FDNS 2100 Lecture Notes - Lecture 7: Trans Fat, Canola, Olestra

• School: University of Georgia
• Department: Foods and Nutrition
• Course: FDNS 2100
• Professor: Paige Berger

Document Summary

Peanut and safflower oils: especially rich in vitamin e. The traditional mediterranean diets are exemplary in their use of good fats. Rich with monounsaturated and the essential fatty acids. Human enzymes in the digestive tract do not recognize the molecules of olestra. When consumed in large quantities can cause: Pro: zero cal, zero fat, zero cholesterol, tastes like fat. Cons: vitamin losses, possible digestive upset, expensive, slight aftertaste. Lower blood cholesterol by inhibiting absorption of dietary cholesterol. Effects of processing on unsaturated fats: hydrogenated (saturated) fats, trans-fatty acids. Process by which liquid fats are converted into solid or semi-solid fats. Trans fats are harder for your body to metabolize (more sterically stable), so they can build up in your body. Increase ldl-c bad + decrease hdl-c good = increased risk of cdh risk. Produce inflammation increasing the risk of heart disease. Since 2006, all food labels must list grams of trans fat in foods.