Magazine
Trans fats: the real problem
In the debate about oils, the truly critical fats often get lost: artificial trans fats. We explain where they form and how to avoid them.
How to avoid them
What they are
From hardening and overheating
Artificial trans fatty acids form mainly during the industrial partial hardening of vegetable oils and during strong, repeated overheating. Expert bodies rate them as especially unfavourable.
They sit in heavily processed products rather than in pure oil from the bottle.
How to keep them low
- Avoid processed: deep-fried takeaway and many baked or ready-made products can contain trans fats.
- Read labels: notes like „partially hydrogenated vegetable fat“ are a warning sign.
- Don’t overheat: don’t let oil smoke and don’t reuse frying oil endlessly.
- Fresh oils: high-quality fresh oils instead of old, repeatedly heated fat.
Said honestly
In the EU, artificial trans fats in food are now strictly limited, which is a good development. But they are not entirely gone, especially not in heavily processed food and with wrong preparation. Those who cook fresh and use good oils correctly are on the safe side. We give you the facts, the decision stays with you.
Sources and further reading
- Trans fat , Wikipedia