tL
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Gin
kwan
"TRANSU FATTY
ACIDS ARE
HARMFULTO
HEATH
Natural
oil
usually consists of
"cis"
fatty acids.
However, "trans"
fatty
acids
occur
when manufactur-
ers use hydrogenation,
a process
in
which hydrogen
is
added
to
veg-
etable oil
in
order
to turn the
oil into
a
more solid fat. Trans
fatty
acids
are often but
not
always found
in
the same goods as saturated
fat,
such as vegetable
shortening,
some margarines,
crackers,
candies, cookies, snack foods,
baked
foods,
salad dressings and
other processed food, e.9., instant
noodles, egg roles,
etc.
Trans fatty
acids would raise low-density lipo-
protein
(LDL,
the
"bad"
cholesterol)
levels
that
increase
the
risk
of
coro-
nary heart
disease.
ln
the
US, the
trans
fatty
acids
contents
of
McDonald's chips has
risen
from 6
to 8
g
(using
the new
method of
determination)
-
an increase
of
1/
3. Under the new
FDA
regulations,
by
January
1,
2006,
consumers
will
be able to
find
trans
fat
listed
on
food
nutrition labels directly under
the
line
for
saturated
fat.
ln
Denmark, the legal provision
is
for
every
10 g of
edible
oil,
there could
only
be 2-5 g of
trans
fatty
acids.
ln
China, there are
no
standards for
trans fatty
acid
content; neither are
there methods
of
determining the
content
of
trans
fatty
acids.
However,
active research is
on-
going.
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32