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Trans fats – also known as trans-fatty acids – are found in cakes, pastries, pies, biscuits, snacks and fast foods. They are formed when liquid vegetable oil is turned into solid fat in a high temperature process called hydrogenation, and, as well as being cheap, they extend the shelf life of products that contain them.
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"Companies should be encouraged "
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Use oils that are high in monounsaturated fatty acids as primary alternatives to partially hydrogenated vegetable oils for frying purposes; these oils are known for their moderate to high oxidative stability and their contribution to lowering the total/HDL cholesterol ratio and coronary heart disease risk.
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Select oils that are both high in omega-3 polyunsaturated fatty acids and high to moderate in omega-6 polyunsaturated fatty acids (such as canola and soybean oil) as primary sources of vegetable oils in margarines; this measure would improve the ratio of omega-6 to omega-3 fatty acids and lower coronary heart disease risk.
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Choose oils that are moderate in omega-3 polyunsaturated fatty acids in shortenings used in baking and food processing; this measure would also improve the ratio of omega-6 to omega-3 fatty acids and lower coronary heart disease risk.
"Thanks for supporting the fight against heart disease"
Our objective is based on scientific research which has already taken place in Canada, the positive results of which on public health have already been published worldwide.
In addition, for our project we are taking the social-economic impact for companies and consumers into account.