Trans fatty acids in food in Iceland have decreased in recent years, according to an interview by Fréttastofa Stöðvar 2 with Ólafur Reykdal, project manager at Matís. "Individual measurements have been made, but few in recent years, they show that in certain products, the amount of trans fatty acids has decreased," said Ólafur in a conversation with Stöð 2.
Trans fatty acids are so-called hardened fats and are highly undesirable, but their consumption raises blood cholesterol and thus increases the risk of cardiovascular disease.
Ólafur still says something about trans fatty acids in food. But they can be in processed foods such as margarine and biscuits and products that have been deep-fried such as french fries. Ólafur encourages people to look at the product descriptions of products.
Ólafur Reykdal: "If it is stated in the description of the ingredients that hardened fat has been used, then there is trans fatty acid, which is hydrogenated."
A new assessment of trans fatty acids in food in Iceland is to be carried out, according to a news item on Station 2.