Reasons for Persistent Usage of Trans Fat

Reasons for Persistent Usage of Trans Fat

Despite the major health hazards associated with TFA's, food processors still indiscriminately use them for their low cost, longer shelf life and desirable taste.


Despite the major health hazards associated with TFAs, food processors still indiscriminately use them for reasons mentioned below -

• Trans fats allow for a longer shelf life
• They give food a desirable taste, shape, texture
• They are commonly available in both urban and rural areas
• Are cheap on pocket and therefore commonly find their use in bakery products.
• Used for deep frying commercially as oil with TFAs can be used multiple times in commercial fryers

References:

1. Suzannah Olivier, The Essential Guide to Foods that Heal.
2. Misra A. et al, South Asian diets and insulin resistance, British Journal of Nutrition, 2009.
3. Trans Fats: From Scientific Discovery To Public Policy
4. Nurses Health Study Newsletter, volume 19, 2012
5. Aachu Agrawal, Rajeev Gupta, Kanika Varma and Beena Mathur, (2008) "High trans fatty acid content in common Indian fast foods", Nutrition & Food Science, Vol. 38 Iss: 6, pp.564 � 569
6. "Junk food could be killing you slowly and sweetly": The Centre for Science and Environment (CSE) study, March, 2012

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