Across
- 3. Transport of across cell membrane
- 6. A fat with one double bond.
- 7. Major risk factor for cardiovascular disease
- 11. Most common type of lipid in food and body
- 13. Dietary intake of 300mg/dl per day as per AHA
- 14. Adds texture and taste
- 15. Total Cholesterol/ HDL Cholesterol.
- 16. the addition of hydrogen under pressure to a liquid oil.
Down
- 1. A fat with two or more double bonds.
- 2. stimulant for blood clotting and vasoconstriction
- 4. A fat with no double bond.
- 5. Bad Cholesterol.
- 8. Fatty fish, oils, walnuts, flaxseed
- 9. Main carrier of absorbed fat
- 10. Good cholesterol.
- 12. CVD begins with formation on blood vessel walls