The dangers of trans fats

Trans-fatty acids adversely alter the lipid profile, negatively affect cell functions, they accumulate in adipose tissue and in the phospholipids of cell membranes. This type of fat consumption constitutes a danger to your health, it increases the levels of bad cholesterol and lowers good cholesterol which your increases the risk of cardiovascular disease. The World Health Organization recommends that trans fat consumption should be less than 1% of total daily calories.The most common trans fats are that obtained through the process of hydrogenation of oils. This process began to be used in the 20th century so that oils had greater stability and were less susceptible to be oxidized. The process of hydrogenation is performed under pressure and temperature, with a metallic catalyst bubbling hydrogen gas in the oil. In some cases hydrogenation is intense and gets a 100% product, but also develops a type of partial hydrogenation which contains fatty acids such as saturated, mono unsaturated and polyunsaturated, in small quantities. Another way to produce trans fats, is the process of refining of oils, subjecting them to temperatures of 200 ° - 230 °, this would be the case of fried foods that are made at home. Although the greatest danger of this type of fats are cardiovascular diseases, it is not the only one. Pregnant women should make sure to take an adequate amount of essential fatty acids during pregnancy and lactation, although trans fats do not cross the placenta, the breast milk may contain this type of fat. Some foods with essential fatty acids are fish oils, nuts and olive oil. Although the greatest danger of the consumption of trans fatty acids is the risk of cardiovascular disease, its intake has been also linked to atherosclerosis, a disease caused by the deposition of lipids and calcium in the arterial wall. When the proper amount of magnesium is not taken and there is significant consumption of trans fats increases the incorporation of calcium in cells causes atherosclerosis. Some studies relate this type of fat with the likelihood of a heart attacks caused by the concentration of trans isomers of oleic acid in adipose tissue. Trans fatty acids are found in different foods: Meat: the amount varies, pork (0.20%), beef (21.30%), poultry meat (0.24%-4, 71%), cold cuts of pork (0.20%-3, 40%), sausages (0.30%-6, 40%), cold cuts of beef (4.40%). Milk and derivatives: also contains this type of fat, cow's milk (1,50%-5, 20%), cheeses and creams have a bit more, the butter can range from having nothing to contain 7.90%. Ice cream contain about 2.63% and a 6.07% if they are manufactured with milk fat and if they are made with partially hydrogenated vegetable fats can contain between 14% and 31%. In Spain the ice creams are made with hydrogenated vegetable fat, which contain large amounts of trans fats (19.98%), with vegetable fat low in trans fats (0.36%) or with mixing milk and vegetable fat (1.31%). Oil: the olive do not contain trans, but refined olive oils, that require high temperatures in its production process, contain between 0.10% and 0.50% trans fat. In relation to margarines, its content is very variable depending on the country, in New Zealand 0.3% and 3.7%, in Germany ranging from 12.6% and 19.7% in Canada between 0.9% and 46.4%, in Austria 1.9% and 6.15% in Scotland around 6.7% in United States 2.4% and 23.4%, in Portugal, 0.2% and 8.9%, in Spain between 0.40% and 19.2%. Other foods which are trans fats are in the raw materials used in food processing (sandwiches, ice cream, chocolate topping), which usually them contain around 6.55%. Flours and derivatives: in a study conducted in 20 countries of the European Union were found between 0.52% and 6% of trans fat in the pan. Spain stands out for the country with most trans fats (17.35%) bread and pizzas (10.40%). Industrial cakes: butter cookies (1.10%-1, 41%), maria (0.25%) cookies, croissants (3,03%-14, 6%), cupcakes (0.36%-2, 10%), cakes with chocolate (2.80%-5, 30%), chocolates (0% - 11, 10%), creme de cacao (0.9%-12, 36%). Canned and packaged foods: sardines (0.04%-2, 30%), tuna (0.63%-2, 73%), French fries (0.28%-42, 8%), croquettes (25.77%), wines (7,61%-19, 13%), soups and creams (2.90%-41, 3%). Sauces: mayonnaise (0.34%-18.69%), tartar sauce (0.48%), tomato sauce (15.27%).

A.P.M

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