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Trans fats amending the new EU regulation
Table of Contents
1. The trans fats
In order to change the consistency of unsaturated fats, the hydrogenation process was used. Thus, the first hard margarines were formed, which were to be a cheaper and healthier substitute for butter. These pairs of molecules are called isomers. Because of this structure, the cis-configured molecules cannot fit tightly together. To change the composition of the fatty acids, the hydration process was started. This produced the first solid margarines, which would be a less expensive and more healthy substitute of butter.2. Trans fats have an effect on your health
They increase the levels of the harmful cholesterol fraction (LDL) and lower the HDL fraction, or good cholesterol. They are also associated with an increased risk of type 2 diabetes. They're especially dangerous for the circulatory system. Eating trans fats increases the risk of heart disease, stroke, and stroke. Dietitians' opinions on the effects of different food ingredients are divided, but there's probably no such trend in the diet that hasn't seen a harmful effect of trans fat on human health.3. Trans fats are present
These fats are not only found in industrial fats but also in many other products which are added to the process described above. They are the source of dangerous trans isomers. After discovering how harmful the hydrogenation process is, margarine manufacturers started using other solutions. The resulting margarines are safe. Why? They are found not only in margarine but in many others They are also added to sugar products (sweets, tea, biscuits, cakes, yeast), and so the producers of trans fats (such as dairy products, milk products, batons), salted products (trans fats, meat products), and even the manufacturers of meat products consisting of fats and meat products are still generally safe.4. ... vegetable oils (coconut, sunflower)
Frozen1. (...) partially curdled palm oil (...).5. ... vegetable oils (palm, sunflower oil in varying proportions)
Margarine for baking1.... vegetable fat, partially hydrogenated...6. (...) butter (..)
... vegetable oils (palm, coconut, partially curdled: canola palm)..... (..) partly cured vegetable fats (canola, cocoa, soybean, sunflower, palm in varying proportions)7. ... vegetable fat (palm), sunflower oil
Waffles in chocolate1... partially hardened vegetable fats (wrapped and palm).8. ... palm oil
Soup in powder1... palm fat partially hardened... Researchers from the Institute of Food and Nutrition examined the products available on the Polish market in terms of the content of trans isomers.9. What changes the regulations?
Producers will have to replace partially hardened fats with healthier counterparts. When setting the trans fat content limit, the European Commission relied, inter alia, on a 2003 WHO report. Energy from trans fats should not exceed 1% of the calories consumed, which is equivalent to 2 g of trans fat per person on a 2000 kcal diet. Although the regulation makes it safer, the problem cannot be completely overlooked.
