Function of Fats Form part of cell membranes Hormones (i.e. testosterone) Store energy
Building block: fatty acids carboxyl group chain of carbon and hydrogen atoms (hydrocarbon chain)
Saturated fatty acids Packed with hydrogen atoms Line up and stick together: solid Examples: lard and butter Longer fatty acids = more unhealthy Increase blood cholesterol
Unsaturated fatty acids One or more double bonds: fewer hydrogens Kink prevents sticking: liquid Examples: canola and olive oil
Trans fatty acids Change liquid oil into solid (i.e. shortening) Formed by hydrogenation Improved shelf life and flavor stability Raise blood cholesterol
Omega-3 fatty acids Essential fatty acid: acquired from food Sources: salmon and flax Reduce heart disease
Omega 3 Fatty Acids
Formation of Fats
Triglycerides Form the “flab” on our bodies Contain a lot of energy or calories Linked to coronary artery disease
Cholesterol Component of membranes and hormones High levels: risk for coronary artery disease Transported by lipoproteins
Lipoproteins Low density lipoprotein (LDL) “Bad” cholesterol High density lipoprotein (HDL) “Good” cholesterol
Real Life Example March 2010March 2011August 2011 CategoryStandard Range Body Weight 207 lbs Body Weight 197 lbs Body Weight 175lbs CHOLESTEROL, TOTAL mg/dL TRIGLYCERIDES< 150 mg/dL CHOL/HDL RATIO< LDL CHOLESTEROL < 131 mg/dL HDL CHOLESTEROL > 40 mg/dL373141