177-179).

Carbohydrate-based fat replacers

include starch derivatives (Z-trim), fiber (Maltrin, Stellar, Oatrim), and gums (p. 176).

Fats

lipids that are solid at room temperature; commonly used to refer to all lipids (p. 167).

chylomicron

lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein; formed in the absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream (p. 182-185).

fatty acid

major part of most lipids; primarily composed of a chain of carbons flanked by hydrogen (p. 167-171).

Mediterranean diet

major sources of fat include liberal amounts of olive oil compared to a small amount of animal fat; people who follow this diet also tend to consume moderate alcohol (typically red wine), eat plenty of whole grains and few refined carbohydrates, and be more physically active than typical North Americans; has shown lower rates of chronic diseases (p. 193).

homocysteine

may damage the cells lining blood vessels, in turn promoting atherosclerosis -p. 109,199.

Reduced-fat foods

on nutrition facts labels, this means that the product must have at least 25% less fat than is usually found in that type of food; this does not usually mean a lower calorie content, and many products are still energy dense (p. 174-176).

High-density lipoproteins (HDL)

the lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver; low levels increase risk for cardiovascular disease (p. 184).

Cardiovascular disease

the major killer of North Americans; typically involves coronary arteries -p. 196-201.

Oleic acid

the major omega-9 acid; 18 carbons and one double bond (p. 169).

emulsification

the process in which fat and water are allowed to mix by breaking fat globules into small droplets surrounded by thin shells of water and suspended in water (p. 190).

Oxidation

the process of the loss of an electron or gain of oxygen by a chemical substance; typically alters the shape and/or function of the substance; p. 176-177, 197-198.

trans form of unsaturated fatty acids

the trans bond allows the fatty acid backbone to remaining straighter, which is similar to the shape of a saturated fatty acid (p. 167-169).