Trans fats: French fries, croissants, chips - tasty but dangerous?
WHAT ARE TRANS FAT AND HOW ARE THEY FORMED?
Trans fats are unsaturated fatty acids. They occur when oil is heated very strongly or repeatedly over a long period of time. Trans fats can also form from originally healthy vegetable oil when it is industrially hydrogenated.
TRANS FAT AS A HEALTH HAZARD
Trans fats pose a threat to our health. They increase the level of “bad” cholesterol (LDL) in the blood and lead to deposits in the vessel walls (arteriosclerosis).
FROM OIL TO TRANS FAT
When cooking, frying and deep-frying, high temperatures can change the molecular structures of the fat. Vegetable oils with a high content of unsaturated fatty acids can be converted into trans fats at temperatures as low as 130 degrees.
TRANS FAT IN FOODS
Trans fats are found primarily in foods such as fast food and ready meals, as well as in some baked goods and snacks. In the ingredients of ready meals, trans fats are also listed as “vegetable fat, partly hydrogenated” or “unsaturated fatty acids, contains hydrogenated fats”.
On average, a person should consume no more than 2.6 grams of trans fats per day. However, a single croissant contains up to 1 gram of trans fats, a Berliner even contains up to 2 grams and a small portion of fries contains around 1 gram.
DENMARK REDUCES TRANS FAT IN FOOD
In Denmark people have reacted to the danger. Food here has not been allowed to contain more than two percent trans fats for 15 years. And there are positive changes: According to a study, the number of heart diseases has decreased significantly. In Germany there are currently no legal regulations for trans fats in food.
DO NOT USE COLD PRESSED OIL FOR FRYING
In general, you should be careful not to heat fat too much - it shouldn't smoke. Experts recommend using refined, heat-stable vegetable oils and fats in the kitchen. For example, clarified butter, ghee (clarified butter), coconut oil or peanut oil are better suited for high heating.
You should therefore pay attention to the labels and avoid “hydrogenated”, “partially hydrogenated” or “hydrogenated” vegetable fat and prefer to use heat-stable alternatives.
Source and author: SWR-Marktcheck, Anna Schubert
Also read:
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Veggie: Are you being misled?
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