Trans fats are in the news a lot these days because a new regulation requiring that they be included on food nutrition labels is now in effect. Trans fats are created when liquid oils are made into solids by a process called partial hydrogenation. This increases shelf life and flavor stability, but at the cost of increased health risks.
These fats have been found to raise blood levels of LDL (or “bad”) cholesterol. That means a significantly increased risk of heart disease.
Partially hydrogenated vegetable fats are present in about 40 percent of the food on grocery store shelves. Cookies, crackers, and microwave popcorn are big sources of trans fats, as are other processed foods such as margarines, butter-type spreads and cooking or baking shortenings, salad dressings, cakes, donuts, snack chips, chocolate candy, some breakfast cereals, French fries and other fried snack foods. As of January 2006, manufacturers are required to list trans fats as part of the nutritional information box on all food labels.
That’s why there’s a movement to reduce and eliminate trans fats from foods.
The new regulation doesn’t apply yet to...
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