What is a Trans Fat and
Why is it Bad for You?

What Is a Trans Fat?

A good oil , like soybean oil, is changed by an industrial process into a bad oil. The process makes the oil more solid, causes the shelf life in processed foods to be extended, and provides a longer life for frying oils so restaurants can use the oils over and over. This changed oil is loaded with dangerous trans fat.

Some of these substances are naturally occurring in small amounts in pomegranates, cabbage, peas, and a type found in the meat and milk of cows, sheep and goats. This discussion is not about those foods.

Is Fully Hydrogenated Oil Worse Than Partially Hydrogenated Oil?

Actually, just the reverse is true. There is no trans fat in fully hydrogenated oil! The industrial process of partial hydrogenation changes 5-55% or more of the original fatty acids into trans fatty acids and other kinds of fats. The process for creating fully hydrogenated oil produces only the saturated variety; it has the consistency of wax and is inappropriate for most food uses.

Why Is it Bad for Me?

Unlike other dietary fats, these are neither necessary nor healthful. In fact, consuming them increases the risk of coronary heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol.

Harvard nutritionists have concluded that these unhealthful oils could be responsible for an many as 30,000 premature coronary deaths per year.

A 2006 “New England Journal of Medicine” review stated that “from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit.”

What Other Health Issues Are There?

Besides the cardiovascular risk, there are other negative consequences from consuming these unnatural substances.

One study found connections between prostate cancer and trans fat consumption. According to the “European Prospective Investigation into Cancer and Nutrition,” there may be a 75% increase in breast cancer risk.

In addition, there is concern about a connection between diabetes 2 and the consumption of this bad fat.

Research indicates there may be weight gain and abdominal fat increase by eating these fat-laden foods, despite similar caloric intake.

Liver function may be compromised, because these compounds are metabolized differently by the liver and interfere with an enzyme important in the conversion of essential fatty acids into substances that are important in cell functioning.

A study in 2007 found, “Each 2% increase in the intake of energy from trans unsaturated fats, as opposed to that from carbohydrates, was associated with a 73% greater risk of ovulatory infertility…”

The amount of trans fats in human milk fluctuates with how much the mother consumes.

What are Local Communities Doing?

In May 2005 Tiburon, California, became the first city in the United States where all restaurants voluntarily cook with non-trans fat oils.

In January 2008 San Francisco asked its restaurants to voluntarily stop using them.

Chicago instituted a partial ban on the oils and requires posting requirements for fast food restaurants.

What are the Reactions of Restaurants?

The restaurants are reacting to public pressure and legislation.

Arby’s said it would be eliminating the fats from its French fries and reducing it in other foods. In October 2006 KFC said it would replace partially hydrogenated soybean oil with a zero-trans-fat low linolenic soybean oil, except in its biscuits. By April 2007, 15 Taco Bell items were supposed to be completely free of the bad fat. Burger King announced that its restaurants would begin switching to better fat by the end of 2007. McDonald’s said it expected to be using a different oil for its French fries by early 2008.

Where Can I Learn More?

For the latest information, visit: http://bantransfats.com (A new window will open.) This website states: “Our goal is the reduction and elimination of partially hydrogenated oils from all food products.”