Natural sources: Some herbivores will produce natural trans fatty acids, so there will be a small amount of natural trans fatty acids in beef, mutton, milk and dairy products.

Artificial source: characteristics (including melting point, taste, shelf life, etc. ) will be improved by hydrogenation in the food industry. Hydrogenation makes vegetable oil "more saturated", but it is not completely saturated and becomes saturated fatty acid. In this hydrogenation process, trans fatty acids will be produced. In addition, trans fatty acids are also produced in cooking processes such as fried foods.

If each product contains 0 g of trans fat less than 0.5 g, then the product can be classified as "0 g of trans fat", but this does not mean that it really does not exist. It also has a name-"hydrogenated vegetable oil"!

Note: Vegetable oil, vegetable butter, vegetable cream, non-dairy creamer and creamer are all hydrogenated vegetable oils, so don't be confused by their names.

When the words "hydrogenation", "refining", "artificial", "plant" and "crisp" appear in the ingredient list, we should be vigilant.

Artificial trans fats are very harmful.

Make you fat

Under normal circumstances, people who eat more oil do get fat, but according to the same amount, the "strength" of artificial trans fatty acids to promote obesity is seven times that of ordinary fat.

Causing cardiovascular disease

Artificial trans fats can increase low density lipoprotein cholesterol (LDL), which is the culprit of cardiovascular diseases such as hypertension and arteriosclerosis.

Induced diabetes

Excessive intake of artificial trans fats will lead to abdominal obesity and increase the risk of chronic diseases such as hypertension and diabetes.

Impairment memory

Excessive intake of artificial trans fats will damage memory and increase the prevalence of Alzheimer's disease.