Biology: The Unity and Diversity of Life (MindTap Course List)
14th Edition
ISBN: 9781305073951
Author: Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher: Cengage Learning
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Chapter 3, Problem 4DAA
Summary Introduction
To explain: Rank the three diets from best to worst, according to their potential effect on heart disease.
Concept introduction: Diet in nutrition refers to all the food consumed by a person in a day. Low density lipoprotein (LDL) transports fat, essentially cholesterol molecules, in an aqueous medium. HDL carries cholesterol to the liver for breaking it down to simple forms, where it is converted into bile acids and sent to the intestine for excretion.
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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
Lipoproteins are relatively large, combined clumps of both protein and lipid molecules that circulate in the blood of mammals. They come in two forms, called HDL and LDL, and they act like suitcases to move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another through the bloodstream. (LDL recirculates lipids throughout the body, while HDL takes lipids to the liver to excrete them in feces.) Given that lipids are hydrophobic and proteins can be hydrophilic, which of the following statements is correct? (a) The lipid portion of LDL does not dissolve in the bloodstream, while the lipid portion of HDL does. (b) The protein portions of both LDL and HDL can dissolve or interact with the water molecules in the bloodstream. (c) Neither the protein nor the lipid portions of LDL molecules can interact with water molecules in the bloodstream. (d) Both the protein and the lipid portions of HDL molecules can interact with water molecules in the bloodstream.…
In dietary context, what is the difference between good and bad cholesterol?
In dietary context, how do HDL and LDL differ in function?
Chapter 3 Solutions
Biology: The Unity and Diversity of Life (MindTap Course List)
Ch. 3 - Organic molecules consist mainly of ______ atoms....Ch. 3 - Prob. 2SQCh. 3 - _______ groups are the acid part of amino acids...Ch. 3 - Prob. 4SQCh. 3 - Which three carbohydrates can be built using only...Ch. 3 - Prob. 6SQCh. 3 - Prob. 7SQCh. 3 - Steroids are among the lipids with no _________....Ch. 3 - Which of the following is a class of molecules...Ch. 3 - Prob. 1DAA
Ch. 3 - Prob. 2DAACh. 3 - Prob. 3DAACh. 3 - Prob. 4DAACh. 3 - ________ are to proteins as _______ are to nucleic...Ch. 3 - A denatured protein has lost its _______ . a....Ch. 3 - __________ consists of nucleotides. a. Ribose b....Ch. 3 - In the following list, identify the carbohydrate,...Ch. 3 - Match the molecules with the best description....Ch. 3 - Match each polymer with the component monomers....Ch. 3 - Lipoprotein particles are relatively large,...Ch. 3 - In 1976, a team of chemists in the United Kingdom...
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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. 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):43945. 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.arrow_forwardTransport of lipids in blood involve lipoproteins which includes the LDL and HDL commonly referred to as the “good and bad cholesterol” respectively. True Falsearrow_forward
- Current dietary recommendations to reduce the risk of coronary heart disease include all of the following EXCEPT O Eliminate all dietary cholesterol from your diet, such as that found in egg yolk, because it is the main cause of heart disease. O Consume more monounsaturated and polyunsaturated fats such as those found in olive oil, fish, nuts, and avocados instead of saturated fats found in red meats. O Increase consumption of oats, legumes, and soy products that may help lower blood cholesterol levels. O Try to eliminate trans-fats from your diet completely.arrow_forwardWhile not a lipid, cholesterol is often found associated with membranes. Explain how a cholesterol molecule is able to be held in place, and which parts of the cholesterol associate with which parts of the lipds. Animals like caribou (a.k.a. reindeer) that live in cold arctic regions such as the north pole often have more cholesterol in their legs than the rest of their bodies. Suggest a reason this may occur (cholesterol does not help with flight).arrow_forwardHigh 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.arrow_forward
- Bile acids are steroid acids found predominantly in the bile of mammals and other vertebrates. Diverse bile acids are synthesized in the liver. Bile acids are conjugated with taurine or glycine residues to give anions called bile salts. * True Falsearrow_forwardExplain why saturated (flat) fatty acids cause more plaque in blood vessels than unsaturated (gnarled) fatty acids. (Hint: First explain how lipid molecules are attracted to each other.)arrow_forwardWhich of the following statements regarding trans fatty acids is FALSE? Trans fatty acids increase the shelf-life of processed foods. Trans fatty acids were saturated fatty acids prior to hydrogenation. A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled. Trans fatty acids are a byproduct of hydrogenating fats.arrow_forward
- Which of the following statement/s is/are true? 1. Oil is a mixture of tricylgylcerols that is solid because it contains high proportions of unsaturated fatty acids. 2. Oil is a mixture of tricylglycerol that is liquid because it contains a high proportions of unsaturated fatty acids. 3. Fat is a mixture of triacygycerols that is solid because it contains a high proportions of saturated fatty acids. 4. Fat is a mixture of triacyglycerols that is liquid because it contains a high proportions of saturated fatty acids.arrow_forwardEgg yolks contain a high amount of cholesterol, but they also contain a high amount of lecithin. From a diet and health standpoint, how do these two molecules complement each other?arrow_forwardFoods rich in unsaturated fatty acids tend to be liquid at room temperature. True Falsearrow_forward
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