Year: 2024
Type: article
Abstract: Hydrogenated oils are frequently used in food processing because of their stability and long shelf life, but because partial hydrogenation frequently produces trans fats, they pose serious health risks to the general public. Trans fats have been connected in numerous studies to elevated risks of systemic inflammation, type 2 diabetes, and cardiovascular disease. This paper examines current research on the health effects of hydrogenated oils. It also covers substitute processing techniques that limit or do away with trans fats without compromising the food's quality.The results highlight the necessity of more research, the implementation of laws, and cooperative education in order to promote healthier food environments and lower the burden of chronic diseases worldwide. Promoting healthier eating habits requires ongoing policy initiatives and greater public awareness.
Author: Bouchachia Souad
Institution: Université de ain Témouchent
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4404588076