Explain how the different types of fats in ones diet can help correct or prevent heart disease. Name a fatty food and identify the type of fat it contains
TEXTBOOK:
DeBruyne, Pinna & Whitney, Nutrition & Diet Therapy, 10th edition, (Cengage Learning)
Print: ISBN – 9780357039861
eBook ISBN – 9780357390337
CHAPTER SUMMARY:
Lipids in the body not only serve as energy reserves, but also protect the body from temperature extremes, cushion the vital organs, and provide the major material of cell membranes.Table 3–2 summarizes the members of the lipid family. The predominant lipids both in foods and in the body are triglycerides, which have glycerol backbones with three fatty acids attached. Fatty acids vary in the length of their carbon chains and their degree of saturation. Those that are fully loaded with hydrogens are saturated; those that are missing hydrogens and therefore have double bonds are unsaturated (monounsaturated or polyunsaturated). Most triglycerides contain more than one type of fatty acid. Fatty acid saturation affects the physical characteristics and storage properties of fats. Hydrogenation, which makes polyunsaturated fats more saturated, gives rise to trans-fatty acids, altered fatty acids that may have health effects similar to those of saturated fatty acids. Linoleic acid and linolenic acid are essential nutrients. In addition to serving as structural parts of cell membranes, they make powerful substances that help regulate blood pressure, blood clot formation, and the immune response. Phospholipids, including the lecithins, have a unique chemical structure that allows them to be soluble in both water and fat. In the body, phospholipids are major constituents of cell membranes; the food industry uses phospholipids as emulsifiers. Sterols include cholesterol, bile, vitamin D, and the sex hormones. Only animal-derived foods contain significant amounts of cholesterol.
High intakes of saturated or trans fats contribute to heart disease, obesity, and other health problems. High blood cholesterol, specifically, poses a risk of heart disease, and high intakes of saturated fat contribute most to high blood cholesterol. High intakes of trans-fatty acids also appear to raise blood cholesterol. Cholesterol in foods presents less of a risk. Polyunsaturated fatty acids of the omega-6 and omega-3 families protect against heart disease. When monounsaturated fat such as olive oil replaces saturated and trans fats in the diet, the risk of heart disease may be lessened. Though some fat in the diet is necessary, health authorities recommend a diet moderate in total fat and low in saturated fat, trans fat, and cholesterol.
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READINGS:
Read Chapter 4 Lipids
Read (pgs 117-122)
Read Chapter 22 Fat-Controlled Diets for Cardiovascular Disease
Review Risk factors Hypertension and DASH diet /low sodium
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