Trans Fat Is A Trouble Maker

Saturday, 30 November 2013

It is clear that we need to include fat in our diet. There are many types of fat which can provide benefits or may prove to be unhealthy if too much is eaten. Here, the story is about trans fats or their full name is trans fatty acids. Natural trans fats can be found in cheese, beef, lamb and mutton. Food such as biscuits, cakes, cookies, crackers and other snack food often contain high amount of trans fat in the from of hydrogenated vegetables oil.

Eating trans fats increases the risk of developing heart disease, type 2 diabetes and stroke. This can be due to the raising of bad cholesterol (LDL) and decreasing of good cholesterol (HDL). Trans fat increases triglycerides and the high level of triglycerides may contribute to atherosclerosis. The atherosclerosis can increase the risk of stroke, diabetes, heart attack and heart disease. Researchers estimated that dietary trans fatty acids from partially hydrogenated oils can cause between 30,000 – 100,000 premature coronary death each year in United States.

The incidence of cancer is also increased with high intake of saturated fat food. The consumption of high amount of trans fat may increase the risk of colorectal neoplasia. Women who eat more trans fat food significantly increased the risk of breast cancer. In addition, there is on study reported that 40% increased risk of breast cancer in postmenopausal women who had high concentration of trans fat in their body. This type of fat disrupts the hormonal systems which can lead to destruction of defective membranes and increase the cancer development.

Keep trans fat consumption as low as possible. Read the nutrition labels for ingredients such as 'trans fat', 'partially hydrogenated' or 'shortening' in order to control the intake of trans fat. Further reduction of trans fat consumption by avoiding artificial trans fat can prevent the occurrence of heart attacks and coronary heart disease death. So, say no to trans fat in your food!




 Sources :
  1. American Heart Association
  2. Center for Gastrointestinal Biology and Disease, School of Medicines, Univercity of North Carolina
  3. Food Safety Network, www.foodsafetynetwork.ca
  4. MayoClinic Website
  5. National Center for Chronic Disease Prevention and Health Promotion (CDC)
  6. Nutrition in Clinical Practice, The American Society for Parenteral and Enteral Nutrition
  7. Women’s Health, UCSF Medical Center

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