Where Did Trans Fats Come From?
Trans fats were developed during the backlash against saturated fat -- the artery-clogging animal fats found in butter, cream, and meats. Then food manufacturers realized that trans fats lasted longer than butter without going rancid. The result: Today trans fats are found in 40% of the products on your supermarket shelves.
"We used to use animal fats, and people said, 'saturated fats are bad,' so we switched to trans fats," says Ruth Kava, PhD, RD, director of nutrition at the New York City-based American Council on Science and Health. "This kind of gives us an unfortunate focus on ingredients rather than the whole diet when the problem isn't this fat or that fat, it's too many calories."
"Anything was good if it decreased saturated fat consumption in the 1950s through the 1980s," agrees Alice H. Lichtenstein, Dsc, professor of nutrition at Tufts University in Boston. "But then studies began to question trans fats," too. Finally, in the 1990s, the evidence became clear: When vegetable oil is turned into a solid, like butter, it acts like butter inside the body.
Next, learn about the risks.
What Do Trans Fats Do Inside the Body?
Like saturated or animal fats, trans fats contribute to clogged arteries. Clogged arteries are a sign of heart disease; they increase your risk of both heart attack and stroke. Here's how it works: Trans fats raise low-density lipoprotein (LDL) or "bad" cholesterol levels. This contributes to the buildup of fatty plaque in arteries.
In the Nurse's Health Study, women who consumed the greatest amount of trans fats in their diet had a 50% higher risk of heart attack compared to women who consumed the least.
Equally worrisome, population studies indicate that trans fats may raise the risk of diabetes. Researchers at the Harvard School of Public Health in Boston suggest that replacing trans fats in the diet with polyunsaturated fats (such as vegetable oils, salmon, etc.) can reduce diabetes risk by as much as 40%.