Trans Fat, Inedible

Fats are the main source of energy for the body. They can be classified based on their structure into saturated fats, unsaturated fats, and trans fats. Each type of fat has its own health benefits and drawbacks. Trans fats, in particular, are detrimental to health as they increase LDL cholesterol levels and decrease HDL cholesterol levels in the blood, thus increasing the risk of heart and blood vessel diseases.

Sources of Trans Fats

l Trans fats that occur naturally can be found in small amounts in the meat and dairy products of ruminant animals such as cows and buffalo.

l Trans fats produced through industrial processes result from the hydrogenation of oils by partially hydrogenating oil to make it solid at room temperature, shelf-stable, and odorless. They are commonly found in margarine, shortening, or in processed foods such as cookies, donuts, cakes, pies, and fast food items like French fries and hamburgers. In 2019, the Ministry of Public Health issued a regulation banning the production, import, or sale of partially hydrogenated oils and foods containing them to ensure that certified foods do not contain trans fats. Fully hydrogenated oils may also be used in some food products, but this process does not produce trans fats. Instead, it transforms unsaturated fats into saturated fats.

According to a survey on worldwide fat consumption categorized by types of fatty acids in the year 2010, it was found that Thais consumed trans fats accounting for 0.75-0.99% of their daily energy intake, while saturated fats were consumed at more than 16% of daily energy intake. According to the recommendations of the American Heart Association (AHA), saturated fats should not exceed 7% of daily energy intake to reduce the risk of heart disease and stroke. Therefore, both trans fats and saturated fats increase the risk of heart disease and stroke.

Information : Siriraj Piyamaharajkarun Hospital