Trans-Fat: What Exactly is it, and Why is it so Dangerous?

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Trans-Fat: What Exactly is it, and Why is it so Dangerous?

More Americans than ever before have shown concern over their cholesterol level, joined an exercise facility, or been caught in the grocery store examining the label on a food product. If all this is true, then why do we hear on the news and read in magazines that Americans are heavier than ever before?

A few years ago, the Food and Drug Administration (FDA) began requiring that food companies label products with the percentage of the daily value of carbohydrates, proteins, fats, sodium, and certain vitamins as well as the standard amount per serving in grams. This new regulation has not only given consumers more information about the make up of food products but has contributed to America's heightened nutritional awareness. As each of us read over these labels, it has probably crossed your mind, as it often does mine, is this information really accurate? How can a piece of chocolate cake have only one gram of fat and taste like "the real thing"? A french bread pizza with pepperoni, only five grams of fat, is that possible?

Some companies may reveal information about monosaturated fat, and polyunsaturated fat, but they are only required to list saturated fat as well as total fat content. While most consumers look only for a product's total fat content, a more knowledgeable shopper may also examine the amount of saturated fat a product contains. Only the most observant consumer may notice that the amount of unsaturated and saturated fats on the label often times do not add up to equal the total amount of fat. How is that possible? What is this excess fat? Trans fat. A man made substance which researchers suggest may be as bad for your health as saturated fat....

... middle of paper ...

... Scientific American, 1991, 264, 34.

Chen, Z., Cunnane, S., Fortier, L., Ratnayake, W., & Ross, R. Similar Distribution of Trans Fatty Acid Isomers in Partially Hydrogenated Vegetable Oils and Adipose Tissues of Canadians. Canadian Journal of Physiology and Pharmacology, 1995, 73, 718-23.

Dupont, J., Feldman, E., White, P. Saturated and Hydrogenated Fats in Food in Relation to Health. Journal of the American College of Nutrition, 1994, 75, 190-2.

Hornstra, G. & Mensink, R. Alternatives for Nutritional Trans Fatty Acids. World Review of Nutrition & Dietetics, 1994, 75, 190-2.

Hornstra, G. & Von Houwelingen, A. Trans Fatty Acid in Early Human Development. World Review of Nutrition and Dietetics, 1994, 75, 175-8.

Jones, D. Trans Fatty Acids and Dieting. Lancet, 1993, 24, 1093.

Marckmann, P. Trans Fatty Acid and Dieting. Lancet, 1993, 24, 1094.

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