Trans Fat and Cardiovascular Disease (Part 1)
Author: Liz Turner
Trans fats are unsaturated fatty acids obtained one through the hydrogenation of certain vegetable oils, a process that adds strength to the fats and improves their use but makes it highly detrimental to health.
Some unsaturated fatty acids obtained through the hydrogenation of certain vegetable oils, which makes semi-solid fats for use in food preparation and processing.
They are found in cheap oil for frying in fast food places, some margarines, convenience foods, bakery products, confectionery and biscuits, crisps “bag”, snacks, candies and microwave popcorn.
Its aim is to preserve food longer, improve flavor, promote stability in the fry or make them easier to spread. They are also cheaper than other vegetable fats. Trans acids increase the risk of myocardial infarction more than any other macronutrient.
The consumption of approximately 5-8 grams per day (about 2 to 3% of total calories) increases from 23 to 30% the risk of myocardial infarction. They are also associated with an increased risk of diabetes. This type of fat is much more damaging to health than animal fats.
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