Lipids and Fats Overview

A set of flashcards covering key terms and concepts related to lipids, fats, and their functions in nutrition and the body.

Lipids

Descriptive name for fats of all kinds, major source of fuel for the body.

Triglycerides

Major form of fat storage in the body, stored in adipocytes.

Phospholipids

Contains a phosphate group replacing one fatty acid, serves as an emulsifier.

Sterols

Contains no fatty acids or glycerol.

Essential Fatty Acids

Fatty acids that must be obtained from the diet, such as linoleic and alpha-linolenic acids.

Hydrogenation

The process of adding hydrogen to fats of vegetable origin, can produce trans-fatty acids.

Omega-3 fats

Refer to fatty acids like a-linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

Omega-6 fats

Refer to fatty acids like linoleic acid and arachidonic acid, which are pro-inflammatory.

Saturated Fats

Solid at room temperature, usually found in animal products, more chemically stable.

Unsaturated Fats

Liquid at room temperature, primarily derived from plant sources, become rancid more quickly.

Dietary Recommendations

Adults should get 20-35% of kcal from fat, with less than 10% from saturated fats.

Body Fat Distribution

The ratio of body fat to total weight is more important than total weight for health assessment.

Cholesterol

A component of cell membranes, precursor for steroid hormones, mainly present in animal foods.

Lipoproteins

Major vehicles for lipid transport in the bloodstream, composed of triglycerides, protein, and cholesterol.

Food Labeling for Fat Content

Regulations for labeling food fat content such as fat-free, low fat, and low cholesterol.

Plant Stanols and Sterols

Derivatives from plants that help reduce blood cholesterol levels.