Transport Unit Part 2 Blood Fats, Heart Attacks, Blood Typing, Heart Transplants

Blood Fat Lecture

1. Cholesterol Cholesterol a. A waxy, fat-like substance b. Found in animal products

Cholesterol

c. Plants have no cholesterol d. Needed for making: a. cell membranes b. hormones (testosterone, estrogen) c. nerve coverings

Cholesterol

II. 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

Cholesterol

d. 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

Cholesterol

III. 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 Factors 1. 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

Cholesterol

IV. What should blood cholesterol level be?

a. Good <200 b. Moderate risk 200-239 c. High risk >240

Cholesterol

V. 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 Fats

VI. 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’s

VII. 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’s

VIII. 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 < 5:1 b. Avg male HDL = 45 c. Avg female HDL = 65 before menopause = 45 after menopause

IX. 3 Examples Cholesterol 225 225 225

“Healthy Ratio”

HDL 45 25 75 Ratio 5:1 NOT BAD!

9:1 3:1 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 LDL 0 1. Lose weight * 2. Reduce cholesterol in diet 0 3. Cut down on saturated fats 0 4. Exercise regularly * 5. Don’t smoke 6. Don’t use steroids 7. Eat more fiber

FATS WE EAT

X. 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 EAT

X. Fats in our diet a. Saturated Fat – carbons filled with hydrogen 4. Increases LDL’s 5. Easily converted to cholesterol in liver Overall?

Pretty bad.

Stearic acid, a saturated fatty acid

FATS WE EAT

X. 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 EAT

X. Fats in our diet c. Monounsaturated fat – only 1 carbon pair not filled with hydrogens

Oleic acid, a monounsaturated fatty acid

1. Vegetable oils – olive, canola 2. Liquid at room temperature 3. Lowers LDL and raises HDL 4. Liver cannot convert to cholesterol Overall?

Not too bad.

FATS WE EAT

X. Fats in our diet d. Trans fat 1. Vegetable oil chemically changed by heat to be solid at room temp 2. Great for increasing shelf life of foods including margarine

FATS WE EAT

X. Fats in our diet d. Trans fat 3. Encourages cholesterol to be deposited in arteries.

4. Increases LDL and lowers HDL Overall?

The worst.