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Nutrition > Chapter 5: fats and cardiovascular disease > Flashcards

Chapter 5: fats and cardiovascular disease Flashcards

1
Q

what are the three types of fats?

A

triglycerides, phospholipids, sterols

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2
Q

what are triglycerides made of? essential? makes up what percentage of fat eaten? how is it used in the body?

A

1 glycerol and 3 fatty acids
some are essential
95% of fat eaten
form of stored body fat

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3
Q

what are phospholipids made of? essential? water soluble? how are they used in the body?

A

1 glycerol, 2 fatty acids, 1 phosphate
nonessential
water soluble
cell membrane

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4
Q

what are sterols made of? essential? common sterol? how is it used in the body?

A

multiple carbon rings
nonessential
cholesterol
cell membranes and hormones

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5
Q

where is cholesterol made/found?

A

made by the body (endogenous cholesterol)
found in animal foods (dietary cholesterol)

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6
Q

do we need to consume cholesterol? how does dietary cholesterol affect blood cholesterol?

A

no, doesn’t affect blood cholesterol

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7
Q

saturation levels of fats

A

saturated: no double bonds (besides the 1st which doesn’t count)
monounsaturated: one double bond
polyunsaturated: 2+ double bonds

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8
Q

saturated vs unsaturated fatty acid shape

A

saturated: straight
unsaturated: kinked

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9
Q

saturated fatty acids exist as what at room temp? examples? RDA?

A

solid at room temp
examples: coconut oil, animal fats, butter, lard
RDA: <10% of calories

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10
Q

unsaturated fatty acids exist as what at room temp? examples? RDA?

A

liquid at room temp
predominant FA in plants: olive oil, canola oil
emphasized over saturated fat intake

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11
Q

2 types of unsaturated fats
which should be not consume at all?

A

cis and trans
trans consumption should be 0

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12
Q

why are trans fat and excessive saturated fat intake harmful for your health?

A

increase LDL and lower HDL

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13
Q

2 essential fatty acids

A

we must obtain omega-6 and omega-3 fatty acids in the diet

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14
Q

where are omega-6 fatty acids found? enough in american diet? involved in what?

A

vegetable and nut oils
abundant in american diet
involved in blood clotting and blood pressure

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15
Q

what are the functions of omega-3 fatty acids?

A

part of phospholipids found in cell membranes, retina, and brain’s gray matter

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16
Q

what do omega-3 fatty acids regulate?

A

inflammation, blood clotting, blood pressure

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17
Q

health benefits of omega-3 fatty acids?

A

decreased blood TGs, decreased blood clotting, decreased inflammation, decreased CVD risk, decreased stroke risk

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18
Q

what are omega-3 fatty acids converted to in the body?

A

converted to EPA and DHA in the body, but it is a poor conversion rate, so it is better to get these things directly from the diet

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19
Q

what is the omega-3 RDA?

A

0.6-1.2% of calories (1.33-2.67 g)

20
Q

what affects does saturated fatty acids have on blood cholesterol and triglycerides? major source of saturated fatty acids?

A

increases total cholesterol, increases LDL
animal main source

21
Q

what affects does trans fatty acids have on blood cholesterol and triglycerides? major source of trans fatty acids?

A

increases total cholesterol, increases LDL, decreases HDL
main source is processed foods

22
Q

what affects does poly-unsaturated fatty acids have on blood cholesterol and triglycerides? major source of poly-unsaturated fatty acids?

A

decreases total cholesterol, decreases LDL and HDL
main source is plants

23
Q

what affects does mono-unsaturated fatty acids have on blood cholesterol and triglycerides?

A

increases HDL, maybe lowers LDL

24
Q

what affects does omega-3 have on blood cholesterol and triglycerides? major source of omega-3 fatty acids?

A

lowers blood TGs
main source is fish and flax

25
Q

what kind of energy is fat used for?

A

very energy dense; most of the energy used during rest and low intense activity (fat comes from muscle or adipose tissue)

26
Q

why do we use fats for energy storage?

A

CHOs: ~2000 kcal, no protein storage, but ~83000 kcals stored as fat

27
Q

what is required to transport vitamins A, D, E, K in the body?

A

fat

28
Q

what bodily functions are fats essential for?

A

cell membrane structure, nerve cell transmissions, protection of internal organs, insulation to retain body heat

29
Q

what enzyme breaks fatty acids of off triglycerides in the mouth?

A

lingual lipase

30
Q

what enzyme breaks fatty acids off of triglycerides in the stomach?

A

gastric lipase

31
Q

where does lipase in the small intestine come from?

A

pancreas

32
Q

what produces bile? what stores bile?

A

liver produces bile and the gallbladder stores it

33
Q

what affect does bile have on fat? what enzyme is then allowed access?

A

bile emulsifies fats (allows fats to mix with water) allowing pancreatic lipase access to fats

34
Q

what components of fat can we absorb?

A

fatty acids
monoglycerides: one FA + glycerol

35
Q

how are fats absorbed?

A

micelle is formed -> crosses cell membrane from lumen -> chylomicron is formed -> enters the lymph -> enters the blood -> liver

36
Q

cardiovascular disease

A

dysfunction of the heart or blood vessels

37
Q

atherosclerosis

A

disease in which artery walls build up lipid deposits and scar tissue, impairing blood flow; stiffness that results is called “hardening of the arteries”, heart has to work harder to push blood through vessels

38
Q

stroke

A

cerebral arteries supplying the brain blocked or artery ruptures/leaks, body functions impaired

39
Q

which CVD is known as the “silent killer” and why?

A

hypertension, because there are usually little or no symptoms

40
Q

hypertension

A

warning sign for a person’s risk for developing heart disease or stroke

41
Q

causes of hypertension

A

hereditary, poor nutrition and exercise habits (high Na+/low K+) and obesity

42
Q

what blood pressure defines hypertension?
what is normotension?

A

hypertension: >130/80
normotension: 120/80

43
Q

peripheral vascular disease

A

blood vessels in other parts of the body constricted, reduces blood flow, damages tissues and organs

44
Q

recommendations to decrease blood pressure

A

< 1500 mg/ day of sodium, DASH diet (high K+, low Na+), medication

45
Q

modifiable risk factors for CVD

A

being overweight, physical inactivity, smoking, hypertension, type 2 diabetes, inflammation

46
Q

what fats can protect against CVD?

A

omega-3 intake (+ moderate exercise): decreases inflammation and increases HDL

47
Q

what fats can contribute to CVD?

A

high saturated fat intake: increases LDL in the blood, contributes to the formation of arterial plaque, increases blood TG levels (chylomicrons & VLDLs)

Nutrition (7 decks)

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