Phfs Commonness In Food Case Study

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Throughout this study, PHFs commonness in food items, product labelling using Nutrition Facts and the ingredient list and studies on health effects were all analyzed to see how prevalent PHFs are in a typical diet and how they affect health.
Natural versus artificiel trans fats As previously mentioned, trans fats can come from two sources, naturally and artificially via the process of hydrogenation. Natural trans fat is formed in some grassland animals and small amounts can be found in animal products (Food and Drug Administration, 2016). This is due to bacteria found in the stomachs of these animals that convert the fatty oils (Harvard Health Publications, 2008). In fact, it was reported by Harvard Medical School trans fat that
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The Government of Canada reports that back in the 1990’s, this country was one of the highest trans fat consumers in the world, but since then it has reduces to do required trans fat labelling, setting voluntary limits in trans fat production during food processing and monitoring of this set goal (Government of Canada, 2016). In Canada, the listing of trans fat on the Nutrition Facts table is required by the Food and Drug Regulations (FDR) (Canadian Food Inspection Agency, 2014). Unfortunately, the amount of trans fat can be rounded depending on its quantity, including rounding it down to zero, for example when it contains less than 0.2g per serving size (Canadian Food Inspection Agency, 2014). As for the Food and Drug Administration’s (FDA) regulations, food items can be listed as 0% if the trans fat content is less the 0.5g/serving (Kummerow, 2009) Altogether there are different regulations in which manufacturers need to follow when it comes to trans fat listing, but these may be avoided by loopholes. For example, by reducing the serving size, the amounts of trans fat become minimal and manufacturers can list it as being 0 grams (Kaslow, 2016). It is also important to note that the distinction between natural and artificial (PHF) fats are not require (Kummerow, 2009). Thus, an item showing trans fat, can come from either source without having to list the process of hydrogenation used in the creating of the

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