History of Trans Fats:
Why do restaurants use trans-fat oils? Animal fats were commonly used in restaurants through the early 1980s, until the public became worried about the link between animal fat and high cholesterol. By the 1990s, most restaurants had replaced animal fats with partially hydrogenated oils, the source of synthetic trans fats, which at the time weren't widely considered harmful.
Source: Wall Street Journal, December 9, 2006.
Nutritional Facts:
Trans Fatty Acids - While naturally occurring trans fatty acids have never been implicated in raising serum cholesterol, there is data to suggest that man-made trans fatty acids (from hydrogenation of vegetable oils) raise levels of LDL - cholesterol (bad) and lower levels of HDL - cholesterol in the blood.
Saturated Fat - Because saturated fat is most strongly linked to disease, health experts recommend that it comprise no more than 10 percent of the total calories of your diet.
Monounsaturated Fat - This type of fat may play a role in helping to maintain heart health. Some researchers believe that monounsaturated fat should be the most plentiful type of fat in your diet, but total fat intake should still not exceed 30 percent of total calories.
Cholesterol - High intake of dietary cholesterol has been positively associated with high serum cholesterol, which in turn increases coronary heart disease (CHD) risk.
Bunge Trans Fat Solutions can provide your operation with a superior health profile for several key nutritional properties.
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