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jbarile · 01-27-2006, 05:21 PM

It's the sinister ingredient often overlooked in a quick scan of food labels. Trans fats may add that extra crunch to crispy foods, but they also raise your bad cholesterol.

Now, health officials plan to expose "hidden" trans fats in your favorite foods.

Until this month, consumers had to seek out words like "partially hydrogenated" to uncover the unhealthy ingredient, but under the new rule, food manufacturers must disclose the amount of trans fats in their products. A quick glance at the nutrition facts panel will reveal trans fat content right below saturated fat -- unless the product has less than 0.5 grams per serving.

What Makes Them So Bad?
Trans fats are formed when hydrogen is added to a vegetable oil, converting it from a liquid fat to a solid, more shelf-stable fat (think margarine). The process allows greater functionality in foods, making crunchy foods crispier and creamy foods smoother. Commonly found in processed foods like cookies, crackers, baked goods and the like, these fats raise harmful LDL cholesterol levels. The result: an increased risk for heart disease.

Seemingly healthful foods, like granola bars and cereals, may also contain trans fats, surprisingly. Plus, they're a natural component of some high-fat meat and dairy products. Health officials say that making consumers aware of the damaging ingredient could prevent up to 1,200 cases of coronary heart disease and save between 250 and 500 lives over the next three years.

How to Lighten Your Load
The American Heart Association recommends restricting total fat intake to no more than eight teaspoons per day. And while there's no recommended dietary allowance for trans fats, experts claim intake should be limited. The best way to lighten your fat load: rely on whole foods, lean meats, fruits and vegetables. And when you need some fat to make foods more palatable, stick to oils like olive, canola and peanut rather than saturated and trans-fat laden butter or margarine.

-- Amy Paturel, M.S., M.P.H.

01-27-2006, 05:21 PM	#453
jbarile Tilly & Sami Donating Member Join Date: Feb 2005 Location: Syracuse, Utah Posts: 1,133	Trans fats It's the sinister ingredient often overlooked in a quick scan of food labels. Trans fats may add that extra crunch to crispy foods, but they also raise your bad cholesterol. Now, health officials plan to expose "hidden" trans fats in your favorite foods. Until this month, consumers had to seek out words like "partially hydrogenated" to uncover the unhealthy ingredient, but under the new rule, food manufacturers must disclose the amount of trans fats in their products. A quick glance at the nutrition facts panel will reveal trans fat content right below saturated fat -- unless the product has less than 0.5 grams per serving. What Makes Them So Bad? Trans fats are formed when hydrogen is added to a vegetable oil, converting it from a liquid fat to a solid, more shelf-stable fat (think margarine). The process allows greater functionality in foods, making crunchy foods crispier and creamy foods smoother. Commonly found in processed foods like cookies, crackers, baked goods and the like, these fats raise harmful LDL cholesterol levels. The result: an increased risk for heart disease. Seemingly healthful foods, like granola bars and cereals, may also contain trans fats, surprisingly. Plus, they're a natural component of some high-fat meat and dairy products. Health officials say that making consumers aware of the damaging ingredient could prevent up to 1,200 cases of coronary heart disease and save between 250 and 500 lives over the next three years. How to Lighten Your Load The American Heart Association recommends restricting total fat intake to no more than eight teaspoons per day. And while there's no recommended dietary allowance for trans fats, experts claim intake should be limited. The best way to lighten your fat load: rely on whole foods, lean meats, fruits and vegetables. And when you need some fat to make foods more palatable, stick to oils like olive, canola and peanut rather than saturated and trans-fat laden butter or margarine. -- Amy Paturel, M.S., M.P.H.