Good day,
I have a question regarding the conversion of healthy fats into trans fatty acids through heat processing... How do sunflower seeds in bread hold up, for example? The same goes for flaxseeds containing omega-3? Do I understand correctly that any form of high-heat processing (frying, baking) of both unsaturated and saturated fats results in their conversion into undesirable trans fatty acids? Does heat processing negatively affect all fats in this regard?
When it comes to thermal processing, the temperature used and the type of fat are always important. Omega-3 fats are the most thermolabile, followed by omega-6. Omega-9 and saturated fats exhibit the greatest stability (= highest smoke point). Baked goods are most often baked at a temperature of around 180 degrees, which can lead to the formation of trans fatty acids in seeds with a higher content of omega-3 (chia, flax, hemp). However, consider this as generalized information, as it always depends on the method of production (= temperature used) of the baked goods.
Themes: Weight loss Fats
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.