b. Oils that undergo hydrogenation are more resistant to oxidation and have a longer shelf-life. c. Fat-soluble vitamins are more bioavailable in oils that have been hydrogenated. d. Eating hydrogenated oils has virtually no effect on blood cholesterol. e. Hydrogenation maintains the double bond structure found in unsaturated fatty acids. read more
Hyperlipidemia refers to increased levels of lipids (fats) in the blood, including cholesterol and triglycerides. Although hyperlipidemia does not cause symptoms, it can significantly increase your risk of developing cardiovascular disease, including disease of blood vessels supplying the heart (coronary artery disease), brain (cerebrovascular disease), and limbs (peripheral vascular disease). read more
Unsaturated fats are either monounsaturated, polyunsaturated or a combination of both. Monounsaturated fats have the greatest effect on reducing high blood cholesterol levels and may actually increase “good” cholesterol, or high-density lipoprotein. Polyunsaturated fats are considered heart-healthy, too. read more