The Importance of Cutting Trans Fats


The American Heart Association published a study in one of its scholarly journals within the past year that suggests that trans fats are even more damaging to the heart than saturated fats. Trans fats impair blood vessel function one-third more than saturated fats and lowers good cholesterol 20-percent more.

Clearly, consumers should avoid trans fats. They are commonly found in margarine, restaurant fried foods and packaged baked goods and snacks. Even giant food companies are fleeing from trans fats: McDonald's took the leap first, announcing in fall of 2002, that it wil switch cooking oils to reduce the amount of trans fatty acids in its food by almost half. Frito-Lay followed suit, unveiling plans to eliminate trans fats from Doritos, Tostitos and Cheetos. McDonald's and Frito Lay are two of America's best-known names on the American market. If giant food companies such as these are fleeing from trans fats, so should we.

Trans fats are created liquid fats, such as corn or soybean oil, are treated with hydrogen to make them solid at room temperature and, in some cases, prolong product shelf life. Looking for hydrogenated or partially hydrogenated oils in food-product ingredient lists is one clue to the presence of trans fat. Currently, food manufacturers are not required to list trans fats, although things are in the works to get this done - perhaps as early as this year. However, until labeling improves, the heart association offers the following suggestions for steering clear of these heart-damaging substances:
Use naturally occurring unhydrogenated oils such as peanut, olive or canola.
When purchasing processed foods, choose those containing unhydrogenated oils and avoid those with hydrogenated oils or saturated fats.
Choose soft margarines - the spreadable ones in tubs - rather than stick margarines or butter. You still want to avoid butter's saturated fats. The best soft margarines are those that list liquid vegetable oil as a first ingredient and have no more than two grams of saturated fat per tablespoon.
Steer clear of fatty fried foods and snack foods such as doughnuts, french fries, cookies and crackers.
Eventually, the use of trans fats in processed foods is expected to decline, in part because food companies want their products to compare favorably with those of their competitors. Wendy's reduced its trans fats content by more than 50-percent five or six years ago when it switched from solid shortening to liquid oil, says company spokesman, Bob Bertini. For now, he says, the company continues to evaluate new products and technologies. Burger King is also keeping an eye on research for eays to improve its products. And those McDonald's fries? Company officials have said there is almost no detectable difference in taste between the old and new fries.