Nutrition

Trans fatty acid: Where are they found?

So in what types of foods do we find these trans fatty acids?

They are present in many foods in their natural state, but also in industrial foods. From meat ... to cakes, biscuits, pastries. The content of trans fatty acids is quite low in meat, but much higher in pastry and industrial snacking.

Unfortunately, it is difficult to identify the presence of these fatty acids on the food packaging. But one thing is certain: for good health, it's better to eat an apple than a croissant or a packet of cakes!

10 rules for a healthy and balanced diet

Chemical peculiarity of trans fatty acids

Trans fatty acids have a special chemical characteristic. This is why they are called "trans". From a biochemical point of view, the specificity of a trans fatty acid may seem minimal. It is indeed the position of the two hydrogen atoms on the long molecular chain of carbon, which makes the difference.

Namely: The trans fatty acid is an unsaturated fatty acid, that is to say that there is a double bond between two carbon atoms, with two hydrogen atoms in the so-called "trans" position (at the inverse of the so-called "cis" position) ... this is for the chemical explanation.

This peculiarity, which leads to a very specific structure in the space, makes this fatty acid has very precise biophysical and biochemical properties. For example: this fatty acid is in the solid state, at a very precise temperature. These hydrogenated oils are used in the food industry for (among others) their quality of preservation.

Popular Posts

Category Nutrition, Next Article

Breakfast cereals: Fiber intake - Nutrition
Nutrition

Breakfast cereals: Fiber intake

Breakfast cereals also provide fiber, the richest being bran or whole grain cereals, as well as plain muesli and oat flakes. The fibers have a beneficial effect on intestinal transit of course, as well as their satietogenic role, and the reduction of daily energy intake after ingestion of a high fiber meal
Read More
Iron: where is it found? - Nutrition
Nutrition

Iron: where is it found?

Iron is present in two forms in the diet: the haem iron found in animal products and nonheme iron, especially in plants. Heme iron is much better absorbed than that of vegetable products. Here are the foods where the two forms of iron are respectively: Heme iron: Boudin, liver of poultry, lamb, offal, Red and white meats Fish, seafood, Non-Heme Iron: Wheat germ, pistachio, soy, Lentils, chickpeas, dried beans, spinach, eggs, Bread, peas, green beans
Read More
How to fill up with vitamins: the ideal cooking time - Nutrition
Nutrition

How to fill up with vitamins: the ideal cooking time

In general, the longer the cooking and the higher the temperature, the greater the loss of vitamins. In the vegetables When vegetables are eaten raw, there is no alteration of the vitamins they contain. As the cooking time increases, the vitamins, especially the water-soluble vitamins (vitamins C and B), are found partly in the cooking water
Read More
Lack of iron: the causes - Nutrition
Nutrition

Lack of iron: the causes

The lack of iron can have very different causes. It is usually due to a lack of iron intake; or a "leak" of iron, because of bleeding ... or both. This partly explains why so many women of childbearing age suffer from a lack of iron (mostly because of the monthly rules). In case of lack of iron, the search for the cause may be necessary, especially if this iron deficiency is repeated
Read More