Eating too much egg yolk pie brings hidden dangers of disease

　　country disease The Institute of Nutrition and Food Safety of the Centers for Disease Control and Prevention and the Beijing Nutrition Source Research Institute recently conducted a survey on 21 types of snacks on the market and analyzed the trans fatty acid content. The results found that more than 30% of pie snacks contain more than 2% trans fatty acids! The World Health Organization recommends that the daily intake of trans fatty acids per person should not exceed 1% of total energy, that is, approximately no more than 2 grams per day. If you eat 3 such pies a day, your trans fatty acid intake will easily exceed the standard! Excessive intake of trans fatty acids will increase the risk of cardiovascular and cerebrovascular diseases and diabetes in middle-aged people. For children, it will affect the development of intelligence; elderly For example, it will accelerate the decline of cognitive function and increase the risk of Alzheimer's disease.

　　Why does a small pie hide so many trans fatty acids? In fact, the soft and fragrant pie crust, the fragrant fillings, the chocolate coating made of cocoa butter... these are the "hidden places" of trans fatty acids. Look at the labels: vegetable shortening, cocoa butter substitute, hydrogenated vegetable oil...these names are all synonymous with trans fatty acids. Therefore, don’t think that egg yolk pie really has the nutrition of egg yolk, and chocolate pie is as warm as advertised. Pay special attention to the ingredients on the labels of these pie snacks. When these ingredients are in the top 4 positions, it means the proportion is relatively large. You should pay attention to buying less and eating less often, otherwise it will cause damage. healthy . In addition, if the "total fat content" marked on the label is relatively high, it is best not to buy it, because this may be a source of trans fatty acids.

　　Blacklist: Vegetable Shortening

　　Vegetable shortening is actually a type of hydrogenated vegetable oil. The earliest natural shortening was lard, so-called because it makes biscuits crispy. Later, people processed vegetable oil through hydrogenation technology into moderately hard and soft stearin, which was used in the production of bread, pastries and other foods. This is "vegetable shortening". Research has found that vegetable shortening contains a large amount of trans fatty acids, which can have adverse effects on human health.