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 Increase blood cholesterol

Unsaturated fatty acids

One or more double bonds: fewer hydrogens Kink prevents sticking: liquid Examples: canola and olive oil Lower blood cholesterol

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 2010 March 2011 August 2011

Category Standard Range

Body Weight207 lbs

Body Weight197 lbs

Body Weight175lbs

CHOLESTEROL,TOTAL

110-199 mg/dL 206 178 167

TRIGLYCERIDES < 150 mg/dL 185 112 134

CHOL/HDL RATIO < 4.51 5.57 5.74 4.07

LDL CHOLESTEROL

< 131 mg/dL 132 125 99

HDL CHOLESTEROL

> 40 mg/dL 37 31 41