What happens when you eat cake for a long time?

The cream cake sold in the market can be processed into various exquisite patterns because of its delicate taste, which is deeply loved by people. But in fact, eating cream cakes often is not conducive to the healthy growth of teenagers.

Professor Lin Xingrun, a member of china health care association Expert Committee, told reporters that these cakes are basically made of vegetable butter, because vegetable butter is about 80 yuan per barrel, while animal butter is more than 300 per barrel.

Yuan, the price is nearly four times higher. And these vegetable creams are a kind of margarine, which is trans fatty acids. Trans fatty acids are more harmful than saturated fatty acids, and it is not a problem to eat them once in a while. Eating them regularly will increase low-density lipoprotein in the blood.

The content of cholesterol will also reduce the content of high-density lipoprotein (good protein) cholesterol that can prevent heart disease and increase the risk of coronary heart disease; Increased blood viscosity promotes thrombosis and accelerates atherosclerosis.

Sclerosis will increase the incidence of diabetes and breast cancer; It affects the growth and development of fetus, infants and adolescents, adversely affects the development of central nervous system and inhibits the synthesis of prostaglandin; Induced tumor, asthma, diabetes.

Sensitivity and other diseases.

In addition, Professor Lin said that in order to increase the attractiveness of cake appearance, make the color more beautiful and taste more delicate, there are often excessive pigments and emulsifiers in cakes, and excessive use of these additives is harmful to health.

The intake of trans fatty acids in the diet of China residents is amazing. 40% of foods on the market contain trans fatty acids. In addition to cream cakes, biscuits, fast food, convenience food, potato chips, condiments, peanut butter and other foods also contain trans fatty acids.

Trans fatty acids have been strictly restricted abroad. Since 2003, Denmark has stipulated the limits of trans fatty acids in food. At the beginning of this year, the United States also stipulated that the content of trans fatty acids must be marked on food packaging.

At present, China's food safety department has not formulated corresponding standards to regulate the use of trans fatty acids by food production enterprises. Professor Lin stressed that in this case, the safest way is to limit the cream cake to the "birthday table", and it is best to eat less or not at ordinary times.