• Home
• Events
• New Products
• Products
  • Anabolic Optimizers
  • Protein
  • Weight Gain
  • Glutamine & Blends
  • Meal Replacement
  • Vitamins and Minerals
  • Creatine
  • Sports Performance
  • Amino Acids
  • Dietary Fats & Oils
  • Endurance & Energy
  • Recovery & Support
  • Diet & Weight Loss
• Articles
• Meet the Nutritionists

• Max Muscle Hers

• Nutritional Analysis
• Links
• Contact Us

The truth and Consequences about Trans Fats

07-18-2007

By: Chad Case, C.S.N

With all the hype right now surrounding trans fats and the FDA labeling requirements, we thought that we would provide a little clarity to the confusion.

What are Trans Fats?

First, let’s provide an understanding of the different types of fat. Fats come in one of three types: unsaturated(most vegetable oils), polyunsaturated(soft margarines, and EFA’s), or fully saturated(coconut oil, hard margarine). The term saturated is the type of chemical bond(single or double) between the carbon and hydrogen atoms.

How are Trans Fats created?

Basically, trans fats are made when manufacturers add hydrogen to vegetable oil, a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats. Most trans fats can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening or hard margarine.

What are Consequences associated with Trans Fat intake?

Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein(LDL), or “bad” cholesterol levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health(NIH), more than 12.5 million Americans have CHD, and more than 500,000 die yearly from CHD or complications from CHD.

As most people know the FDA has required that saturated fat and dietary cholesterol be listed on food labels since 1993. However starting Jan. 1, 2006 listing of trans fat is required as well. Now with trans fat added to the Nutrition Facts Panel, you will know how much of all three fats are in each of the food choices you make. Identifying what types of fat are in each food enables you to make wiser food choices in regard to protecting yourself from contributing to CHD.

If consumers follow recommendations like selecting lean meat, trimmed of all visible fat, choosing reduced or low-fat dairy products, and limiting the intake of baked foods such as cakes, pastries, pies, and biscuits, they will not only lower the amount of saturated fat, but also the amount of trans fat they consume, and reduce their total caloric intake. This can lead to improved cardiovascular health, lowered total cholesterol, and can greatly reduce the chances of the onset of CHD.