Trans fatty acids are less prone to rancidity and can improve the taste of food, while excessive intake of trans fatty acids may affect development, lead to obesity, and the formation of blood clots.
Trans fatty acids can withstand high temperatures, not easy to deteriorate, can be stored for a longer period of time, and can improve the texture of food, so that the food becomes crispy, increasing the degree of delicious food.
Trans fatty acids can hinder the body’s absorption of essential fatty acids, leading to insufficient nutrient intake, thus affecting the development of the body. Trans fatty acids are not easily digested, and long-term intake will cause fat accumulation in the body, leading to obesity.
Long-term intake of trans fatty acids in large quantities will increase the viscosity of the blood and increase the chance of blood clots.
The intake of trans fatty acids should be less than 2 grams a day, thus the need to reduce the intake of processed foods to protect the health of the body.