Explain the position of the American Heart Association concerning intake of butter and margarine.
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Q. 2How are omega-3 fats thought to protect against heart disease?
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Q. 3Discuss the relationship of dietary fats to atherosclerosis. What dietary changes bring about the greatest reductions in blood lipids?
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As mentioned earlier, elevated LDL cholesterol is a major risk factor for cardiovascular disease (CVD). As LDL cholesterol accumulates in the arteries, blood flow becomes restricted and blood pressure rises. The consequences are deadly; in fact, heart disease is the nation's number-one killer of adults. LDL cholesterol is often used to predict the likelihood of a person's suffering a heart attack or stroke; the higher the LDL, the earlier and more likely the tragedy. Much of the effort to prevent and treat heart disease focuses on lowering LDL cholesterol.
Saturated fats are most often implicated in raising LDL cholesterol. In general, the more saturated fat in the diet, the more LDL cholesterol in the blood. Not all saturated fats have the same cholesterol-raising effect, however. Most notable among the saturated fatty acids that raise blood cholesterol are lauric, myristic, and palmitic acids (12, 14, and 16 carbons, respectively). In contrast, stearic acid (18 carbons) seems to have little or no effect on blood cholesterol. Making such distinctions may be impractical in diet planning, however, because these saturated fatty acids typically appear together in the same foods. In addition to raising blood cholesterol, saturated fatty acids contribute to heart disease by promoting blood clotting. Fats from animal sources (meats, milk, and milk products) are the main sources of saturated fats in most people's diets. Selecting lean cuts of meat, skinless poultry, and fat-free milk products helps to lower saturated fat intake and the risk of heart disease.
Q. 4Discuss the roles of hormone-sensitive lipase and lipoprotein lipase in the metabolism of fats.
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Q. 5Explain the possible links between dietary fat intake and cancer.
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Q. 6Discuss the functions of lipids in the body. What is the role of the liver in metabolizing and processing fats?
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Q. 7List the essential fatty acids (EFA) for human beings. What are the signs of EFA deficiency? What is the minimum amount of EFA required to prevent a deficiency? What foods are rich sources of EFA?
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Q. 8Discuss the composition and function of the major circulating lipoproteins.
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Q. 9Compare and contrast the digestion-absorption mechanisms for long-chain vs. short-chain fatty acids.
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