Day 014 - 20 Jul 94 - Page 18


     
     1        A.  That is correct.
 
     2   Q.   I want to come to saturated fat or fat generally.  First
              of all, as an introduction to this I would like you to
     3        tell us briefly what are the kinds of fat which occur in
              food eaten by human beings?
     4        A.  Well, we can ------
 
     5   Q.   Families I am after.
              A.  I can break them down rather simplistically I think to
     6        the saturated fats, the monounsaturated fats and the
              polyunsaturated fats.  Now the saturated fats, chemically
     7        this means they do not have any double bonds.  Do you want
              to me explain in greater detail?
     8
         Q.   No, the chemistry does not apply here.
     9        A.  OK.  The main sources of saturated fats are animal
              products in particular milk and meat but, of course, it is
    10        also important to understand that a polyunsaturated fat,
              unsaturated fat, for that matter, from a fish source or
    11        from a vegetable source can be converted into the
              saturated form by processing during manufacturing; so that
    12        a product which is labelled as vegetable fat does not
              necessarily mean that it is not saturated and the process
    13        is hydrogenation.
 
    14   Q.   Is there now observed to be some -- I do not know whether
              it is a different family or a different form or different
    15        member of one of the families, called transfatty acids?
              A.  Maybe I had better explain the other two families,
    16        then come to the trans.  We then have the monounsaturated
              fats and good examples of those would be olive oil, rape
    17        seed oil; then the third family would be the
              polyunsaturated fats and again fish oils and vegetable
    18        sources generally would be where they would come from.  Do
              you want me to explain about the cholesterol in the
    19        blood?
 
    20   Q.   Can we just finish your broad review of the different
              kinds of fat, then come back to what I think you are going
    21        to tell us about, which is serum cholesterol?
              A.  OK.  Basically, these are the three main families of
    22        fats.  The purpose of them in the diet is primarily to
              provide a source of energy, and they are a very
    23        concentrated source of energy, so the more fat there is in
              the diet, then the more energy you are likely to take in.
    24
         Q.   Can you explain about transfatty acids?
    25        A.  Yes, when the polyunsaturated go through this
              hydrogenated process, the reason for this is that 
    26        polyunsaturates are normally in liquid form at room 
              temperature.  They are hydrogenated in order to harden 
    27        them.  This can be for handling purposes or, in some
              cases, it is because of the characteristics they have in
    28        certain products, or, in the past, that has been done
              because polyunsaturated or unsaturated fats generally can
    29        easily oxidize and therefore go rancid.  So by hardening
              them you can get rid of that problem.
    30
         Q.   Before I go back to your league table, first of all, is it

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