Trans source fat is a non-mandatory labeling content, but if hydrogenated oils are used in the production process of the food or if the food ingredients contain products with hydrogenated oils and/or partially hydrogenated oils as the main raw material, such as margarine, shortening, cocoa butter, the content of trans fats must be indicated on the nutrition label.

Hydrogenated vegetable oils added to a variety of snacks contain a large amount of trans fatty acids, and hydrogenated vegetable oils are commonly expressed in the ingredient list in the following forms: hydrogenated vegetable oils, hydrogenated fats, refined vegetable oils, margarine, margarine, vegetable butter, margarine, vegetable cream, wheat krispies (ice-cream), cream of milk, phytolipids, cocoa butter substitutes, and so on. So before you buy snacks for your kids, be sure to look at the ingredient list and avoid these common disguises for trans fatty acids.

Trans fatty acids

Trans fatty acids can raise LDL (low-density lipoprotein cholesterol) and lower HDL (high-density lipoprotein cholesterol). Scientific research has found that LDL is the culprit in cardiovascular diseases such as elevated blood pressure and atherosclerosis; at the same time, trans fatty acids increase the viscosity and cohesion of human blood, which can easily lead to the formation of blood clots, and are particularly harmful to the elderly who have fragile blood vessel walls.

Lowering memory and increasing the risk of Alzheimer's disease in old age. In a survey of 1,000 healthy men under the age of 45, the American Heart Association found that subjects who consumed large amounts of trans fatty acids scored the worst on word memory tests. This association persisted even after accounting for factors such as age, education level and depression.