UWEC BIOL 196 - Lipids (3 pages)

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Introduction to Lipids

Lecture number:
Lecture Note
University of Wisconsin-Eau Claire
Biol 196 - Human Nutrition
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BIOL 196 1st Edition Lecture 20 Outline of Last Lecture I Pima Indians II Symptoms of Diabetes continued from prior lecture III Diabetes complications IV Treatment Outline of Current Lecture I Lipids II Fatty acids III Double bond classification IV Health monounsaturated fats V Health polyunsaturated fats VI More fatty acid types Current Lecture I II Lipids a Definition i Organic compound nutrient has Carbons Oxygens and Hydrogens ii BUT water insoluble b 4 categories of lipids i Fatty acids simplest ii Triglycerides also called fat solid oil iii Phospholipids EX lecithin also has Phosphate in it iv Sterol EX cholesterol Fatty acids a Most common type of lipid b Alpha end carboxylic acid These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute III IV V VI c Omega end methyl group d Chain length i Short medium and long chain fatty acids ii Affects chemical properties and functions iii Affects water solubility Double bond classification a Saturated i Replace with unsaturated fats and or decrease saturated fat intake lower blood cholesterol levels LDL which lowers risk of CVD ii Controversy over whether it is healthy however it is not iii In unhealthy carbs such as sugars refined flours white bread white pasta snacks French fries etc iv What happens 1 CVD risk goes up b Monounsaturated c Polyunsaturated i 2 families omega6 and omega3 Health monounsaturated fats a Lowers total cholesterol LDL and blood triglycerides when consumed from plant foods b Mediterranean diet recent studies decrease risk of Type 2 DM and CVD Health polyunsaturated fats a Lowers LDL most studies show this effect b Contain the essential fatty acids i These have to be in your diet or you will develop a deficiency disease c Reduces risk of CVD especially when replaced from saturated fats d Significant sources soy oil canola sunflower soil corn oil cottonseed oil i Soy and cottonseed oil used a lot by food industries More fatty acid types a Trans fatty acids i What is hydrogenation 1 Hydrogens under pressure became more saturated then a solid ii Negatives 1 Increased saturation and trans fatty acids synthesis iii A few occur naturally in butter fat and sheep fat iv 2005 consumption 3g day v 2012 dropped to 1g day 1 But some people consume way more than the average 2 Max intake WHO and World Institute of Medicine and National Academy of Sciences say 0g day is enough vi Largest contributor hydrogenated fats in foods we eat 1 Hard to know what it s in 2 Bakeries restaurants and some packaged foods

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