Ingredients: eggs, sugar, shortening, edible vegetable oil, wheat flour, cocoa powder, whole milk powder, etc.
Source: product label
For the sake of safety, I suggest you be more picky and harsh when choosing packaged food in the future.
There are many brands with good image that use trans fat (trans fat) to some extent, which is very harmful to the body. Is not in nature, can't out of the body!
It has many aliases:
margarine
"vegetable shortening", "shortening"
"hydrogenated vegetable oil",
"plant cream"
"vegetable butter"
"Non-dairy creamer"
"Cocoa butter substitute"
"Refined vegetable oil" and so on.
Trans fats are widely found in western-style cakes, bread and other foods because of their low price, but they are not recommended by Chinese medicine or western medicine.
Trans fatty acids-introduction
"trans" unsaturated fatty acids
The name of trans fatty acid comes from its chemical structure, and its molecule contains reverse valence bond structures located on opposite sides of carbon atoms. Compared with cis fat, this reverse molecular structure is less likely to kink. The ingredients listed on general food labels, such as hydrogenated vegetable oil, partially hydrogenated vegetable oil, hydrogenated fat, refined vegetable oil, hydrogenated vegetable oil, hydrogenated palm oil, solid vegetable oil, ghee, artificial ghee, hoarfrost or shortening, all contain trans fats. The molecular formula of unsaturated fatty acids is divided into two structures because of the different orientation of hydrogen atoms: one is cis bond and the other is trans bond. Almost all natural unsaturated fatty acids are cis-linked, so most of the fats that animals can metabolize are cis-linked. Trans fatty acids are born after artificial hydrogenation, and they hardly exist in nature, so it is difficult for people to deal with such unsaturated fats. Once they enter the human body, most of them will stay in the human body, thus increasing the risk of cardiovascular disease.
Trans fatty acids-edible fats
Trans fats naturally contained in animal meat or dairy products are quite small; If fried repeatedly with natural fat, it will also produce a small amount of trans fat. Trans fats ingested by humans mainly come from partially hydrogenated vegetable oils. Hydrogenation is a food industry technology invented in the early 20th century. It was first used by the edible oil brand "Crisco" in 19 1 1 year. Partial hydrogenation will change the molecular structure of fat (make oil more resistant to high temperature, not easy to deteriorate, and increase the shelf life), but hydrogenation will also turn some fat into trans fat. This kind of fat is widely used in packaged food in the market and fried food in restaurants because it can increase the crisp taste of food and is easy to store for a long time.
Unlike other fats that can be ingested in the diet, trans fats are not beneficial to health, nor are they nutrients needed by the human body. Eating trans fats will increase the risk of coronary heart disease, because it can increase "bad" low-density lipoprotein cholesterol and decrease "good" high-density lipoprotein cholesterol. Health authorities around the world recommend that the intake of trans fats be minimized; It is generally believed that partially hydrogenated vegetable oil poses a greater risk to health than pure natural vegetable oil. In the report "Prevention and Control of Non-communicable Diseases: Implementing a Global Strategy", the World Health Organization has repeatedly reiterated the need to "gradually eliminate trans fatty acids". The United Nations Food and Agriculture Organization and the World Health Organization suggest that the diet should contain only a very small amount of trans fat, which is lower than the daily calorie intake of 1%. For an adult who consumes 2000 calories a day, this amount is equivalent to no more than 2g a day.
Trans fats are strictly controlled in a few countries, while more countries require food producers to indicate whether their products contain trans fats, and there are also many lawsuits (mainly against fast food restaurants) caused by trans fats. Many food companies have voluntarily stopped using trans fats in their products or increased their product lines without trans fats.
Trans fatty acids-effects on health
Studies have shown that diets with high trans fat content are related to heart disease, arterial disease and arteriosclerosis. Research [source request] shows that if you consume 5 grams of trans fat every day, your risk of heart disease will increase by 25%. The per capita annual intake in the United States is 2. 1 kg. Some countries have legislated to restrict the content and use of trans fats in food.
In 2006, the New England Journal of Medicine published a summary report on trans fats, pointing out that as long as the intake of trans fats is extremely low, the risk of coronary heart disease will greatly increase. The study shows that 30,000 to/kloc-0,000 people in the United States die of heart disease every year, which can be attributed to eating trans fats.
In the famous long-term multi-object medical research on nurses' health, the researchers found that 900 coronary heart disease-related events occurred among 120000 nurses who participated in the research during 14, and counted that every 2% increase in trans fat calorie intake compared with calorie intake from carbohydrates will increase the risk of coronary heart disease by 1.94 times (only increase/.
A study in 2003 showed that intake of trans fats and saturated fatty acids would promote the development of Alzheimer's disease.
A study in 2007 pointed out that for every 2% increase in calories from trans fats compared with calories from carbohydrates, the risk of ovulation infertility will increase by 72%.
Trans fatty acids-content in food
Most trans fats are formed during food processing. Most fatty acids in natural oils and fats contained in unprocessed foods are cis-structured. As for naturally occurring trans fats-mainly found in the fat and milk of ruminants such as cattle and sheep, such as conjugated linoleic acid-the trans fatty acid chains contained in the long-chain molecules of these fats are not trans fats harmful to human body in the classification of nutrition management, but are saturated fats. In areas or countries that need to label trans fat content on products, such as the United States, this ingredient label only contains trans fat produced by artificial treatment.
Trans fatty acids-the harm of trans fatty acids
For a long time, people have always thought that artificial fat comes from vegetable oil, which will not cause obesity like animal fat, and it is harmless to eat more. However, recent research has gradually made people see its true face: "safe fat" can actually lead to diseases such as heart disease and diabetes.
Trans fatty acids affect us in two ways: one is to disturb the food we eat, and the other is to change the normal metabolic pathway of our body.
Safflower oil, corn oil and cottonseed oil containing polyunsaturated fats can reduce cholesterol levels, but hydrogenation to trans fatty acids has the opposite effect. They are still not as harmful as saturated fats, but they will increase cholesterol levels in the blood. The most influential cholesterol is LDL (low density lipoprotein), or bad cholesterol, which increases the risk of coronary heart disease (CHD). High density lipoprotein is a kind of beneficial cholesterol, which can reduce the risk of coronary heart disease. Trans fatty acids can increase LDL (low density lipid) and decrease HDL (high density lipid), thus increasing the risk of coronary heart disease. In addition, trans fatty acids are also related to the incidence of breast cancer.
As early as 10 years ago, eight European countries jointly carried out a number of studies on the harm of artificial fat. Professor Andre Figg, head of the German Nutrition Medical Association, told the reporter that the research results show that artificial fat has a great responsibility for the occurrence and development of cardiovascular diseases, and its probability of causing cardiovascular diseases is 3-5 times that of saturated fatty acids, and even it will damage people's cognitive function. In addition, artificial fat can also induce tumors (breast cancer, etc. ), asthma, type II diabetes, allergies and other diseases also have adverse effects on fetal weight and adolescent development. Seeing that the reporter's "reaction" was not strong enough, Professor Figg simply made such an analogy: if you choose between a thick sauce steak that looks "big and fat" and a plate of French fries made of artificial fat, then choosing the former is more conducive to health.
Harm control and measures of trans fatty acids
European and American countries have imposed legislative restrictions on artificial fat. In Europe, Professor Figg said that since June 1 day, 2003, any oil with artificial fat content exceeding 2% was banned in the Danish market, so Denmark became the first country in the world to establish regulations on artificial fat. Since then, the Netherlands, Sweden, Germany and other countries have also set the limit of artificial fat in food, and at the same time require food manufacturers to add the content of artificial fat in nutrition labels. In 2004, the US Food and Drug Administration (FDA) also stipulated that from 2006, the content of artificial fat should be added to the column of "nutritional ingredients" on all food labels. The FDA also reminds people to eat as little artificial fat as possible.
At the same time, foreign companies have seen the "anti-artificial fat wind" in Europe and America, and have introduced new products to replace artificial fat. For example, a Finnish food company developed a new method to produce vegetable butter with high phytosterol content, while a Swedish margarine manufacturer successfully developed a new lipase as an artificial fat substitute to remove the ingredients containing artificial fat. In the United States, Lipton, Nestle and other companies have also reduced or even removed artificial fats in some foods. These manufacturers say that although there is no law requiring them to do so, the health of consumers is above everything else.
When you buy food, you should check it very carefully. The product composition and production standards of food enterprises in Europe and America are different from those in China. Standards determine product quality!
20 10, 1 1, the Ministry of Health of China officially responded to the issue of trans fatty acids. Deng Haihua1October 9, a spokesman for the Ministry of Health, said that the Ministry of Health has organized the risk monitoring and assessment of trans fatty acids, and will organize the preparation and revision of relevant standards according to the national food safety standard procedures on the basis of risk assessment.
Zhang Jian, a researcher at the Institute of Nutrition and Food Safety of China CDC, said that in 2003, the Institute of Nutrition and Food had carried out the monitoring of trans fatty acids in food in China. The preliminary monitoring results show that the per capita intake of trans fatty acids in China is about 0.6 grams, far below the level reported by European and American countries. In Dietary Nutrition and Chronic Diseases (1993 edition), WHO and FAO suggested that the maximum intake of trans fatty acids should not exceed 1% of total energy. Zhang Jian said that the conversion of this 1% is about 2 grams per person per day.
Trans fatty acids-the reaction of food industry
In 2005, a non-profit organization in the United States, which promoted the prohibition of trans fats, sued Kraft Foods, demanding that the company stop using trans fats in Oreo biscuits. After Kraft Foods agreed to find a substitute for trans fats, the organization withdrew its complaint.
In 2006, the Center for Public Interest Science, a non-profit organization in Washington, accused KFC of using trans fats in food cooking. In 2006, KFC announced that it would replace trans fats used by American chain stores in this restaurant with soybean oil by April 2007. Its Canadian restaurant chain has also announced similar measures.
On June 5438+ 10, 2007, McDonald's announced that its French fries in American chain stores were being fried with non-trans fat, and if the effect was good, it would be popularized throughout the United States.
Facing the criticism of the Center for Public Interest Science in May 2007, Burger King announced that it would switch to non-trans fats in all its branches in the United States from the end of 2008.
Trans fatty acids-processed foods containing trans fats
Vegetable butter; Candy; Cake, bread, biscuits; Potato chips; Cookies; Non-dairy creamer; Cream topping; Meat paste powder, cake powder; Frozen French fries; Fish chips, and almost all fried foods on the market; Pizza pizza; Margarine; Donuts; Popcorn; Cream wafer; Sesame oil doll face and the last one; Part of salad dressing; Coffee companion; Instant coffee; Cocoa butter substitutes; Egg yolk pie; Ice cream, etc
The invisible killer of trans fatty acid health
French fries, fried chicken, fried dough sticks, egg yolk pie, chocolate pie, biscuits, cakes, bread ... Do you like these things? But you should know that these things are more likely to induce cardiovascular diseases than eating braised pork, because they all contain trans fatty acids.