Trans Fatty Acids

Trans Fatty Acids TFA's

1. produced when hydrogen atoms are added to mono or polyunsaturated fats & produces semi-soft product., ie. margarine & shortening

2. TFA's raise LDL's & total cholesterol

3. major source: baked goods, cookes, brownies, restaurant foods

Hydrogenated fats

1. Polyunsaturated veg. oils to which H⁺ is added commercially to make solid at room temp.

2. this product, called hydrogenation turns polyunsaturated veg oils into saturated fats

3. margarine & shortening made from vegetable oil

Cholesterol

1. cholesterol is a sterol or fat-like substance

2. exists in animal foods & body cells

3. essential for synthesis of bile, sex hormone, cortisone, vit. D

4. every cell needs

5. daily intake should be 300

Digestion and Absorption

1. 95% of ingested fats are digested through complex process

2. chemical digestion of fats mainly in small intestine

3. no digestion of fats occurs in mouth

4. slight digestion in stomach where gastric lipase works on certain fats ie. cream, egg yolk

5. digestion in small intestine

   a. bile emulsifies fat

   b. the enzyme pancreatic lipase reduces fat to fatty acids and glycerol

   c. the body subsequently absorbs through villi of small intesting