HES 2823 1nd Edition Lecture 8 Outline of Last Lecture I Fat and Cholesterol in Foods A Atherosclerosis B Fat in Diet C Cholesterol in Diet D Different Types of Fats in Diet Outline of Current Lecture I Review of Previous Lecture II Trans Fat III Food Labels IV Omega 3 Fatty Acids Current Lecture I Review of Previous Lecture A Atherosclerosis 1 High blood pressure chemicals from smoking and pollution cause damage to artery walls 2 Occasionally scar tissue forms after healing 3 The body coats over the scar tissue with spongy cholesterol and fat tissue to smoothen it however sometimes the tissue continues to grow away from the artery wall forming plaque 4 Sometimes the tissue bursts and blood flows from plaque clots the artery and blocks blood flow to the heart and brain causing either a heart attack or stroke 5 How does diet impact this process a Cholesterol is a lipid meaning it is insoluble in water b Blood is primarily water c Fat floats on water so cholesterol must combine into the blood through lipoproteins a large complex of triglycerides cholesterol and protein which transport cholesterol in the blood i Low density lipoprotein LDL carries cholesterol to tissues Plaque absorbs the cholesterol as it aids in its growth bad cholesterol 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 ii High density lipoprotein HDL carries cholesterol away from tissues Drawn from plaque Lowers heart disease risk good cholesterol 6 Charting Heart Disease Risk Posed by Lipids Type of Lipid Total Cholesterol LDL C HDL C Heart Disease Risk Saturated Fat Increase Increase No effect Increase Monounsaturated Fat Decrease Decrease No effect Decrease Polyunsaturated Fat Decrease Decrease Decrease Neutral Cholesterol Increase Increase No effect Increase Trans Fat Increase Increase No effect Increase 7 Charting Heart Disease Risk Posed by Saturated Fatty Acids II Fatty Acid Heart Disease Risk Example Stearic Lowest Beef chocolate Palmitic Higher Pork Myristic Higher Dairy lauric Highest Dairy 1 target Trans Fat A Around a carbons attached by a double bond the outer carbons attach on the same side called cis nature or configuration which is natural B Hydrogenation causes saturation occurring when a fat is solid at room temperature C Partially hydrogenated and fully hydrogenated substances 1 Placed in vat of oil combined with hydrogen atmosphere and a catalyst 2 Sometimes instead of eliminating double bonds one carbon shifts to the other side 3 Trans fat the unnatural configuration of carbons surrounding a double bond which forms a straight carbon chain much like a saturated fat 4 Increases cholesterol as much as saturated fat D Tropical oils coconut oil 1 The removal of tropical oils from food meant the addition of partially hydrogenated vegetable oil a source of trans fat such as shortening or margarine 2 Occurred 10 15 years ago 3 Trans fat replaced tropical oils thus its recommendations were added to the health heart guidelines 4 Comparison of Margarine and Butter Margarine Butter Total Fat Increase Increase Saturated Fat Increase Increase Cholesterol Decrease Increase Trans Fat Increase decrease a Both present risks in regards to heart disease III Food Labels A Includes calories fat and saturated fat per serving B Recommendations 1 Fat 30 of diet 2 Saturated Fat 10 of diet C Example 1 Fat 4 grams x 9 calories gram 36 calories 2 Calories 200 3 Saturated Fat 2 grams x 9 calories gram 18 calories 4 36 calories 200 calories x 100 18 5 18 calories 200 calories x 100 9 6 Percent Daily Value 4 grams 65 grams 6 D Percent Daily Value 1 Food based on a 2000 calorie diet 2 2000 calories 30 daily fat 600 calories 9calories gram 65 grams day 3 Meant to confuse unhelpful E Label Tricks IV 1 96 fat free means 4 fat 2 This percentage refers to the weight of the fat compared to the entire weight of the serving which is irrelevant to healthy heart guidelines which is about caloric intake F The nutrition panel is most important Omega 3 Fatty Acids A Found in fish recommended 1 2 servings week B Reduces blood clotting C Reduces risk of heart disease and stroke D thins the blood