Trans fats (aliron ferrous sulfate targetso known as trans fatty acids, or TFA) are formed in the digestive system of ruminants. In the food industry, a similar process called ‘partial hydrogenation’ is used to convert vegetable oils into solid fats for enhanced functionality and shelf life stability. The main sources of TFA in the diet are butter, cheese and meat, as well as bakery products and fried foods1. Scientific research in the 1990s showed that TFA potentially have adverse effects on health linked to an increased risk of heart disease. TFA raise ‘bad’ LDL cholesterol and lower ‘good’ HDL cholesterol. More recently, scientific publications have shown that in terms oferrous fumarate bnff their impact on the risk for heart disease, TFA are worse than saturated fats (SAFA) on a gram-for-gram basis2-4.
Implementation of removing trans fatty acids originating from PVHO
