Just as you thought it was safe to indulge again in your favorite pastries, crackers and chips because you were told that trans fats have been all but eliminated by food manufacturers under the mounting pressure from health advocates and lawmakers, you may have to realize that you exhaled too soon.
Despite all the bad press these artificial, man-made fats have gotten over the years and an increasingly large body of science linking them to health issues from heart disease to ovarian cancer, trans fats are still hiding in processed foods and offerings on restaurant menus, says Emily Main, a contributing writer and editor for Rodale (rodale.com), an online magazine specializing in issues of health, nutrition and environmental protection.
The use of trans fats in some restaurant chains and school cafeterias has officially been banned in several states and cities across the United States. Colorado state legislators are currently debating a bill that would entirely ban trans fats in school lunches as well as in snacks from vending machines and any other food outlets available on campus. Indiana and New York are considering similar measures.
There is no reason why we could not keep at least the food environment of school children trans fat free, insists Ann Cooper, head of food services at Colorados Boulder Valley school district and author of the Renegade Lunch Lady blog. We dont serve convenience food, we dont serve junk food, she says. Thats where the trans fat is. You cook from scratch, its not a problem cutting all the trans fat.
Trans fats are mostly used in processed foods, although they can naturally occur in small amounts in milk and certain meats. The by far largest quantities eaten by consumers, however, are created in a process called partial hydrogenation of unsaturated plant fats or vegetable oils. Partially hydrogenated fats, or trans fats, have become so popular with food manufacturers because they are much cheaper to make than other fat sources. They also extend the shelf life of the foods they are added to and require less refrigeration. Trans fats are commonly applied to fast food items, baked goods and snack foods. They are also utilized for deep-frying in restaurants because they can be used longer than conventional oils before turning rancid.
Over the years, the National Academy of Sciences (NAS) has released a number of recommendations for limiting the use of trans fats for health reasons. A fat reduction overview can help you establish a clear describe of what you need to focus on to carry out your fat loss purpose if you're a novice; or serve as a reminder for those who are at an intermediate or more enhance phase of their weight-loss strategy. Applying are seven steps that can serve as suggestions for your special weight loss plan. The first thing that one must understand is that losing weight and losing fat is not the same. Many weight loss programs have misled people into wondering that it is the same, but most diets and weight loss applications only work by producing a person's body to burn more muscle cells and water than actual body fat, more help please visit The Fat Loss Factor. One of its contentions is that trans fatty acids are not [nutritionally] essential and provide no known benefit to human health. Another, more significant, reason for restricting their use is that trans fats are known to cause LDL (bad) cholesterol levels to increase and HDL (good) cholesterol levels to decrease, thereby contributing to heart disease and other health risks. These findings by the NAS are supported by a comprehensive scientific review of studies on trans fats published in 2006 in the New England Journal of Medicine (NEJM), which also concluded that from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit. The study report also confirms the NAS position that there is no safe level of trans fat consumption.
According to the NEJM study, between 30,000 and 100,000 deaths can be attributed to trans fats in the diets of Americans every year.
Other studies have suggested that the detriments caused by trans fats reach beyond cardiovascular disease. A study report published in the Archives of Neurology (2/2003) suggested that the consumption of trans fats and saturated fats might promote the development of Alzheimers disease. The American Cancer Society has stated that, while a direct relationship between trans fats and cancer has not been determined, there are indications for a positive connection between trans fats and prostate cancer. A high intake of trans fatty acids may also substantially increase the risk of breast cancer, according to one study from France titled the European Prospective Investigation Into Cancer and Nutrition. Researchers from around the world have also expressed concern that the widespread consumption of trans fats may be partially responsible for the ever-growing obesity and type 2 diabetes crisis, especially among children and adolescents.
Even in the face of an abundance of scientific evidence and repeated warnings by health experts, consumer advocacy groups and legislators, so far the only way people can completely banish trans fats from their diets is by careful label reading, says Emily Main. Unfortunately, the U.S. Food and Drug Administration (FDA) lets food manufacturers hide the true content of trans fats by allowing them to call their products trans fats free as long as the actual amount is 0.5 gram or less per serving. Instead of falling for these false advertisements, says Main, consumers should look for partially hydrogenated oils on the ingredients lists posted on the packaging. Or better yet, eat only fresh foods.
Timi Gustafson R.D. is a clinical dietitian and author of the book The Healthy Diner How to Eat Right and Still Have Fun, which is available on her blog, Food and Health with Timi Gustafson R.D. (http://www.timigustafson.com), and at amazon.com. You can follow Timi on Twitter and on Facebook.
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