Trans fats are toxic substances and kill half a million people every year
Harmful industrially produced trans fats are still an integral part of food and more than five out of around eight billion people are not adequately protected from them. These were the findings of an interim report published on Monday by the World Health Organization (WHO), whose stated aim was to largely eliminate these harmful ingredients from the global food chain by 2023 - unfortunately, it failed.
"Trans fats are toxic substances that kill," said WHO chief Tedros Adhanom Ghebreyesus. "It's time to ban them from food once and for all."
The WHO called on governments that have still achieved little in this area to drastically restrict the approval of trans fats. The countries affected include Egypt, Pakistan and South Korea.
What do trans fats do to our bodies?
Half a million people die prematurely from coronary heart disease caused by these toxic fats, according to the WHO. Since 2021, only foods containing less than two grams of industrial trans fats per 100 grams of fat have been allowed on the market in the EU.
In Denmark, industrial trans fats were already drastically restricted around 20 years ago - according to the WHO, the decline in cardiovascular diseases was soon apparent.
What are trans fats?
Trans fats or trans fatty acids are unsaturated fatty acids that can be produced naturally or through food technology. In food technology, spreadable products are produced from liquid oils by means of hydrogenation.
Where are trans fats contained?
- French fries
- Chips
- Ready-made puff pastry
- Ready-made soups
- Gravy
- Sausage
- Frozen pizza
- Even in some mueslis
Well, that gives you a feel for it - they are finished products, but not only those.
Excessive and, above all, repeated heating of (actually healthy) vegetable oils and fats, for example during frying and deep-frying, can lead to the formation of harmful fats, as the molecular structures are altered.
How can I avoid trans fats?
- Do not heat perishable oils with polyunsaturated fatty acids too high.
- Pay attention to labels and avoid "hydrogenated", "partially hydrogenated" or "hydrogenated" vegetable fat.
- Use clarified butter or peanut oil for frying and deep-frying.
