Unit 18 Flashcards
(17 cards)
Food energy amount of fats
9 kcal/g
fats are calorically dense
fat intake should be how much % of total caloric intake?
20-35%
what are the three lipid classes?
- Triglycerides = glycerol + fatty acids
- Phospholipids
- Sterols (cholesterol, vitamin D)
Triglycerides
1/3 of a lipid class.
- 98% of our dietary fat intake and majority of fat stores
- energy formation
- tissue maintenance
what determines the type of triglyceride?
Fatty acids in fats.
Saturated or unsaturated
the fatty acid that comes off the back bone determines the triglyceride
Solid fat
Saturated
Liquid fat
Unsaturated
Unhealthy Fats
- elevates cholesterol and LDL
- trans fats
- saturated fats
- cholesterol
- usually solid at room temp
what is the worst fat in increasing LDL
Trans fat
Healthier fats
- lower LDL & raise HDL
mono and poly-unsaturated fats
Polyunsaturated Fats (~-LINOLEIC ACID - n6)
n-6 is one essential fatty acid
Alpha linoleic acid
required for: cell membranes growth maintenance water barrier normal functioning of reproductive system blood pressure blood clotting
Polyunsaturated Fats (~-LINOLEIC ACID - n3)
omega 3 -have both short and long chain ones -required for: all cell membranes blood pressure clotting
Trans Fatty Acids
- comes from hydrogenated vegetable oils
- raise blood cholesterol a lot
- promotes inflammation
- increases LDL and lowers HDL
- not made by the body
Cholesterol
- only found in animal products
- tastless, odourless, clear
- not an essential nutrient
- liver produces 2/3
- serves as a building block for vitamin d, testosterone, and estrogen
- cannot be used for energy
Where does blood cholesterol come from?
2 sources
Exogenous: 1/3 comes from diet
Endogenous: 2/3 produced by liver
Olestra
Artificial fat. Non-caloric, made from sucrose and fatty acids
Cons of olestra (olean)
vitamin loss
phytochemical losses
upset stomach
anal leakage
