A substituta da gordura trans

Summary

In this video, the host, a Ph.D. in science, explores the topic of interesterified fats. He explains how interesterification is different from hydrogenation and why it is used in the food industry to replace partially hydrogenated oils that produce trans fats. The video delves into the science of fats, triglycerides, and the effects of these fats on health, comparing animal and human studies. Although there are some concerns regarding the long-term effects of consuming interesterified fats, current evidence suggests they do not significantly impact cholesterol, triglycerides, or weight when consumed in moderation. The host emphasizes the importance of moderation with processed foods and invites further research in this area.

Takeaways

• 😀 Interesterified fats are created through a process that rearranges the position of fatty acids without increasing trans fats or changing saturation levels.
• 😀 Hydrogenation (complete and partial) is a method that alters fats by saturating them, but partial hydrogenation results in harmful trans fats, which are banned due to their negative health effects.
• 😀 The process of interesterification is a safer alternative to partial hydrogenation because it doesn't produce trans fats or increase saturated fat levels.
• 😀 Animal studies show that excessive consumption of interesterified fats could lead to liver damage, fat accumulation, and issues with blood sugar regulation.
• 😀 However, animal studies don't directly translate to human health, and they serve as an initial step to determine the need for further research in humans.
• 😀 Studies on humans consuming interesterified fats show little to no effect on cholesterol or insulin sensitivity, though some changes in blood sugar and triglyceride levels were observed.
• 😀 The scientific community needs more research, especially focusing on individuals with metabolic diseases, to better understand the long-term effects of interesterified fats.
• 😀 Interesterified fats may affect people with existing metabolic conditions differently than healthy individuals, as suggested by some human studies.
• 😀 Moderation is crucial for all types of fats, whether it’s margarine, butter, or interesterified fats, as overconsumption of any ultra-processed fats is unhealthy.
• 😀 While margarine using interesterified fats is considered a better option than margarine with trans fats, there’s still no solid evidence to suggest interesterified fats have a significant impact on long-term health.
• 😀 The recommended fat intake should consist of no more than 30% of total daily calories from fat, with less than 10% from saturated fats and less than 1% from trans fats, based on current guidelines.

Q & A

What is interesterified fat?

Interesterified fat is a type of fat created by altering the molecular structure of oils, typically through a process that rearranges the position of fatty acids. Unlike hydrogenation, it does not increase trans fats or the saturation level, but it modifies the arrangement of fatty acids to make the fat more solid.

How does interesterification differ from hydrogenation?

Hydrogenation involves adding hydrogen to unsaturated fats, turning them into saturated fats and potentially creating trans fats, which are harmful to health. Interesterification, on the other hand, does not alter the saturation level or create trans fats but rearranges the fatty acids within the fat molecule, resulting in a firmer consistency without making the fat overly hard.

Why was the process of partial hydrogenation banned?

Partial hydrogenation was banned because it produced trans fats, which are known to be harmful to human health by increasing the risk of cardiovascular diseases. The law was introduced to help regulate and prevent the production of trans fats in processed foods.

What are the potential health risks of interesterified fats?

Studies in animals suggest that excessive consumption of interesterified fats over long periods could lead to negative effects like increased fat cells, liver damage, impaired sugar metabolism, hyperglycemia, insulin resistance, and even potential negative impacts on brain function and the intestines.

Can interesterified fats cause weight gain?

There is some evidence from animal studies suggesting that the rearrangement of fatty acids in interesterified fats might lead to slightly increased weight, as the fat may be more readily absorbed by the body. However, more research is needed to confirm these findings in humans.

Are there any studies that show interesterified fats are beneficial?

Some studies have shown that interesterified fats can reduce triglycerides in the blood, lower bad cholesterol, and decrease systemic inflammation, particularly in people with metabolic issues like obesity or diabetes. However, these results are not conclusive and are still being debated.

What is the general consensus on interesterified fats in human studies?

Human studies so far show mixed results. Some studies have not found significant changes in cholesterol or insulin sensitivity, while others have observed minor improvements or weight gain. Overall, the evidence is insufficient to draw clear conclusions on the long-term effects of interesterified fats.

How does the composition of fats in the diet affect health?

The type of fats consumed in the diet can significantly influence health outcomes. Saturated fats, especially trans fats, are harmful, while unsaturated fats are generally beneficial. A balanced intake of fats, with moderation and proper choices, is crucial for maintaining heart health and metabolic function.

Is there a recommended daily limit for fat consumption?

Yes, the World Health Organization recommends that fat intake should not exceed 30% of the total daily caloric intake. Saturated fats should be limited to no more than 10% of total calories, and trans fats should account for less than 1%.

Should I avoid margarine due to interesterified fats?

While margarine can contain interesterified fats, current evidence does not show that moderate consumption is harmful. The key is to consume margarine and other processed foods in moderation, as they are ultra-processed products that should not be a major part of your diet.