date:Jan 03, 2019
are most frequently found in baked and fried foods prepared or pre-packaged snacks fried street and restaurant foods. Heating and frying oil at high temperatures leads to modest increases by 3.67 g/100g and by 3.57 g/100g respectively while there is no evidence that other cooking methods, e.g., baking, boiling and grilling, lead to increased trans fats concentrations.
WHO recommends that total TFA intake be limited to less than 1% of total energy intake, which translates to less than 2.2 g/