Hydrogenation of vegetable oils converts cis double bonds to trans double bonds, leading to "trans fats" that
- A
Resist digestion entirely and pass through the gut unmetabolized
- B
Spoil more rapidly because trans bonds oxidize easily in air
- Ccheck_circle
Pack more tightly, behave like saturated fats, and raise LDL cholesterol
- D
Pack more loosely, behave like cis fats, and lower LDL cholesterol
Explanation
Trans configuration straightens the chain, allowing tighter packing similar to saturated fats — increases shelf life but increases cardiovascular risk.