EP BIOLOGY TODAY+TOMORROW W/O PHYSIO.
5th Edition
ISBN: 9781305583856
Author: STARR
Publisher: CENGAGE L
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Chapter 2, Problem 3DID
Effects of Dietary Fats on Lipoprotein Levels
Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called “bad” cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called “good” cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23.
Figure 2.23 Effect of diet on lipoprotein levels.
Researchers placed 59 men and women on a diet in which 10 percent of their daily energy intake consisted of cis fatty acids, trans fatty acids, or saturated fats. Blood LDL and HDL levels were measured after three weeks on the diet; averaged results are shown in mg/dL (milligrams per deciliter of blood). All subjects were tested on each of the diets. The ratio of LDL to HDL is also shown.
Source, Mensink RP, Katan MB, “Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects.” NEJM 323(7):439–45.
An elevated risk of heart disease has been correlated with increasing LDL-to-HDL ratios. Rank the three diets according to their predicted effect on cardiovascular health.
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Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called "bad" cholesterol. High-density lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called "good" cholesterol.
LDL levels were highest in the diet containing primarily ______.
A. cis fatty acids
B. saturated fats
C. trans fatty acids
Which of the following statements about cholesterol is TRUE?
A. Cholesterol has a multiple carbon-rings structure
B. Cholesterol is a water-soluble nutrient
C. Food that are high in cholesterol tend to be low in saturated fat
D. Because cholesterol is not essential to our body, the FDA recommends keeping your cholesterol intake to an absolute minimum
High blood-cholesterol levels are dangerous because of their correlation with atherosclerosis and consequent heart attacks and strokes. Is it possible to eliminate all cholesterol from the bloodstream by having a diet that includes no cholesterol? Is it desirable to have no cholesterol at all in your body? Explain your answer.
Chapter 2 Solutions
EP BIOLOGY TODAY+TOMORROW W/O PHYSIO.
Ch. 2 - A. The first shell corresponds to the first energy...Ch. 2 - B. A chlorine atom (Cl) becomes a negatively...Ch. 2 - Figure 2.12 A pH scale. Here, red dots signify...Ch. 2 - Figure 2.17 Fatty acids. Double bonds in the tails...Ch. 2 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 2 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 2 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 2 - Prob. 1SQCh. 2 - Which element has only one proton?Ch. 2 - The mutual attraction of opposite charges holds...
Ch. 2 - A salt does not release __________ in water. a....Ch. 2 - A(n) _______ substance repels water. a. acidic b....Ch. 2 - When dissolved in water, a(n) _____ donates H+ and...Ch. 2 - _________ is a monosaccharide. a. Glucose b....Ch. 2 - Unlike saturated fatty acids, the tails of...Ch. 2 - Which of the following is a class of molecules...Ch. 2 - Prob. 10SQCh. 2 - Prob. 11SQCh. 2 - Prob. 12SQCh. 2 - Prob. 13SQCh. 2 - Match the molecules with the best description.Ch. 2 - Match each molecule with its component(s).Ch. 2 - Alchemists were the forerunners of modern-day...Ch. 2 - Prob. 2CTCh. 2 - Polonium is a rare element with 33 radioisotopes....Ch. 2 - In the following list, identify the carbohydrate,...
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- Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of LDL (bad cholesterol) highest?arrow_forwardEffects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of HDL (good cholesterol) lowest?arrow_forwardWhich of the statements are true? a. Triacylglycerols (triglycerides) contain ester bonds. b. Unsaturated fats have higher melting points than saturated fats. c. Unsaturated fats are more likely than saturated fats to be liquid at room temperature. d. Triacylglycerols (triglycerides) always contain three identical fatty acids. e. Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature.arrow_forward
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