Scientists may have found a new way to reduce the trans-fats that are formed when cooking oils are exposed to heat. They are adding antioxidants to oils during the manufacturing process
While trans fats are naturally found in small amounts in foods, the food industry has found that partially hydrogenating vegetable oil in order to create artificial trans fats can help extend the shelf life in packaged foods. The problem is that trans fats raise “bad” cholesterol (LDL) and decrease “good” cholesterol (HDL) levels and also increase individuals’ inflammation levels.
A study in the journal Food Chemistry describes how adding certain antioxidant compounds to the oils when they are packaged and to foods when cooked in that oil can help change the molecular structure of the oils and keep them from forming the sort of bonds that are associated with trans fats.
Source: Food Navigator USA
