Trans fatty acid (TFA) is an unsaturated fatty acid. The hydrogen atoms on the carbon-carbon double bond in its chemical structure are located on different sides, which makes the molecule present a linear conformation. This special conformation makes TFA have some unique properties and biological effects compared with other unsaturated fatty acids.
The history of TFA can be traced back to the early 20th century. At that time, the food industry began to try to produce more stable and storable oil by hydrotreating vegetable oil, thus producing a class of substances called "hydrogenated vegetable oil". With the continuous development of food processing technology, hydrogenated vegetable oil is widely used in baking, frying, candy and other foods. However, with people paying more and more attention to food safety and health, the harm of TFA has gradually emerged.
The advantage of TFA is that it has good processing characteristics and taste, which can improve the taste and storage resistance of food. In addition, TFA has certain nutritional value and can be used as an energy source. However, the disadvantage of TFA lies in its potential harm to human health. A large number of studies have shown that excessive intake of TFA will increase the risk of chronic diseases such as cardiovascular disease and diabetes.
Therefore, in order to protect public health, some countries have restricted the use of TFA. For example, the US Food and Drug Administration requires that foods containing TFA in processed foods must be labeled, and stipulates that TFA is restricted in some foods. In addition, some international organizations, such as the World Health Organization and the Food and Agriculture Organization of the United Nations, have also put forward suggestions to restrict the use of TFA.