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Trans fat: know the risks and how to identify
It is composed of unsaturated fatty acids. An oil found in nature, for example, has the atoms distributed in parallel position. However, when subjected to the industrial hydrogenation treatment, the chemical structure of the oil is modified, causing the fatty acids to stay with the atoms in transverse alignment - which are part of the trans fat confection.
The amount of fat trans that should be present in food is a great debate. Despite being harmful, the World Health Organization (WHO) indicates a minimum consumption of 1% of daily calories. Some products may have up to four grams per serving, which would increase WHO's recommended daily intake by five times. In general, however, the large industry has already become aware of the problems of this excess, has reduced and is increasingly reducing the amounts of trans fat present in their food, taking the market, including products that had excess .
If we think of an adult who should consume 30% of fats per day, according to the recommended daily intake, we should consider that 1% of this amount will come from trans fat, which corresponds to the consumption of 0.8 grams of substance per day. A child who has a recommendation for a daily intake less than that of an adult would have to eat a maximum of 0.6 grams of trans fat.
The consequence of this high intake may be the increase in bad cholesterol levels, LDL, and the decrease of good cholesterol, HDL, raising the risk of atherosclerosis, stroke and stroke. But the most important thing is for people to think about what to eat and when to eat. A dish of rice, beans and steak may have the same amount of protein and vitamins as a hamburger, for example. The problem is actually the amount of mayonnaise, ketchup and mustard used. Choosing and reflecting on adequate and conscious consumption of these and any food is the key to a correct and balanced diet.
Hidden trans fat
A survey conducted by the Federal University of Santa Catarina listed 23 ingredients that may contain trans fat.
Partially hydrogenated fat
Hydrogenated fat
Hydrogenated soya fat
Partially hydrogenated fat
Partially hydrogenated and / or interesterified fat
- Hydrogenated vegetable fats
- Fat hydrogenated vegetable oil
Hydrogenated vegetable oil
Hydrogenated vegetable oil
Hydrogenated vegetable oil
Hydrogenated vegetable oil
Hydrogenated vegetable oil
Vegetable oil of cotton, soybean and hydrogenated palm
Hydrogenated vegetable oil
Vegetable oil and hydrogenated
- Partially hydrogenated vegetable oil
- Vegetable fat
- Vegetable fat with vegetable fat (2nd vegetable fat ingredient
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- Vegetable fat
- Fat sunflower vegetable
- Vegetable soya bean
-Margarina
-Margarina vegetable
Fat consumption can do good to the body
Fats, especially saturated fats, are usually associated with health problems. Little is said, however, that ingesting certain amounts and sources of fats is essential for our body to maintain its functions in a healthy way. In fact, the consumption of the right fats protects us from a number of diseases in various organs.
Parents should collaborate in the weight loss of obese children
Food is a practice conditioned by the environment, that is, linked to the culture and the environment in which we live. In today's society, there are innumerable stimuli so that delicious foods are consumed, regardless of the day, and this stimulation can occur in the home, with great contribution of people close to us, from our daily life.