the amount of trans fat is overwhelming in junk foods. better know, so that you can say no.

1. TRANS FAT IN JUNK FOOD –
KNOW TO SAY NO

2. Junk Food
• Food that is full of sugar or fat and is bad for
your health having lower nutritional value and
high calorie content
• Junk food is called by fast food. The concepts
of fast food and junk food are almost same.
They offer the fast service but also give
disadvantages indirectly to the foodies.

4. Unsaturated Fat
• Unsaturated fat is a fat molecule containing one
or more double bonds between the carbon atoms.
Since the carbons are double-bonded to each
other, there are fewer bonds connected to
hydrogen, so there are fewer hydrogen atoms,
hence the name, 'unsaturated'. Cis and trans are
terms that refer to the arrangement of the two
hydrogen atoms bonded to the carbon atoms
involved in a double bond. In the cis
arrangement, the hydrogens are on the same side
of the double bond. In the trans arrangement, the
hydrogens are on opposite sides of the double
bond.

5. TRANS FAT – CHEMICAL OUTLINE
• Trans fat is the common name for
unsaturated fat with trans-isomer.
Because the term refers to the
configuration of a double carbon-carbon
bond, trans fats are sometimes
monounsaturated or polyunsaturated,
but never saturated. Trans fats do exist
in nature but also occur during the
processing of polyunsaturated fatty
acids in food production.

6. Total fat in Junk Food
Total Fat of Junk Food Samples (g/100g)
7.1
35.9
33
14.1
11.9
19.9
23.4
0
5
10
15
20
25
30
35
40
1 2 3 4 5 6 7
TotalFatcontent
1 Pizzas
2. Indian Snacks
3. Potato Chips
4.Instant Noodles
5. Burgers
6. Fries
7. Fried Chicken

7. Trans fats in Junk Food
Trans Fat in Junk Food Samples (as % of total
fat)
4.5 4.3 4.6
3.5
1.1
8.1
2.9
0
1
2
3
4
5
6
7
8
9
1 2 3 4 5 6 7
TransFatContent(%oftotalFat)
1. Potato Chips
2. Indian Snacks
3. Instant Noodles
4. Burgers
5. Pizzas
6. Fries
7. Fried Chicken

8. Hydrogenation
• The process of hydrogenation adds hydrogen
atoms to unsaturated fats, eliminating double
bonds and making them into partially or
completely saturated fats. However, partial
hydrogenation, if it is chemical rather than
enzymatic, converts a part of cis-isomers into
trans-unsaturated fats instead of hydrogenating
them completely. Trans fats also occur naturally
in a limited number of cases: Vaccenyl and
conjugated linoleyl (CLA) containing trans fats
occur naturally in trace amounts in meat and
dairy products from ruminants, although the
latter also constitutes a cis fat.

9. Trans (Elaidic acid)
Cis (Oleic acid)
Saturated (Stearic acid)

10. Understanding Trans Fats
• Trans fats seemed like such a good thing once,
enhancing the flavour, texture, and shelf life of
many processed foods -- from cookies to frozen
pizza. Unfortunately, they come with a health
risk. Trans fatty foods tantalize your taste buds,
then travel through your digestive system to
your arteries, where they turn to sludge.
• Small amounts of trans fats occur naturally in
beef, lamb, and full-fat dairy products. But most
come from processing liquid vegetable oil to
become solid fat.

11. Cis Vs Trans
• The same molecule, containing the same
number of atoms, with a double bond in the
same location, can be either a trans or a cis fatty
acid depending on the configuration of the
double bond. For example, oleic acid and elaidic
acid are both unsaturated fatty acids with the
chemical formula C9H17C9H17O2.They both have
a double bond located midway along the carbon
chain. It is the configuration of this bond that
sets them apart. The configuration has
implications for the physico-chemical properties
of the molecule. The trans configuration is
straighter, while the cis configuration is
noticeably kinked as can be seen from the three-
dimensional representation shown earlier.

12. Cis Vs Trans
• The trans fatty acid elaidic acid has
different chemical and physical
properties, owing to the slightly different
bond configuration. It has a much higher
melting point, 45°C, than oleic acid,
13.4°C, due to the ability of the trans
molecules to pack more tightly, forming a
solid that is more difficult to break apart.
This notably means that it is solid at
human body temperatures.

13. Health risks
• Coronary heart disease:The primary health
risk identified for trans fat consumption is an
elevated risk of coronary heart disease (CHD).
Trans fat behaves like saturated fat by raising
the level of LDL, but, unlike saturated fat, it has
the additional effect of decreasing levels of
HDL. The net increase in LDL/HDL ratio with
trans fat is approximately double that happens
due to saturated fat

14. Increased risk of heart disease in persons
with a comparable absolute increase
in intake of saturated fat and trans fat.
Types of Fat
Intake
(Gram/day)
Risk increased
based on
increased
LDL/HDL Ratio
Saturated fat 5 2
Trans fat 5 5

15. Other Health risks
• Alzheimer's Disease: The intake of both trans fats and
saturated fats promote the development of Alzheimer
disease.
• Cancer: An increased intake of trans fatty acids may
raise the risk of breast cancer by 75%.
• Diabetes: There is a growing concern that the risk of
type 2 diabetes increases with trans fat consumption.
• Obesity: Research indicates that trans fat may increase
weight gain and abdominal fat, despite a similar calorie
intake.
• Liver Dysfunction: Trans fats are metabolized differently
by the liver than other fats and interfere with delta 6
desaturase. Delta 6 desaturase is an enzyme involved
in converting essential fatty acids to arachidonic acid
and prostaglandins, both of which are important to the
functioning of cells.

16. Recommended Limits of Trans
Fats
• The American Heart Association (AHA) advises
limiting saturated fat consumption to less than
7% of daily calories and trans fat consumption to
less than 1%. Given that a gram of fat has 9
calories, the following are the recommended
trans fat limits based on calorie intake:
Total Calories 1% of total calories = Trans fat limit
2000 20 about 2gm
1500 15 about 1.5 gm
1200 12 about 1 gm

17. Zero Trans Fat
• Reach for the product whose label
shouts "0 Trans Fats!" and what do
you get? Maybe some trans fats.
That's because the FDA allows that
label on anything with 0.5 grams of
trans fat per serving.
or
Consume INTERESTERIFIED FAT called
ZERO TRANS VANASPATI

18. Interesterified fat
It is a type of oil where the fatty acids have been
moved from one triglyceride molecule to
another. Interesterification does not alter the
fatty acids. This is generally done to modify the
melting point, slow rancidification and create an
oil more suitable for deep frying or making
margarine with good taste and low saturated fat
content. It is not the same as partial
hydrogenation which produces trans fatty acids,
but interesterified fats used in the food industry
can not compete with hydrogenated fat, for
simplicity and economic reasons.

19. Interesterification Reaction
NaOMe
A triglyceride with a PUFA (linolenic acid) at the sn-2 position which is replaced
by a saturated fatty acid (stearic acid) via interesterification.

20. Health Effect of Interesterified Fat
• In studies it has been found that the
health effects of a diet high in
interesterified fat, when compared with a
diet high in a noninteresterified fat with
the same fatty acid composition, shows
similar changes in the resulting blood lipid
profiles. This indicates interesterification
has no effect on metabolism.