Rootstohealth's Blog


Ewww….Trans Fat
June 16, 2009, 6:16 pm
Filed under: FDA, Trans Fat

Another reason to ban them nationwide — http://www.eurekalert.org/pub_releases/2009-06/uoia-tfh061609.php —   They found that trans fat completely messes up a molecular pathway in your blood – displacing Omega-3 and Omega-6 fatty acids, disrupting blood flow, and promoting clumping.  

 

The most interesting – and important –  part of the press release?  The scientist behind this research, Fred Kummerow, says that the current trans fat labeling system is expensive and misleading because if there is less than 0.5 grams of trans fat per serving (where serving size is at the discretion of the food company), it can be labeled “trans fat free.”  Therefore, people can and are eating items with partially hydrogenated oils in them, assuming they are healthy.  He also said that “Partially hydrogenated fats can be made trans fat-free,” Kummerow said. “The industry would be helped by an FDA ban on trans fat that would save labeling costs, medical costs and lives.”  It seems like the FDA has some more work to do.  For now, read the ingredients labels, and not just the blurbs on the packaging.

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4 Comments so far
Leave a comment

There is no substitute for reading a food label. And as M. Nestle indicates, you probably should not be eating any processed food item that has more than five ingredients in it.

Comment by Rosa D'Abate

Do you know if Fred Kummerow means that products such as trans fat free shortening or frying oil, which typically have trans fats? In other words, what I really want to know is whether my sweet potato fries that I love eating in NYC are just made with the artificial sweetener of trans fats…

Comment by Lauren

Bad news…I just looked at the regulations from the NYC Health Department for restaurants/food establishments — http://www.nyc.gov/html/doh/downloads/pdf/cardio/cardio-transfat-bro.pdf Turns out everyone is complying to the 0.5 grams or less rule (Take a look at #7). Best bet is to ask restaurants the kind of oil they use…if it’s a liquid oil such as soybean, canola, corn, olive, safflower and sunflower oil…you’re good to go!

Comment by rootstohealth

I thought that trans fats were banned from restaurants in NYC… Would it make sense for restaurants to somehow fry their food in oil that has a small percentage of trans fats? I would think that if it got out that is what they used, it would hurt the restaurant’s image…

Comment by Dan




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