Trans Fat and its Alternative Many processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases.
The ill effects of industrial trans fat, derived from the partial hydrogenation of vegetable oils, are, in fact, now quite widely known due to rising health consciousness among the people in general. Consumption of industrial trans fats, according to a new study, is associated with a 21 percent increase in the risk of coronary heart disease.
Understanding Trans Fats
“Trans fat is a kind of unsaturated fat that occur in small amounts in nature. They eventually became widely produced industrially from vegetable fats for use in margarine, packaged baked goods and frying fast food,” said Chef Selvam Nehru, Jr. Sous Chef, Novotel Goa Resort & Spa.
“Infamously known to increase bad cholesterol levels and lower good cholesterol, consuming industrial trans fats also make you susceptible to many other health-related risks,” Chef Selvam added. Besides heart diseases, other health risks associated with industrial trans fats include diabetes and cancer.
Here it deserves a mention that all trans fat are not the same. While industrial trans fats are indeed a major health threat and should be avoided, ‘natural trans fats,’ found in meat and milk from ruminant animals such as cattle, bison, goats and sheep, are not as harmful and may in fact have health enhancing potential.
“Trans fat obtained from the natural sources are not harmful as the body easily identifies natural products and absorbs them in a healthy way,” Chef Gaurav Chakraborty, Executive Chef, Novotel Imagica Khopoli, explained.
New research also suggests that a diet with enriched levels of trans vaccenic acid (VA) — a natural animal fat found in dairy and beef products — can reduce risk factors associated with heart disease, diabetes and obesity.
This story is from the February/March 2017 edition of Food & Beverage Business Review.
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This story is from the February/March 2017 edition of Food & Beverage Business Review.
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