Consuming trans fatty acids during the second trimester of pregnancy is believed to increase fetal growth. Researchers at the Harvard School of Public Health studied the eating habits of 1,369 pregnant women to come to this conclusion.
If this causal relationship has not been verified for the first trimester of pregnancy, it offers an additional opportunity to warn about the dangers of trans fatty acids of industrial origin.
These saturated fats come from the partial hydrogenation of vegetable fats by industry. Why do manufacturers use it so much? Because they play a role of stabilizers and preservatives and “make the food firmer and more stable, therefore less conducive to rancidity, recalls the national health security agency (Anses) on its site. Hence their presence in many food products such as pastries, margarine, cakes, pizzas and other prepared or frozen dishes.
Other dangers of trans fatty acids
Privileged by some manufacturers, trans fatty acids nevertheless have good reasons to be shunned by consumers. A few days ago, another Harvard study, reported in the British tabloid The Sun, examining the impact of trans fatty acids on male fertility made a damning conclusion. Eating fat would adversely affect the quality of sperm in young men, even if they are healthy and athletic. Conversely, a balanced diet rich in fish and vegetables would boost the quality of sperm. >> Read also: The 8 healthy foods for fall
Among other dangers, several studies have shown that excess consumption of industrial trans fatty acids increases the risk of cardiovascular disease. They induce an increase in bad cholesterol, and lower the good. Not to mention that trans fatty acids are a cause of overweight because they are stored more easily by the body.
Trans fatty acids are also suspected of promoting breast cancer, colon cancer or increasing the risk of spontaneous abortion.
Faced with these accusations, ANSES recommends limiting intakes of total trans fatty acids to less than 2% of total energy intake. They still have to be recognized on the packaging of industrial products because the labeling of “trans fatty acids” is not compulsory. If the ingredient list says “partially hydrogenated vegetable oils (or fats)”, you can be sure that the product contains trans fatty acids. We also avoid low-cost foods that may contain these bad fats. And we are wary of the mention “hydrogenated vegetable fats” which leaves doubt on the presence of saturated fats. In this relative vagueness, it is better to learn to sort out the good fatty acids from the bad ones.
