French fries, snacks, croissants and numerous other delicacies are rich in artificial trans fatty acids, harmful to health. Find out what trans fats are and how you can avoid consumption.
Artificial trans fatty acids are widely used in the food industry and are mainly present in ready-to-eat foods, baked goods, and fried foods. Consuming these foods is certainly not good. On the contrary, trans fats used in industrial preparations can seriously damage health.
trans fats In nature trans fats are formed in the digestive tract of ruminants, which is why they are also present in milk and meat. According to current knowledge, natural trans fatty acids of animal origin are not harmful to our health.
The discussion concerning artificial trans fatty acids used in the food industry is quite different. These fats are obtained by hydrogenation of vegetable oils, a chemical hardening process that gives the fat a firmer consistency and makes it spreadable, as in the case of margarine. At first, this discovery represented great progress, since artificial trans fats are ideal for food production and allow them to be stored much longer over time. Only later did the researchers find that artificial trans fatty acids harm our health, as they increase the level of cholesterol and consequently the risk of developing cardiovascular disease.
In 2008, Switzerland set a maximum limit, quantified by the FOPH in 2 grams of trans fats for every 100 grams of fat. After Denmark, Switzerland is the second country to introduce a threshold value.
Although it is recommended to minimize the intake of artificial trans fats, it is not good to completely eliminate fats, as they are vital nutrients and perform important functions for our body. Below are some useful tips.
• Pay attention to the ingredients. If it is indicated on the package that the food contains hydrogenated or partially hydrogenated fats, it means that there are trans fats in the industry.
• Use in greater quantities of natural fats. The fatty acids in butter, canola oil and dairy products are healthy and of high quality.
• If possible, avoid ready meals and cook your dishes with fresh ingredients.
• Tran’s fatty acids are also produced by heating sensitive oils at high temperatures. For roasting and frying then use heat-resistant oils (e.g. high oleic sunflower oil). When heating olive oil and canola oil, check that no smoke is released.
