(TFA) in food are located primarily in hydrogenated vegetable oils used in the manufacture of margarine and hydrogenated fats for cooking needs. Long time was their impact debatable, but the prevalent opinion is that they have an unfavorable effect on the body. On the one hand, they increase the LDL cholesterol and the risk of cardiovascular diseases and on the other – they hinder the metabolism and thus the absorption of saturated acids. This gives adverse effects on the growth of arachidonic acids linked to growth of the tissues. Some scientists believe that TMK increase the risk of insulin-dependent diabetes mellitus. The U.S. Department of Health requires manufacturers to put on the labels the quantitative content of TMK. If the content of the TMK is over or around 10%, this means – old technology of production. To have low levels of TMK it is good to use feedstocks, based on re-esterified and restructured fats, which have low content of TMK. The modern method of examination of TMK is by gas chroma
tography and was introduced by the former Center for Hygiene – Sofia.
IF IT IS DONE BY THE AGENCY OF FOOD NOW – IT IS NOT CLEAR!