tfas to below % of total dietary energy because of their established adverse effects on heart health. context since the discovery of tfas adverse effects, a considerable decrease in tfas intake has been made possible through technological developments that have led to the replacement of partially hydrogenated...
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when they are hydrogenated for solidifying. hydrogenatedoils give longer shelf life and flavour stability for snack foods, baked foods and fried foods. trans fats are present in vegetable fats like margarine, ghee, vanaspati and bakery shortening. according to the fssai, trans fat intake results in...