{"id":696,"date":"2024-12-08T10:08:40","date_gmt":"2024-12-08T10:08:40","guid":{"rendered":"https:\/\/en.mracpc.uobaghdad.edu.iq\/?p=696"},"modified":"2024-12-08T10:08:40","modified_gmt":"2024-12-08T10:08:40","slug":"panel-discussion-natural-fats-and-trans-fats","status":"publish","type":"post","link":"https:\/\/en.mracpc.uobaghdad.edu.iq\/?p=696","title":{"rendered":"Panel discussion… Natural fats and trans fats"},"content":{"rendered":"

The Center for Market Research and Consumer Protection held the tagged panel discussion (Natural Fat and Trans Fat), which was convened by Assistant Professor Rafat Ahmed Abu Al-Ma ‘aali at our center in the Department of Commodities Evaluation and Service Performance, on Wednesday, November 6, 2024, at 12 noon in the building of the Market Research and Consumer Protection Center.<\/span><\/p>\n

Summary of the lecture:<\/span><\/p>\n

Fats are an important part of the diet, but it is essential that their consumption be moderate, as all types of fats (healthy and unhealthy) are high in calories, and natural fats have two sources: Animal fats, vegetable fats, there are both appetizing and unsaturated, preferably consuming the latter, i.e. single unsaturated and multiple unsaturated fats, instead of trans and saturated fats, it helps keep the heart healthy and improves the quality of life. Most trans fats are formed by industrial processing that adds hydrogen to the vegetable oil, making the oil solid at room temperature. This partially hydrogenated oil is inexpensive and less likely to be damaged, so the foods made with it have a longer life span. Some restaurants use partly hydrogenated vegetable oils in their deep pans, as they need not be changed as much as with other oils. Doctors worry about added trans fat because it increases the risk of heart attacks, strokes and type diabetes.<\/span><\/p>\n

Fats are highlighted in natural and manufactured foods and their health and nutritional safety.<\/span><\/p>\n

Top recommendations:<\/span><\/p>\n