The culprit of coronary
heart disease is trans fats.
The molecular structure of unsaturated fatty acid is called "cis fat” with all hydrogen atoms on one side. Under high pressure, during the process of hydrogenation, hydrogen atoms are on the opposite side and it becomes “trans fat". This structure allows oil in liquid form to change into solid form and it can extend its shelf life as well as tasting better. This also happens during frying process.
As a result, nowadays, many snacks available in the market, instant noodles, bread, cakes, vegetable oil (such as canola, soybean, corn, peanut oil, etc.), butter and other foods contain trans fats.
Then what are the effects of trans fats?
A study found out that the intake of a very low amount of trans fats can cause people suffer from coronary heart disease. In the United States, every year, about 30,000-100,000 people die of heart disease and this can be attributed to the consumption of trans fats. The consumption of trans fats increases the risk of coronary heart disease by raising levels of LDL cholesterol and lowering levels of "good" HDL cholesterol.
A 14-year study on 12 million nurses indicated that for every 2% increase in trans fat consumption, a 194% increase in the risk of coronary heart disease.
Another study for more than 5 years on 21,930 people also found that there is high correlation between trans fats and coronary heart disease. But no such relationship found with unsaturated fat, saturated fat or cholesterol.
In addition, it was found that the intake of trans fats will worsen the case of Alzheimer's disease and for every 2% increase in calories obtained from trans fats, a 72% increase in the risk of ovulatory dysfunction. And the correlation between cancer and fats is not due to the animal fats, but due to vegetable oil containing trans fats.
And so be careful about trans fats!
The molecular structure of unsaturated fatty acid is called "cis fat” with all hydrogen atoms on one side. Under high pressure, during the process of hydrogenation, hydrogen atoms are on the opposite side and it becomes “trans fat". This structure allows oil in liquid form to change into solid form and it can extend its shelf life as well as tasting better. This also happens during frying process.
As a result, nowadays, many snacks available in the market, instant noodles, bread, cakes, vegetable oil (such as canola, soybean, corn, peanut oil, etc.), butter and other foods contain trans fats.
Then what are the effects of trans fats?
A study found out that the intake of a very low amount of trans fats can cause people suffer from coronary heart disease. In the United States, every year, about 30,000-100,000 people die of heart disease and this can be attributed to the consumption of trans fats. The consumption of trans fats increases the risk of coronary heart disease by raising levels of LDL cholesterol and lowering levels of "good" HDL cholesterol.
A 14-year study on 12 million nurses indicated that for every 2% increase in trans fat consumption, a 194% increase in the risk of coronary heart disease.
Another study for more than 5 years on 21,930 people also found that there is high correlation between trans fats and coronary heart disease. But no such relationship found with unsaturated fat, saturated fat or cholesterol.
In addition, it was found that the intake of trans fats will worsen the case of Alzheimer's disease and for every 2% increase in calories obtained from trans fats, a 72% increase in the risk of ovulatory dysfunction. And the correlation between cancer and fats is not due to the animal fats, but due to vegetable oil containing trans fats.
And so be careful about trans fats!
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