!LP 4 Fat and Heart Disease HANDOUT

!LP 4 Fat and Heart Disease HANDOUT - of heart disease...

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Classification Structure Sources Recommendations Notes Saturated Fatty Acids N/A - Cis Fatty Acids - Occurs naturally in most oils N/A - Trans Fatty Acids  - Coconut oil, butter, cream,  cheese, whole milk, palm oil and  palm kernel oil, animal fats AHA recommends: <7% of  calories or less should come from  saturated fat (~15 g/d). Raises LDL (bad) cholesterol and  increases the risk of heart disease Unsaturated Fatty Acids Monounsatrated  - Monounsaturated: olive oil,  peanut oil, nuts, avocados, olives,  peanut butter  - Oils after hydrogenation,  processed foods and baked  goods  Limit in the diet: <1% of calories  (~2 grams/d)  Raises LDL (bad) blood  cholesterol levels, decreases HDL  (good) cholesterol.  Increases risk 
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Unformatted text preview: of heart disease Polyunsaturated -Omega-3 Fatty Acids (Alpha-linolenic acid, EPA and DHA) Alpha-linolenic acid: flaxseed, soybean, walnut and canola oils. EPA and DHA: fish and fish oils "Essential fatty acids"- must be consumed in our diet because they cannot be synthesized in our bodies Associated with reduced heart disease risk Polyunsaturated -Omega-6 Fatty Acids (Linoleic acid) - Sunflower, safflower, corn, cotton "Essential fatty acids"- must be consumed in our diet because they cannot be synthesized in our bodies Precursors to eicosanoids which are essential for growth and health (immunity, GI motility, blood clotting)...
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