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Healthy cakes are possible

A reporter interviews a baker at a Mothers’ Day cakemaking contest in Taipei yesterday. PHOTO: CHANG CHIA-MING, TAIPEI TIMES

Cakes with excessive amounts of trans fatty acids (TFAs) pose a health risk, officials said yesterday amid growing cake sales for Mothers’ Day on May 11.

Lin Hsiu-lian (林秀亮), deputy commissioner of the Taipei City Government’s Department of Health, said TFAs are unsaturated fats with trans-isomer fatty acids that are made with partially hydrogenating plant oils.

Consumption of TFAs increases the risk of coronary disease, Liu said at an activity promoting a healthy diet for Mothers’ Day.

Bakeries around the cityalso took part in the activity, which was organized by the department and the Taipei Bakery Association to promote healthy cakes and put the creativity of Taiwanese bakers on display.

“Mothers should enjoy cakes that are healthy and TFA-free,” Lin said, adding that “the public can purchase cakes that meet TFA safety standards from bakeries with an ‘OK’ sign designed by the department.”

Following the EU and the US’ lead, Chiang Yu-mei (姜郁美), chief of the Food and Drug Division, said: “Taiwan has requested that bakeries limit the amount of TFA used in cakes to less than 2 percent.”


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