Trans fats are a group of fats that, like
saturated fats, cause an increase in dangerous
LDL cholesterol and raise the potential for
heart disease. Trans fats are found in many of
the processed foods on the market. The
dangers
of trans fats, which are also called trans fatty
acids, have only become apparent in recent years
and government agencies, food manufacturers and
consumers are all reacting to the news.
The makeup of trans fats
Chemically, trans fats
appear like unsaturated fats – the fats that are
healthiest for the human body. However, once
trans fats are consumed, they act very much like
saturated fats. Saturated fats and trans fats
both increase the amount of LDL (low-density
lipoprotein) cholesterol in the blood. An
increase in LDL cholesterol can in turn increase
an individual's risk of
heart disease.
So, how are trans fats
made?
Trans fats are produced
naturally in some dairy foods and beef, but they
are only present in these foods in very small
amounts. Most trans fats are found in partially
hydrogenated or hydrogenated oils. The process
of hydrogenation removes some of the essential
fatty acids of oil and changes the way it
reacts.
Why are oils hydrogenated?
The process of
hydrogenation is used to extend the life of fats
and oils in food products. Partial hydrogenation
makes oil solid; it converts oil into products
like vegetable shortening and margarine. In the
process, the more healthful polyunsaturated
fatty acids are removed. These healthy fats have
shorter shelf lives and are not as durable when
exposed to high temperatures such as those
encountered during deep fat frying.
The human body does not
need trans fats. Nutritionally, they do nothing
for us and can be entirely replaced by healthy
fats and oils in the human diet. The use of
products containing trans fatty acids has been
entirely driven by food manufacturers due to the
longevity of these fats for use in processed
food products.
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