Lipids and Cardiovascular Disease Flashcards Preview

Nutrition 109 > Lipids and Cardiovascular Disease > Flashcards

Flashcards in Lipids and Cardiovascular Disease Deck (38)
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1
Q

Cholesterol (made/ found where?

A
  • Made by liver and intestine

- Consumed through animal products

2
Q

Cholesterol functions

A

Functions:

  • Helps to maintain cell membrane integrity
  • Helps make hormones, bile and vitamin D
3
Q

sources of cholesterol:

A

Sources of cholesterol:

  • Butter
  • Egg yolk
  • Meat and poultry
  • Whole milk
4
Q

Sources of Saturated Fats

A

Soild at room temp sources of Saturated Fats

  • Butter
  • Cream
  • Whole milk
  • Beef
  • Palm kernel oil and coconut oil
5
Q

Monosaccharides

One sugar:

A

One sugar: or one double bond

- Glucose, fructose and galactose

6
Q

Trans Fatty Acids

A

Hydrogenated” foods

manufactored fat

7
Q

High Density Lipoproteins (1/2)

A
  • Small, dense lipoprotein, high in protein with some cholesterol
  • Release from liver to intestine and circulate in blood
  • Pick up cholesterol from dying cells and arterial plaques
  • Transfer cholesterol to other lipoproteins which return to liver
8
Q

High Density Lipoproteins (2/2)

far transpoter

A
  • Liver uses it to make bile, removing it from circulation
  • High HDL associated with lower risk of cardiovascular disease
  • Exercise and omega-3 fatty acids increase HDL
9
Q

Atherosclerosis (1/2)

A

accumulation of cholesterol limiting blood flow in blood vessels
Injury begins with:
- Forceful pounding of blood through vessels
- Nicotine in tobacco
- Excessive blood glucose
- High LDL levels

10
Q

Atherosclerosis (2/2)

A
  • Injury causes vessel inflammation
  • Inflamed cells release chemicals that cause LDL to accumulate at injury site
  • Immune cells attracted to site, engulf LDL and create foam cells
  • Foam cells can lead to fatty streak
  • Thicken to form plaque over time
11
Q

Omega 6 Fatty Acids

A
  • Double bond 6 carbons from the omega end
  • Essential fatty acid = linoleic acid
  • Found in vegetable oils and nuts
12
Q

Omega 3 Fatty Acids

A

Double bond 3 carbons from the omega end
- Essential fatty acids: alpha-linoleic acid (found in dark green leafy vegetables, flaxseeds, walnuts and canola oil), and EPA & DHA (found in fish, shellfish and fish oils)

13
Q

Stroke

A
  • A disease that affects the vessels feeding the brain being blocked
  • 4th leading cause of death in the U.S.
  • Leading cause of disability in the U.S.
14
Q

Effects of Stroke

A
  • Paralysis on one side of body
  • Vision problems
  • Memory loss
  • Speech problems
  • Difficulty swallowing (may require tube feeding or change in consistency of foods)
15
Q

Stroke - Risk Factors (1/3)

A
Age:
- Higher risk after age 55
Heredity
Race:
- African-Americans have higher risk of death from stroke
- Higher risk for high blood pressure
Sex:
- Birth control pills, history of hypertension during pregnancy, smoking can increase risk for women
16
Q

Stroke - Risk Factors (2/3)

A

High blood pressure:
- Can damage vessels feeding the brain
Poor diet:
- Diets high in saturated fat, trans fat, cholesterol and sodium
Smoking:
- Nicotine can damage the cardiovascular system
- Smoking combined with oral contraceptives greatly increases risk

17
Q

Stroke - Risk Factors (3/3)

A

Physical inactivity:

  • Weight gain
  • Increased risk for high blood pressure

Obesity

18
Q

Stroke - Prevention (1/2)

A

Physically active:
- 30 minutes of activity on most or all days of the week

Avoid smoking

19
Q

Stroke - Prevention (2/2)

A

Diet:

  • Eat more fruits, vegetables, fish, whole grains, lean dairy and meats
  • Prevention focuses on maintaining normal blood pressure and preventing plaque formation

Medications:

  • Blood thinning medication
  • Blood pressure control
20
Q

Mediterranean Diet (1/3)

A
  • Traditionally had lower heart disease rates than U.S.
  • Diverse diet
  • Includes: Portugal, Spain, Italy, France, Greece, Turkey and Israel (each country has a different dietary intake, but many similarities)
  • Red meat eaten only monthly; eggs, poultry, fish and eggs consumed
21
Q

Mediterranean Diet (2/3)

A
  • Primary fat is olive oil (high in monounsaturated fats)
  • Grains, fruits, beans, nuts and vegetables, cheese and yogurt eaten on a daily basis
  • Wine included in moderation
  • Diet is rich in fat (rich in monounsaturated and polyunsaturated fat)
22
Q

Mediterranean Diet (3/3)

A

High in carbohydrates (fruits, vegetables, beans, and grains)

  • Limited saturated fat
  • High in fiber and antioxidants
  • Rich in omega 3 fatty acids

meat consumption US=1/2 Ib a day
Mediterranean 1/2 Ib/ week

23
Q

Polyunsatutared fats

A

2 or more double bonds

veggie oil
fish oil, seafoods

24
Q

Saturated fats

A

solid at room temo

25
Q

Unsaturated fats

A

liquid at room temp

26
Q

adipose tissuse

A

subcutaneous fat

stored under the skin

27
Q

visceral fat

A

fat store around the organs in belly large amounts of fat in belly organs incrase the risk of cardiovascular diease

28
Q

low denisty lipio protien

A

rich in cholesterol
deliver cholesterol to cells
high LDL levels reslut in some of cholesterol adhearing to the walls of blood vessels
ove rtime this cuases atherosclerosis

29
Q

why do we like foods with fat

A

taste better
makes ice cream= creamy
texture
takes longer to digest

30
Q

Cardiovascular and cardiovasular disease

A

leading cause of death

-any abnormal condition involving the heart or blood vessels.

31
Q

Coronary heart disease

A

blood vessels that feed the heart gets blocked by plaque

32
Q

Peripheral vascular disease

A

blood vessels feeding the regions such as feet legs kidneys become blocked

33
Q

the risk factor for cardiovascular disease

A

-Overweight =high blood pressure and triglyceride levels low HDL

Physical Activty= Low HDL, Hypertension, weight gain.

smoking= increased risk for blood vessels

Type 2 diabetes= abnormal bloodlipds. obesity

inflammation= diet and obesity low in omgea3

34
Q

HDL

A

Good cholesterol

35
Q

LDL

A

Bad cholesterol

36
Q

Fat recommendations

A

2000 cal diet
< 65g of total fat (30% of cals)
16g of sat fat (7% total cals)

37
Q

Treating Heart disease

A

Reduce cholesterol synthesis in the liver
binds bile acids- leads to excretion
decrease triglyceride production by
diuretics- flush excess sodium and water out- reducing blood volume and pressure

38
Q

How to incorporate Mediterranean diet

A

legumes
replace saturated fats with monounsaturated fat
smaller meat protions