Research shows that reducing trans fat in the diet helps reduce the risk of heart disease. There are two broad types of trans fats in foods: naturally occurring trans fats and artificial trans fats. Naturally occurring trans fats are produced in the intestines of some animals, and meat and dairy products from these animals contain small amounts of these fats. Artificial trans fats, or trans fatty acids, are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.
The primary food source for trans fats in processed foods is partially hydrogenated oils. Today, hydrogenated oils are no longer recognized as safe in human foods. However, trans fats are used because they are easy to use, cheap to produce and last a long time. Many restaurants and fast-food outlets use trans fats to deep fry food because trans fats can be used many times over. A few countries have reduced or restricted the use of trans fats.
Trans fats raise bad cholesterol and lower good cholesterol. It increases the risk of developing heart disease, stroke, and diabetes.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also services for the determination of trans fatty acids.
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