Q. What are trans fats?
A. Trans fat is created when hydrogen molecules are added to unsaturated
(liquid) oils during the process of “hydrogenation.” Hydrogenation
causes some double bonds in fatty acid chains to take on “trans” configurations,
which result in a more solid and stable fat. Trans fats are formed
when vegetable oils are partially hydrogenated.
Q. What are the sources
of trans fat?
A. Sources include foods and baked goods made with “partially
hydrogenated vegetable oil” or some “vegetable shortening.” Trans
fatty acids also occur naturally in some animal products such as
dairy products.
Q. Are trans fats harmful to me?
A. In scientific studies, trans fats have been shown to raise blood
levels of total cholesterol and the LDL cholesterol, the so-called “bad” cholesterol
in the body and lower HDL, “good” cholesterol. Therefore,
trans fat may increase the risk of coronary heart disease. Health
experts recommend that intakes of trans fatty acid be kept as
low as possible.
Q. How can I tell if trans fats are present in my food?
A. If the amount of trans fat is not on the Nutrition Facts Panel,
the words “partially hydrogenated” in the ingredients
list may indicate the presence of trans fat. However, the amount
of trans fat in a product is highly variable and dependent on
the degree of oil hydrogenation. Just because “partially
hydrogenated” is listed in the ingredients, the consumer
may not be able to determine how much trans fat is actually in
the product.
- Be aware that fully hydrogenated oils do not contain
trans
fat.
- Ingredients in a food product are listed in descending
order of predominance by weight, so when small amounts of partially
hydrogenated oils are added to foods to
improve blending and extend freshness, they appear near
the end of the ingredients list (they contribute to very little
or even no trans fat, per serving.).
- For Frito-Lay products, you can refer to the nutrition panel
since all Frito-Lay products are labeled with trans
fat information.
- Beginning January 1st, 2006, trans fat labeling is required
on all Nutrition Facts Panels.
Q. Why do food manufacturers use partially hydrogenated oils?
A. Animal fats like lard, tallow and butter were predominantly
used in the past for baking and frying foods. However, since
scientists discovered the negative health effects of saturated
fat in these foods, companies began to use partially hydrogenated
oils instead. Partially hydrogenated oils provided comparable functional
properties such as taste, texture, and stability and are also lower
in saturated fat. In addition, partially hydrogenated oils are
more shelf-stable and less likely to spoil, thus they provide products
with longer shelf life. Evolving nutrition science now indicates
that trans fats have a negative impact on chronic disease risk,
and food companies are seeking alternatives to partially hydrogenated
oils in order to reduce or eliminate trans fats.
Source: International Food Information Council
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