NTR 109 Lecture Notes - Lecture 4: Trans Fat, Palm Kernel Oil, Monounsaturated Fat

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magentawater-buffalo202

11 Feb 2016

School

University at Buffalo

Department

Nutrition

Course

NTR 109

Professor

Melissa Chabot

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Document Summary

Types of fats: saturated fats - typically solid at room temperature. No double bonds: unsaturated fats typically liquid at room temperature. Canola oil: monounsaturated fats 1 double bond, polyunsaturated fats 2 or more double bonds, omega 6 fatty acids from seafood, omega 3 fatty acids, trans fatty acids hydrogenation of unsaturated fats. Helps to make hormones, bile & vitamin d. High blood levels associated with cardiovascular disease. Cholesterol butter, egg yolks, meat, poultry & whole milk. Butter, cream, whole milk, beef, palm kernel oil & coconut oil. Monounsaturated fats olive oil, avocado, canola oil & nuts. Polyunsaturated fats vegetable oils (omega 6) & fish. Trans fatty acids margarine, fast food, any food with hydrogenated oils. Low density lipoproteins: rich in cholesterol, deliver cholesterol to cells, high ldl levels, results in some of cholesterol adhering to the walls of, over time this can cause atherosclerosis the blood vessels.

Related Questions

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NTR 109 Lecture Notes - Lecture 4: Trans Fat, Palm Kernel Oil, Monounsaturated Fat

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