Core Viewpoint - Recent reports about trans fatty acids in certain milk tea products have raised widespread consumer concern, prompting discussions on their health risks and sources [1] Group 1: Understanding Trans Fatty Acids - Trans fatty acids (TFA) are unsaturated fatty acids with one or more non-conjugated trans double bonds, primarily derived from two sources: industrial processing and natural sources [3] - Industrial sources include partial hydrogenation of unsaturated fatty acids in vegetable oils, high-temperature processing, and prolonged frying at temperatures above 220°C [3] - Natural sources come from ruminant animals, where bacteria in their stomachs convert polyunsaturated fatty acids from feed into trans fatty acids, which are then stored in their meat and dairy products [3] Group 2: Health Risks and Recommendations - WHO identifies excessive intake of trans fatty acids as a risk factor for cardiovascular diseases, raising total cholesterol and LDL-C levels while lowering HDL-C levels; adults should limit their intake to no more than 1% of total daily energy (approximately 2.2 grams) [5] - In China, the intake level of trans fatty acids in residents' diets is currently low and manageable, with regulations mandating labeling of trans fatty acid content in pre-packaged foods [6] - The trend in the food industry is to eliminate industrial sources of trans fatty acids, with significant reductions achieved in the use of partially hydrogenated oils in products like margarine and refined vegetable oils [6] Group 3: Consumer Guidance - Consumers can avoid excessive intake of trans fatty acids by maintaining a balanced diet, increasing the consumption of vegetables, fruits, dairy, beans, and whole grains, and limiting cooking oil usage to 25-30 grams per day [8] - When purchasing pre-packaged foods, consumers should check ingredient lists and nutrition labels to select products low in trans fatty acids [8] - For freshly made milk tea, consumers should choose vendors with proper licenses and clean environments, and pay attention to the ingredients used [9]

Core Viewpoint - Controlling oil intake is essential for maintaining health while still enjoying delicious food. The article provides practical tips for reducing oil consumption in daily cooking and eating habits [1]. Group 1: Controlling Cooking Oil Intake - Healthy adults should limit daily cooking oil intake to 25-30 grams, distributing it across three meals [2]. - Using a graduated oil dispenser can help manage the total amount of cooking oil used daily [2]. Group 2: Cooking Methods - Prefer cooking methods that require little or no oil, such as steaming, boiling, braising, and quick frying, while minimizing frying techniques [3]. - Utilizing non-stick pans, ovens, electric griddles, and air fryers can significantly reduce oil usage [3]. Group 3: Reducing Fried Foods - It is advisable to limit or avoid fried foods like fried chicken, French fries, and fried dough products. When dining out, request less oil in dishes and avoid fried options [4]. Group 4: Reducing Animal Fats - Decrease the frequency and quantity of animal fats used, opting for plant-based oils instead. It is recommended to alternate between different types of plant oils [5]. Group 5: Understanding Nutrition Labels - Learning to read nutrition labels is crucial for selecting foods with lower fat content and no trans fats. Trans fats are commonly found in processed foods like margarine, baked goods, and fried items [6]. Group 6: Cooking Tips to Reduce Oil - For oil-absorbing vegetables like eggplant, pre-steaming or dry frying before adding oil can minimize oil absorption. For fatty meats, pre-cooking to render fat before adding other ingredients can also help [7]. - Allowing cooked dishes to rest in a tilted pan can help drain excess oil before serving. Using oil-absorbing paper can further reduce oil content in dishes [7].