Impact of Trans-Fat Consumption and Guideline of Safety Consumption from Trans-Fat

Abstract

The objective of this article was to review the impact of trans-fat consumption, the factors of inducing formation of unsaturated fat to trans-fat and provide guideline for safety consumption from transfat. This review showed that trans-fat consumption affected to increase LDL-cholesterol and triglyceride and decrease HDL-cholesterol. It was also assocated with illnesses such as cardiovascular diseases. In addition, trans-fat consumption was found to be associated with an occurrence of cancer, allergy, diabetes, depression, parkinson and alzheimer. The formation of trans-fat is caused by partially hydrogenated oils (PHOs) which mostly found margarine and shortening; and processed food such as deep-fat fry, using oil for cooking over 200 °C and prolong duration of frying. The guidelines of safety consumption from trans-fat are as following; consumption oil with less saturated fat, alternative consumption of mono- unsaturated fat and poly-unsaturated fat. For food cooking, immerse the food in deep fat fry, less fry and salad should cook using palm oil, rice bran oil and olive oil, respectively. In addition, cooking with differential levels of heating; high, medium and low heat with the use of rice bran oil, soybean oil and olive oil, respectively. The suitable cooking heat of stir-fry and deep-fat fry is 120 °C and 160-180 °C, respectively. The use of repeated deep-fat fry oil, high heat and prolong duration of flying may cause trans-fat. Therefore, reducing a risk of illness mentioned is to avoid repeated deep-fat fry and food with ingredients of trans-fat (margarine and shortening). In addition, the knowledge related to suitable transfat consumption should be improved among people.