The article commences by outlining the importance of fats in the body of a human being. Fats are essential in energy provision role in the body and also as a medium via which food is cooked. Further, the article states that the level of nutrition in food is not directly dependent on the level of fats that they possess . For example, there have been cases whereby foods that have high fats content have been identified and marked as less nutritious foodstuffs.
Furthermore, the paper discerns that the food industry has for a long time dedicated its resources into ensuring that the quality vegetable oil’s products drastically improves. Products such as margarine have in the recent days been made in a manner that their fatty acids contents overshadow the trans- fatty acids and SFA that they contain in courtesy of practices such as modification process .
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Moreover, the paper accredits hydrogenation and fat rearrangement for the continued production of margarine that is not financially costly. Additionally, the article states that the content of TFA and SFA in the affordable margarine’s is so less that it can be easily neglected. It denotes that dietary surveys have shown that both dressings and vegetable oils are essential in the availing of the crucially needed fatty acids in the diets of individuals. Additionally, besides the dressings and vegetable oils providing the important fatty acids, they also provide TFA in negligible quantities and ensuring the amount of SFA consumed by people is of a modest quantity
Finally, the article winds up by stating that empirical and epidemiology data has simplified the prediction of the public health advantages that arise when people transit from consuming low-quality products to high-quality ones. The benefits that arise out of the transition above include children developing healthily.
