Trans Fat Dangers

Trans Fat Banned in Restaurants in CA

Posted on July 28, 2008. Filed under: Foods that Cause disease, Trans Fat Dangers | Tags: |

Gov. Arnold Schwarzenegger signs a bill that prohibits restaurants from using trans fat in any form of fat including oil, margarine and shortening!

 The State of California becomes the first state to ban the use of artificial trans fat!

 SATURDAY July 26, 2008 (foodconsumer.org) — The State of California on Friday became the first state to ban the use of artificial trans fat, long linked to clogging of arteries, in all restaurants and other food establishments in the state.

Gov. Arnold Schwarzenegger signed a bill that prohibits restaurants from using trans fat in any form of fat including oil, margarine and shortening. The bill AB97 was introduced by Assembly member Tony Mendoza (D-Norwalk).

Under the new law, the use of trans fat in all California restaurants will be phased out by Jan 1, 2010 in all foods except for baked foods which will be free of trans fat by Jan 1, 2011.

The law does not apply to school cafeteria.  California has already banned serving foods with added trans fat in schools.

“California is a leader in promoting health and nutrition and I am pleased to continue that tradition by being the first state in the nation to phase out trans fat,” Gov. Schwarzenegger said. “Consuming trans fat is linked to heart disease and today we are taking a strong step toward creating a healthier future for California.”

Trans fat, also known as partially hydrogenated vegetable oils, is manufactured by adding hydrogen chemically to unsaturated fat at high temperature in a process called partial hydrogenation.

Consumption of trans fat has been linked to the development of coronary heart disease and stroke as well as other chronic disease such as type 2 diabetes and possibly cancer. Trans fat is involved in about 100,000 deaths from heart disease each year in the United States, according to Harvard epidemiologists and nutritionists.

The New York Times cited Dr, Clyde Yancy, incoming president of the American Heart Association as saying a 2 percent increase in trans fat intake could result in a 25 percent increase in the risk of developing coronary artery disease over time.

Michael Jacobson, executive director of Center for Science in the Public Interest, a Washington-based health advocacy group, was quoted by Washington Post as saying “All the evidence shows is that trans fats are the most harmful. You can substitute anything in their place, and it will be an improvement.”

The new California law specifies that violations result in fines ranging from $25 to $1,000. But the bill allows packaged foods with less than 0.5 grams per serving of trans fat.

A health observer affiliated with foodconsumer.org cautioned that trans fats are not safe in any amount of this chemical could add up to increase health risk.

 Philadelphia, NYC, Seattle and Montgomery County, MD have already banned trans fat, but California is the first state to prohibit use of trans fat in restaurants statewide, Amy Wintefled from the National Conference of State Legislatures was cited by the Associated Press as saying.

 

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McDonalds Uses 0 Grams Trans Fat (I doubt it)

Posted on May 22, 2008. Filed under: Trans Fat Dangers | Tags: |

This article http://www.msnbc.msn.com/id/24777284/  states that McDonalds is switching over to a zero-trans-fat cooking oil with zero grams of trans fat per labeled serving.

However,  the FDA lets food manufacturers claim zero grams of trans fat as long as the product has less than half a gram per serving.

So beware, just avoid foods that could contain trans fats:
Most trans fat is found in shortenings, stick margarine, cookies, crackers, snack foods, fried foods (including fast foods), doughnuts, pastries, baked goods and other processed foods made with or cooked in partially hydrogenated oils.

Why is trans fat dangerous?
Consumption of trans fat raises levels of LDL, or “bad,” cholesterol and lowers levels of HDL, or “good,” cholesterol. This can cause the arteries to become clogged and increase the risk of heart attack and stroke.

What is trans fat?
Trans fat (also known as trans fatty acids) is formed when liquid vegetable oils go through the chemical process of hydrogenation to make the oils more solid. This gives food a longer shelf-life and can improve taste, shape and texture. Some trans fat also is found naturally in small amounts in certain meat and dairy products.

 

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Trans Fat Makes You Fat

Posted on April 19, 2008. Filed under: Trans Fat Dangers | Tags: , , , |

In his book, UltraMetabolism, by Dr Mark Hyman he says:

Highly processed and nutrient-devoid ingredients “pretend” to be food and can interfere with your metabolism, according to Hyman. Trans fats — often lurking in cookies, crackers, margarine, and fast food — are well known for raising total and LDL (“bad”) cholesterol and lowering HDL (“good”) cholesterol. They also thwart dieters’ best efforts by binding to cell receptors that regulate metabolism.

 “They slow metabolism and fat burning, and reduce insulin sensitivity, so you’re more likely to gain weight,” Hyman says. Although the government did well by requiring food manufacturers to list trans-fat amounts on labels, buyers beware: Companies can label their products “zero trans fats” if a product contains less than 0.5 gram per serving. But even trace amounts of trans fats hinder metabolism, so to steer clear, Hyman recommends scouring ingredient lists for “shortening” or any type of “partially hydrogenated” vegetable oil.

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Trans Fat is the Reason for Health Problems

Posted on April 12, 2008. Filed under: Trans Fat Dangers | Tags: , , , , , , , , , , , , , , |

How it All Started:
Trans fat was introduced into the American diet in the 1980’s with the “fat free” fad. Because we realized that saturated fat was bad for us, fodd manufactured began using trans fat instead. Thrity years later, we realize many of  the problems we had today,  are due to trans fat.

What is Trans Fat?
Trans fats are fats produced by heating liquid vegetable oils in the presence of hydrogen. This process is known as hydrogenation. The more hydrogenated an oil is, the harder it will be at room temperature. For example, a spreadable tub margarine is less hydrogenated and so has fewer trans fats than a stick margarine.

 How the Government is fooling You:
In January 2006, the government required that all food labels be labeled with the amount of trans fat.

However,  tne FDA lets food manufacturers claim zero grams of trans fat as long as the product has less than half a gram per serving. Eat a few servings of these and other ostensibly trans-free products each day and, without even knowing it, you might end up consuming considerably more trans fat than you should, according to the nonprofit Center for Science in the Public Interest (CSPI)the nonprofit Center for Science in the Public Interest (CSPI). http://www.fda.gov/FDAC/features/2003/503_fats.html

 Trans Fat Raises Cholesterol:Saturated fat and trans fat raise LDL cholesterol levels in the blood. Dietary cholesterol also contributes to heart disease. Therefore, it is advisable to choose foods low in saturated fat, trans fat, and cholesterol as part of a healthful diet.  (http://www.fda.gov/FDAC/features/2003/503_fats.html)

 Trans Fat is Implicated in Heart Disease, Diabetes, and Other Chronic Conditions:
Trans fats are even worse for cholesterol levels than saturated fats because they raise bad LDL and lower good HDL. They also fire inflammation,  an overactivity of the immune system that has been implicated in heart disease, stroke, diabetes, and other chronic conditions. While you should limit your intake of saturated fats, it is important to eliminate trans fats from partially hydrogenated oils from your diet. http://www.hsph.harvard.edu/nutritionsource/transfats.html

 Products Containg Tran Fat:
Trans fat 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 and hard margarine. A small amount of trans fat is found naturally, primarily in some animal-based foods.

Most of the trans fats in the American diet are found in commercially prepared baked goods, margarines, snack foods, and processed foods. Commercially prepared fried foods, like French fries and onion rings, also contain a good deal of trans fat.

Mayo Clinic States:
Trans fat: Avoid this cholesterol double whammy. Trans fat raises your “bad” (LDL) cholesterol and lowers your “good” (HDL) cholesterol. Find out more about trans fat and how to avoid it. http://www.mayoclinic.com/health/trans-fat/CL00032

Harvard School of Public Health States:
What is becoming clearer and clearer is that bad fats, meaning saturated and trans fats, increase the risk for certain diseases while good fats, meaning monounsaturated and polyunsaturated fats, lower the risk. The key is to substitute good fats for bad fats. http://www.hsph.harvard.edu/nutritionsource/fats.html

 
 

 

 

 

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    How diet and lifestyle can increase disease risk or keep us healthy – – – – – – – – – – – – -The food we eat can either cause or prevent health problems and disease.

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