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Based on their fat content, which is the healthier option? Explain your answer. - Based on all of the nutritional information, which do you think is the healthier option? Explain your answer.

Based on their fat content, which is the healthier option? Explain your answer. - Based on all of the nutritional information, which do you think is the healthier option? Explain your answer.

Biochemistry
Biochemistry
6th Edition
ISBN:9781305577206
Author:Reginald H. Garrett, Charles M. Grisham
Publisher:Reginald H. Garrett, Charles M. Grisham
Chapter24: Lipid Biosynthesis
Section: Chapter Questions
Problem 19P
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Using the image provided, answer the two questions:
- Based on their fat content, which is the healthier option? Explain your answer.
- Based on all of the nutritional information, which do you think is the healthier option? Explain your answer.

What's cooking? Cis-trans isomerization of unsaturated fatty acids Friday, 13 February 2015 Exhibit Hall (San Jose Convention Center Nicky Wojtania, Plano, TX Trans fatty acids (TFA), which are widely used in the food industry, cause serious illnesses and their consumption should be minimized. This study focused on hidden sources of TFA such as edible oils after heating. It was hypothesized that heat would induce cis-trans isomerization in unsaturated oils (cis fats) manifested by an increased TFA content. The experiment tested six refined, general purpose edible oils with different poly/monounsaturated fat concentrations under various conditions. The oils were heated at four temperatures (360, 390, 420, 450°F), with the highest one being around the oils' smoke point, and three reaction times (30, 120 and 240 minutes). Each test was conducted under four environmental conditions: a glass container (open and covered), a glass container with copper rods, and a steel container. An infrared spectrometer was used to determine trans fat presence indicated by a peak at 966 Wavenumber (cm-1). The TFA change was determined by calculating the difference of TFA before and after heating. The spectrometer calibration curve was created by mixing research grade 100% cis (Triolein Glyceride) and 100% trans (Trielaidin Glyceride) fats to obtain 10 reference points (ranging from 0 to 13% TFA concentration). The "Area of Region" method of quantitative analysis was performed to determine TFA concentration. For all tested oils the results showed a higher TFA content after heating, proving that geometrical cis-trans isomerization had occurred and confirming the hypothesis for the majority of the test conditions. The TFA increase had a linear dependency on time. The cis-trans isomerization rate depended on the temperature according to the Arrhenius equation. The activation energy was calculated for all the test settings and varied for each oil sample based on the environmental conditions (open/covered glass, catalysts). There was very little difference in the isomerization rate between high and low polyunsaturated oils during shorter heating times, but then after 120 min and over 420°F, the oil with the higher polyunsaturated content exhibited a higher isomerization rate. Applying the uncorrelated T-test confirmed the hypothesis for the majority of the test conditions, except for a subset of the conditions with a combination of the shortest time and lowest temperature. Since the experiment confirmed that TFA content increased with heat and temperature, then during normal use, oils used for cooking/frying contain more TFA than the original product. Since they are absorbed by the food, people consume higher amounts of TFA then they would expect based on the current FDA nutritional label. Consumer awareness should be increased and the FDA regulated nutritional label should be enhanced to indicate increased TFA content after heating. Further studies should be conducted to assess the impact of adding antioxidants and the impact of the cookware type on TFA creation. Furthermore, the regulations for the Food Service industry should be reviewed and updated to consider heat induced TFA creation. Margarine A Nutrition Amount/Serving Facts Serv Size 1 Tbsp (14g) Servings: About 24 Calories 80 Calories from Fat 80 *Percent Daily Values (DV) are based on a 2,000 calorie diet. Margarine B Nutrition Facts Serving Size 1 tbsp (14g) Servings Per Container about 32 Total Fat 8g 12% Sat Fat 2.5g 13% %DV* Amount/Serving % DV* Cholesterol 0mg 0% Sodium 85mg 4% Total Carb 0g 0% Sugars Og Amount Per Serving Calories 100 Monounsat Fat 2.5g Protein Og Trans Fat 0g Polyunsat Fat 3g Vitamin A 15% Vitamin D 15% Vitamin B6 35% Vitamin B12 20% Vitamin E 15% Not a significant source of dietary fiber, Vitamin C, Calcium and Iron INGREDIENTS: Natural Oil Blend (palm fruit, soybean, fish, canola and olive oils), water, plant sterols; contains less than 2% of salt, sorbitan esters of fatty acids, monoglycerides of vegetable fatty acids, natural and artificial flavors, TBHQ (to preserve freshness), potassium sorbate, lactic acid, soy lecithin, vitamin B12, vitamin E acetate,vitamin B6, beta carotene (color), vitamin A palmitate, calcium disodium EDTA, Vitamin D3. Total Fat 11g Calories from Fat 100 INGREDIENTS: VEGETABLE OIL BLEND (PARTIALLY HYDROGENATED SOYBEAN OIL. SOYBEAN OIL). WATER, SALT, WHEY (FROM MILK), SOY LECITHIN, VEGETABLE MONO AND DIGLYCERIDES, POTASSIUM SORBATE (USED TO PROTECT QUALITY), CITRIC ACID, ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (FOR COLOR). CONTAINS: MILK, SOY % Daily Value* 17% Saturated Fat 2g 10% Trans Fat 3g Polyunsaturated Fat 2.5g Monounsaturated Fat 3.5g Cholesterol Omg 0% Sodium 105mg 4% satisfied with this product, return Total Carbohydrate Og 0% it for a refund or replacement. Protein Og QUALITY GUARANTEED If you are not completely
Transcribed Image Text:What's cooking? Cis-trans isomerization of unsaturated fatty acids Friday, 13 February 2015 Exhibit Hall (San Jose Convention Center Nicky Wojtania, Plano, TX Trans fatty acids (TFA), which are widely used in the food industry, cause serious illnesses and their consumption should be minimized. This study focused on hidden sources of TFA such as edible oils after heating. It was hypothesized that heat would induce cis-trans isomerization in unsaturated oils (cis fats) manifested by an increased TFA content. The experiment tested six refined, general purpose edible oils with different poly/monounsaturated fat concentrations under various conditions. The oils were heated at four temperatures (360, 390, 420, 450°F), with the highest one being around the oils' smoke point, and three reaction times (30, 120 and 240 minutes). Each test was conducted under four environmental conditions: a glass container (open and covered), a glass container with copper rods, and a steel container. An infrared spectrometer was used to determine trans fat presence indicated by a peak at 966 Wavenumber (cm-1). The TFA change was determined by calculating the difference of TFA before and after heating. The spectrometer calibration curve was created by mixing research grade 100% cis (Triolein Glyceride) and 100% trans (Trielaidin Glyceride) fats to obtain 10 reference points (ranging from 0 to 13% TFA concentration). The "Area of Region" method of quantitative analysis was performed to determine TFA concentration. For all tested oils the results showed a higher TFA content after heating, proving that geometrical cis-trans isomerization had occurred and confirming the hypothesis for the majority of the test conditions. The TFA increase had a linear dependency on time. The cis-trans isomerization rate depended on the temperature according to the Arrhenius equation. The activation energy was calculated for all the test settings and varied for each oil sample based on the environmental conditions (open/covered glass, catalysts). There was very little difference in the isomerization rate between high and low polyunsaturated oils during shorter heating times, but then after 120 min and over 420°F, the oil with the higher polyunsaturated content exhibited a higher isomerization rate. Applying the uncorrelated T-test confirmed the hypothesis for the majority of the test conditions, except for a subset of the conditions with a combination of the shortest time and lowest temperature. Since the experiment confirmed that TFA content increased with heat and temperature, then during normal use, oils used for cooking/frying contain more TFA than the original product. Since they are absorbed by the food, people consume higher amounts of TFA then they would expect based on the current FDA nutritional label. Consumer awareness should be increased and the FDA regulated nutritional label should be enhanced to indicate increased TFA content after heating. Further studies should be conducted to assess the impact of adding antioxidants and the impact of the cookware type on TFA creation. Furthermore, the regulations for the Food Service industry should be reviewed and updated to consider heat induced TFA creation. Margarine A Nutrition Amount/Serving Facts Serv Size 1 Tbsp (14g) Servings: About 24 Calories 80 Calories from Fat 80 *Percent Daily Values (DV) are based on a 2,000 calorie diet. Margarine B Nutrition Facts Serving Size 1 tbsp (14g) Servings Per Container about 32 Total Fat 8g 12% Sat Fat 2.5g 13% %DV* Amount/Serving % DV* Cholesterol 0mg 0% Sodium 85mg 4% Total Carb 0g 0% Sugars Og Amount Per Serving Calories 100 Monounsat Fat 2.5g Protein Og Trans Fat 0g Polyunsat Fat 3g Vitamin A 15% Vitamin D 15% Vitamin B6 35% Vitamin B12 20% Vitamin E 15% Not a significant source of dietary fiber, Vitamin C, Calcium and Iron INGREDIENTS: Natural Oil Blend (palm fruit, soybean, fish, canola and olive oils), water, plant sterols; contains less than 2% of salt, sorbitan esters of fatty acids, monoglycerides of vegetable fatty acids, natural and artificial flavors, TBHQ (to preserve freshness), potassium sorbate, lactic acid, soy lecithin, vitamin B12, vitamin E acetate,vitamin B6, beta carotene (color), vitamin A palmitate, calcium disodium EDTA, Vitamin D3. Total Fat 11g Calories from Fat 100 INGREDIENTS: VEGETABLE OIL BLEND (PARTIALLY HYDROGENATED SOYBEAN OIL. SOYBEAN OIL). WATER, SALT, WHEY (FROM MILK), SOY LECITHIN, VEGETABLE MONO AND DIGLYCERIDES, POTASSIUM SORBATE (USED TO PROTECT QUALITY), CITRIC ACID, ARTIFICIAL FLAVORS, VITAMIN A PALMITATE, BETA CAROTENE (FOR COLOR). CONTAINS: MILK, SOY % Daily Value* 17% Saturated Fat 2g 10% Trans Fat 3g Polyunsaturated Fat 2.5g Monounsaturated Fat 3.5g Cholesterol Omg 0% Sodium 105mg 4% satisfied with this product, return Total Carbohydrate Og 0% it for a refund or replacement. Protein Og QUALITY GUARANTEED If you are not completely
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