High Trans fat cause of concern
The experiments are ought to be conducted under the observation of neutral media persons in complete know of the two sciences and test being conducted not in solo or mono test but be conducted simultaneous with multiple formats like simple titration and computerized or in mechanized along with more labs tech taking up the cause and the results are ... (more)
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“Europe Germany New Delhi,Agra”
Since: Jul 07
#4 Mar 31, 2012
Various manufactured foods contain partially hydrogenated vegetable oils. The products of partial hydrogenation are generally solids at room temperature, these products may be classified as fats, and since a large percentage of the unsaturated bonds that remain in them take on a trans configuration during partial hydrogenation, they are commonly called trans fats. The term trans fatty acids is often used in connection with trans fats, because the trans unsaturated bonds in them are located in their fatty acid component.
Food manufacturers add trans fats to their products because they give foods a desirable taste and texture and dramatically extend their shelf life. Trans fats are also less expensive than the alternatives and do not become rancid. In addition, just as trans fatty acids form under the conditions of partial hydrogenation, they also form to some extent whenever vegetable oil is heated, and this extent becomes significant when the oil is heated at high temperatures for a long time, as in the case of commercial deep-fat frying. Trans fats are found in baked goods, including breads, pastries, pie crusts, biscuits, cookies, crackers, and frozen dough, as well as in deep-fry foods, such as French fries and doughnuts, in soup powders, in margarine, and in other vegetable shortenings.
There are growing concerns that trans fats may be harmful to our health. These concerns are based on reports that trans fats increase the risk of coronary heart disease and may cause obesity, metabolic disorders, and diabetes. Studies have shown that trans fats may raise our blood LDL (low-density lipoproteins or bad cholesterol) and lower our HDL (high-density lipoproteins or good cholesterol).
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