Also known as hydrogenated vegetable fat, trans fat is used to improve the appearance and crispness of some industrialized foods, in addition to helping to preserve them, increasing their shelf life. According to the World Health Organization (WHO), by eliminating this ingredient worldwide, 500,000 deaths a year would be avoided. That's because, according to studies, trans fat increases bad cholesterol and reduces good cholesterol, raising the risk of heart attack and stroke.<\/p>\n
In view of this, the National Health Surveillance Agency (Anvisa) approved a resolution to eliminate trans fat from processed foods in Brazil by 2023. To clarify the population, the Brazilian Association of Steel Packaging (Abea\u00e7o) points out that canned fruits, vegetables and fish do not contain trans fat in their preparation. \u201cCanned foods are minimally processed foods, that is, in natura foods that, inside the can, have their shelf life extended due to the sterilization process they are subjected to\u201d, explains food engineer Thais Fagury, executive president of Canned Foods. I bless you.<\/p>\n
Good examples, according to food engineering, are corn, peas and vegetable selection, canned vegetables so consumed by Brazilian families. Most of the time, these products are cold-packed, that is, after harvested in the field, they go directly to the factory, are sanitized, placed inside the can with brine (water and salt) and a natural preservative, such as ascorbic acid. and citric acid, also found in lemon and vinegar. The can is then closed and sent to an autoclave (kind of oven).<\/p>\n
\u201cThe vegetable is cooked inside the can itself and the long shelf life is explained by the fact that it is inviolable and does not allow the entry of light, which rules out oxidation of the food\u201d, explains Thais, highlighting that there is no need to add any chemical preservatives to ensure shelf life of up to five years, let alone trans fat.<\/p>\n
Thais Fagury also explains that there are already technologies available in Brazil that even dispense with brine (water with salt). \u201cThe food is steamed, inside the can, which reduces the addition of sodium\u201d. A variation on the canned food production process is hot filling, in which the food is cooked and only then goes to the sterilized can, which is then sealed. \u201cBut the fundamentals of sterilization are the same and it is also not necessary to add chemical preservatives\u201d, she points out.<\/p>\n
Other examples are canned sardines and tuna, proteins that are among the most accessible at the table of consumers in the country. \u201cThe fresh fish is sanitized and placed inside the can, with aromatic herbs, oil, olive oil, tomato sauce or water and salt, depending on the recipe. Then the can is closed and sent to the autoclave\u201d, he explains. Canned sardines and tuna, in addition to not having trans fat, are rich in Omega-3, a fatty acid beneficial to cardiovascular health. \u201cIn other words: while trans fat, according to studies, increases the risk of heart attacks and strokes, canned fish help to prevent these health problems\u201d, highlights the food engineer.<\/p>\n
Having no trans fat, however, is not the only benefit of canned foods. \u201cThe flavor, vitamins, minerals, proteins and everything healthy are kept inside the can and the food remains fresh and tasty. In addition, its manufacturing process destroys microorganisms and eliminates pesticide residues in 99%\u201d, explains Thais. The steel can offers resistance that is unmatched by any other package and, as it does not need refrigeration, it also helps to save energy.<\/p>","protected":false},"excerpt":{"rendered":"
Conhecida tamb\u00e9m como gordura vegetal hidrogenada, a gordura trans \u00e9 utilizada para melhorar o aspecto e a croc\u00e2ncia de alguns alimentos industrializados, al\u00e9m de ajudar a conserv\u00e1-los, aumentando o prazo de validade. Segundo a Organiza\u00e7\u00e3o Mundial da Sa\u00fade (OMS), ao eliminar este ingrediente em todo o mundo seriam evitadas 500 mil mortes ao ano. Isso […]<\/p>","protected":false},"author":8,"featured_media":3587,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/posts\/2014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/comments?post=2014"}],"version-history":[{"count":1,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/posts\/2014\/revisions"}],"predecessor-version":[{"id":3589,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/posts\/2014\/revisions\/3589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/media\/3587"}],"wp:attachment":[{"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/media?parent=2014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/categories?post=2014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cmp.ind.br\/en\/wp-json\/wp\/v2\/tags?post=2014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}