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

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

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

4. 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

5. 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

6. 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

7. Cholesterol b. Risk Factors 1. male; OR female over age of 50. 2. Family history of clogged arteries 3. smoking

8. Cholesterol 4. High blood pressure 5. obesity 6. diabetes 7. Low HDL

9. Cholesterol IV. What should blood cholesterol level be? a. Good <200 b. Moderate risk 200-239 c. High risk >240

10. 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

11. 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)

12. 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

13. 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

14. “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

15. “Healthy Ratio” IX. 3 Examples CholesterolHDLRatio 225 455:1 225 25 9:1 225 75 3:1 NOT BAD! TERRIBLE! GREAT! AND the cholesterol level never changed! (moderate risk)

16. WHAT DO YOU THINK?

17. 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

18. 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

19. 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? Stearic acid, a saturated fatty acid Pretty bad.

20. 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.

21. FATS WE EAT X. Fats in our diet c. Monounsaturated fat – only 1 carbon pair not filled with hydrogens 1. Vegetable oils – olive, canola 2. Liquid at room temperature 3. Lowers LDL and raises HDL Oleic acid, a monounsaturated fatty acid 4. Liver cannot convert to cholesterol Overall?Not too bad.

22. 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

23. 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.