Trans-fatty acids are hydrogenated vegetable oil, primarily from soybean oil, that manufacturers produce and use in processed foods. Manufacturers developed trans-fatty acids to replace saturated fats, such as butter and lard, in use of foods. Yet, consuming these industrial, processed fats has potential adverse health consequences. Consult your doctor or nutritionist about consuming foods that contain trans-fatty acids.
Industry and Government
Trans-fatty acids, also called trans fats, are more saturated than natural vegetable oils, solid at room temperature and more similar to saturated fat than to unsaturated fat. Food manufacturers prefer trans fats because they are more stable than vegetable oils and can extend the shelf life of food products. Restaurants, particularly fast food restaurants, prefer trans fats to vegetable oils because trans fats last longer to enable frying more food and are less expensive. Nonetheless, trans fats have adverse health effects and certain governments, such as the City of New York and State of California, have banned the sale of restaurant food products that contain trans fats. As a result of publicity from adverse health effects of trans fats, the soy bean industry is seeking to reformulate soybean oil or create soybeans that contain a more stable oil.
Processed and Fast Foods
Supermarkets and grocery stores sell thousands of food products, many of which are processed foods. Manufacturers use trans fats in many processed foods that include margarine, breads, cookies, cakes, icing, microwave popcorn, salad dressings, mayonnaise and dry breakfast cereals, according to research by scientists at the U.S. Food and Dug Administration published in "Lipids" in 2004. Fast food restaurants use trans fats to fry foods such as french fries, onion rings and doughnuts.
Heart Disease
Consuming trans fats increases your risk of heart disease. Research by scientists at the National Institute of Public Health and the Environment and published in "Lancet" in 2001 found that a high intake of trans-fatty acids contributes to the risk of coronary heart disease. The results of the research demonstrate a 28 percent higher risk of heart disease from consuming trans fats.
Considerations
Trans fats are unhealthy substances manufacturers and restaurants use in many foods and cooking procedures, yet totally eliminating these food sources from your diet may be difficult unless you know the ingredients and cooking methods. Inspect labels of all food products to determine if they contain any trans fats and ask restaurants to disclose if they cook with trans fats. Avoid eating foods you know contains trans fats and you may reduce your risk of heart disease. Choose healthier fats, such as olive oil, in your food choices.
References
- Soyatech; Trans Fat Facts; 2010
- MSNBC; New York City Passes Trans Fat Ban; Dec. 5, 2006
- William Reed Business Media; Californian Trans Fat Ban Takes Effect; Scott-Thomas, C.; Jan. 4, 2010
- University of Maryland Medical Center; Trans Fats 101; Nov. 3, 2010
- "Lipids"; Trans, Saturated, and Unsaturated Fat in Foods in the United States Prior to Mandatory Trans-Fat Labeling; S. Satchithanandam, et al.; January 2004
- "Lancet"; Association between Trans Fatty Acid Intake and 10-Year Risk of Coronary Heart Disease in the Zutphen Elderly Study: A Prospective Population-Based Study; C. M. Oomen, et al.; Mar. 10, 2001
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