Fat is almost the only natural food that can provide fragrance ingredients, so it is very popular. On the other hand, too much fat is the biggest damage to health, so it is very confusing.

　　The main component of fat (over 95%) is various fatty acids. The molecular structure, physical and chemical properties and food sources of various fatty acids are different, and more importantly, they have good and bad effects on health. It has been discovered and proved that there are two main types of fatty acids with minimal nutritional value and great health hazards (is it bad enough?), one is a saturated fatty acid with a short carbon chain, such as palmitic acid (C16:0), cardamom Acid (C14:0) and lauric acid (C12:0); the other is trans fatty acids (mainly trans oleic acid). The former exists in natural foods, such as palm oil, coconut oil, butter, lard, etc.; the latter is rare in natural foods, mainly from a edible oil processing technology-hydrogenated oil. The common hazard of these bad fatty acids is to increase the risk of atherosclerosis, coronary heart disease and hypertension. The disadvantages of trans fatty acids may also include harm to fetal development, increased risk of cancer, and increased risk of diabetes.

　　 Hydrogenated oil has been widely used in the food processing industry, and its dosage far exceeds that of ordinary soybean oil and peanut oil. Although the hydrogenation technology was invented by foreign countries, and the production of hydrogenated oil is also dominated by foreign countries, domestic consumption is huge. Chinese people prefer aroma and consumption of edible oil far exceeds that of developed countries. The consumption of hydrogenated oil (containing harmful trans fatty acids) is estimated to be far higher than that of foreign countries. Where the food label ingredients list is marked "edible vegetable oil", "refined vegetable oil", "vegetable oil", "hydrogenated vegetable oil", "shortening oil", "vegetable cream"...... In one sentence, it is not clearly indicated that it is soybean oil, Peanut oil, rapeseed oil, etc. are basically hydrogenated oil.

　　Generally, the following foods are basically added with hydrogenated oil and more trans fatty acids:

　　biscuits

　　 bread with high fat content, such as crisp bread, Danish bread etc.

　　Instant noodles

　　Fried foods such as twists, fritters, burgers, moon cakes, etc.

　　Deep-fried snacks, such as puffed food, french fries, potato chips, and rice noodles.

　　 Various high-fat snacks, such as puffs, wafers, puff pastry, egg yolk pie or strawberry pie.

　　 Various pastries, such as birthday cake, cream cake, cream sandwich cake, etc.

　　Various kinds named after "milk creamer" or "dairy creamer", such as coffee mate, pearl milk tea, etc.

　　 Some (estimated to be fully popular soon) restaurants use fried oil to prepare fried dishes.

A variety of on-site fried foods sold in supermarkets, such as deep-fried dough sticks, twists, balls, etc.

　　To sum up, as long as the food is rich in oil, whether it is fried or added oil, almost all contain trans fatty acids-only your own food can be excluded.

　　 In addition, although a few processed foods, such as biscuits, do not use hydrogenated oil, but use palm oil, even coconut oil, the result is also unhealthy. Some restaurants do not use hydrogenated oil when cooking fried dishes, but ordinary vegetable oil will also generate more trans fatty acids after repeated heating. Changing soup does not change medicine.