Confectionery products, especially those that use butter cream as a filling, certainly delight those with a sweet tooth with their appearance and taste.
But at the same time, nutritionists note that these delicacies may pose health risks.
And it’s not just about the excess sugar, carbohydrates and high calorie content.
The Hidden Threat of Cream Cakes
The main threat posed by butter cream confectionery is the presence of trans fats.
These harmful substances are often present in both the cream and the cake layers.
Trans fats often lead to the development of cardiovascular diseases. They increase the level of "bad" cholesterol in the blood and can contribute to the formation of atherosclerotic plaques in the vessels.
Regular consumption of cakes and pastries with cream also increases the risk of diabetes.
Excess weight is another problem that accompanies frequent consumption of sweets. Excessive caloric content of confectionery products easily leads to gaining extra pounds, which, in turn, increases the risk of developing various diseases.
Who should be wary of sweets
People with diabetes, hypertension, atherosclerosis, as well as children and men over 50 years of age should be careful with sweets with butter cream.
For these populations, even small amounts of these desserts can be dangerous.
Healthy people can sometimes indulge in such desserts, for example, on holidays. But it is still better to give preference to creams with a natural composition - based on cream and butter.
Such products will cause less harm and help reduce health risks.
