Fatty Acid Metabolism & Balance Flashcards

Which cooking fat has the highest smoke point?

Answer: Refined avocado oil

Refined avocado oil has a smoke point around 500°F, making it suitable for high-heat cooking.

Which type of fatty acid is most vulnerable to oxidation?

Answer: Polyunsaturated

Multiple double bonds in PUFAs make them highly prone to oxidation and rancidity.

Industrial trans fats are primarily created by which process?

Answer: Partial hydrogenation of vegetable oils

Partial hydrogenation converts liquid oils into solid fats and produces trans isomers linked to cardiovascular risk.

How are medium-chain triglycerides (MCTs) absorbed differently from long-chain fats?

Answer: They are absorbed directly into the portal vein with minimal need for bile

MCTs travel via the portal vein to the liver and need little bile, making them useful for fat malabsorption.

Butyrate, a short-chain fatty acid, is produced by:

Answer: Bacterial fermentation of dietary fiber in the colon

Gut bacteria ferment fiber into butyrate, the preferred fuel of colonocytes.

Which storage practice best prevents oils from going rancid?

Answer: Storing in dark, airtight containers in a cool place

Light, heat, and oxygen drive lipid peroxidation, so dark, cool, airtight storage protects delicate oils.

Oleic acid, the main fat in olive oil, is classified as:

Answer: Omega-9 monounsaturated

Oleic acid is an 18-carbon omega-9 monounsaturated fatty acid.