ᱵᱟᱝ ᱵᱟᱰᱟᱭ ᱟᱠᱟᱱ ᱟᱨ ᱵᱟᱝ ᱵᱩᱡᱷᱟᱹᱣ ᱞᱮᱠᱟᱱ ᱟᱨᱠᱟᱭᱤᱵᱽ ᱠᱚᱰ ᱠᱚ ᱾

ᱵᱷᱮᱜᱟᱨ ᱵᱷᱮᱜᱟᱨ ᱟᱨ ᱵᱷᱮᱜᱟᱨ ᱵᱷᱮᱜᱟᱨ ᱵᱷᱮᱜᱟᱨ ᱵᱷᱮᱜᱟᱨ ᱵᱷᱮᱜᱟᱨ, ᱢᱮᱱᱠᱷᱟᱱ, ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮ ᱵᱚᱫᱚᱞ ᱠᱚ ᱫᱚ ᱵᱟᱝ ᱵᱮᱥ ᱜᱮᱭᱟ, ᱢᱮᱱᱠᱷᱟᱱ ᱢᱤᱫ ᱞᱮᱠᱟᱱ ᱦᱚᱲᱢᱚ ᱨᱮ ᱵᱚᱫᱚᱞ ᱠᱚ ᱩᱫᱩᱜ ᱠᱟᱱᱟ᱾

᱑. ᱢᱤᱫ ᱠᱮᱴᱮᱡ ᱡᱚᱱᱚᱲᱟᱱ ᱾
Sime official ar khon khon khon; C. gene ᱫᱚ himphime ᱨᱮ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱᱟ ᱢᱮᱱᱠᱷᱟᱱ ᱥᱩᱱᱩᱢ ᱟᱨ ᱥᱩᱱᱩᱢ ᱠᱷᱚᱱ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱ ᱦᱟᱭᱰᱨᱚᱡᱮᱱ, ᱟᱨ ᱥᱴᱨᱚᱵᱮᱨᱤ ᱟᱨ ᱥᱴᱨᱚᱵᱮᱨᱤ ᱠᱷᱚᱱ ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱᱟ᱾

᱒. ᱵᱷᱮᱜᱟᱨ ᱟᱨ ᱰᱟᱭᱜᱽᱱᱚᱥᱴᱤᱠ ᱮᱴᱠᱮᱴᱚᱬᱮ
ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱵᱮᱵᱷᱟᱨ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱵᱮᱵᱷᱟᱨ ᱫᱚ ᱢᱟᱱᱣᱟ ᱠᱚ, ᱟᱨ ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮ ᱵᱟᱝ ᱛᱟᱦᱮᱱ ᱠᱟᱱᱟ; ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮ ᱜᱞᱩᱠᱚᱡᱽ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱠᱟᱹᱢᱤ ᱫᱚ ᱵᱟᱝ ᱵᱮᱥ ᱜᱮᱭᱟ, ᱢᱮᱱᱠᱷᱟᱱ ᱚᱱᱟ ᱨᱮᱭᱟᱜ ᱠᱟᱹᱢᱤ ᱫᱚ ᱵᱟᱝ ᱵᱮᱥ ᱜᱮᱭᱟ, ᱚᱱᱟ ᱫᱚ ᱢᱤᱫ ᱞᱮᱠᱟ ᱛᱮ ᱠᱟᱹᱢᱤ ᱠᱟᱱᱟ᱾

᱓. ᱦᱚᱲᱢᱚ ᱮᱥᱮᱨ ᱠᱚ ᱾
ᱡᱩᱫᱤ ᱟᱢ ᱵᱟᱹᱲᱛᱤ ᱠᱚᱢ ᱮᱢ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ, ᱮᱱᱠᱷᱟᱱ ᱱᱚᱶᱟ ᱠᱚ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱟᱨ ᱜᱞᱩᱠᱚᱡᱽ ᱠᱚ ᱠᱚᱢ ᱠᱟᱛᱮ ᱦᱚᱲᱢᱚ ᱠᱚ ᱠᱚᱢ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ ᱢᱮᱱᱠᱷᱟᱱ ᱜᱞᱩᱠᱚᱡᱽ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱠᱚ ᱠᱚᱢ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ; the trans fatty acids in cocoa butter substitutes can increase the level of low-density lipoprotein cholesterol (bad cholesterol) in the blood and reduce the level of high-density lipoprotein cholesterol (good cholesterol), thereby increasing the risk of cardiovascular diseases such as atherosclerosis, coronary heart disease, and stroke. Long-term and large-scale consumption of cocoa butter substitutes may also affect metabolism, lead to obesity, interfere with the metabolism of essential fatty acids, and have adverse effects on growth and reproductive health.