Characteristics of hydrogenated oils include all of the following EXCEPT O they are stored in adipose tissue O they lower HDL and raise LDL cholesterol in the body O some of their fatty acid change shape from cis to trans O products containing them become rancid sooner, contributing to a shorter shelf life 2 pts
The Correct Answer and Explanation is:
Correct Answer: O products containing them become rancid sooner, contributing to a shorter shelf life
Explanation:
Hydrogenated oils are commonly used in processed foods because they offer several advantages in terms of texture, flavor stability, and especially shelf life. These oils are produced through a chemical process called hydrogenation, where hydrogen is added to liquid vegetable oils to make them more solid at room temperature. This process alters the structure of the fatty acids in the oil, resulting in the formation of trans fats, which have been linked to several health concerns.
One of the primary characteristics of hydrogenated oils is that they can raise LDL (low-density lipoprotein) cholesterol—often referred to as “bad” cholesterol—while lowering HDL (high-density lipoprotein) cholesterol, or “good” cholesterol. This change in blood lipid profile increases the risk of heart disease and stroke. Thus, hydrogenated oils are considered detrimental to cardiovascular health.
Another characteristic is that during the hydrogenation process, some of the cis fatty acids—the naturally occurring form in unsaturated fats—are converted into trans fatty acids. These trans fats have a straighter structure, which allows them to pack more tightly together, giving hydrogenated oils a more solid consistency.
Importantly, hydrogenated oils are less prone to oxidation, which means they are more stable and resistant to becoming rancid. This stability significantly extends the shelf life of products that contain them, which is one reason why food manufacturers use them in items like baked goods, snacks, and margarine. Therefore, the statement that hydrogenated oils cause products to become rancid sooner is incorrect. In fact, the opposite is true—they help prevent rancidity and contribute to longer shelf life.
In conclusion, the correct answer is that hydrogenated oils do not cause foods to spoil faster; rather, they help preserve them.
