Trans fatty acids are the general name of unsaturated fatty acids with trans non-conjugated double bonds, which mainly exist in hydrogenated vegetable oil, refined vegetable oil, adipose tissue and milk of some ruminants.

Trans fatty acids are a general term for a variety of unsaturated fatty acids, which often appear in processed oils. Hydrogenated vegetable oil is the most important food source of trans fatty acids. Vegetable oil, mainly unsaturated fatty acids, is specially processed, and trans fats are produced in the process of changing from liquid unsaturated fats to solid and semi-solid unsaturated fats.

In addition, refined vegetable oil will also produce some trans fatty acids after deodorization at high temperature. The fat tissue and milk of ruminants contain 1% ~ 8% trans fatty acids.

Harm of trans fatty acids

Trans fats are harmful to health. Excessive intake of trans fatty acids will increase blood viscosity and cohesion, leading to an increase in the prevalence of thrombosis. At the same time, trans fatty acids will affect the absorption of essential fatty acids by the fetus and affect the intelligence and physical development of the fetus.

Trans fatty acids can also affect male hormone secretion and sperm quality. Studies have proved that trans fatty acids can increase the prevalence of Alzheimer's disease. In addition, trans fats are also related to obesity, coronary heart disease and other diseases.

Generally speaking, the trans fat intake in one day should not exceed 1% of the total calories, about 2g. Therefore, we should reduce our dependence on processed foods and choose natural foods with low trans fat to protect our health.