Fatty Acids WARNING
Chemically, fatty acids can be described as long-chain monocarboxylic acids and have a general structure of CH3(CH2)nCOOH.
The length of the chain usually ranges from 12 to 24, always with an even number of carbons.
When the carbon chain contains no double bonds, it is called saturated.
If it contains one or more such bonds, it is unsaturated.
The presence of double bonds generally reduces the melting point of fatty acids.
Glycerides are lipids possessing a glycerol (propan-1, 2, 3-triol) core structure with one or more fatty acyl groups, which are fatty acid-derived chains attached to the glycerol backbone by ester linkages.
Glycerides with three acyl groups (triglycerides or neutral fats) are the main storage form of fat in animals and plants.
Guard against elevated cholesterol diet with an Advanced Lipoprotein Fingerprinting, a more precise cholesterol test that allows doctors to identify health risks that traditional screens miss.
The process separates lipids in the blood to create a detailed cholesterol profile that helps doctors identify patients at risk for heart disease.
The detailed graph allows a doctor to precisely analyze a patient's overall risk profile and monitor the effectiveness of a diet or treatment regimen.
LipidLabs refined the Advanced Lipoprotein Fingerprinting Process and the results translate to more accurate and specific data on which to make clinical judgments and guide patient therapy and prevention at reasonable costs.
Lipid patients should consider diet to lower down cholesterol level and reduce lipid problems.
The nutrient content as follows is advised for the patients to practice.
Nutrient Content: oCalories: 1950 oProtein: 16% oCarbohydrates: 60% oFat: 24% oCholesterol: 240 mg oFiber 16 g FOOD EXCHANGE MENU Bread and Cereal Exchange List: 4 or more servings per day The following are recommended as long as they are not made with whole milk, egg yolk, cream, butter or coconut: Whole wheat bread Grains (unrefined) Quick-breads (whole grain) Pancakes (whole grain) Fat Exchange List: 1 tablespoon serving per day Recommended: Polyunsaturated vegetable oils such as: oSafflower oil oCorn oil oSoybean oil oFlaxseed oil Fruit Exchange List: 2 or more servings per day Recommended: All fresh fruits Meat and Meat Substitute Exchange List: 4 to 5 servings per day Recommended: Fish such as: Cod Trout Swordfish Tuna Sole Cheese made from skim milk, such as: oCottage cheese (2% fat) oMozzarella Milk Exchange List: 2 or more servings per day Recommended: oSkim milk oYogurt made from skim milk oButtermilk made from skim milk Avoid: oAll whole milk products oAll milk products except fermented ones like yogurt if you have a lactose intolerance Vegetable Exchange List: 2 or more servings per day Recommended: oAll except canned Note: Include six to eight cups of fluids, such as water, per day.
The length of the chain usually ranges from 12 to 24, always with an even number of carbons.
When the carbon chain contains no double bonds, it is called saturated.
If it contains one or more such bonds, it is unsaturated.
The presence of double bonds generally reduces the melting point of fatty acids.
Glycerides are lipids possessing a glycerol (propan-1, 2, 3-triol) core structure with one or more fatty acyl groups, which are fatty acid-derived chains attached to the glycerol backbone by ester linkages.
Glycerides with three acyl groups (triglycerides or neutral fats) are the main storage form of fat in animals and plants.
Guard against elevated cholesterol diet with an Advanced Lipoprotein Fingerprinting, a more precise cholesterol test that allows doctors to identify health risks that traditional screens miss.
The process separates lipids in the blood to create a detailed cholesterol profile that helps doctors identify patients at risk for heart disease.
The detailed graph allows a doctor to precisely analyze a patient's overall risk profile and monitor the effectiveness of a diet or treatment regimen.
LipidLabs refined the Advanced Lipoprotein Fingerprinting Process and the results translate to more accurate and specific data on which to make clinical judgments and guide patient therapy and prevention at reasonable costs.
Lipid patients should consider diet to lower down cholesterol level and reduce lipid problems.
The nutrient content as follows is advised for the patients to practice.
Nutrient Content: oCalories: 1950 oProtein: 16% oCarbohydrates: 60% oFat: 24% oCholesterol: 240 mg oFiber 16 g FOOD EXCHANGE MENU Bread and Cereal Exchange List: 4 or more servings per day The following are recommended as long as they are not made with whole milk, egg yolk, cream, butter or coconut: Whole wheat bread Grains (unrefined) Quick-breads (whole grain) Pancakes (whole grain) Fat Exchange List: 1 tablespoon serving per day Recommended: Polyunsaturated vegetable oils such as: oSafflower oil oCorn oil oSoybean oil oFlaxseed oil Fruit Exchange List: 2 or more servings per day Recommended: All fresh fruits Meat and Meat Substitute Exchange List: 4 to 5 servings per day Recommended: Fish such as: Cod Trout Swordfish Tuna Sole Cheese made from skim milk, such as: oCottage cheese (2% fat) oMozzarella Milk Exchange List: 2 or more servings per day Recommended: oSkim milk oYogurt made from skim milk oButtermilk made from skim milk Avoid: oAll whole milk products oAll milk products except fermented ones like yogurt if you have a lactose intolerance Vegetable Exchange List: 2 or more servings per day Recommended: oAll except canned Note: Include six to eight cups of fluids, such as water, per day.
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