Eat cream cake may induce allergies

The cream cake sold on the market is favored by people because of its delicate texture, which can be processed into various exquisite designs. In fact, eating cream cakes is not good for the healthy growth of young people.

Members of the Chinese Health Association's expert committee, Professor Yan Xingrun, told reporters that these cakes are basically vegetable butter, because plant butter is about 80 yuan per barrel, and animal butter is more than 300 yuan per barrel, and the price is nearly 4 times higher. And these vegetable creams are a kind of margarine, trans fatty acids. Trans-fatty acids are even more harmful than saturated fatty acids. Occasionally it is not a problem to eat once, and the dangers of frequent eating are greatly increased:

It will increase the level of low-density lipoprotein (bad protein) cholesterol in the blood, at the same time, it will reduce the content of high-density lipoprotein (good protein) cholesterol that can prevent heart disease and increase the risk of coronary heart disease;

Increase blood viscosity to promote thrombosis, accelerate atherosclerosis, increase the incidence of diabetes and breast cancer;

Affect the growth and development of the fetus, infants and adolescents, and adversely affect the development of the central nervous system, inhibit the synthesis of prostaglandins;

Induces cancer, asthma, allergies and other diseases.

In addition, Prof. Yi said that in order to increase the attractiveness of the appearance of the cake, so that the color is more beautiful, more delicate taste, there are often excessive pigment in the cake, excessive emulsifier phenomenon, the excessive use of these additives are harmful to health.

The intake of trans-fatty acids in Chinese residents' diets is alarming. In the market, 40% of foods contain trans-fatty acids. In addition to cream cakes, biscuits, fast food, instant foods, potato chips, spices, peanut butter and other foods are also included. Contains trans fatty acids.

Trans-fatty acids have been severely restricted in foreign countries. Since 2003, Denmark has stipulated the scope of trans-fatty acids contained in foods. The United States also stipulated earlier this year that the content of trans-fatty acids must be indicated on food packaging.

China's food safety department has not yet formulated corresponding standards to regulate the use of trans fatty acids by food manufacturers. Professor Yan stressed that in this case, the safest method is to limit the cream cake to the “birthday table”, and usually eat less and not eat.

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