Trans Fat Overview
Trans fat label
Effective Jan. 1, 2006, the Food and Drug Administration (FDA) requires food companies to list trans fat content separately on the Nutrition Facts panel of all packaged foods. Under this rule, consumers can see how much saturated fat, trans fat, and cholesterol are in the foods they choose. As food and beverage companies comply with the new labeling regulations, consumers will see nutrition labels listing any measurable (at least 0.5 gram per serving) amount of trans fat in a separate line in the total fat section under saturated fat. However, no “Percent Daily Value” (%DV) for trans fat is shown. This labeling requirement applies only to packaged food products, not foods served at restaurants. However, it is important to note that the FDA is extending the trans fat deadline for those companies who seek a petition. Therefore, consumers should be aware that just because they do not see trans fat on the label of the product, does not mean that the product is trans free
Trans fat (also called trans fatty acids) is formed when liquid vegetable oils go through a chemical process called hydrogenation, in which hydrogen is added to make the oils more solid. Hydrogenated vegetable fats are used by food processors because they allow longer shelf-life and give food desirable taste, shape, and texture.
The majority of trans fat can be found in shortenings, stick (or hard) margarine, cookies, crackers, snack foods, fried foods (including fried fast food), doughnuts, pastries, baked goods, and other processed foods made with or fried in partially hydrogenated oils. Some trans fat is found naturally in small amounts in various meat and dairy products. The FDA estimates that the average daily intake of trans fat in the U.S. population is about 5.8 grams or 2.6 percent of calories per day for individuals 20 years of age and older.
Evidence suggests that consumption of trans fat raises LDL (“bad”) cholesterol levels and lowers HDL (“good”) cholesterol levels, causing the arteries to become clogged and increasing the risk of developing heart disease and stroke.
Summary of Other Fats
Besides trans fat, there are these other types of fats: saturated fat, monounsaturated and polyunsaturated fats. Saturated fat is found in foods from animal sources and in a few plants. Foods high in saturated fat include fatty beef, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheese and other dairy products made from whole milk. These foods also contain dietary cholesterol. Foods from plants high in saturated fat include coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter. On average, Americans consume approximately four-to-five times as much saturated fat as trans fat in their diet.
Polyunsaturated fats are found primarily in oils from plants, including safflower, sesame and sunflower seeds, corn and soybeans, many nuts and seeds and their oils, as well as fatty fish such as salmon. Sources of monounsaturated fats include canola, olive and peanut oils, and avocados.
Saturated fat, trans fat, and dietary cholesterol raise LDL (“bad”) cholesterol levels in the blood. Monounsaturated fats and polyunsaturated fats do not raise LDL cholesterol and are beneficial when consumed in moderation.
AHA Recommendation
The American Heart Association supports the new nutrition labeling requirement and urges consumers to read food nutrition labels before making purchases. The intake of trans fat as well as saturated fat and cholesterol should be as low as possible while consuming a nutritionally adequate diet.
http://www.americanheart.org/presenter. ... ifier=4776