TRANS-FATS OF PROCESSED AND FRIED FOODS – A CHOICE FOR TASTE OR SERIOUS HEALTH PROBLEMS?

Abstract

Trans-fats are mainly created by us during conversion of liquid unsaturated fats (oils) to semisolid saturated fats to use them in the processed and fried foods. High temperature boiling and repeated boiling of oils are another two reasons for creation of these toxic fats. Trans-fats have very strong relation with development of various cardiovascular diseases, type 2 diabetes, infertility and pre-eclampsia of pregnant ladies, retarded fetal development, cancers, obesity, various allergy related diseases, neurological problems, liver dysfunction etc. Various aspects of development, use, toxicity and ways to stay outside of the effects of this toxic fat are discussed in the article comparing with other fats - different mono and poly unsaturated fats as well as saturated fats. A list of all commonly used oils along with their detail composition is added for their logical selection for use.

Keywords

• Trans-fats
• Creation
• Processed foods
• Fried foods
• Health impact