Potentially Harmful Trans-Fat in Popular Food of Children and Adolescents in Thailand

Abstract

          Tran fatty acids are polyunsaturated fats naturally found from ruminants which are commonly used in the production of processed foods sold in the wide scope of consumers. These are mainly processed combined with the main ingredients like margarine or vegetable fats called short whitening (shortenings) basically used in baking, non-greasy crispy fried foods due to its texture that is less brittle that makes the dough splits very well. These chemicals has the ability to prevent from melting in the palm of the hands and not rancid which makes it popular in the market. During the human research study, it was found out that trans-fatty acids in high quantity increases the cholesterol levels called bad cholesterol (LDL cholesterol) and decreases good cholesterol (HDL cholesterol) levels. As such, this increases also the risk ofdeveloping cardiovascular diseases in the major population for having such a major health concern in Thailand. It was also found out that large consumers of baked and fried foods nowadays are children and adolescents respectively, thus, resulted to younger generation at risk in developing cardiovascular diseases due to an increased consumption of bad cholesterol (LDL) that are mainly found in their diet. This condition follows through adulthood, therefore, the best way to prevent this health concern should start in childhood. Dissemination of journals or articles in the general population is a good strategy to combat this dilemma especially in schools, government sectors, food manufacturers as well as to parents and teachers.