Characteristics of hydrogenated oils include all of the following EXCEPT
a. they are stored in adipose tissue.
b. they lower HDL and raise LDL cholesterol in the body.
c. some of their fatty acids change shape from cis to trans.
d. products containing them become rancid sooner, contributing to a shorter shelf life.
d
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a. 1/10 b. 1/4 c. 1/3 d. 1/2 e. 1/5
According to the Food and Nutrition Board (FNB) of the National Academy of Sciences, ________ of calories should come from protein.
A. 10% to 35% B. 45% to 65% C. 20% to 35%
A major cause of rancidity of lipids in foods is exposure to
a. heat and oxygen. b. fluorescent lighting. c. freezer temperatures. d. enrichment additives.
Physiological stress, such as colds and surgery, causes _____ in blood glucose
a. a decrease b. an increase c. no change d. inconsistent changes