Based on this information decide which of these statements are true?

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Not right. For most foods, the fat fraction consists not only of triglycerides but also of other fat components. In that case the formula above can not be used. For some fats the fraction of fatty acids is much lower than it is in triglycerides (e.g. for phospholipids).

Not right. F is defined as the fraction of fatty acids in the total fat fraction. This does not depend on the presence of non-fat components in a food.

Not right. F depends on the (average) weight of fatty acids in triglycerides. For fatty acids with a short Carbon-chain, this weight is lower than in foods with long Carbon-chains.

Not right. The percentage of fatty acids in the total fat fraction depends on the fats that are presents. For example, for triglycerides the above mentioned formula can be used, but for other fats (e.g. for phospholipids) the fraction of fatty acids is much lower than in triglycerides or some fats like cholesterol does not contain fatty acids at all. Thus F is food specific.

Right! Thus F is food specific. If for a certain food the fat fraction only consists of triglycerides the formula above can be used. If a food contains also other fats (like cholesterol or phospholipids) F can be derived using data on the amount of fatty acids in the different fat fractions. Use the information button for more information on how to derive lipid conversion factors.

F is the same for all foods, namely 0.956

F depends on the carbon chain length of the FA in a specific food, thus F is food specific

F depends on the kind of fats that are present in the foods (like triglycerides, phospholipids, cholesterol etc) in the food, thus F is food specific.

F depends on the presence of other non-fat components in the food, thus F is food specific.

Fatty acids in margarine are only present in the form of triglycerides. Therefore the conversion factor is:

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In step 1, a conversion factor (F) has to be used to convert g FAME/100gFAME to g Fatty acids/g lipids (see diagram). This conversion factor is defined as the weight of fatty acids in 1 gram total fat (or in other words, the proportion of fatty acids in the total fat fraction)