Trans Fatty Acids

Trans fatty acids, a part of diet only since partially hydrogenated fats were commercially manufactured, were identified in recent years to be detrimental to our health. Trans fatty acids occur in very small amounts in nature and our metabolism can handle those amounts. When large amounts of trans fats are consumed, our digestive system cannot keep up and trans fats get incorporated into cell membranes and wreak havoc with our metabolism.

Scientific evidence shows, that trans fats are worse than saturated fats which only increase the levels of LDL "bad" cholesterol. Trans fats are known to cause significant and serious lowering of HDL "good" cholesterol and a significant and serious increase in LDLs, causing arteries to become more rigid and clogged (increasing risk of coronary heart disease - the number one killer in the United States) and contributing to type 2 diabetes.

Tips for reducing trans fats

• Avoid foods containing partially hydrogenated fats.
• Avoid foods containing trans fatty acids - all food labels will carry tran fat content as of January 2006.
• Ensure that the cookies, crackers and sweet baked goods labels clearly say "no trans fats."
• Watch your portions and serving sizes. Keep in mind that federal regulations allow products with less 0.5 grams of trans fats per serving to make 'trans fat free' claims and that consumption of more than a serving can add the trans fat consumption very quickly.

Links of Interest:

Fear and Loathing over Trans Fats
Trans Fats in Nutrition Labeling