Experts: the content of trans fatty acids should be regulated by compulsory standards

Cake, bread, cheese, ice cream, biscuits, milk tea, coffee – the daily foods of modern society, suddenly make people uneasy. Because they all contain plant cream, which people used to take for granted, recently exposed to contain trans fatty acids, which is harmful to human health. The news made people nervous, because no one could avoid the food.

“Trans fatty acids are harmful to health, which has long been recognized by the academic community.” Li Zaigui, Professor of the school of food science and nutrition engineering of China Agricultural University, said in an interview with the reporter of China Youth Daily today. But he also told reporters, “not hydrogenated vegetable oils will become trans fatty acids. If we reduce the temperature and pressure during the processing, we can reduce the formation of trans fatty acids. Of course, the cost of food production will be relatively high However, due to the fact that there is no limit on the intake of trans fatty acids in China, manufacturers are willing to choose low-cost hydrogenated oil, which makes it a “time bomb” that endangers people’s health.

The once “upstart” turned out to be a health killer

Hydrogenated oil, also known as “vegetable butter”, “vegetable butter” or “vegetable fat powder”, is listed by experts as one of the biggest disasters in the history of human food due to its large amount of “trans fatty acids”.

How is “hydrogenated oil” produced? Professor Li Zaigui said that the production principle of vegetable butter is hydrogenation in the double bond of unsaturated vegetable oil, and the liquid vegetable oil can become solid vegetable cream. The hydrogenation process of vegetable oil can not only change the properties of vegetable oil, but also greatly improve its stability, so that it is no longer easy to be oxidized, can be stored for a long time, and extend the shelf life of food. The appearance of vegetable cream not only greatly reduces the production cost, but also tastes very good and fragrant, which is loved by consumers.

Since its appearance in 1910, plant cream has been used to spread bread, French fries, chicken nuggets, cakes, biscuits, bread, fat powder, added to ice cream and coffee partners, to make cream candy, milk tea, milkshake and hot chocolate. As an industrial substitute, hydrogenated oil has been introduced into human diet, which not only improves the taste of food, but also poses a great threat to human health. Later, researchers found that hydrogenated oil can produce a large number of trans fatty acids.

Ancient Chinese literature search has found that there is a positive correlation between the incidence rate of trans fatty acids and the incidence of cardiovascular diseases. If a person takes 0.5 grams of trans fatty acids a day, the incidence rate of cardiovascular disease can basically double. Trans fatty acid intake was also significantly associated with the risk of coronary heart disease, with a 25% increased risk of heart disease even if the body consumed less than 5 grams of trans fatty acids per day. Other studies have found that in addition to increasing the risk of cardiovascular disease, trans fatty acids also interfere with the metabolism of essential fatty acids, affect children’s growth and development and nervous system health, increase the risk of type 2 diabetes and lead to infertility in women.

With the fact that hydrogenated oil is rich in trans fatty acids and threatens human health, many European and American countries began to ban and stop hydrogenated oil. But in our recipes, hydrogenated oil processed foods are almost everywhere. And its threat to human health, like time bombs, may explode at some time.