The Danger of Trans Fats

Saturated fats, typically from animal sources, are next, while trans fats are to be avoided.

Many studies have shown that unsaturated fats, particularly monounsaturated fats, are best in the human diet.

Butter and oils are examples of fats.

And the bad fats are things like trans fatty acids and processed food and saturated fats, which we find in meat.

Partial hydrogenation, which converts vegetable oils into semi solid fats for use in margarines, commercial cooking, and manufacturing processes, converts approximately 30 of the natural fats to trans fats. In the US, consumption of trans fats averages between 2 4 of total energy, with major sources being deep fried fast foods, bakery products (cakes, cookies, muffins, pies, etc.), packaged snack foods, margarines, and breads.

The structure is similar in some respects to the USDA food pyramid, but there are clear distinctions between types of fats, and a more dramatic distinction where carbohydrates are split on the basis of free sugars versus sugars in their natural form.

Saturated and some trans fats are typically solid at room temperature (such as butter or lard), while unsaturated fats are typically liquids (such as olive oil or flaxseed oil).

Fats, carbohydrates, fructose, and glucose are all metabolized differently in the body.

The oldest organic reactions are combustion of organic fuels and saponification of fats to make soap.

If restaurants and food manufacturers will not voluntarily eliminate trans fats (as has largely been done in the Netherlands), several points validate the need for, and the importance, of legislative measures to reduce the consumption of trans fats

While small amounts of trans fats are naturally present in meats and dairy products from cows, sheep, and other ruminants, the great majority of trans fats in our diet are industrially produced, contained in foods made with partially hydrogenated vegetable oils.

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Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length.

Proper nutrition requires ingestion and absorption of vitamins, minerals, and food energy in the form of carbohydrates, proteins, and fats.

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Canada is considering similar legislation, and the city of Chicago is also considering banning industrial trans fats from restaurants.

Vegetables are very low in fats and calories, but ingredients added in preparation can often add these.

New York City has banned trans fats from restaurants and is now limiting the permitted serving size of sugary drinks.

Thus, little justification can be made for the use of partially hydrogenated oils, compared with other natural oils or fats.

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Considerable evidence exists for harmful effects of trans fat intake. Furthermore, trans fats from partially hydrogenated oils have no intrinsic health value.

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In summary, considerable evidence exists for harm, and little evidence for intrinsic health value, of consumption of trans fats from partially hydrogenated vegetable oils.

Conversely, substantial evidence exists that use of trans fats can be eliminated almost entirely without any effects on food taste, cost, or availability.

Trans fats are very rare in nature, but have properties useful in the food processing industry, such as rancidity resistance.

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Consider how the fast food industry uses oils, fats, sugar, and other addictive ingredients to create unhealthy dependency on foods that contribute to obesity.

Elimination of industrial trans fats from foods, either by voluntary or legislative measures, would likely prevent tens of thousands of heart attacks each year in the U.S. and other countries.

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