not long ago, the US Food and Drug Administration (FDA) issued a regulation that will gradually remove artificial trans fats in processed foods (also known as "trans") within 3 years. Fatty acids "). Stephen Ostof, a member of the FDA bill, said: "this law indicates that the authorities have assumed the responsibility of protecting all Americans' heart health. We hope to reduce coronary heart disease and prevent thousands of heart attacks every year.
partial hydrogenated oil "unsafe"
partial hydrogenated oil (PHOs) is the main source of artificial trans fats in processed foods. This decision will greatly reduce the use of PHOs. According to FDA, based on a comprehensive study of scientific evidence, the final decision is that the PHOs for human food is no longer "generally considered safe", and the food manufacturers will clear the PHOs in their products within 3 years. In 2013,
FDA tentatively declared that PHOs was no longer a "commonly considered safety" and said it would make a final decision after considering public opinions. Since 2006, manufacturers have been asked to add trans fat content to the table of food nutrition. According to FDA estimates, the consumption of trans fats dropped by about 78% between 2003 and 2012. Labels and new recipes tell consumers more healthy choices and reduce trans fats in food is the key reason. Although trans fat intake has been greatly reduced, the current intake of the public is still problematic for health. Medical institutions suggest that they should try to eat less trans fat as far as possible.
"research shows that diet and nutrition play an important role in preventing chronic diseases, such as cardiovascular diseases. The current regulations combine other FDA proposals, including updated nutritional tables, to improve the health of Americans. " Susan Main, director of the FDA food safety and Applied Nutrition Center, said: "this decision is based on a broad study of the effect of PHOs and the opinions of all stakeholders during the public discussion."
FDA sets a 3 year buffer. In the meantime, manufacturers either modify their food formula for PHOs, or apply for special permission to PHOs for FDA. After the buffer period, PHOs will not be allowed in human foods unless licensed by FDA.
FDA encourages consumers to try to eat less trans fat. They can check whether there is PHOs in the food ingredient list. At present, if the content of trans fat (including PHOs) in each food is less than 0.5 grams, it is allowed to mark "0" grams. Many manufacturers are trying to eliminate PHOs in food, and FDA expects that some manufacturers will be able to remove them in advance in less than 3 years.
China does not need to completely disable
since part of the hydrogenated oil is considered unsafe, excessive consumption will bring health risks. Is that in accordance with the situation in our country should also be prohibited? To this end, science and Technology Daily reporter interviewed Pan Xing, director of nutrition evaluation and support center of China Food Fermentation Industry Research Institute.
Pan Xingchang told reporters that excessive intake of trans fatty acids is the most significant adverse effect that increases the LDL-C (commonly known as "bad cholesterol") and increases the risk of cardiovascular disease. This is the most sufficient evidence in this respect. As for the relationship between trans fatty acids and diabetes and cancer risk, the evidence is not yet available. So in order to avoid the risk of excessive intake of trans fatty acids, the WHO (WHO) suggests that the energy supply ratio of trans fatty acids per day is less than 1%, that is, about 2 grams.
according to the assessment results from 1999 to 2002, the average intake of trans fatty acids accounted for 2.5% of total energy. According to the standard recommended by WHO, this is obviously beyond. Although the assessment results in 2012 dropped to 0.5%, the high consumption group was still 1%. Taking into account the level of trans fatty acid intake in China, Pan Xingchang believes that our attitude should be "as far as possible, but no need for a shadow."
the total intake of trans fatty acids in Chinese residents is not serious. According to the national food safety risk assessment expert committee at the end of 2012, "the level of dietary intake of trans fatty acids and its risk assessment of Chinese residents", based on the food consumption data of the national nutrition and health survey in 2002, the average dietary intake of trans fatty acids in the total population of the country was 0.39g/d (0.16%). Among them, the urban population is 0.52g/d (energy ratio 0.25%), far below the WHO standard. In addition, in 2011, the general provisions of pre packaged food nutrition labels issued by the state also require the identification of the content of trans fatty acids in the nutritional labels. Many enterprises have begun to pay more attention to reducing the content of trans fatty acids in food, and the intake of residents should be reduced.
but Pan Xingchang also pointed out that the current increase in total consumption of oil may have a greater level of damage to health, which should not be underestimated. Therefore, reducing cooking oil and eating less high-fat foods are more meaningful than fear of trans fatty acids.
delicious, but should reduce intake
eat less trans fatty acids is of great significance to health. How can we help our consumers reduce the intake of trans fatty acids from food? Pan Xingchang said, first of all, tell consumers clearly which foods contain trans fatty acids, which foods may be high, guide them to eat less food, and then try to control the production of synthetic trans fatty acids from the source of the oil processing in the food industry.
the source of trans fatty acids is two: one is natural source, such as milk and some animal body fat, there are certain trans fatty acids; two is the processing source, the hydrogenated and refined oil of plant oil, and the long time high temperature frying, which makes the oil hydrogenated into solid or semisolid oil, that is, "hydrogenated oil" or "part of hydrogen". Chemical oil.
in the domestic diet structure, sandwich biscuit, crisp biscuit, cream cake, fries, fried chicken, oil bar and so on are the food with high trans fatty acid, the highest content of the trans fatty acid in the chocolate candy, the second of the vegetable oil, and then the baking food, the seasoning, the oil cake oil bar and so on.
currently, the hydrogenated oil containing more trans fatty acids is mainly used to increase the taste of food, crisp, crisp, slippery and so on. If consumers do not reduce the need for the crisp taste of alcohol, excessive intake of trans fat is often inevitable. In the future, the food industry still needs to promote the new process of refining and processing plant oil, and reducing the trans fatty acid content under the premise of ensuring the coordination of various kinds of fatty acids.
from the perspective of reducing trans fatty acid intake and maintaining health, consumers can do the following points: pay attention to the trans fatty acid content on the food packaging, appropriately reduce the crisp and crisp taste of the food; eat less fat and cream; avoid high oil temperature and repeated frying; control the daily cooking oil. Dosage; be vigilant for "big oil" and "waste oil"; eat outside and choose restaurants with high hygiene and safety level.
hydrogenated oil has been regarded as a technical revolution, but through the understanding of the health hazards of trans fatty acids in recent years, it is not difficult to see that any technological change for the property of food is often convenient to human life and may also be hidden.