The amount of artery-clogging trans fats will now be listed on food labels.
The mysterious trans fats will be hidden in foods no more. The FDA now requires all manufacturers to list the amount of artery-clogging trans fats in foods.
What Are Trans Fats?
Trans fats, which are considered to be some of the most dangerous forms of fat, are engineered from liquid oils through a process known as hydrogenation.
Trans fats were once thought to be the ultimate fat because they enhance the way foods taste. They also extend the shelf life of foods and make crisp foods crunchier and creamy foods creamier. And the price is lower than other fats.
As a result, trans fats found their way into many of Americans' favorite processed foods. Only later did doctors begin to realize how damaging they can be to the heart.
Come Out, Come Out, Wherever You Are
Unhealthy trans fats lurk in most processed foods, including cookies, baked goods, popcorn, margarines, shortenings, crackers, doughnuts, chips, frozen waffles, and french fries.
Eighty percent of trans fats come from processed foods; the other 20% occur naturally in meat and dairy products. Although meat and dairy contain small amounts of trans fats, they can also be loaded with the equally unhealthy saturated fats, says nutritionist Elizabeth Ward, MS, RD.
Trans fats in meat and dairy are only a concern to people who eat large quantities of full-fat dairy and high-fat meat, says Ward. Choosing low-fat dairy and lean meats will reduce the harmful trans and saturated fats.
Ward advises that we shift from fat-laden processed foods to more natural, wholesome foods that are chock full of disease-fighting, healthful nutrients.
"Eat a diet of fresh, whole ingredients, limit the amount of processed foods in your diet, and always choose the lowest-fat variety of meat and dairy to wipe out the bulk of harmful trans fats."
How Much Is Too Much?
"There is no dietary recommendation for trans fatty acids; consumption should be kept as low as possible" Theresa Nicklas, DrPh, tells WebMD. Nicklas is a member of the 2005 Dietary Guidelines Advisory Committee.