Trans fats

Trans fats, according to the U.S. Food and Drug Administration are "made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats." [1]

"Trans fat, like saturated fat and dietary cholesterol, raises the LDL cholesterol that increases your risk for CHD. Americans consume on average 4 to 5 times as much saturated fat as trans fat in their diets. Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly," the FDA states. [2] (LDL is the acronym for low-density lipoprotein or more commonly described as "bad" cholesterol).

External links

Background Notes

• U.S. Food and Drug Administration, "Revealing Trans Fats", May 2004.

General Articles

• Gregory M. Lamb, "Lead paint, cigarettes: Are trans fats next?:New York City's Health Department wants to ban trans fats from the menus of the city's restaurants", Christian Science Monitor, October 12, 2006.
• Lynnette Hoffman, "Trans fats ban stokes fear of double threat", The Australian, December 16, 2006.

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