Trans fat

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Crisco Cookbook 1912

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Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, is a type of unsaturated fat that occurs in small amounts in nature but became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods, and frying fast food starting in the 1950s. Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations.

Health effects

The consumption of trans fats increases the risk of coronary heart disease by raising levels of the lipoprotein LDL (low-density lipoprotein, often referred to as "bad cholesterol") and lowering levels of the lipoprotein HDL (high-density lipoprotein, or "good cholesterol"). Recognizing these adverse health effects, various government bodies worldwide have implemented measures to reduce the presence of trans fats in food products. This has involved mandating the labeling of trans fats on packaged foods, and some jurisdictions have gone further by imposing bans on trans fats in restaurant food.

Sources

Trans fats are primarily created through an industrial process called hydrogenation, which adds hydrogen to vegetable oil, causing the oil to become solid at room temperature. This process was widely adopted by the food industry because it extends the shelf life and improves the texture of food products. Naturally occurring trans fats are found in small amounts in the fat component of meat and dairy products from ruminants, such as cows and sheep.

Regulation and labeling

In response to the negative health impacts, many countries have taken steps to reduce trans fat consumption. The United States Food and Drug Administration (FDA) has required that trans fat content be listed on the Nutrition Facts label of packaged foods since 2006. In 2015, the FDA determined that partially hydrogenated oils (the primary dietary source of trans fat) are not "generally recognized as safe" for use in human food, leading to a ban on their use that was fully implemented by June 18, 2018. Other countries, including Denmark, Switzerland, and Canada, have also implemented restrictions or bans on trans fats in food products.

Alternatives

Food manufacturers have sought alternatives to trans fats that would still allow for a desirable taste and texture in their products. These alternatives include fully hydrogenated fats, which do not contain trans fat, and the use of interesterified fat, which involves rearranging the fatty acids in oil. Other strategies include the use of tropical oils, such as palm oil, though these have their own health and environmental concerns.

Conclusion

The reduction of trans fats from the diet has been a significant public health achievement in recent decades. However, the challenge remains to find suitable replacements that do not compromise food quality or introduce other health risks. Continued research and innovation in food science are essential to achieving these goals.