NUSCTX 10 Lecture Notes - Lecture 10: Trans Fat, Essential Fatty Acid, Glycemic Index

• School: Berkeley
• Department: Nutritional Sciences And Toxicology
• Course: NUSCTX 10
• Professor: Aponte Greg

Document Summary

Big idea: modern times / context == unavailable essential fatty acids. Glycemic response - food"s potential to raise blood glucose levels. Raise in glycemic index (gi) == increase in blood glucose levels. Of type of cho & protein, fat and fiber content. The ratio of dietary omega-6 to omega-3 essential fatty acids. Fish -- best source for omega-3 fatty acids. We cannot efficiently farm fish to have the correct amount of fatty acids. Important for growth, skin integrity, fertility and the structure / function(s) of cell membranes. Symptoms: dry, scaly skin, liver abnormalities, poor wound healing, growth failure in infants and impaired hearing & vision. Trans fatty acids can be created during food processing by hydrogenation. Hydrogenation causes some double bonds to become saturated. Hydrogenated fats can be found in margarines, vegetable shortening and shelf-baked goods. Trans fatty acids can be created during food processing in the form of dehydrogenation.