There Should Be a Call to Ban the Addition of "Industrially Produced Trans Fatty Acids" to Food
Trans fatty acids, also known as trans fats, are unsaturated fatty acids containing a trans non-conjugated double bond structure. They can be divided into natural and industrial types according to their sources. Natural trans fatty acids are naturally synthesized in the intestines of ruminants through bacterial biohydrogenation and are present in beef, mutton and dairy products. The proportion of fat in dairy products and ruminant meat does not exceed 5%, and has little effect on the human body after consumption. Industrial trans fatty acids are produced by partially hydrogenating vegetable oils and heating vegetable oils at high temperatures. Compared with natural trans fatty acids, industrial trans fatty acids account for a higher proportion in food and are consumed by the human body in larger quantities. They are usually found in packaged foods, baked foods, cooking oils and spreads. As many as 500,000 people die prematurely from coronary heart disease each year worldwide, and the intake of trans fats is the culprit of such diseases. In addition, industrial trans fatty acids can also cause obesity, affect fertility, affect children's development, reduce memory, increase cardiovascular risks, and affect mental health. Therefore, it is recommended to prohibit the addition of "industrially produced trans fatty acids" to food.
With the increasing variety of food, there are more and more obese children and cardiovascular patients. According to surveys, this is related to the content of a substance called trans fatty acids in food. The latest research shows that for every 2% increase in trans fatty acid intake, the probability of cardiovascular disease increases by 40%. In addition, the intake of trans fatty acids may increase the risk of diabetes, affect the development of the central nervous system, and increase children's learning disabilities. This impact is more harmful to infants and growing children. Currently, hydrogenated oils, refined oils, biscuits, cream cakes, chocolate, milk and other products on the market do have high levels of trans fatty acids.
According to a latest status report from the World Health Organization (WHO), 5 billion people are still unprotected from harmful trans fatty acids, which increases their risk of heart disease and death. Although the National Food General Testing Technology Subcommittee has approved the standard method for testing trans fatty acids drafted by the Hangzhou Quality Supervision Institute, and this testing technology has filled a domestic gap, the policy to rectify trans fatty acids in food still lacks strength. Although there are no trans fatty acids on the nutritional composition table of many foods on the market, they are hidden in the ingredient list. Most consumers have no idea about the ingredients where trans fatty acids exist, which will lead consumers to only look at the ingredient list and ignore the hidden trans fatty acids contained in the ingredient list, making it impossible for consumers to correctly identify the nutritional value of food, causing physical illness.
Checked by: Ricgard
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