Food manufacturers are required to add vitamins D, A, K, and E to foods containing "olestra.". Why are these vitamins added?
a. Olestra increases the body's utilization of fat-soluble vitamins.
b. Olestra interferes with the absorption of these fat-soluble vitamins in the gastrointestinal tract.
c. Olestra increases the conversion of fat-soluble vitamins into cholesterol.
d. Olestra interferes with the uptake of fat-soluble vitamins by cell membranes.
b
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