NFS 207 Chapter Notes - Chapter 5: Essential Fatty Acid, Trans Fat, Saturated Fat
24 Mar 2014
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Document Summary
Lipids: a family of compounds that includes triglycerides, phospholipids, and sterols. Lipids are characterized by their insolubility in water. Linoleic: an essential fatty acid with 18 carbons and two double bonds. Linolenic: an essential fatty acid with 18 carbons and three double bonds. Triglycerides: the chief form of fat in the diet and major fat storage. Fats: lipids that are solid at room temp. Vldl: the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body. Ldl: the type of lipoprotein derived from very low density lipoproteins as triglycerides are removed and broken down, composed of mainly cholesterol. Hdl: the type of lipoprotein that transports cholesterol back to the liver from the cells composed primarily of protein. Emphasis shifted from lowering total fat to lowering saturated fat and trans fat. 20 to 35 percent of energy intake from fat. Foods that have high fat can be beneficial to heart health.
