Chapter 5 Terms: The Lipids, Fats, Oils, Phospholipids, and Sterols

Lipids

Soluble in organics solvents but not in water (and our body is mostly water).

Nutrition recommendations for Canadians [NRC] (2003).

<30% energy from fat.

DRI recommendations for Dietary fat:

20-35% energy from fat.

NRC recommendations for Dietary fat:

<10% from saturated fat.

Low saturated and trans far intake help to reduce:

Blood cholesterol level (and thus heart disease).

Unsaturated fat reduced:

Blood clotting

DRI recommendations for polyunsaturated fatty acids (Omega-6).

5-10% energy

DRI recommendations for polyunsaturated fatty acids (Omega-3).

0.6-1.2% energy

Comprises 95% of lipids in foods and body fat.

Triglycerides

Short Chain length for fatty acids.

Less than or equal to 10 carbons.

Medium Chain length for fatty acids

12 - 14 carbons.

Long Chain length for fatty acids

Greater than or equal to 16 carbons.

Degree of saturation: Saturated.

-No double bonds.

-Tends to be solid at room temp (butterfat, coconut and palm oils).

Degree of saturation: Monosaturated.

-1 double bond.

-Canola and Olive oils.

Degree of saturation: Polyunsaturated.

- 2+ double bonds.

- Tends to be liquid (oils) at room temp (plant and fish oils).

______________ food labels require a separate category.

Trans fatty acids.

Phospholipids

-Glycerol backbone + 2 Fatty acids + phosphorous containing molecule.

-Water and fat soluble.

-Can serve as an emulsifier.

Fat separates from watery components and floats to the top in the ________________ (Little fat digestion).

Stomach

Bile needed to emulsify lipid and chime in the _______________.

Small Intestine

____________________ (Enzyme) to split into smaller particles.

Pancreatic Lipase

Chylomicrons

Dietary lipid and carrier proteins -> transport fats through watery blood fluids.

Very low density lipoprotein (VLDL):

Triglycerides synthesized in the liver -> blood cells.

Low density lipoprotein (LDL):

Triglycerides and cholesterol circulating in blood -> body cells.

High density lipoprotein (HDL):

Excess cholesterol in body cells -> Liver for excretion.

_______________ - cholesterol increases risk of heart disease.

High LDL

Major risk factors of heart disease:

-High LDL Cholesterol.

-Low HDL Cholesterol.

-A diet high in saturated and trans fats, and low.

-N.B diet (low fat & antioxidant nutrients) and lifestyle factors.

Essential Fatty Acids.

Linoleic and Linolenic Acid.

Only fatty acids that cannot be synthesized by the body.

Essential Fatty Acids.

Omega-6

-Linoleic Acid.

-C=C 6 carbons from end.

Omega-3

-Linolenic Acid.

-C=C 3 carbons from end.

ALA

from plant sources.

EPA

from fish sources.

DHA

from fish sources.

Need more _____________ in our diet (like ancestors) to prevent heart disease.

n-3 (omega 3)

Death rates from heart disease were strongly associated with diets high in _______________.

Saturated fats

Death rates from heart disease were only weakly associated with diets high in _____________________.

Total fats

Avoid ____________.

Trans fats