DeBruyne_7e_PPT_ch04

Lipids

A diverse group of compounds that include fats, oils, phospholipids, and sterols, which play key roles in the body.

Triglycerides

The chief form of fat in foods and the major storage form of fat in the body, composed of glycerol and three fatty acids.

Saturated Fatty Acids

Fatty acids that contain no double bonds between carbon atoms and are fully saturated with hydrogen, typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds between carbon atoms, resulting in fewer hydrogen atoms attached.

Monounsaturated Fatty Acid

A type of unsaturated fat that has one point of unsaturation, examples include oleic acid found in olive oil.

Polyunsaturated Fatty Acid

A type of unsaturated fat with two or more points of unsaturation, examples include linoleic and linolenic acids.

Trans-Fatty Acids

Unsaturated fats that have been hydrogenated to make them more solid, associated with increased health risks.

Essential Fatty Acids

Polyunsaturated fatty acids that must be obtained from food sources because they cannot be synthesized by the body.

Phospholipids

A type of lipid that consists of glycerol, two fatty acids, and a phosphate group, essential for forming cell membranes.

Sterols

Complex lipids, such as cholesterol and hormones, that play critical roles in the structure and function of cell membranes.

Hydrogenation

A chemical process that adds hydrogen to unsaturated fats, making them more solid and stable.

Low-Density Lipoproteins (LDL)

Cholesterol-carrying particles in the blood that can increase the risk of heart disease when at high levels.

High-Density Lipoproteins (HDL)

Cholesterol-carrying particles in the blood associated with a reduced risk of heart disease.

Cholecystokinin (CCK)

A hormone that signals the gallbladder to release bile, essential for the emulsification and digestion of fats.

Lipoproteins

Particles made of fat and protein that transport lipids through the bloodstream.

Appetite

The desire to eat, which can be influenced by the presence of fats in foods.

Satiety

The feeling of fullness that signals the end of eating.

Dietary Recommendations for Fats

Guidelines suggesting a diet low in saturated fats, trans fats, and cholesterol, while including unsaturated fats.

Omega-3 Fatty Acids

Polyunsaturated fatty acids that are beneficial for heart health and are found in fatty fish and certain plant sources.

Omega-6 Fatty Acids

Polyunsaturated fatty acids important for health, found in seeds and plant oils.

Fat Soluble Vitamins

Vitamins A, D, E, and K that require dietary fats to be absorbed effectively.

Fat Digestion and Absorption

The process by which fats are broken down into smaller molecules (like fatty acids and monoglycerides) which can be absorbed by the body.