Trans fat and Cardiovascular disease
Trans fats are unsaturated fatty acids obtained some through the hydrogenation of certain vegetable oils, a process that adds strength to the fats and improves their use but makes it highly detrimental to health.
1. An avoidable danger
A recent review published in the New England Journal of Medicine (2006; 354:1601-13) reviewed the physiological and cellular effects of trans acids, some unsaturated fatty acids obtained through the hydrogenation of certain vegetable oils, which makes them semi-solid fats for use in the preparation and processing dealimentos.
They are found in cheap oil for frying in fast food outlets, some margarines, prepared foodstuffs, industrial bakery, confectionery and biscuits, crisps “bag”, snacks, candy and microwave popcorn. It aims to preserve food longer, improve taste, promote stability in the fry or make them easier to spread. They are also cheaper than other vegetable fats.
Trans acids increase the risk of myocardial infarction more than any other macronutrient. The consumption of about 5 to 8 grams daily (about 2 to 3% of total calories) increases from 23-30% the risk of myocardial infarction. They are also associated with an increased risk of diabetes.
This kind of fat is much more damaging to health than animal fats. This is because that increase LDL cholesterol (bad) cholesterol and decrease HDL (good) and acting on inflammatory mechanisms that accelerate the development of atherosclerosis.
They can also increase the risk of diabetes by modifying the metabolism of fatty acids in the adipocyte or fat cell. In short, there is no justification for consumption, for which they provide no nutritional benefit, and should be tightly restricted. To avoid health hazards, do not consume more than 1 gram per day.
2. What can we do to reduce your consumption?
Priority should be given to the intake of natural products and cooked at home. To fry, cook and take oil should be used preferably olive oil. On the other hand, we must flee fast food, cooked food, canned sauces, industrial bakery products, snacks such as snacks, some biscuits and bagged snacks and fried in fat dealimentos unidentified.
But there is an adequate food labeling, consumer education and commitment of the authorities and the food industry to reduce trans fat intake.
3. Fat foods to be avoided
- Fast Food Fried
- Precooked
- Bakery and confectionery industry
- Potatoes “bag”
- Snacks
- Goodies
- Some margarines
- Microwave Popcorn