Trans Fatty Acids
Trans fats are a type of unsaturated fat that is seldom found in nature, but is commonly found in the food processing industry. Trans fat is made from a chemical process known as "partial hydrogenation." This is when liquid oil is made into a solid fat. It is recommended that your consumption of trans-fats be avoided.
- hydrogenated vegetable shortening or lard
- many margarines and shortening (especially the hard ones)
- fast food and snack foods can have large amounts of trans fats
- Vaccenyl and conjugated linoleyl (CLA) are natural trans fats that occur in trace amounts in meat and dairy products from ruminants, although the latter also constitutes a cis fat.
Concern with Trans-Fats
- Trans-fats increase the risk of Coronary Heart Disease by increasing LDL and decreasing HDL levels.
- Alzheimer's Disease
- Type II Diabetes
- Liver Dysfunction
- Infertility in Women
- Immune weakness
- In Canada, if a product has less than 0.2 grams of trans fat AND less than 0.5 g of saturated fat, the food manufacturer can say that the product is trans-fat-free.