Trans fatty acids
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Transcript of Trans fatty acids
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TRANS FATTY ACIDS
AND
CARDIOVASCULAR DISEASES
Pradeep Chaminda Weerathunga
BFST 2101
Seminar in Food Science & Technology
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79% Artificial
21% Naturally Occurring
Trans Fatty Acids
Manufacture through a chemical process-Hydrogenation.
Found in partially hydrogenated vegetable oil.
Margarines, shortenings, baked good , packaged foods etc contain TFAs.
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Present in dairy products and in meat.
Taken from ruminants.
Produced by bacteria in ruminants’ stomachs.
Smaller amounts.
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It raises the risk of heart diseases.
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How does it do?
It increases bad (LDL) cholesterol
It lowers good (HDL) cholesterol
It increases the ratio of total cholesterol to HDL cholesterol
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Stroke
Congenital heart defects
Heart failure
Rheumatic heart disease
Coronary heart disease (CHD)
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Good artery - smooth, elastic and pink.
Saturated and mono-unsaturated fats do not react or harm arteries.
Damaged arteries - crusty and yellowish.
Damage caused by Trans Fatty acids.
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Major Food Sources of Artificial Trans Fat for American Adults
Household Shortening
5%Potato Chips, Corn Chips,
Popcorn6%
Fried Potatoes10%
Margarine22%
Other6%
Cakes, Cookies, Crackers, Pies,
Bread, etc.51%
Major Food Sources of Artificial Trans Fatty Acids
Long shelf life Stability during deep-frying
Semi solidity
Ability to enhance the palatability of food products
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TFAs Contain double
bonds
Rise LDL level less than SFs do
Reduce HDL level
Estimated consumption- 2.6% of total calorie intake
Saturated Fats No double bonds
Rise LDL level more than TFAs do
Rise HDL level
Estimated consumption- 20.6% of total calorie intake
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Look the ingredients list
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“partially hydrogenated,” “shortening,” “margarine”?
If “No”-Use
Step 1
Step 2
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Check the Nutrition Facts panel
TFAs 0.5g per serving
If less-UseRefuse
Ask from manufacturer
Step 2
Step 3
Mainly due to the trend of McDonald’s and KFC restaurant chains.
Especially focuses on middle and upper classes of people.
Use of vegetable oils in cooking.
Consumption of fried food such as wade,thosa etc
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Cis unsaturated fatty acids
Saturated fatty acids
Fully hydrogenated vegetable oils
Addition of antioxidants to un-hydrogenated oils
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No nutritional benefit of TFAs
Has considerable potential for harm
Better to seek for substitutes
Consumers should recognize & avoid TFAs
Can avert thousands of CHDs by avoiding TFAs
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Read the labels of processed foods.
Stick to coconut oil,- containing no added fats.
Purchase fresh meat.
Go for fresh vegetables.
Educate through the mass media on this topics.
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