Trans fats can cause a variety of diseases.

　　Natural fats are metabolized and excreted from the body in about 7 days after being absorbed, while trans fats take 51 days to be broken down, metabolized, and excreted. "They stay in the body for a very long time, which directly results in or exacerbates obesity. This is one of the reasons why people who eat a lot of fast food are more likely to gain weight in a short period of time."

　　In addition, another major harm of trans fats has been proven to be that they lower the level of high-density lipoprotein (HDL) cholesterol in the body, which helps prevent arteriosclerosis, while increasing low-density lipoprotein (LDL) cholesterol, which easily leads to blood vessel blockage. "The higher the proportion of HDL, the more effective it is in preventing vascular disease; the higher the proportion of LDL, the greater the chance of developing vascular disease," the expert explained.

　　Therefore, she believes that long-term consumption of foods containing trans fats may lead to metabolic syndrome, including diabetes and coronary heart disease, as well as an increased incidence of breast cancer and Alzheimer's disease. It may also affect children's growth and development and nervous system health. Furthermore, consumption of foods rich in trans fats by postpartum women may even harm the health of their infants.

　　In addition, men who plan to have a baby should avoid eating too much food high in trans fats, as this may affect sperm production and activity. Breastfeeding mothers should also eat less fried food rich in trans fats, otherwise it may lead to a decrease in the baby's weight.

　　Trans fat is everywhere.

　　Trans fats are too academic and obscure. But what about shortening? Chocolate, instant noodles, bread, and coffee creamer? Nine out of ten of these foods you probably love contain margarine (the main carrier of trans fats). Egg tarts, which are "hot" in teahouses, would taste much worse without shortening; and what tricks do fast food restaurants use to make fried chicken and French fries crispy but not greasy? Margarine plays a huge role.

　　Experts explained to reporters that the oil used in Western fast food restaurants is different from vegetable oil; they use "hydrogenated oil," which is ordinary vegetable oil that has been hydrogenated to become a solid or semi-solid fat. "The main advantage of this type of oil is that it helps preserve the taste of food for a long time, which is a major reason why businesses like to use it."

　　Hydrogenated oils contain approximately 38% trans fats, which do not exist naturally. Due to their advantages such as heat resistance, resistance to spoilage and off-flavors, and a smoother texture, they are widely used in the production of fast food and Western-style pastries (such as cream cakes, cookies, and bread). Experts have revealed that adding trans fats to food makes it crispier and more delicious. "Many children like to eat fast food because their taste buds can clearly perceive the 'unique' flavor of the restaurant's fried fries and chicken wings, which is difficult to replicate at home."

　　Experts say that margarine (or butter) has a wide range of uses and can now be found everywhere, from supermarket shelves and restaurants to homes. "More and more kinds of food are adding margarine, but many people ignore it or don't recognize or understand it."

　　The daily intake of trans fats should not exceed 2 grams.

　　The World Health Organization recommends that each person should not consume more than 2 grams of trans fats per day. "Don't underestimate these 2 grams; you've already exceeded the limit if you eat two pieces of bread or a cream cake for breakfast."

　　Many people mistakenly believe that margarine is derived from vegetable oil and should have a much lower fat content than butter, so they use it as a butter substitute, thinking it's a healthy and less fattening food. However, the reality is quite the opposite.

　　Experts warn that currently, food nutrition labels in my country do not include information on trans fats. The best way for consumers to know whether food contains trans fats is to check the food ingredients. If a food product indicates the use of hydrogenated or partially hydrogenated oils, it is very likely to contain trans fats. Additionally, it's best to limit consumption of foods labeled with terms like "vegetable creamer," "non-dairy creamer," "shortening," "margarine," or "vegetable butter."

　　Experts point out that among various edible oils, ordinary vegetable oils are relatively healthier; animal fats such as butter, lard, and lard have high saturated fat content, which can have adverse effects on the cardiovascular system; shortening, vegetable cream, and hydrogenated vegetable oils containing trans fats are the most detrimental to health. Experts recommend choosing the softest type of margarine when buying it, as it usually contains the least amount of trans fats.

　　Generally speaking, the more processed a food is, the higher its trans fat content. Eating less refined food and more whole grains, less packaged food and more fresh food can effectively prevent excessive trans fat from entering the body.

　　Due to the well-known dangers of trans fats, many countries have introduced relevant restrictions. Sweden was the first country to explicitly ban the addition of margarine (cream) to food; starting October 30, 2006, all of the more than 5,000 well-known fast-food restaurants in the United States announced a halt to the use of "hydrogenated oils," and many other countries are also exploring implementing restrictions of varying degrees. Furthermore, the U.S. Food and Drug Administration (FDA) requires that the content of artificial fats be included in the "Nutrition Facts" section of all food labels.

　　Definition: Trans fats

　　Trans fats refer to the sum of unsaturated fatty acids containing one or more non-conjugated trans double bonds. Hydrogenation of vegetable oils can convert cis-unsaturated fatty acids into solid trans fatty acids, which are more stable at room temperature. Manufacturers use this process to produce margarine to increase product shelf life and stabilize food flavor.