The Pros And Cons Of Trans-Fats

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“Definition of a trans fatty acid: (noun) an unsaturated fatty acid of a type occurring in margarines and manufactured cooking oils as a result of the hydrogenation process, having a trans arrangement of the carbon atoms adjacent to its double bonds. Consumption of such acids is thought to increase the chance of health risks.” Although certain fats are considered be part of people’s health, there are certain types of fats that should be closely assessed and ignored out of our diets. One of which has drawn an array of controversial issues is trans-fats. Trans-fats can be mostly found in many food sources such as vegetable oil, crackers, cookies and margarine. In-relation to this it increases the blood levels of low density lipoprotein that is considered to be a bad cholesterol, and decreases the amount of good cholesterol in the human body (high density lipoprotein). Trans-fat is created when an oil is partially hydrogenated, “Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils.” This process changes the chemical structure of for example vegetable oils forming it into a bad oil not healthy to be consumed.
Shown through figure 1 is how applying the hydrogenation process to food changes the chemical structure of the food which applies the trans fats. Chemically modifying

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