Lipids in Human Nutrition

These flashcards cover key concepts associated with lipids, their types, structures, functions, dietary implications, and health impacts as discussed in the Human Nutrition lecture.

What are the three main types of lipids and their percentages in dietary lipids?

Triglycerides (95%), Phospholipids (2%), Sterols (3%)

What is the structure of triglycerides?

Triglycerides are composed of a glycerol backbone and three fatty acids.

What differentiates saturated and unsaturated fatty acids?

Saturated fatty acids have no double bonds between carbon atoms, while unsaturated fatty acids contain one or more double bonds.

What is the primary function of phospholipids in the body?

They form cell membranes and allow for the transport of substances through membranes.

What are essential fatty acids and why are they important?

Essential fatty acids like linoleic acid (omega-6) and linolenic acid (omega-3) must be consumed through diet as the body cannot synthesize them.

What health issues are associated with high levels of trans fats?

Increased risk of coronary heart disease and negative impact on blood cholesterol levels.

What are the dietary recommendations for saturated and trans fats?

Less than 10% of daily calories from saturated fats and less than 1% from trans fats.

How do lipoproteins differ in function?

Chylomicrons transport dietary triglycerides, VLDLs transport triglycerides from the liver, LDLs are considered “bad cholesterol” while HDLs are “good cholesterol” that transport cholesterol to the liver.

What role do omega-3 and omega-6 fatty acids play in health?

They are precursors to eicosanoids, which control important body functions and influence inflammation and blood pressure.

What are some food sources of omega-3 and omega-6 fatty acids?

Omega-3: fish, flaxseed oil, walnuts; Omega-6: vegetable oils, nuts, meat.

What are some lifestyle recommendations to decrease cardiovascular disease risk?

Limit saturated and trans fats, increase physical activity, eat a diet rich in fruits, vegetables, and healthy fats.