Trans fats in foods. What foods contain trans fats and what are they dangerous for the body

It's no secret that vegetable fats are much more useful than animal fats - the sources of "bad" cholesterol, under the influence of which obesity, heart and vascular diseases develop. Virtually all vegetable oils contain essential fatty acids omega-6 and omega-3, which are very valuable for the human body. But these useful products have a significant drawback - a short shelf life. Also, in order to ensure that the vegetable oil does not lose its palatability, it must be stored under certain conditions. All this is too unprofitable for producers. Therefore, scientists have created "improved" vegetable fats, which are cheap and have a long shelf life even at room temperature. It is these unsaturated fats, obtained artificially (the method of hydrogenation of liquid vegetable oils), is Trans fats. In what products do they contain and what effect does the human body have? Let's talk about this in the article.

A bit of history

In the 90s of the XIX century Paul Sabatier (later he became a Nobel laureate) studied the chemistry of hydrogenation. Thanks to his work, it became possible to obtain solid fats from liquid vegetable fats. The German chemist Wilhelm Normann developed the idea of Paul Sabatier, who considered hydrogenation of fumes, and demonstrated in 1901 the process of hydrogenation of liquid oils. In 1902, this technology was patented by him, and in 1909, Procter and Gamble bought the patent right, which in 1911 started selling the grease-raising agent "Crisco", which used partially hydrogenated cottonseed oil.

Production of trans fats

In the composition of these fats there are trans-isomers of unsaturated fatty acids. For their production, an artificial industrial method is used: liquid vegetable oils are specially processed, resulting in solid vegetable fats. During processing, hydrogen is passed through the oil heated to a high temperature, resulting in an oxidation-resistant solid fat mass.

Where are artificial fats used?

Trans fats are used for the production of confectionery and cooking fats, which improve the taste and extend the shelf life of many products. They are cheap enough and convenient to use, so they are added to most food products of industrial production. Also artificial fats are formed during deep-frying. The food industry is developing every day, and today it is possible to find trans fats in products of various groups: from cakes to chips. But not always manufacturers point them out as part of their products.

Trans fats. Where do these artificial plant foods contain?

As a rule, a significant amount of trans fats can be found in:

• Confectionery products (cakes, cakes, waffles, cookies, crackers, donuts, sweets);

• Chips, popcorn;

• Frozen meat and other semi-finished products in breading (fish sticks, cutlets);

• Ketchup, mayonnaise, sauces;

• Products of fast food (potato-fries, belyashas, chebureks, etc.);

• Refined vegetable oil;

• Spreads, soft oils, mixtures of vegetable and cream oils;

• Dry concentrates (soups, desserts, sauces, creams);

• Factory baking, baking;

• Cheeses without cholesterol (in them animal fat replaces hydrogenated).

How does the use of trans fats affect the human body?

If you regularly eat foods that contain trans fats, the effect on the body can have such negative consequences:

• Development of diabetes mellitus;

• Deterioration of connective tissue and joints;

• Violation of the process of neutralizing harmful carcinogens and chemicals;

• Weakening of immunity;

• A decrease in testosterone levels;

• The birth of children with pathologically low weight (with the use of trans fats during pregnancy);

• The deterioration in the composition of milk in lactating women.

In addition, the participation of hydrogenated vegetable oils, as well as natural saturated fatty acids, in the metabolism is impossible. This means that they can not act as a building material for tissues and organs. Since these fats are created artificially, they can not disintegrate naturally, while giving energy to the body. Trans fats are harmful, because, like any slag, they can be deposited in organs, thus creating a threat to human health. The imposition of fatty plaques on the walls of the vessels leads to such negative consequences as atherosclerosis, blockage of blood vessels, steady increase of arterial pressure. The deposition of these plaques in the liver contributes to the development of fatty degeneration (hepatosis) and chronic hepatic insufficiency. Their presence in the walls of the heart provokes heart attacks and chronic heart failure. In addition, cellulite and fat deposits that have formed as a result of the use of trans fats, it is almost impossible to destroy.

Studies conducted by scientists from around the world have shown that a large intake of these fats not only increases the content of "bad" cholesterol, but also significantly reduces the concentration of "good", thanks to which the walls of the vessels are protected from various kinds of lesions. This increases the risk of developing conditions such as ischemic heart disease and stroke. It is these ailments that are the most common causes of death.

How can I reduce the intake of trans fats?

Try to cook as much as possible without adding mayonnaise, margarine, ready-made sauces. Cook, bake in the oven, cook, use a grill or a steamer. Avoid frying, especially deep-fried. It is known that homemade cakes are much better, tastier and better than those bought in the store, so refuse confectionery products of industrial production. However, it is necessary to control the consumption of fats of any kind. Try to keep on your table not the refined vegetable oils and fats of animal origin, but fresh vegetables and fruits. Vegetable salads fill with a small amount of unrefined olive, sunflower, linseed oil. Also use rapeseed, mustard, pumpkin, corn oil - they contain useful fatty acids.

Attention to the label

Before you buy a particular product, you need to know what it consists of. Trans fats hide under such names:

• Hydrogenated fats;
• Fats, partially hydrogenated;
• margarine;
• Saturated fats.

However, such direct names of artificial fats manufacturers rarely use. The following terms also indicate the presence of trans fats:

• Cooking oil;

• Combined fat;

• Vegetable fat;

• Frying fat.

Some useful tips

Products containing trans fats, Are present on the shelves of any supermarket. Margarine is the most famous representative of trans fats. First of all, it is necessary to refuse it. Eliminate should be palm oil, it also undergoes hydrogenation, but on the label it is not indicated. Choosing butter or other product, it is necessary to carefully study its composition - hydrogenated vegetable oil and is trans fat. Today, unscrupulous producers add it to condensed milk, butter and other dairy pasty products. In the composition of chocolate and other desserts (sweets, sweet tiles, pastas), as a rule, there are trans fats. Instead, you should give preference to chocolate and sweets, which consist of natural ingredients. The production of various factory baking (cookies, wafers, cupcakes, etc.) generally does not do without artificial vegetable fats. If you completely abandon them is difficult, try to at least reduce their consumption to a minimum.

Finally

Naturally, it is almost impossible to completely exclude trans fat from the diet. After all, they are part of most food products of industrial production. But you can try to minimize their consumption, carefully studying the label before buying, giving preference to products with natural ingredients. We hope this article was useful, and now you know more about trans fats: what products they contain, what effect they have on the body and how to limit their use.