Transport Unit Part 2

Blood Fats, Heart Attacks, Blood Typing, Heart

Transplants

Blood Fat Lecture

1. Cholesterol

Cholesterola. A waxy, fat-like substance

b. Found in animal products

Cholesterolc. Plants have no cholesterol

d. Needed for making:

a. cell membranes

b. hormones (testosterone, estrogen)

c. nerve coverings

CholesterolII. Does cholesterol in blood come

from the food you eat?

a. Yes and No

b. . . . is made in liver from fats and proteins you eat (genetic) 1000 mg/day

c. Americans eat an additional 500 mg/day

Cholesterold. You don’t need to consume cholesterol to stay healthy

e. Excess cholesterol collects on the inner walls of arteries. These eventually clog blood vessels

CholesterolIII. Who is at risk of having

high cholesterol?

a. 25% of Americans have high cholesterol

AND another 25% of Americans have high borderline levels

Cholesterol

b. Risk Factors1. male; OR female

over age of 50.

2. Family history of clogged arteries

3. smoking

Cholesterol

4. High blood pressure

5. obesity

6. diabetes

7. Low HDL

CholesterolIV. What should blood

cholesterol level be?

a. Good <200

b. Moderate risk 200-239

c. High risk >240

CholesterolV. Dangerous to lower

cholesterol too much?

a. No, many benefits by lowering cholesterol

b. USA average - 234

c. Med. Latin America, Asian average – 150-180

d. Third World average – 100-140

Blood FatsVI. What fats are found in

our blood?

a. cholesterol – from food we eat or liver production

b. Low Density Lipoprotein (LDL)

c. High Density Lipoprotein (HDL)

LDL’sVII. What do LDL’s do?

(stands for “low-density lipoproteins”; think L = “lousy”

LDL’s carry cholesterol to where it is needed and deposits the excess inside blood vessels

HDL’sVIII. What do HDL’s do? (stands

for “high-density lipoproteins”; think H = “healthy”

HDL’s clean cholesterol out of the blood vessels

“Healthy Ratio”IX. Who should worry about

blood fat levels?

a. Everyone should have a ratio of cholesterol:HDL < 5:1b. Avg male HDL = 45

c. Avg female HDL = 65before

menopause

= 45after

menopause

“Healthy Ratio”IX. 3 Examples

Cholesterol HDL Ratio

225 45 5:1

225 25 9:1

225 75 3:1

NOT BAD!

TERRIBLE!

GREAT!

AND the cholesterol level never changed! (moderate risk)

WHAT DO YOU THINK?

What can you do?e. How to raise HDL* and lower

LDL0

1. Lose weight*

2. Reduce cholesterol in diet0

3. Cut down on saturated fats04. Exercise regularly*

5. Don’t smoke

6. Don’t use steroids

7. Eat more fiber

FATS WE EATX. Fats in our diet

a. Saturated Fat – carbons filled with hydrogen

1. found in animal fat

2. solid at room temperature

3. blocks cells from absorbing cholesterol – remains in blood

Stearic acid, a saturated fatty acid

FATS WE EATX. Fats in our diet

a. Saturated Fat – carbons filled with hydrogen

4. Increases LDL’s

5. Easily converted to cholesterol in liver

Overall?

Stearic acid, a saturated fatty acid

Pretty bad.

FATS WE EATX. Fats in our diet

b. Polyunsaturated Fat – many carbons not filled with hydrogens

1. Vegetable oils - corn

2. Liquid at room temperature

3. Lowers HDL and LDL

Linoleic acid, a polyunsaturated fatty acid

Overall? Alright.

FATS WE EATX. Fats in our diet

c. Monounsaturated fat – only 1 carbon pair not filled with hydrogens

1. Vegetable oils – olive, canola

2. Liquid at room temperature3. Lowers LDL and raises HDL

Oleic acid, a monounsaturated fatty acid

4. Liver cannot convert to cholesterol Overall? Not too

bad.

FATS WE EATX. Fats in our diet

d. Trans fat

1. Vegetable oil chemically changed by heat to be solid at room temp2. Great for increasing shelf

life of foods including margarine

FATS WE EATX. Fats in our diet

d. Trans fat

3. Encourages cholesterol to be deposited in arteries.

4. Increases LDL and lowers HDL

Overall? The worst.