Nutrition, Lipids and heart disease

Omega-3 fatty acids also _______ inflammation in the body.

decrease

Omega-3 fatty acids tend to _____ blood clotting.

decrease

Use of omega-3 fatty acids as a dietary supplement has been shown to _______ circulating triglyceride levels in the blood.

decrease

Omega-6 fatty acids ________ clotting and _______ inflammation in the body.

increase increase

trace the route of bile acids as they circulate through the body during fat digestion and absorption.

liver, gallbladder, small intestines and portal veins

The methyl end of the fatty acid chain is called the _____- end.

omega

The _________ system for naming fatty acids indicates where the first _________ closest to the ______ end of the chain occurs.

omega double bond methyl

HDL lipoproteins

Arises mostly from the liver and intestine and carries cholesterol from cells to other lipoproteins and to the liver for excretion.

LDL lipoproteins

Arises from VLDL and carries mostly cholesterol to cells

Chylomicron (lipoprotein)

Carries absorbed fat to body cells

VLDL

Carries fat taken up from the bloodstream by the liver, as well as any fat made by the liver, to body cells.

saturated fatty acids

Fats that increase blood levels of cholesterol and are solid at room temperature.

Omega-6 essential fatty acids

Fats that regulate blood pressure and increase blood clotting.

Which food is the best source of EPA + DHA?

Fatty Fish

American Heart Association's recommended intake for saturated fat

Five to six percent of total calories

American Heart Association's recommended intake for trans fat

Less than 1% of calories

American Heart Association's recommended intake for cholesterol

Less than 300 mg per day

Put the foods in order of most monounsaturated fat per serving (1) to least monounsaturated per serving (5).

Olive oil canola oil peanut oil butter coconut oil

Unsaturated fatty acids

fats that decrease blood levels of cholesterol and are liquid at room temperature.

Omega-3 essential fatty acids

fats that reduce inflammation responses, blood clotting, and triglyceride levels.

Trans fatty acids

fatty acids that increase blood cholesterol, LDL, inflammation, and are created when unsaturated fatty acids are partially hydrogenated.