TRAN FATS: It's not fine, but it's still ugly
I am a generation grew up in Chrisco, miracle fat, margarine. My mother did not consider using Chrisco in a pie crust. Margarine said "Old ticker is better". Fast forward to 2009: heart disease is still the leading cause of death in the United States. Saturated fats were summoned as one of the bad guys, but please declare their life sentence, trans fats were convicted for much worse crime. It is banned at NYC Ministry of Health, Labor and Welfare and all New York City restaurants, and in many cities that follow, trans fatty acids will definitely get sentenced to death.
What is trans fat?
Trans fat is a large artificial fat (although ruminant animals contain a small amount of natural trans fatty acids), it is a side effect of hydrogenation. Hydrogenation is a chemical process invented by French chemists in the 1890's by adding hydrogen to compounds. The formation of trans fat in liquid oil was patented by scientist, Wilhelm Normann in 1902. In the early 1900's, food manufacturers began to add hydrogen to unsaturated vegetable oils, began to change to partially saturated (partially hydrogenated), and began to change state from liquid to semi-solid. The final result was a more stable, flavorful product, a reliable economic improvement for the food industry. Crisco, one of the products made from this process, appeared in the shop in 1911. Trans fats, a newly created chemical substance, are not familiar to our bodies and their metabolism is unknown, but they did not seem to worry. During the First World War, butter was cooked and the idea of alternative chemicals changed dramatically in the minds of food chemists. Margarine was born, and many Americans switched to "healthy spread".
Is trans fat unsatisfactory than saturated fat?
In 1957, the American Heart Association generally warned the link between planned fat and coronary heart disease (CHD). However, since 1984, the fast food restaurant, accustomed to animal fats and tropical oils such as palm and coconut, increased the use of partially saturated fat and responded. It dramatically reduces the amount of saturated fat in the product, which dramatically increased the amount of trans fat. Later it was decided by numerous scientific studies that these fats contributed to heart disease and in 1993 the public pressured the fast food restaurant to stop using partially cured oil in the fryer It took.
Scientific research revealed that partially hydrogenated fat is more troublesome than planned fat. Both of them used LDL cholesterol values (bad cholesterol) as a known cause of plaque formation, but trans fatty acids also lowered HDL (good cholesterol). Studies have recently shown an association between these fats and diabetes, obesity and Alzheimer's disease.
Regulation of trans fat and FDA recommendations
In 2006, the FDA ordered food manufacturers to reveal their trans-fat content on their food label. The food industry scrambled to reduce the content as it was now able to see the amount of these fat consumed by consumers. If the FDA contains less than 0.5 grams, the manufacturer can label the non fat trans product. The FDA's recommendation is less than 1% of calories per day. When you consume 2,000 calorie diet, please only consume 2 grams of trans fat. Please note that this is very small and can be added quickly. Consumers need to be cautious and carefully read the labels to determine the exact amount to consume per day.
References:
wikipedia.com
mayoclinic.com
americanheart.org
