Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

Question

BlackTom AI · Accepted Answer

The prompt presents a statement about hydrogenation and its effects on nutrients, followed by two options to judge as true or false.
Option 1: True. This suggests that hydrogenation can affect not only essential fatty acids in oils but also certain vitamins, reducing their activity in the body. Supporting reasoning: hydrogenation primarily alters the fatty acid composition by converting cis-unsaturated fats to more saturated forms, which can influence fat-soluble vitamin stability and bioavailability to some extent. In addition, processing methods that involve high temperatures or catalysts used during hydrogenation may impact fat-soluble vitamins like vitamin E (tocopherols) and possibly other fat-soluble vitamins, potentially reducing their activity or antioxidant capacity. Therefore, this option aligns with the idea that processing can impact multiple nutrients beyond just fatty acids, making a plausible statement.
Option 2: False. If one argues that hydrogenation affects only essential fatty acids and has no impact on vitamins, this would ignore potential collateral effects of processing on nutrient stability. Vitamins, particularly fat-soluble ones, can be sensitive to processing conditions, and some enzymatic or antioxidant activities may be diminished during heavy processing. This makes the absolute claim less defensible, as it overlooks possible reductions in vitamin activity due to processing conditions associated with hydrogenation.
To differentiate: the claim is not asserting a large or universal effect on all vitamins, but rather that there may be decreases in activity for certain vitamins during hydrogenation. Since vitamins can be sensitive to processing, this nuanced interpretation supports the statement being plausible, whereas a blanket denial (False) overlooks these interactions.
In summary, evaluating the nuance: hydrogenation’s primary target is fatty acids, but the associated processing environment can also affect certain vitamins, leading to decreased activity in some cases. Therefore, the statement is more credible than a blanket False claim, given known sensitivities of vitamins to processing conditions.

Fal25_NUTR011_78664 Quiz - Lipids (ck)

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

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Fal25_NUTR011_78664 Quiz - Lipids (ck)

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

查看解析

登录即可查看完整答案

类似问题

Comprehension-Level Multiple-Choice Items​ Which statement about spreadable margarines made from polyunsaturated oils is true?​

Trans fats can be created by the process of hydrogenation.

The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

The process of _______ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

The process of adding hydrogen to liquid unsaturated fats to produce margarine and shortening is an example of:

In a consumer society, many adults channel creativity into buying things

Economic stress and unpredictable times have resulted in a booming industry for self-help products

People born without creativity never can develop it

更多留学生实用工具

希望你的学习变得更简单

Comprehension-Level Multiple-Choice Items Which statement about spreadable margarines made from polyunsaturated oils is true?