Food Companies Struggle to be Trans-fat Free

By January 1, 2006, all food labels must disclose the presence of trans-fats. Until then, any food that contains hydrogenated oils or partially-hydrogenated oils contains trans-fats. Trans fats are deadly, so what follows is an explanation of why these substances should be banned, not merely noted on labels.



Trans-Fatty Acids



Trans-fatty acids (TFAs) are created by the hydrogenation of mono- or polyunsaturated oils. The process involves adding hydrogen to a vegetable oil in a complex chemical reaction involving high heat and pressure. The resultant oil is solid at room temperature and becomes rancid much more slowly. TFAs are used in most processed foods and are the foundation of margarine and vegetable shortenings.



Natural unsaturated oils are in a cis format, meaning that the hydrogen atoms are all on the same side. This allows the lipid to be more flexible, and most polyunsaturated fats are, in fact, curved, allowing them fit within cells without abnormally altering the cell's shape.



During the hydrogenation process, the hydrogen atoms move to the opposite side of the carbons, thus the designation "trans." This creates a fat molecule that is even more rigid than saturated fat -- a molecule produced naturally only in the stomachs of ruminate animals. When TFA molecules, which resemble saturated fat more than unsaturated fat, are used in the formation of new cells and cellular membranes, they create more rigid -- and unhealthy -- cell structures.

Research has also shown that TFAs increase cholesterol at least as much as do saturated fats, possibly more. Although both types of fat seem to increase LDL cholesterol (the bad kind) equally, TFAs also reduce HDL cholesterol (the good kind). This factor alone makes them more harmful than saturated fats.



But trans-fats are also implicated in increasing lipoprotein levels, which results in the formation of arterial plaque. The combined action of lowered HDL, increased LDL, increased cholesterol, and increased lipoproteins makes TFAs the single greatest dietary risk for coronary heart disease. In addition, TFAs contribute to the onset of type II diabetes and have been linked to the onset of several forms of cancer.



TFAs have absolutely no health benefits. All foods containing these products should carry a clear warning label, just like a pack of cigarettes. Personally, I believe that TFAs are as deadly as cigarettes. In fact, Holland has banned TFAs from food production, a step we unfortunately are not likely to see here.



[Click the header to read the Seattle Times article.]