Buy Trans-fatty acids in food essay paper online
Trans-fatty acids (trans-fats) are formed via hydrogenation of unsaturated fatty acids in fats and oils. Hydrogenation increases the melting point of these fats and they are readily incorporated into formulations of solid fat. This process prolongs the shelf life and also improves the flavor stability in commercially produced foods. Trans-fats are prevalent in processed food such as margarine, baked foods, chips, salad dressings, fried foods, candies, crackers, granola bars etc. According to the research studies, trans-fats increase low density lipoprotein (LDL) - bad cholesterol. This increases the risk of heart disease and cancer. These fats have been banned in some states such as New-York. Despite these known adverse effect, trans-fats continue to be consumed at a large scale.
Thesis statement: Trans-fats predispose consumers to obesity and chronic diseases such as heart disease and cancer. Poly unsaturated fatty acids (PUFA) should be used and the use of trans-fats should be banned in all countries all over the world.
II. Problem, first reason: Trans-fats should be banned because they predispose consumers to chronic diseases.
III. Problem, second reason: Trans-fats should be banned because they cause obesity.
IV. Solution, first reason: The usage of poly unsaturated fatty acids (PUFA) is a healthy alternative to the one of trans-fats.
V. Solution, second reason: Banning the use of trans-fats in all countries all over the world will avert the adverse health effects of trans-fats.
VI. Call to action: If the use of trans-fats is not banned, consumers will continue to be at risk of obesity and chronic disease.
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