Trans fats are a type of unsaturated fat that forms when liquid oils are partially hydrogenated. They raise “bad” cholesterol (LDL) and lower “good” cholesterol (HDL), increasing the risk of heart disease, stroke, and diabetes. Many countries have restricted the use of trans fats in food products due to their negative health impacts.
Acrylamide is a chemical compound that forms naturally in starchy foods, such as potatoes, bread, and cereals, when they are cooked at high temperatures. While it’s not directly added to food, it can form during processes like frying, baking, and roasting. High exposure to acrylamide has been linked to potential health risks, including cancer.
PAHs are a group of chemical compounds that form when organic substances, like meat or wood, are incompletely burned. They can be found in grilled, smoked, or broiled foods. Some PAHs are known to be carcinogenic, meaning they can increase the risk of cancer.
It’s important to note that, while these compounds can be harmful, reducing exposure through dietary choices and cooking methods can help minimise health risks.
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