Trans fatty acids (TFAs), which are linked to cardiovascular diseases, can form during home cooking with sulfur-rich vegetables like garlic and onions when heated at high temperatures. A recent Japanese study highlighted that, although the formation of TFAs is minimal under normal cooking conditions, awareness of their risks is crucial. TFAs contribute to atherosclerosis and are responsible for over 278,000 deaths annually, according to the WHO, which recommends limiting TFA intake to less than 1% of total daily energy consumption.
The study, led by researchers from Nissui Corporation and Meijo University, examined how sulfur compounds in vegetables can induce the trans-isomerization of unsaturated fatty acids (UFAs) in cooking oils at temperatures above 140°C. The experiments showed that adding antioxidants could help minimize this conversion, though their effectiveness varied depending on the specific sulfur compound.
While normal cooking conditions may result in only a minimal increase in TFAs, it’s important for those who avoid processed foods to recognize that cooking with sulfur-rich ingredients may elevate their TFA intake risk. Overall, moderation and understanding of cooking practices can help mitigate potential health risks.
