HSS 2342 Chapter Notes - Chapter 5: Trans Fat, Low-Density Lipoprotein, Unsaturated Fat

• School: University of Ottawa
• Department: Health Sciences
• Course: HSS 2342
• Professor: Keir J Menzies

Document Summary

Lipid composition: made out of carbon, hydrogen, oxygen. Triglycerides(fats & oils) = 1 glycerol & 3 fatty acids. Polyunsaturated fatty acids: 2+double bonds 2h missing/double bond. -> **unsaturation at c3 -omega 3 or c6 omega 6. Fatty acids: organic acid- chains of c & h [cooh (carboxylic acid) & ch3 (methyl group)] Different chain length -18carbons is most abundant in food. Long chain 12-24c, medium chain 6-10c, short chain <6c. Discard saturated, trans fat -intake of any unsaturated fat. Saturated - longer lasting and moving from liquid to solid -less able to hydrogenate, tightly stacked chain. No double bonds and is saturated with hydrogen. Most are cis fa and unnatural trans fa (result of partial hydrogenation) Unsaturated - can go bad easily, with structure with unstacked/not neat, some bent chain. Double bonds that allows different structure, less stable as they oxidize faster. Saturated fat -trans bonds are similar to saturated fat looking more solid.