Article Reviewed: Trans fats- sources health risks and alternative approach- A review
Concept from the article
3. They are desired by
Vanaspati industry as they
impart firmness to
margarines and plasticity
as well as emulsion
stability to shortenings.
Trans fats-sources have
been taken up by the
commercial food industry
like commercial bakeries
like they use margarines
as one of their ingredient
to enhanced texture to
baked goods that can
reduce costs and increase
the attractiveness of food
products to consumers.
4. Consumers should
learn to recognize and
avoid products containing
trans fats.
Trans-fatty acids (TFAs), or
trans-fats, are an
important public health
problem that has many
negative consequences
for human health. The
adverse health effects of
trans fats should be
widely discussed.
Concept elaboration Author
Is trans- fatty acids (TFAs) can be formed during
the frying of oils at high temperature?
According to Chen et al., the previous studies
indicated that several factors including frying
conditions, the fatty acid composition, and
coexisted antioxidants in frying materials would
contribute to the variation in the thermal TFAs
accumulation.
Article cited: The Effect of Trans Fatty Acids on
Human Health: Regulation and Consumption
Patterns
What is the best way to monitor industrially-
produced trans-fat?
Measuring population trans-fat intake can help
define the scope of the problem and evaluate
the impact of regulations on trans-fat
consumption. Monitoring the trans-fat content
in foods and the change over time is critical for
establishing baseline levels of trans fat,
measuring compliance with current regulations,
measuring the impact of regulations on the
trans-fat and saturated fatty acids content of
foods over time, and assessing the need for
expanded regulations.( World Health
Organization- WHO)
Article cited: Evidence brief for policy EVIPNet
Europe Number 7”Reducing the consumption of
trans-fats and their negative impacts on health
in Turkey”