Trans fatty acids can be found in many fat sources although its prevalence is very low. Bovine (cows, steer, oxen, etc) food sources are probably the greatest natural contributors of trans fatty acids to the human diet. For instance, beef, butter, and milk triglycerides may contain 2 to 8 percent of their fatty acids as trans fatty acids. Interestingly, cattle are not solely responsible for generating this trans fatty acid content. It is actually the bacteria in their unique stomachs that produce the trans fatty acid. These fatty acids are then absorbed by the cow and make their way into the tissues and milk of these animals.
In addition, trans fatty acids can be created during the processing of oils (that is, margarine and other hydrogenated oils), which will be described later, and when cooking oils are re-used over long periods, such as in fast-food restaurants and diners. In more recent decades, more than half of the trans fatty acids in the human diet were derived from processed oils either consumed plain or used in recipes (for example, fried foods, baked snack foods). Cookies, crackers, and other snack foods that utilize hydrogenated vegetable oil may contain up to 9 to 10 percent of their fatty acids as trans fatty acids.
Because the consumption of higher amounts of trans fatty acids is linked to increased risk of heart disease and stroke, the American Heart Association, and the most recent Dietary Reference Intakes (DRIs) in the United States and Canada, recommend limiting the trans fat level of the diet. In addition, food manufacturers in many countries, including the United States and Canada, are required to list the trans fat levels in the Nutrition Facts on food labels. Because of this, snack-food manufacturers are choosing hydrogenated oils with lower trans fat content to produce snack foods. Furthermore, in 2006 New York City placed a ban on trans fat in restaurants, a public health initiative that is being followed by other cities.
Tidak ada komentar:
Posting Komentar