Showing posts with label trans. Show all posts
Showing posts with label trans. Show all posts
Trans fatty acids
Sunday, January 19, 2014
Advantage: Food manufacturers love this fat cheap. It extends the life of food products and makes smoother or crisper, but, in fact, trans fats contribute nothing good.
Disadvantage: they may improve the taste, but the point of view of health, they are catastrophic. Recent studies show that trans fatty acids increase abdominal fat. A large number of studies also establish a link between trans fat and clogged arteries, cancer and diabetes. Creates the danger of man-even prevents the body to properly utilize essential fatty acids omega. Worst of all practitioners for bodybuilding, trans fatty acids may reduce the absorption of amino acids, thus limiting muscle mass and accelerate muscle breakdown.
Quantity: Zero! Avoid fried foods, industrial pastries, crisps and biscuits. If in doubt, check the label.
Trans Fat Alternative Fares Poorly In Study
Saturday, January 11, 2014
Trans-fat, like saturated fat and dietary cholesterol, has been found to raise LDL cholesterol, increasing risk for heart disease. Trans-fats may also increase insulin resistance in people with diabetes. (See Trans Fatty Acids And Insulin Resistance.)The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) recommends that people with diabetes limit intake of foods with trans-fat, such as snack foods and commercially baked goods.
But how healthy are the fats being used to replace trans-fats?
A study that appeared in the January 15th issue of Nutrition & Metabolism tested the effects of interesterified fats (IE fats), one of the leading contenders to replace trans-fats. Thirty participants consumed diets that were either rich in palm olein*, trans-fat, or IE fat. After 4 weeks:
- Those on the trans-fat and IE fat diets had higher LDL/HDL cholesterol ratios than those on the palm olein diet.
- Those on the trans-fat and IE fat diets had higher fasting plasma glucose than those on the palm olein diet. (Those eating trans-fat had a BG increase of about 5.2 mg/dl after 4 weeks, those eating IE fat had a BG increase of about 18.9 mg/dl.)
*Palm olein is the fraction of palm oil that is liquid at room temperature. Palm olein is approximately 45% saturated fat and 55% unsaturated fat. (American Palm Oil Council)
For the study (full free access):
Stearic Acid-Rich Interesterified Fat And Trans-Rich Fat Raise The LDL/HDL Ratio And Plasma Glucose Relative To Palm Olein In Humans
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