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食品業愈先進，許多加工廠開始追求低成本的油脂添加物， 台灣目前並非沒有完全禁用「反式脂肪」，而是限制在3%以下。 目前法規是很有技巧性地為廠商美化： 每100公克（固體或半固體）或每100毫升（液體）食品，所含的反式脂肪量不超過0.3公克的時候，仍可以0標示。 黃淑惠 資深營養師表示，反式脂肪不易由人體排出，還會有增加心血管疾病的風險。 另外 吳媖君 營養師也提醒，就算是用好的油脂，若拿來高溫油炸，仍有可能產生反式脂肪，所以糕餅、炸物，還是少吃為妙。 #奶油 #乳瑪琳 #反式脂肪 #癌症 #心血管 #動脈硬化 #中風 #代謝異常 -- Hosting provided by SoundOn
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