Explain why partially hydrogenated oils (PHOs) are harmful to health and how you can avoid them
What will be an ideal response?
PHOs are produced when manufacturers add hydrogen to a plant oil to solidify the oil and help it resist rancidity, prolonging shelf life of the food product. The hydrogenation process straightens the fatty acid chains, resulting in a fat that lowers HDL and raises LDL, increasing risks for cardiovascular disease. For this reason, the U.S. Food and Drug Administration no longer recognizes PHOs as safe. Food companies have until July 2018 to remove PHOs from foods. Until then, read labels carefully. Avoid any products that list partially hydrogenated oils, fractionated oils, shortening, lard, or hydrogenation of any oil.
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A. infectious diseases; heart disease B. accidents; AIDS C. childbirth; infectious diseases D. heart disease; cancer
hydrosalpinx : __________________ accumulation within a fallopian tube, a symptom of salpingitis
Fill in the missing word in the definition for the key term.
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A. Cortisol B. Lymphocytes C. Stressors D. Pituitary glands E. Endorphins
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