Minimising Trans Fat Usage

The tussle between appearance and substance is an old one. And in the modern quick-fix mode of operations, this age-old debate has only become more intense.

The use of trans fats in the fast-food chains and various other bakery items reflects the continuance of this ancient dilemma. However, the trans fats, which are mostly man-made, are used not only to make the items crispier or enhance the feel-good factors. They have some other utility for the manufacturers too, such as increasing the durability of used oil or shelf-life of the products. But in the ‘service industry’, anything that endangers human health cannot and should not be trapped in the profit pack. The search for a healthy alternative is welcome, but compromise on human health is not.

According to Food and Drug Administration (FDA), USA, “Trans fatty acids, also known as trans fats, are made during partial hydrogenation of vegetable oils. Hydrogenation is the process by which hydrogen atoms are added to unsaturated sites on fatty acids, thereby, eliminating double bonds. Partial hydrogenation relocates some double bonds and hydrogen atoms end up on different sides of the chain. This type of configuration is called ‘trans’ (means “across” in Latin).”

Although with the changing food habits and fast-growing restaurants, the use of trans fat has increasingly come under the scanner, avoiding the consumption of trans fat altogether is difficult, if not impossible. This is because a marginal portion of trans fat is found in the natural products sourced from animals. Thus the glass of milk that your child is drinking or even the home-cooked meat may contain some amount of trans fat. Naturally occurring trans fat, however, constitutes only a marginal portion in the overall diet of an urban individual.

An Unhealthy Option