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Trans-fats

Duration:
25 minutes
First broadcast:
Sunday 10 July 2011

Sheila Dillon investigates the issue of trans-fats in our food, and asks whether a voluntary agreement by the food industry to eliminate them by the end of the year is enough to prevent the kind of health problems associated with a diet heavy in industrial cooking fats.

  • Hydrogenated oils are used as shortening for some cakes and pastries

    Hydrogenated oils are used as shortening for some cakes and pastries

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