Untitled Flashcards Set

Lipids

A diverse group of hydrophobic molecules, including triglycerides, phospholipids, and sterols.

Triglycerides

Composed of three fatty acids attached to a glycerol backbone; the most common type of lipid in foods and in the body.

Phospholipids

Lipids with a glycerol backbone, two fatty acids, and a phosphate group; major components of cell membranes.

Sterols

Ring-shaped lipids that do not contain fatty acids; cholesterol is the most well-known example.

Saturated Fatty Acids (SFA)

Fatty acids with no double bonds; solid at room temperature.

Monounsaturated Fatty Acids (MUFA)

Fatty acids with one double bond; liquid at room temperature.

Polyunsaturated Fatty Acids (PUFA)

Fatty acids with two or more double bonds; liquid at room temperature.

Omega-3 Fatty Acids

Essential fatty acids with the first double bond at carbon 3; examples include alpha-linolenic acid.

Omega-6 Fatty Acids

Essential fatty acids with the first double bond at carbon 6; examples include linoleic acid.

Chylomicrons

Lipoproteins that transport dietary lipids from the small intestine to tissues.

Atherosclerosis

Narrowing of arteries due to plaque buildup, which can lead to coronary heart disease.

LDL (Low-Density Lipoproteins)

Often referred to as 'bad cholesterol'; transports cholesterol to cells.

HDL (High-Density Lipoproteins)

Referred to as 'good cholesterol'; removes excess cholesterol from cells and transports it to the liver.

What are the main functions of lipids in the body?

Provide energy, store energy, insulate and protect organs, aid in vitamin absorption, form cell membranes, and serve as hormone precursors.

What is the main site of lipid digestion?

The small intestine.

What type of fatty acids are essential?

Both omega-3 and omega-6 fatty acids.

What dietary recommendation limits saturated fat intake?

Limit saturated fat to less than 10% of total daily calories.

What are fat substitutes?

Ingredients used to reduce fat content in processed foods, including carbohydrate-based and protein-based substitutes.

What are the risk factors for heart disease?

Uncontrollable risk factors include family history, age, and gender, while controllable factors include high LDL cholesterol and poor diet.

What is the AMDR for fat intake?

20–35% of total daily calories should come from fat.