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[edit] Related pages

• Tests
• Interventions
• Lp(a) Lipoprotein(a) - apo[a] - Reducing levels, isoforms

[edit] Fatty acids

• Look up contents here
• Comparison of low fat and low carbohydrate diets on circulating fatty acid composition and markers of inflammation Low carb seems to induce low inflammation.
• Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review

[edit] List of Saturated Fatty Acids

• Saturated fat raises LDL.

• 3:0 Propionic acid (Propanoic acid)
• 4:0 Butyric acid (Butanoic acid)(short chain)
• 5:0 Valeric acid (Pentanoic acid)
• 6:0 Caproic acid (Hexanoic acid)(short chain)
• 7:0 Enanthic acid (Heptanoic acid)
• 8:0 Caprylic acid (Octanoic acid)(medium chain)
• 9:0 Pelargonic acid (Nonanoic acid)
• 10:0 Capric acid (Decanoic acid)(medium chain)
• 11:0 Undecylic acid (Undecanoic acid)
• 12:0 Lauric acid (medium chain) - main acid in coconut oil
  • Raises LDL Comparison of effects of lauric acid and palmitic acid on plasma lipids and lipoproteins
• 13:0 Tridecylic acid (Tridecanoic acid)
• 14:0 Myristic acid, (tetradecanoic acid) - (heart un healthy seriously avoid) found in palm oil, coconut oil, butter fat,
  • Myristic acid increases dense lipoprotein secretion by inhibiting apoB degradation and triglyceride recruitment
• 15:0 Pentadecylic acid (Pentadecanoic acid)
• 16:0 palmitic acid (Hexadecanoic acid) (palm oil - Butter, cheese, milk and meat also have some)
  • Palmitic acid enhances lectin-like oxidized LDL receptor (LOX-1) expression and promotes uptake of oxidized LDL in macrophage cells
• 17:0 Margaric acid (Heptadecanoic acid) - in Milk
• 18:0 Stearic acid (Octadecanoic acid) Found in Cocoa
  • Stearic acid (C18:0) is the only long chain saturated fatty acid that does not raise LDL cholesterol.
  • Also - stearic acid has been shown to increase Lp(a)
• 19:0 Nonadecylic acid (Nonadecanoic acid)
• 20:0 Arachidic acid (Eicosanoic acid)
• 21:0 Heneicosylic acid (Heneicosanoic acid)
• 22:0 Behenic acid (Docosanoic acid) found in Ben oil, rapeseed (canola) and peanut oil
• 23:0 Tricosylic acid (Tricosanoic acid)
• 24:0 Lignoceric acid (Tetracosanoic acid)
• 25:0 Pentacosylic acid (Pentacosanoic acid)
• 26:0 Cerotic acid (Hexacosanoic acid)
• 27:0 Heptacosylic acid (Heptacosanoic acid)
• 28:0 Montanic acid (Octacosanoic acid)
• 29:0 Nonacosylic acid (Nonacosanoic acid)
• 30:0 Melissic acid Triacontanoic acid)
• 31:0 Henatriacontylic acid (Henatriacontanoic acid)
• 32:0 Lacceroic acid (Dotriacontanoic acid)
• 33:0 Psyllic acid (Tritriacontanoic acid)
• 34:0 Geddic acid (Tetratriacontanoic acid)
• 35:0 Ceroplastic acid (Pentatriacontanoic acid)
• 36:0 Hexatriacontylic acid (Hexatriacontanoic acid)

• • 1.Saturated fat raises LDL. Stearic acid (C18:0) is the only long chain saturated fatty acid that does not raise LDL cholesterol. (reference?).

[edit] Other Fats

• 16:1
• 18:1
  • 18:1 ω-9 Oleic acid (heart healthy) - Reduces oxLDL Olive oil
  • LDL Isolated From Greek Subjects on a Typical Diet or From American Subjects on an Oleate-Supplemented Diet Induces Less Monocyte Chemotaxis and Adhesion When Exposed to Oxidative Stress
  • Increased production of apolipoprotein B and its lipoproteins by oleic acid in Caco-2 cells
• 18:1 trans-9 Elaidic acid very bad - bovine milk (roughly 0.1 % of the fatty acids) Beef may be 9%(need reference here). A different source says: Elaidic acid (C18:1) (2-5% of the fatty acid in

beef), is a monounsaturated trans-fatty acids, which can raise bad cholesterol (LDL) in serum (Abbey and Nestel, 1994; Muller et al., 1999, Judd et al., 2002). These different numbers may reflect different feeds that beef get.

• • Plasma lipoprotein lipid and Lp(a) changes with substitution of elaidic acid for oleic acid in the diet
• 18:2 ω-6 linoleic acid increases LDL oxidation
  • A high linoleic acid diet increases oxidative stress in vivo and affects nitric oxide metabolism in humans

[edit] Dietary Sources

• 18:3 ω-3 alpha linolenic acid
  • Long-Term Effects of Dietary .ALPHA.-Linolenic Acid from Perilla Oil on Serum Fatty Acids Composition and on the Risk Factors of Coronary Heart Disease in Japanese Elderly Subjects.

• 18:3 ω-6 gamma-linolenic acid or GLA
  • Endothelial cell monolayer dysfunction caused by oxidized low density lipoprotein: attenuation by oleic acid.
  • Effects of gamma linolenic acid on atherosclerosis induced by cholesterol-rich diet in rats
  • Linoleic acid peroxidation—the dominant lipid peroxidation process in low density lipoprotein—and its relationship to chronic diseases
• 18:3 ω-6 Calendic acid - a trans form of Linoleic

• 18:4 ω-3 Stearidonic acid (STD)
• 20:1
• 20:2 ω-6 Eicosadienoic acid
• 20:3 ω-3 Eicosatrienoic acid (ETE)
• 20:3 ω-6 Dihomo-gamma-linolenic acid (DGLA)inflammatory neutral -from dietary GLA (18:3 ω-6) found in, e.g. borage oil
• 20:4 ω-6 arachidonic acid or AA Inflammatory Most AA in the human body derives from dietary linoleic acid (another essential fatty acid, 18:2 ω-6)
• 20:4 ω-3 eicosatetraenoic acid (ETA)
• 20:5 ω-3 eicosapentaenoic acid (EPA) Anti-inflammatory - from oily fish or derived from dietary alpha-linolenic acid found in, for instance, hemp oil and flax oil
• 22:1 ω-9 Erucic acid - adversely affect heart tissue in Rats
• 22:2 ω-6 Docosadienoic acid
• 22:4 ω-6 Adrenic acid.
• 22:5 ω-3 Docosapentaenoic acid (DPA, Clupanodonic acid)
• 22:5 ω-6 Docosapentaenoic acid (Osbond acid)
• 22:6 ω-3 docosahexaenoic acid or DHA
• 24:1 ω-9 Nervonic acid
• 24:5 ω-3 Tetracosapentaenoic acid
• 24:6 ω-3 Tetracosahexaenoic acid (Nisinic acid)

• stearic and myristic acid-rich saturated fats increase large LDL cholesterol; palmitic acid somewhat. (reference?)

[edit] Conventional oils

[edit] Olive oil

Heart healthy - seems to reduce oxLDL - does contain some palmitic and linoleic acid

• LDL isolated from Greek subjects on a typical diet or from American subjects on an oleate-supplemented diet induces less monocyte chemotaxis and adhesion when exposed to oxidative stress

• Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans
• Effect of virgin olive oil phenolic compounds on in vitro oxidation of human low density lipoproteins.
• Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL
• Extra Virgin Olive Oil Biophenols Inhibit Cell-Mediated Oxidation of LDL by Increasing the mRNA Transcription of Glutathione-Related Enzymes
• Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients

[edit] Fat contents of food

[edit] Related pages

• Interventions
• Lp(a) Lipoprotein(a) - apo[a] - Reducing levels, isoforms