90% sweets contain trans fatty acids, which are comparable to pesticides.
, the report on the health of hydrogenated vegetable oil by CCTV has aroused great social concern. There are media claims that the harm "can be comparable to the DDT of insecticide". What exactly is hydrogenated vegetable oil? How to avoid it?
Fan Zhihong, an associate professor at the China Agricultural University's School of food, told reporters in early twentieth Century that European chemists found that after hydrogenated plant oil, the plasticity and taste are better, and the stability is improved, and the storage period can be extended. In 1910, hydrogenated vegetable oils began to be listed in large quantities, known as "vegetable butter" and "margarine". However, vegetable oils are prone to trans fatty acids during hydrogenation. As a result, with the popularity of plant butter, trans fatty acids appear in food.
in 1950s, scientists found that trans fatty acids reduce the content of "good cholesterol" in the blood, which increases the "bad cholesterol" and increases the risk of cardiovascular and cerebrovascular diseases and diabetes. American researchers believe that a large intake of trans fatty acids will speed up cognitive decline and trigger Alzheimer's disease. A survey of 20 cities in China also showed that the incidence of cardiovascular disease increased by 0.1 grams of trans fatty acids 1 times per daily intake of 0.5 grams of trans fatty acids.
from 2003, Denmark, the United States, Canada, Holland, France, Sweden, and other countries began to limit their food. Trans fatty acid content. Holland, France, Sweden and other countries require that the content of trans fatty acids in foods must be controlled below 5%. Since July 1, 2008, the food and beverage industry in New York has completely banned foods containing trans fatty acids.
what is the present situation of trans fatty acids in food in our country? Before long, Fu Hong, a researcher at the Department of nutrition of the General Hospital of the PLA, completed a survey by Fu Hong, a professor of the Department of nutrition in the General Hospital of the liberation army. They selected 167 brands of food from 52 brands in the market from 2005 to 2009, and detected the kinds and contents of their fats and trans fatty acids. It was found that 87% of the samples contain trans fatty acids, including all cheese products, 95% "foreign fast food", cake, bread, French fries, 90% ice cream and 80% margarine, and 71% biscuits. Most of the foods had more than 2% trans fatty acids, some over 5%.