NTR 109 Lecture Notes - Lecture 3: Palm Kernel Oil, Peripheral Artery Disease, Polyunsaturated Fat
Document Summary
Function of lipids - 9 kcal per gram. Saturated fats - typically solid at room temperature. Unsaturated fats - typically liquid at room temperature: monounsaturated fats. Trans fatty acids - hydrogenation of unsaturated fats (manufacture - bad) Cholesterol - butter, egg yolks. poultry & whole milk. Saturated fats - butter, cream, whole milk, beef, palm kernel oil & coconut oil. Trans fatty acids - margarine, fast food, any food with hydrogenated oils. Food sources of fat: monunsaturated fats - olive oil, canola oil, avocado & nuts. Fat stored around the internal organs in the abdominal cavity. Large amounts of visceral fat linked to risk of health problems like cardiovascular disease. High density lipoproteins (hdl) - good in high levels. Small, dense lipoprotein, high in protein with some cholesterol. Release from liver to intestine & circulate in blood. Pick up cholesterol from dying cells & arterial plaques. Transfer cholesterol to other lipoproteins which return to liver.
