The Skinny on Trans Fats

Why are Trans Fats a Problem?1. Doubles risk of cardio-vascular disease compared to saturated fatsIncreases LDL-cholesterol Decreases HDL-cholesterol JAMA 2001;285:2486-2497

Lipids & CVD RiskHigh Risk (mg/dl)Optimum(mg/dl)T. Chol240160400

Why are Trans Fats a Problem?2. Causes weight gain even when consuming the same number and type of caloriesFat weight vs. lean body massMostly found in the belly (visceral fat)130# F180# M

Why are Trans Fats a Problem?Increases risk of type II diabetesDecreases insulin sensitivity, increases blood glucose levels

Trans Fat Is a Greater Health Risk than Saturated Fat Good (HDL) Bad (LDL) Cholesterol Cholesterol Trans fat

Saturated fat

Naturally occurring: Less than 20% consumed in this formed2-5% of animal fat is trans fatNot considered harmfulIncluded in FDA definitionWhere are Trans Fats?

Where are Trans Fats?Manufactured:Hydrogenated fats including liquid shortenings, margarinePastries, cookies, crackers, snack foodsFried foods (due primarily to liquid shortening)Most convenience/packaged foods with added fatBouillon, soups, gravy mix, salad dressingCandyValues derived from 2002 USDA National Nutrient Database for Standard Reference, Release 15. Prerelease values derived from 2003 USDA National Nutrient Database for Standard Reference, Release 16.

Hydrogenation

VS.Partially hydrogenated oils contain trans fatCisTransHydrogen + Vegetable Oil = Hydrogenated Vegetable Oil

H|-C=C-|H

A ComparisonValues derived from 2002 USDA National Nutrient Database for Standard Reference, Release 15. Prerelease values derived from 2003 USDA National Nutrient Database for Standard Reference, Release 16.

Per tablespoon

Total fat (g)Sat fat (g)Trans fat (g)Chol (mg)Butter10.87.20.3*31.1Marg (stick)112.13.040Liq marg0.40.100.2Liq Short1322.580

Why are We Using Partially Hydrogenated Fats?Used in food industry since 19111956 - grandfathered onto GRAS list Enhances shelf life Makes liquid oils into solidsViable replacement for butter during shortagesDecreases browning during cooking, fryingCheaper than butter

How Much Trans Fat is OK?Institute of Medicine (IOM) recommends eating as little as possible trans fatAmerican Heart Association recd less than 2.5 gm/day2.5-5% of kcal consumed

Where are Trans Fats in Restaurant Food?C Bell Globemedia Inc. (http://www.ctv.ca/generic/WebSpecials/transfat/index_story 1 a 1.html

How is Trans Fat Disclosed?Trans fat data required on food labels as of Jan, 2006Food manufacturers actively switching to low trans fat alternativesTropical oilsNon-hydrogenated vegetable oilFood labels dont tell the whole story< 500 mg trans fat is reported as 0Look for partially hydrogenated fat in the ingredient list

79% Artificial

Source: Partially Hydrogenated Vegetable OilMost Trans Fat We Eat Is Manufactured21% Naturally Occurring

Source: Meat and Dairy ProductsSource: FDA Consumer magazine. September-October 2003 Issue. Pub No. FDA04-1329C

Major Food Sources of Artificial Trans Fat for U.S. AdultsData Source: http://www.fda.gov/fdac/features/2003/503_fats.html

All Food Sources

40

21

17

8

5

4

3

1

1

Major Food Sources of Trans Fat for American Adults Percentage

Major Food Sources of Trans Fat for American Adults

Artificial Sources

40

17

8

5

4

3

1

1

Major Food Sources of Artificial Trans Fat for American Adults Percentage

Cakes, Cookies, Crackers, Pies,Bread,etc.51%

data

Major Food Sources of Trans Fat for American Adults

Percentage

Cakes, Cookies, Crackers, Pies, Bread, etc.40

Animal Products21

Margarine17

Fried Potatoes8

Potato Chips, Corn Chips, Popcorn5

Household Shortening4

Salad Dressing3

Breakfast Cereal1

Candy1

Major Food Sources of Artificial Trans Fat for American Adults

Percentage

Cakes, Cookies, Crackers, Pies, Bread, etc.40

Margarine17

Fried Potatoes8

Potato Chips, Corn Chips, Popcorn5

Household Shortening4

Salad Dressing3

Breakfast Cereal1

Candy1

Replacing Trans Fat Is Feasible Partially hydrogenated vegetable oil

Vegetable shortening and margarine

Cakes, crackers, pastries, cookies, pies and hamburger buns

Fry oils for French fries, chicken nuggets, fish fillets, and doughnutsRegular vegetable oils (canola, soy, corn) that have not been hydrogenated, or newly developed trans fat-free fry oils with similar fry life

Reformulated shortening and margarine with little or no trans fat. Read the label

Many food brands are now free of trans fat

Regular oils or newly developed trans fat-free fry oilswith longer fry life

Availability of Alternatives9 billion pounds utilized in N. America3.27 billion pounds of alternatives now readyFats available at equivalent costshttp://www.frytest.com/oil_economics.phpAdequate supplies of trans fat alternatives currently that could be used in schools.Email: R.Reeves, President, Institute of Shortening & Edible Oils, Inc.

Communities Taking ActionAction to reduce trans fat in schools & communitiesNorth Carolina bans trans fats in all public school facilities12 school districts noted by SNA18 states with proposed legislation

Other communities, countries are ahead of the curveAction to reduce trans fat in communitiesTiburon is known as a trans-fat free city

Chicago City Council Alderman Burke proposed a mandate for Chicago restaurants to take "artificial trans fats" off their menu of ingredients. Proposed fines range from $200 to $1,000 a day.

New York City Dept of Health and Mental Hygiene sent letters to 20,000 restaurateurs and 14,000 food markets and suppliers to voluntarily eliminate partially hydrogenated oils in August 2006

Other CountriesActions to decrease use of partially hydrogenated fats

Denmarkmandates that all oils and fats used in locally made or imported food must contain less than 2% industrially produced trans fatsNetherlands, Norway, FinlandEstablished a cooperative effort between government and food industries to substantially reduce use and consumption of trans fatsCanadaNov, 2004 - Health Canada formed a task force to develop recommendations and strategies to reduce trans fat as much as possible; An interim report issued August, 2005; legislation will follow

The Transition fromProcessed FoodWillLaborFacilitiesFunds for FreshNutrition Education

Hope is a fat free & powerful fuelThanks to: Bonnie Modugno, muchmorethanfood.com & Jean Tremaine,LA Pub. Hlth. for their assistancePiper Mattson, M.S., R.D.Nutrition Education SpecialistMontebello U.S.D.mattson_piper@montebello.k12.ca.us

***********IOM ON WENDESDAY RELEASED THEIR REPORT: Nutritin Standards for foods in schools: leading the way toward healthier youth

Standards for other foodstrans fat free*****IMPORTANT NOTE:

HOW MANY OF TRANS FAT ALTERNATIVES ARE TESTED?

ARE WE CREATING A NEW GENERATION OF FATS THAT MAY CREATE RISK???? WE DONT KNOW!!!

SOME FAT ALTERNATIVES EXIST IN NATURE; SOME ARE MANUFACTURED FROM REARRANGING THE FAT MOLECULES INTO VERSIONS NOT READILY (OR AT ALL?) FOUND IN NATURE*****Research indicating schools arent culprits made out to be in weight gain *Thanks to: Bonnie Modugno, Muchmorethanfood.com; Jean Tremaine,LA Pub. Hlth. For assistance with this presentationThanks to: Bonnie Modugno, Muchmorethanfood.com; Jean Tremaine,LA Pub. Hlth. For assistance with this presentation