AUG2006.05
FOR IMMEDIATE USE BY KENTUCKY COOPERATIVE EXTENSION’S COUNTY AGENTS:
Wednesday, August 30, 2006
CONTACT:
UK Cooperative Extension HEEL Program
Lori Rice, MS, CN, Program Coordinator
859-257-2968 or
INFORMATION PREPAREDBY:
Jackie Walters, MBA, RD, LD
Extension Associate for Family and Consumer Sciences
859-257-2948 or
Trans Fat and Your Health
The United States Food and Drug Administration (FDA) has passed regulations to require food manufacturers to list trans fat (trans fatty acids) on Nutrition Facts labels, effective January 1, 2006. What is trans fat? Why does the FDA consider it important to our health? What can we do about it?
The majority of trans fat is formed when liquid oils are made into solid fats through a process called “hydrogenation.” Two common examples of these products are stick margarine and shortening. However, a small amount of trans fat occurs naturally in meat and dairy products such as butter and milk. Like saturated fats, trans fats raise low-density lipoproteins (LDL), or “bad” cholesterol, levels in the blood. This increases risk of heart disease. Trans fats have also been linked to increased risk of obesity and childhood asthma.
Products that contain high levels of trans fats often contain no cholesterol because they are made from plant oils. Nevertheless, they will raise levels of bad cholesterol in the blood. It is important to remember this when purchasing products labeled, “no cholesterol” or “cholesterol free.” Trans fats are also found in processed and fried foods that are made with hydrogenated or partially hydrogenated vegetables oils. These include crackers, candies, cookies, snack foods, fried foods and baked goods.
When considering the overall impact of trans fat on your health, it is important to remember that saturated fat is the main dietary cause of high LDL (“bad” cholesterol) in the blood. Trans fat and cholesterol contribute, as well. The Nutrition Facts label can be used to compare similar foods to determine which is the most healthful. Add together the grams of saturated fat and trans fat, then consider the percent daily value of cholesterol. Choose the item with the lowest combined value for saturated and trans fat and the lowest amount of cholesterol.
The figure below illustrates the comparison among different spreads. Among these products, the tub margarine is the healthiest choice because it has the lowest amount of saturated and trans fat, and provides no cholesterol.*
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, “Trans Fat Now Listed With Saturated Fat and Cholesterol on the Nutrition FactsLabel.”
###
Sources:
“Trans Fat Now Listed With Saturated Fat and Cholesterol on the Nutrition Facts Label,” (2006). U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition.
Bastin, Sandra. “Trans Fats.” (2004). University of Kentucky Cooperative Extension Service.
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.
The development of the HEEL program was made possible by Senator Mitch McConnell with funds earmarked for the University of Kentucky, College of Agriculture, Lexington, KY and budgeted through the CSREES/USDA Federal Administration.
1