HRT 255 Lecture Notes - Lecture 6: Cardiovascular Disease, Cholesterol, Monounsaturated Fat

• School: Cal Poly Pomona
• Department: Hospitality Management
• Course: HRT 255
• Professor: Li Ge

Document Summary

Fats: fats: one form of a much larger and more diverse group of organic substances called lipids lipids are not soluble in water, different types of dietary fats, saturated fats, unsaturated fats, hydrogenated fats. Saturated fat: fats that contain a higher percentage of saturated fats tend to be solid at room temperature, ex. Hydrogenated fat and trans fat: hydrogenation: process that adds hydrogen to liquid unsaturated fats, thereby making them more saturated and solid at room temperature (ex. Margarine: converts some unsaturated fats into trans fats, associated with increased risk of cardiovascular disease. Trans fats: food source: bulk of trans fats in our diets come from hydrogenated vegetable oils, deep-fried fast or frozen foods, snacks (processed foods, bakery products. Disease risk associated with saturated fats and trans fats: too much fats in the diet could result in energy imbalance, diets high in saturated fats and trans fats have been associated with increased risk for cardiovascular disease.