Trans fats in diabetes.

Trans fats in diabetes.

Trans fats in diabetes.

Trans fats in diabetes. Trans fats used in the food industry have extremely unhealthy qualities. They are obtained by combining hydrogen with unsaturated fatty acids.

The fats are stabilized by this chemical method.

The list of products in which trans-fats are added is fairly extensive, such as margarines, spreads, peanut butter, frozen convenience foods, and cream.

In the confectionery and bakery industry they are used to increase the shelf life of muffins, crackers and other sweet baked goods.

The negative effect of trans fats is not an increase in blood sugar levels.

They cause insulin resistance, inhibit the synthesis of «good» insulin, contribute to the appearance of inflammatory symptoms and impaired arterial blood flow.

These manifestations are extremely dangerous in diabetes, as they provoke the development of cardiac disorders, up to and including insufficiency.

Given all the negative effects of trans fats on the human body, most countries have banned their use in the food industry.

For example, the U.S. began a three-year program to remove trans fats from the food market in 2015, as decided by the FDA.

To find out if trans fats are present in a product, you should study the label carefully.

If an ingredient with the term «partially hydrogenated» is listed, refrain from buying.

Unsaturated fats that have been chemically treated to stabilize them are called trans fats.

They are dangerous to humans because they provoke inflammation, help build fatty deposits in the abdomen, lead to insulin resistance and the development of heart disease.

Trans fats in diabetes.

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