Omega-3s Offer Solutions to Trans Fat Substitution Problems

摘要

Fats in foods are essential to our diet. They are the source of body energy and essential fatty acids. Food companies during the 1960s and '70s yielded to consumer demands to eliminate fats such as lard, beef tallow, and tropical oils from their products to reduce the negative health effects of high-saturated-fat content. Hydrogenated oils were initially introduced to foods because they offered more stability during frying and baking, as well as enhanced texture in pastries, cookies, and crackers. In addition, hydrogenated solid oils at room temperature and liquid oils were more resistant to oxidation. But soon, they were found to be more dangerous to health than saturated fats.