Food: All You Need to Know about Trans Fat

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All You Need to Know about Trans Fat
Friday, December 08, 2006

By Brandi M. Seals

There has been a lot of talk of trans fat in the media lately. New York City just set in motion a city wide ban of it, but many people do even know what trans fat means.

The easiest way to explain trans fat is to say that trans fat is made when hydrogen is added to a vegetable oil. This process is known as hydrogenation and anything that contains partially hydrogenated oil will have trans fat in it, even if the food label says it has non. Manufactures do not have to list trans fat if each serving contains less than .5 grams of the substance.

Partially hydrogenated oils are used in many prepackaged foods, margarine, and much more. Partially hydrogenated oils have been preferred over regular oils because they increase the shelf life of foods and also helps maintain the flavor of the product.

Partially hydrogenated oils seemed like a good thing initially. They kept foods tasty and the costs low. Partially hydrogenated oils are often less expensive than traditional animal based fats like butter and lard and are more plentiful than semi-fat oils such as palm oil. With the advent of partially hydrogenated oils came margarine (the hydrogenation process allows an oil to be solid at room temperature). Margarine seemed like a great alternative to high-fat butter, but now that we know more about trans fat things are not looking so good.

Trans fat causes LDL or bad cholesterol to raise and it increases your risk for chronic heart disease. The consumption of these fats has been linked to increased fat buildup around the stomach area (something commonly associated with heart diseases), diabetes, liver disfunction, obesity and some hormonal disorders. Some believe that it may even be linked to cancer but that has yet to be distinguished.

Trans fat is not only found in partially hydrogenated oil products. It does occur in nature but in very limited amounts, in animal-based products. The sudden influx of this fat in the American diet is what concerns so many people.

Fat is important in any diet (it is a source of energy and aids in the absorption of vitamins A, D, E, and K). Fats are vital for infants and toddler who need the extra energy fat can provide. When consumed in moderation, fat is a good thing. It provides flavor, consistency, and it even helps you feel full. However, trans fat does more bad than good. It raises bad cholesterol while lowering good cholesterol. The general consensus is that trans fat from these oils is worse for one's health than that which occurs naturally.

While it may be impossible to completely eliminate the fat from your diet, it is a good idea to limit consumption of it. As I mentioned before, manufactures can list a product as having no trans fat while it still has some in it. The best way to know for sure is to look at the list of ingredients. If you see the words partially hydrogenated oil, it has trans fat. Limit the number of items you buy that contain it and always remember to follow a healthy diet.

One spot you might not think to check for trans fat is in dietary supplements. Some dietary supplements do contain trans fat. Those that meet the .5 gram or more rule are required to print that information on their facts label. You may also find trans fat in energy or nutrition bars.

A study was done in 2004 and 2005 looked at how widely used trans fats were used within the same products at popular restaurant chains. For example, McDonald's fries obtained in New York City had twice as much trans fat as those picked up in Hungary and 28 times as much as in Denmark. Keep in mind that Denmark has a ban on trans fat. The variation between countries is startling, but it also exists within the US. Those McDonald's fries in New York had 30% more trans fat than those served in Atlanta. That really gives you something to think about.

In doing research for this article, I was startled to find out that we are exposing our children to this bad fat before they are even able to eat solid food. Trans fat is excreted in breast milk. The amount of trans fat in the milk fluctuates with the consumption of the fat by the mother.

7:48 AM Comments:

Trans fat naturally occurs in some foods, like butter, but are also formed in the processing of some foods where product texture and shelf life are desired. I’ve learned a lot about this subject because I work with the National Association of Margarine Manufacturers. In addition, heart disease runs in my family so I’ve got a personal interest in this subject as well.

Have you looked at a margarine label lately? You won’t find any soft or liquid margarine that contain trans fat, and trans fat levels of stick margarines have been greatly reduced. Using new technologies, margarine manufacturers have met the challenge and eliminated or reduced trans fat in margarine products, making a good product even better. In fact, the margarine industry has led the food industry in removing trans fat content from its products. Soft, liquid and spray margarine products are now in sync with the recommendations included in the 2005 Dietary Guidelines for Americans and the MyPyramid food guidance system. Soft margarine products were elevated in their importance in that they “help meet essential fatty acid needs and also contribute toward Vitamin E needs” according to the 2005 Dietary Guidelines Advisory Committee Report.

When comparing margarine to butter, many margarine products are the recommended alternative as stated by of the American Heart Association, as well as the Federal government’s National Cholesterol Education Program. And yes, it’s still an economical choice for the consumer. For more information, visit http://margarine.org/qanda.html, http://hp2010.nhlbihin.net/cholmonth/chol_kit.htm and http://www.americanheart.org/presenter.jhtml?identifier=1200000.

# posted by Emma : 8:08 AM

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