| TRANS FATS RAISE THE RISK OF HEART DISEASE |
| TRANS FATS RAISE THE RISK OF HEART DISEASE By: Cherish Hamutoff Published 4 April 2010 Fats are an important and necessary part of any diet. Fats aid nutrient absorption, provide a significant source of energy, assist in growth and development, and help maintain proper health. Additionally, fats give food flavor, maintain stability and consistency, and provide satiety. However, there are two types of fat; “good” fat and “bad” fat. Trans fat is a type of “bad” fat. Trans fats are formed in an industrial process called hydrogenation, which increases the flavor profile and shelf life of foods. Hydrogenation makes liquid vegetable oils more solid by adding hydrogen. This is why trans fats are also known as “partially hydrogenated oils.” However, trace amounts of trans fats are found naturally in some animal-based foods like butterfat, beef and lamb. Trans fats increase LDL (“bad”) cholesterol, lower HDL (“good”) cholesterol, and raise the risk of heart disease and stroke. Examples of “Bad” fats: - Trans fats (Trans fatty acids) are found in margarine, vegetable shortening, partially hydrogenated vegetable oils, fried foods (French fries, doughnuts), baked goods (pizza dough, pie crusts, pastries, cookies, crackers) and snack foods. - Saturated fats are found in animal products [lard, butter, meat, poultry, eggs, dairy products, seafood] and palm and coconut oils. - Dietary cholesterol is found in: animal products. (Technically not a fat, but raises LDL cholesterol). All fats are high in calories; however, better fat choices exist. Monounsaturated fats (olive oil, canola oil) and polyunsaturated fats (sunflower oil, soybean oil, corn oil, fish, nuts) are known as “good” fats since they don’ t increase LDL (“bad”) cholesterol. To make educated choices about the types of fats in your food, scan the Nutrition Facts panel. Choose foods with low to no amounts of trans fats, saturated fats and dietary cholesterol. |