Vegetable shortening contains TFAs because nearly half of the TFAs eaten come from vegetable oils, with beef, lamb and dairy products also contributing a large portion. Baked goods such as pastries, bread and cookies contribute less than 5 percent. And puffed foods, chocolate, instant coffee and milk tea don't rank at all.

There are two sources of TFAs in food, natural and processed sources. Natural sources are mainly ruminants, such as beef and lamb, fats, milk and dairy products. Processed sources are mainly produced during the hydrogenation and refining of vegetable oils, and small amounts of TFA are also produced when the oil is too hot and too long during the frying and sautéing of food.

Health notes:

1, trans fatty acids (TFA) is the carbon chain containing one or more non-*** yoke trans double bond unsaturated fatty acids and all isomers of the general term, is a non-essential fatty acids. We often say that fat is triglycerides formed from fatty acids and glycerol, animal oils and vegetable oils.

2, the real scientific evidence, is that excessive intake will increase the risk of cardiovascular disease, which is very clear. For example, lowering "good" cholesterol and increasing "bad" cholesterol. But there is not enough evidence to suggest that TFAs cause other harm.

Reference: People's Daily Online - Trans fatty acids: not a time bomb