Trans Fat Reading

Rachel Shen
SBI4U6-F1
Due: Wednesday, October/14/15

1.

Define and explain the difference between a saturated fat, a monounsaturated fat and a
polyunsaturated fat. For each type of fat give an example of something you eat that contains that
fat. ( 3 marks)

A saturated fat has the maximum number of hydrogen atoms attached to every carbon atom, with all
carbon atoms attached to each other with single bonds. However, sometimes there is a gap in hydrogen
atoms which causes the carbon atoms to be connected by a double bond rather than a single bond. This
gives us monounsaturated and polyunsaturated fats. Monounsaturated bonds have one double bond, and
polyunsaturated fats have more than one double bond. An example of a saturated fat is butter
(Whitbread, N.d) , vegetable oil contains monounsaturated fats, and polyunsaturated fats are found in
salmon.

2.

Explain why unsaturated fats are considered to be better for you than saturated fats. ( 2 marks)

Unsaturated fats are considered to be better for you than saturated fats due to their relationships
with heart disease. The intake of saturated fats raises levels of LDL or bad cholesterol, while consuming
unsaturated fats has been proven to decrease these levels, therefore decreasing the possibility of getting
Coronary Heart Disease.

3.

Using both words and a diagram explain the difference between a cis fat and a trans fat. What do
both of these fats have in common? ( 1 mark)

A cis fat occurs when the hydrogen atoms appear on the same side of the double bond. A trans-fat
has hydrogen atoms that occur on opposite sides of the double bond.

Trans

4.

Cis

Show, using a diagram, the complete hydrogenation reaction of a hypothetical 7 carbon

diunsaturated fatty acid. ( 1 mark)

5.

What is the purpose of hydrogenation? Give an example of a food that you eat that may contain a
hydrogenated fat. (1 mark)

The purpose of hydrogenation is the process in which hydrogen atoms are added to the sides of a
double bond in order to form single bonds instead. This solidifies fatty acids, which increases the shelf life
and flavour stability of food products. A popular hydrogenated fat is corn oil.

6.

How is hydrogenation related to the formation of trans fats? ( 1 mark)

Hydrogenation is related to the formation of trans fats because they are partially hydrogenated
vegetable oils. Partial hydrogenation retains some double bonds, but may shift to a different position
along the chain and alter configuration. High temperatures required for hydrogenation can twist the
molecules into a trans shape.

7.

Why are trans fats dangerous for your body? Do cis fats cause the same problems? Why or why
not? ( 2 marks)

Trans fats can be dangerous for your body because the body cannot distinguish between the trans
and cis fats. They fit into the cell membranes improperly, halting normal function. Cis fats, however, are a
straight shape compared to the twisted trans fats. The two hydrogen atoms on the same side of the
double bond repel each other and bend the molecule, allowing it to remain fluid in the blood. With trans
fats, the hydrogen atoms on opposite sides cause the chain to straighten, causing them to lock together
and clog.

8.

Are all types of cholesterol bad? Explain. ( 2 marks)

No, there are two types of cholesterol: HDL-C is good cholesterol, LDL-C is bad cholesterol. HDL
is relatively stable and does the job of carrying excess cholesterol to the liver for processing and
elimination. However, LDL is unstable and breaks apart easily, releasing the cholesterol into the blood
vessels. While the common conception of cholesterol is that all of them are bad, this is not the case.

9.

Is an unsaturated fat that has been completely hydrogenated still healthier than a natural saturated
fat? (1 mark)

An unsaturated fat that has be completely hydrogenated will take the form of a cis or trans-fat. While
cis fats are fine to consume, trans fats are dangerous and unhealthy. Both trans fatty acids and saturated
fats are proven to raise blood cholesterol, however trans fatty acids have a large number of other side
effects as well such as clotting which make them unhealthy compared to natural saturated fats.

10.

Related to the position of double bonds in fatty acids are the omega-3, 6 and 9 fatty acids. Using
the internet to research, find for each of these fatty acids the reason for the name (with the use of a
diagram), a fatty acid example, the food source with the highest content, and one significant health
effect (positive or negative). Be sure to cite your reputable sources in APA format. Plagiarized
answers will be given zero. ( 12 marks)

In fatty acids, one uses the term Omega to describe the furthest carbon atom from the carboxyl
functional group. Omega-3 fatty acids contain double bonds starting with the third carbon, giving it its
name (Dow Chemical, N.d). One of the main forms this fatty acid takes it eicosapentaenoic acid, a 20
carbon chain with 5 cis double bonds, and flaxseed oil contains the highest content of Omega-3 (Nutrition
Data, N.d). Omega-3 fatty acids can help lower ones triglyceride levels, a fat which is dangerous to have
high levels of (WebMD, N.d).

Omega-6 fatty acids are named for the position of the first double bond, which is on the 6th
carbon(Dow Chemical, N.d). These are most commonly found in safflower vegetable oil (Nutrition Data,
N.d), which has an over 70% content. Omega-6 fatty acids tend to increase inflammation, even being
found to increase the chance of Complex Regional Pain Syndrome. It is commonly found in the form of
linoleic acid, an 18-carbon chain.

Much like Omega-3 and Omega-6, Omega-9 fatty acids are named for the position of the first double
bond on the chain. In Omega-9, the double bond is on the 9th carbon (Down Chemical, N.d). The primary
form that it is found in is oleic acid. These fatty acids are a key component of olive oil. Omega-9 fatty
acids are proven to help lower LDL (bad cholesterol) and raise HDL(good cholesterol) (Dow Chemical,
N.d).

11.

What are the regulations regarding labelling trans fat in Canada? (1 mark)

FDR regulations state that trans fat must be stated in a nutrition facts table. In fact, it is clearly
outlined in FDR regulations the position that the trans fat contents must be displayed as well. Trans fats
must be shown under the fats header, with the saturated fats information. It is expressed in grams.

Sources Cited:

"Omega-3, -6, -9." : How They Add Up. N.p., n.d. Web. 08 Oct. 2015. <http://www.omega-9oils.com/
omega-9-advantage/healthier-profile/omega-3-6-9.htm>.

"Omega-3 Fatty Acids Facts." WebMD. WebMD, n.d. Web. 08 Oct. 2015. <http://www.webmd.com/
healthy-aging/omega-3-fatty-acids-fact-sheet>.

"Search Results." Foods Highest in Total Omega-3 Fatty Acids. N.p., n.d. Web. 08 Oct. 2015. <http://
nutritiondata.self.com/foods-000140000000000000000.html>.

"Search Results." Foods Highest in Total Omega-6 Fatty Acids. N.p., n.d. Web. 10 Oct. 2015. <http://
nutritiondata.self.com/foods-000141000000000000000-w.html>.

Whitbread, Daisy. "Top 10 Foods Highest in Saturated Fat." HealthAliciousNess. N.p., n.d. Web. 07 Oct.
2015. <http://www.healthaliciousness.com/articles/foods-highest-in-saturated-fat.php>.