Recently,

recently, some media reported that creamer contains fat powder, and the fat powder contains trans fatty acid, and trans fatty acid can induce asthma, type 2 diabetes, allergic disease and cardiovascular disease, and also has adverse effects on fetus and adolescents, which may cause cancer. What is cream? How many trans fatty acids are there in vegetable fat powder? Can cream still be eaten?

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creamers are not equal to trans fatty acids.

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creamers are actually a kind of substance instead of milk, and its main component is vegetable fat powder. Non dairy cream or oil powder, also known as cream and powdered fat, was first used in coffee mate. It is a kind of powdered cream added in coffee making instead of milk. Its main components are vegetable fat, corn syrup and plant protein. When

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talk about the end of vegetable fat, people will associate it with trans fatty acid, and even equate it with trans fatty acid. In fact, it is not the same as trans fatty acids. The raw materials of

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are hydrogenated vegetable oil. Hydrogenated vegetable oil is made from vegetable oil through hydrogenation process, which is commonly referred to as “hydrogenation”. Hydrogenation of vegetable oil is an operation to improve food processing performance by hydrogenation on unsaturated bond to increase the melting point of oil. The crisp effect of liquid vegetable oil is not good, but after hydrogenation, it is semi-solid at room temperature, which can meet the process and taste requirements. In addition, the chemical properties of hydrogenated vegetable oil are relatively stable, which can extend the shelf life, and the cost is lower than animal fats such as natural cream. Therefore, it is widely used in food industry.

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if the hydrogenation of vegetable oil is not complete, some double bonds will be converted from natural “CIS structure” to “trans structure”, which will produce some “trans fat”. Therefore, due to the hydrogenation process, there may be trans fatty acids in the plant fat powder, but the vegetable fat powder itself is not trans fatty acid, so it is not accurate to simply regard the fat powder or milk essence as trans fatty acid. More importantly,

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are trans fats produced by incomplete hydrogenation of vegetable oils. If they are completely hydrogenated, trans fats will not be produced, but saturated fats. Therefore, fully hydrogenated vegetable oils do not contain trans fatty acids. At present, the production of trans fat can be greatly reduced or eliminated by improving the hydrogenation process in food industry. At present, the label of famous brand or high-quality vegetable fat powder (coffee partner) products in domestic and foreign markets indicates “trans fatty acid is zero”.

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creamers are not the only source of trans fatty acids.

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media reports repeatedly emphasize that creamers contain anti fat and are harmful to health, but creamers are not the only source of trans fatty acids, and trans fatty acids also exist in natural foods. The main sources of

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trans fatty acids in food are processed food, such as incomplete hydrogenation of vegetable oil, refining process of vegetable oil, high temperature and long-time cooking. In addition to processed foods, trans fatty acids are also present in “natural foods.”. In 2013, China’s National Food Safety Risk Assessment Center released the “dietary intake level and risk assessment of trans fatty acids in Chinese residents”. The assessment showed that according to the investigation on the contribution rate of trans fat in different foods in the diets of residents in Beijing and Guangzhou, the natural source of trans fat was mainly ruminants, such as meat, fat, milk and dairy products of cattle and sheep. Although beef and mutton or milk contains trans fat, it is still a relatively high-quality food and should not be choked off because of the trans fatty acids. It is unrealistic and unnecessary to blindly pursue “zero intake” of trans fat.

do Chinese people eat more trans fatty acids? Can

cream be eaten? In fact, we are still worried about whether trans fatty acids (TFA) will exceed the standard. How much trans fatty acids do we eat? In order to avoid the risk of excessive intake of trans fatty acids, the World Health Organization (who) recommended that the energy supply ratio of trans fatty acids should be less than 1% in 2003 In 2011, the TFA energy supply ratio of residents in big cities such as Beijing and Guangzhou was 0.3%. In other words, the trans fat intake of the vast majority of Chinese residents is lower than the recommended standard of 1%. It can be seen that most of us don’t eat much trans fatty acids. However, it is worth noting that although the total intake of TFA is lower than the recommended standard, according to the average value of TFA energy supply ratio in Beijing and Guangzhou, the low age group has a higher level of trans fat intake. The energy supply ratio of TFA in the 3-6-year-old group was the highest, reaching 0.34%; the highest average intake of TFA was 0.61 g / day in the 13-17-year-old group. This means that for some people, the risk of trans fatty acids is still present. Therefore, we should not be blindly optimistic about trans fatty acids. If we do not pay attention, more and more people may exceed the standard. After all, there is a consensus on the harm of trans fatty acids in cardiovascular aspects. Therefore, it is necessary for consumers to consciously control trans fatty acids in their diet. Generally speaking,

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, the intake level of trans fatty acids in Chinese residents is not very high, but it is necessary to control the trans fatty acids in diet consciously. Consumers should also check food labels carefully when buying food. The common expressions of hydrogenated oil in the label ingredient list are hydrogenated vegetable oil, partially hydrogenated vegetable oil, hydrogenated palm oil, hydrogenated soybean oil, vegetable shortening, margarine, etc. Therefore, when purchasing packaged food, if the ingredients listed above are included in the ingredient list, they should pay more attention to the nutrition list on the label, and they can choose the food without trans fatty acid or with low content of trans fatty acid.

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