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.
Oil: lipids are liquid at room temp.
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.
Composed of mainly triglycerides.
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
Highlight number 5:
Guidelines for fat intake-
Emphasis shifted from lowering total fat to lowering saturated fat and trans fat.
20 to 35 percent of energy intake from fat.
High fat foods and heart health-
Foods that have high fat can be beneficial to heart health.
Cook with olive oil-
Instead of butter or margarine
Lowering total and LDL cholesterol and not lowering HDL cholesterol or raising triglycerides.
Lowering LDL cholesterol