Consumption of vegetable oil is not trans fatty acids, trans fatty acids is the general term for all unsaturated fatty acids containing trans double bond, Jinan University food professor Fu Liang told reporters that trans fatty acids are divided into two categories: a class of natural, animal meat or dairy products naturally contain trans fatty acids, cis fatty acids, the content of which is extremely low, harmless to the human body.
One category is artificially created, in the processing and cooking of fats and oils produced trans fatty acids, belonging to the trans, such as margarine, hydrogenated oils, coffee phytolacca are contained, harmful to the human body.
Extended Information
Once upon a time, fats consumed were mainly animal fats such as butter, cream, and lard, which were rarer and more expensive. Vegetable oils were cheaper, but the fatty acids in vegetable oils for consumption were essentially cis-fatty acids, which are very unstable, liquid, and perishable, due to free radicals attacking the double bonds in the chain.
In the early 20th century, the German chemist Wilhelm Norman came up with a solution to provide hydrogen atoms to the double bonds in vegetable oils to make them saturated, a process known as hydrogenation, and the oils made this way are called hydrogenated oils.
After hydrogenation, vegetable oils become semi-solid, stable and non-perishable, and can be used instead of animal fats, and much cheaper. Beginning in Germany and Britain, hydrogenated oils were quickly mass-produced and gained widespread use in the food processing industry, where they were used to make pastries, condiments and fried foods.
In the 1960s, it was recognized that the intake of animal fats increased the risk of cardiovascular disease and that vegetable oils were relatively healthy. By this time, the use of hydrogenated vegetable oils instead of animal fats was considered not only cost-effective, but also more beneficial to health.
People's Daily Online - Trans fatty acids Hydrogenated vegetable oils to blame?