Transcript Transport II

Transport II
Blood Fats
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Blood Fats
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Cholesterol
a soft, waxy
substance present
in all parts of the
body made by the
body and obtained
from animal
products in the diet.
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Low Density
Lipoproteins
(LDL)
Bad cholesterol
Protein, fat and cholesterol ball
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High Density Lipoproteins (HDL)
Good cholesterol
Cholesterol
Makes up structure of cell membranes
Production of hormones
lining of myelin sheath (nerve tissue)
Cholesterol is essential for life:
Does the cholesterol in your blood come from the
cholesterol you eat?
–Yes and no. Unfortunately, we have a cholesterol
“thermostat” that is genetic. We can make cholesterol
from other fats, even if we don’t get it from the animal
products that we eat.
Who is at risk for High Cholesterol
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25% of Americans
Risk factors
•Obesity
•Leading a sedentary lifestyle
•Smoking
•Consuming a high cholesterol, high fat diet
•Hereditary factors
What should blood cholesterol levels be?
Good = <180
Moderate risk = When 180-200
High risk = anything over 200
Can it be dangerous to lower your cholesterol
too much? YES
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Serotonin levels (depression)
Membrane make up
Hormone production (sex)
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Nerve coverings
What do LDL’s do? (Lousy)
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Carries fats 60-70% of fats around body
What do HDL’s do? (Helpful)
transports cholesterol from cells back to the
liver where they are either reused or converted
to bile acids and disposed
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Who should worry about blood fat levels?
People at risk or who have high blood pressure
or high cholesterol levels
Everyone should have a ratio of cholesterol that
is
cholesterol:HDL 5: 1
Average male HDL = 45
Average female HDL = 65 prior menopause;
45 after
Examples
Cholesterol
225
225
225
HDL
45
5
75
Ratio
5:1
10:1
3:1
How to raise HDL and lower LDL’s
Lower LDL – eating right, herbs, lifestyle change,
and medication
Raise HDL – foods, drugs, lifestyle changes
(exercise, eating patterns) reduce alcohol intake
Fats in our Diet!
A. Saturated fat
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Fatty Acid chains saturated with
hydrogen
Animal fat, processed and fast foods
Solid at room temper (butter, lard)
Block entry of cholesterol into cells
and triggers more LDL production
(raises LDL and cholesterol level)
B. Polyunsaturated fat
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Fatty acid chain not filled with hydrogens
Fats in liquid form at room temperature
Ex. Vegetable oil (corn)
lower both HDL and LDL’s
C. Monounsaturated fat
• Best fats
• Fats in liquid form
• Ex. Canola oil (lowers LDL’s without lowering
HDL’s)
D. Trans fat
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Vegetable oils converted to
be a solid at room
temperature
Margarine – worst dietary
fats
Changes chemical
structure of saturated fats
by adding hydrogens
(hydrogenated), increasing
shelf life
Raises LDL’s and lowers
HDL’s
• Saturated fats stimulate the liver to make more
cholesterol
• Unsaturated fats stimulates the liver to make less
cholesterol
Dietary Recommendations
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Less than 30 % of your calories
from fat
No trans fats
More monounsaturated
(like olive oil)
and less saturated
(like animal fat and butter)
Blood Information
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Coagulation is blood clotting
How it works:
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http://www.mhhe.com/biosci/esp/2002_general/Esp/folder_structure/tr/m1/s7/trm1s7_3.htm
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http://www.dvt.net/preventionCenter/animations.aspx
Blood Terminology
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Blood Antigens are – A, or B, proteins on cells.
Blood Antibodies – anti- A or anti-B proteins
in blood.
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Agglutination is - when blood clumps due to
antibody cross-linking.
Problem:
I. Stroke (interference of the blood supply to
brain cells due to clogged arteries)
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damage to brain cells
http://health.howstuffworks.com/adam-200071.htm
Blood Type
Blood
type
% found
in world
Genotype RBC
Antigen
Plasma
Donate
Antibody to
Receive
from
A
41%
AA, Ao
A
Anti B
A, AB
A, o
B
11%
BB, Bo
B
Anti A
B, AB
B, o
AB
4%
AB
A, B
_____
AB
All
O
45%
oo
______
Anti B &
Anti A
All
O
Rh factor
a. Rh+ has protein
b. Rh- Lacks protein
c. Putting Rh+ into Rh-  mother produces
antibodies that attack the fetus' red blood
cells because of Rh incompatibility
d. Putting Rh- into Rh+  Nothing
– Universal donor = Type O blood
– Universal recipient = Type AB blood
I. Erythroblastosis fetalis
• Rh incompatability
Problems with Heart
I. Heart attack
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A heart attack (also known as a
myocardial infarction) is the death of
heart muscle from the sudden blockage
of a coronary artery by a blood clot
II. Heart attack risk factors
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Increase in age, Smoking, gender,
heredity, high blood pressure or
cholesterol, physical inactivity,
obesity, diabetes, stress and too
much alcohol
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Animation:
http://www.healthcentral.com/cholesterol/understandingcholesterol-13-115.html
http://www.mydr.com.au/default.asp?article=4166
Heart attack statistics (USA)
– This year “515,204 deaths in the United States in
2000 (one of every 5 deaths)”
(http://www.americanheart.org/presenter.jhtml?iden
tifier=4591 )
– Myocardial infarction (mi"o-KAR'de-al inFARK'shun) (acute heart attack) -- 7,600,000.
– This year an estimated 1.1 million Americans will
have a new or recurrent coronary attack.
III. Rheumatic fever (bacterial infection)
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Causes damage to the heart valves
Deaths due to circulatory system
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In 1996, the age-standardized mortality rate due
to all other diseases of the circulatory system
was 61 deaths per 100,000 population.
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http://www.statcan.ca/english/freepub/82-221XIE/01201/high/othercirc.htm
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Risks heart attack vs. stroke
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Cardiac Risk Index