NFS284H1 Lecture Notes - Lecture 11: Fatty Liver, Olive Oil, Alcohol Dehydrogenase
20 Feb 2015
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Document Summary
Type of lipoproteins: chylomicrons, vldl, idl, ldl, hdl. Beta-oxidation of fatty acids: lipids source of energy or stored in adipose tissue, energy produced in muscle and other tissues, fa and glycerol = energy, b-oxidation takes place in mitochondria. Fat-soluble vitamins are needed to transport vitamins a, d, e & k: eicosanoids (products of fatty acid metabolism) regulate blood clotting, immune function, and vascular tone. Fat provides flavor and texture in foods: inverse relationship between fat and sugar intakes. The acceptable macronutrient distribution range for fat = 20-35% of calories. Athletes and highly active people may need more energy from carbs and can reduce their fat intake to 20-25% of total calories. To calculate % of energy from fat/saturated fat (sfa) = 100 x energy / 2000. Visible fats: fats we knowingly add to foods (butter, cream, mayo, dressings) Invisible fats: fats hidden in foods (naturally occurring or added during processing)
