NS 1150 Lecture Notes - Lecture 17: Trans Fat, Hydrogenation, Essential Fatty Acid

• School: Cornell University
• Department: Nutritional Science
• Course: NS 1150
• Professor: David Levitsky

Document Summary

Double bonded c=c instead of ch bond in some areas. Sensitivity of idl and ldl receptors is related to degree of saturation. Dramatic drop in sales due to increasing number of side effects. Cholesterol in food is highly correlated with saturated fat because mammals require the lipoproteins to carry their saturated fat. Cholesterol in food is needed to carry the saturated fat. Most of the cholesterol is made by the body. Decreasing cholosterol intake will cause ina increase in cholosterol creation. Will also determine how many vldl particles we need. Decrease in fat = decrease in cholesterol synthesis. Make fat out of excess amino acids. Greater need for transporters (vldl), greater need for cholesterol. Healthy version of butter made of unsaturated fat. Hydrogen is pumped through the fat to create the double bonds. The configuration is wrong and makes it unhealthy. Trans unsaturated fatty acids act like saturated fatty. Enhance palatability of baked goods and sweets.