Cholesterol
member of the group of lipids known as sterols a soft, waxy substance made in body and also found in animal-derived foods
Oils
lipids that are liquid in room temp
Lipids
organic compounds soluble inorganic solvents but not in water
- storage place for excess food energy
- secretes hormones that help regulate appetite
DRI of fat
20-35% from dietary fat
Fatty acids
organic acids composed of carbon chains of various lengths
- triglycerides
- phospholipids
- sterols
Triglycerides
major form of lipid
- made up of 3 fatty acids and glycerol backbone
Saturation
refers to the number of hydrogen atoms a fatty acid chain is holding
point of unsaturation
no hydrogen attached
- double bond occurs
- more vulnerable to oxidation
Saturated fatty acid
- no points of unsaturation
- every carbon is holding a hydrogen
- increase your ‘bad\ blood cholesterol level (LDL)
Monosaturated fatty acid
- 1 point of unsaturation
Polyunsaturated fatty acid
- 2 or more points of unsaturation
Hydrogenation
process where hydrogen is added to unsaturated fatty acids to make it more solid fat
- removes the point of unsaturation
- decreases the activity of vitamin K
Phospholipids
- glycerol backbone and 2 fatty acids and phosphorus containing molecule
Emulsifier
- a substance that mixes with both fat and water and permanently disperses the fat in water
Cholesterol
- important in the structure of cell membranes
Lipoprotein
transport vehicle for lipids in blood and lymph
Atherosclerosis
- common form of heart disease
- plaque development along artery walls
plaques
- mounds of lipid materials mixed with smooth muscle cells and calcium
artificial fats
- zero-energy fat replaces that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats
olestra
fat-based fat replacer
- goes through the digestive tract and exit the body intact
non-hydrogenated margarin
- unsaturated fat
- good for heart health
