Final answer:
True, both heat and oxidation can result in the significant loss of vitamins. Water-soluble vitamins, in particular, are susceptible to losses during cooking and processing, while fat-soluble vitamins can accumulate in the body if consumed excessively.
Step-by-step explanation:
The statement that much of the vitamin is lost with exposure to heat and oxidation is generally True. Various cooking methods, such as boiling, steaming, and frying, can lead to losses of certain nutrients, particularly water-soluble vitamins like vitamin B and C. These vitamins can leach into cooking water, which is then often discarded. Vitamin E, despite being heat stable, can still be readily oxidized, which underscores the importance of consuming a diet rich in a variety of nutrients to ensure adequate vitamin intake.
Moreover, nutrients can be lost during the processing of foods. For instance, high heat during processing can cause vitamin C losses, and the refinement of grains can lead to reductions in fiber, vitamins, and minerals. Fat-soluble vitamins like A, D, E, and K are generally more stable, but excessive intake can lead to their accumulation in body fat, resulting in a condition known as hypervitaminosis.