Cholesterol (made/ found where?
- Made by liver and intestine
- Consumed through animal products
Cholesterol functions
Functions:
- Helps to maintain cell membrane integrity
- Helps make hormones, bile and vitamin D
sources of cholesterol:
Sources of cholesterol:
- Butter
- Egg yolk
- Meat and poultry
- Whole milk
Sources of Saturated Fats
Soild at room temp sources of Saturated Fats
- Butter
- Cream
- Whole milk
- Beef
- Palm kernel oil and coconut oil
Monosaccharides
One sugar:
One sugar: or one double bond
- Glucose, fructose and galactose
Trans Fatty Acids
Hydrogenated” foods
manufactored fat
High Density Lipoproteins (1/2)
- 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
High Density Lipoproteins (2/2)
far transpoter
- 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
Atherosclerosis (1/2)
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
Atherosclerosis (2/2)
- 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
Omega 6 Fatty Acids
- Double bond 6 carbons from the omega end
- Essential fatty acid = linoleic acid
- Found in vegetable oils and nuts
Omega 3 Fatty Acids
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)
Stroke
- 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.
Effects of Stroke
- Paralysis on one side of body
- Vision problems
- Memory loss
- Speech problems
- Difficulty swallowing (may require tube feeding or change in consistency of foods)
Stroke - Risk Factors (1/3)
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
Stroke - Risk Factors (2/3)
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
Stroke - Risk Factors (3/3)
Physical inactivity:
- Weight gain
- Increased risk for high blood pressure
Obesity
Stroke - Prevention (1/2)
Physically active:
- 30 minutes of activity on most or all days of the week
Avoid smoking
Stroke - Prevention (2/2)
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
Mediterranean Diet (1/3)
- 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
Mediterranean Diet (2/3)
- 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)
Mediterranean Diet (3/3)
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
Polyunsatutared fats
2 or more double bonds
veggie oil
fish oil, seafoods
Saturated fats
solid at room temo
Unsaturated fats
liquid at room temp
adipose tissuse
subcutaneous fat
stored under the skin
visceral fat
fat store around the organs in belly large amounts of fat in belly organs incrase the risk of cardiovascular diease
low denisty lipio protien
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
why do we like foods with fat
taste better
makes ice cream= creamy
texture
takes longer to digest
Cardiovascular and cardiovasular disease
leading cause of death
-any abnormal condition involving the heart or blood vessels.
Coronary heart disease
blood vessels that feed the heart gets blocked by plaque
Peripheral vascular disease
blood vessels feeding the regions such as feet legs kidneys become blocked
the risk factor for cardiovascular disease
-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
HDL
Good cholesterol
LDL
Bad cholesterol
Fat recommendations
2000 cal diet
< 65g of total fat (30% of cals)
16g of sat fat (7% total cals)
Treating Heart disease
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
How to incorporate Mediterranean diet
legumes
replace saturated fats with monounsaturated fat
smaller meat protions