What Is Trans Fat? Why Is It Harmful?
Trans fat is a fatty acid with at least one double carbon-carbon bond in the trans configuration. Also called trans fatty acids, this toxic fat increases the level of bad cholesterol and reduces the level of good cholesterol in your body. Trans fat is present in small amounts in food products from ruminant animals like cows and sheep but most of our dietary trans fat comes from industrial sources such as margarine, shortening, non-dairy creamer or other types of partially hydrogenated oils.
Partially hydrogenated oils are formed in an industrial process that adds hydrogen to oil converting the liquid into semi-solid form. Partially hydrogenated oils are used to extend shelf life and provide some sensory characteristics in food (i.e. melt-in-mouth feel, flakiness, etc.). It is commonly used in baked goods like biscuits and crackers, pre-mixed food products like 3-in-one coffee and cocoa drinks, and other prepackaged and processed food products.
Partially hydrogenated oils are used to extend shelf life and provide some sensory characteristics in food (i.e. melt-in-mouth feel, flakiness, etc.). It is commonly used in baked goods like biscuits and crackers, pre-mixed food products like 3-in-one coffee and cocoa drinks, and other prepackaged and processed food products.
Eliminate Trans Fat
The COVID-19 pandemic exposed the significance of addressing cardiovascular disease linked to high trans fat consumption, where patients with comorbidities such as cardiovascular disease have a higher risk of serious illness or death.
Addressing cardiovascular disease linked to high trans fat consumption becomes more significant now more than ever. Patients with comorbidities such as cardiovascular disease have a higher risk of serious illness or death due to COVID-19. As of June 8, 2020, 49% of COVID-19 deaths in the Philippines had comorbidities.
Trans fat is considered the worst kind of fat because it causes bad cholesterol build-up in arteries resulting in heart disease. High intake of trans fat increases the risk of coronary heart disease and related mortality by as much as 21% and 28%, respectively. In the Philippines, coronary heart disease is the leading cause of death and is a known comorbidity of various diseases. Data from the Philippine Statistics Authority reveals that coronary heart disease claims 84,000 lives per year.