Hydrogenation converts double bonds in unsaturated fat to saturated fat, but also makes some trans fat in the process. Subscribe to Nourishable at    / nourishable  

This video is part 5 of the Lipid Foundations module within a lecture series on the nutrition science of macronutrients.

Lipid Foundations Lecture playlist:    • Lipid Foundations  

Macronutrients Lecture playlist:    • Macronutrients Lectures  

Follow Nourishable on twitter, facebook and instagram to stay up to date on all things nutrition.
  / nourishable  
fb.me/nourishable.tv
  / nourishable  

Lecture Development, Hosting & Post-Production by Lara Hyde, PhD
http://www.nourishable.tv

Video Production by Robbie Hyde
   / chedderchowder  

Opening Motion Graphics by Jay Purugganan https://www.c9studio.com/WP/

The information in this video is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this video is for general information purposes only.

References
Chapter 6 Lipids in Wardlaw’s Perspectives in Nutrition, 2019 (Editors: Byrd-Bredbenner, Moe, Berning and Kelley, 11th edition)
Chapter 4 - Lipids, Sterols, and their Metabolites in Modern Nutrition in Health and Disease, 2014 (Editors: Ross, Caballero, Cousins, Tucker and Ziegler; 11 edition)

Images by LibreTexts, CC BY-NC-SA 3.0

Double bonds are susceptible to oxidation. In order to make fatty acids resistant to oxidation, the food industry used the process of hydrogenation to make trans fats. When a fatty acid has a double bond, it is in a cis conformation where both hydrogens are on the same side of the carbon. A trans fat has a double bond in which the hydrogens are in trans on the opposite sides of the carbon. Hydrogenation will convert some unsaturated fatty acids into saturated fatty acids which are resistant to oxidation. Hydrogenation also yields a side-reaction producing fatty acids with a double bond in trans conformation. Dietary consumption of trans fats yields many negative health outcomes.