Margarine-hydrogenated or interesterification fats-Trans Fat Acids
As GIMDES, our worries are still ongoing for usage of margarine in our lifestyle.
As you know, margarine is an artificial process. Vegetable oil converts to vegetable fats by hydrogenation method with this process and this calls hydrogenated fat. Margarines place within the saturated fat group. There is trans fats artificially in their composition.
Various wide-range research shows the correlation between high quantity trans fat consumption and death. Many institutes such as United Nations Food and Drug Administration (FDA), American Heart Administration (AHA) warns society for give a limit to trans fat consumption.
Scientific researches shows that synthetic trans fat acids are unhealthy. Denmark restricted these fats’ consumption in 2003. Canada followed this country, and New York City in USA…
Dr. Frank B. Hu has carried out a project on Harward public health school, and he declares that the heart-attack risk is three times much in high trans fat level blood than low. According to a research which is written on Circulation magazine, trans fat rate in the red blood cells is connected with trans fat consumption, and it stimulates LDL increase and HDL decrease.
The damage of Hydrogenated fats:
There are many scientific researches, which cause disease such as obesity, sterility, liver dysfunction, cell dysfunction (stimulates many disease)(Alzheimer, Parkinson, etc.) According to Mother nutrition style (especially trans acid consumption), it has shown trans acid transmission to mother milk. Good cholesterol (HDL: high-density lipoprotein) level decrease, Bad cholesterol (LDL: low-density lipoprotein) level increase. Lp(a) rise atherogenic lipoprotein level in the blood and fat level also increase. Although the Calori is the same level in the body, it causes fat accumulation and gains weight (especially in the abdomen zone).
When the risk of hydrogenated margarine is obvious all over the world, margarine industry starts to produce margarine with the interesterification process which originally comes from vegetable oil. Interesterification can be defined as a redistribution of the fatty acid moieties present in a triglyceride oil over its glycerol moieties. This can be random when the reaction is carried out in a single, liquid phase. In comparison before, this process is decreased the level of trans fats.
The analyses show that trans fats in the new margarine haven’t decreased up to zero. Margarine producers acknowledge there is not trans acid if around 1 gram trans acid is available in 100 gram fat. When we consider how hot pressed vegetable fat is extensively used in the food, we can easily say that the intake will be increased.
Margarine producers claim that this is the most suitable product. However, they were used the same marketing slogans in their unique advertisements for hydrogenated margarines 50 or 60 years ago. Many people have encountered with cardiac disease for consumption of these fats or many people have cancer disease for that. Who will take the responsibility of this innocent person? Have they ever thought about that? So, will we know the same result of this new generated fats 50-60 years later?
