a. prevent the absorption of cholesterol from the diet b. increase the formation of oxidized LDL cholesterol
c. cause mutations in cellular DNA
d. break down trans fatty acids
e. are converted to eicosanoids
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Omega 3 from foods will result in a moderate decrease in overall cholesterol which is beneficial to heart health and is particularly advantageous in the prevention of stroke. Omega 3s
increase the concentrations of good cholesterol (high density lipoproteins, HDL) while decreasing the concentrations of bad cholesterol (triglycerides)
Therefore option a) is somewhat of a tricky answer and is only partially correct.
Option b) is not beneficial as oxidized LDL cholesterol refers to the free radicals that can cause tissue damage and as already mentioned Omega 3 fatty acids reduce cholesterol.
Mutations in cellular DNA can be caused by a poor diet, low in nutrients. Omega 3 fatty acids protect the cells from mutations and assist in repair.
Trans fats are a contributor to heart disease and, in any quantity, however small, they are detructive. The body cannot break them down effectively. Trans fats are surprisingly similar to plastic!
Eicosanoids are indicated in the regulation of blood pressure and some may be converted to Omega 3s at a slow rate. Option e) would therefore appear to be the best, most accurate answer.
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