Trans fats have long been a hidden danger lurking in many of our favorite foods. Found primarily in hydrogenated oils, they’ve been added to products like frosting, French fries, popcorn, and fried food to increase their shelf life and enhance their taste. While the presence of these health-damaging fats has been slowly decreasing over the past decade, the U.S. Food and Drug Administration (FDA) is ready to do away with them once and for all.
The Proposed Ban on Trans Fats
The FDA has proposed that the food industry should phase out trans fats entirely. Their decision is based on the mounting health concerns associated with the consumption of these harmful fats. As a result, trans fats will no longer be included in the agency’s “generally recognized as safe” (GRAS) category, a list of food additives that can be used without FDA review.
In an interview with the Associated Press, Michael Taylor, FDA’s deputy commissioner for foods, stated that they want to ban trans fats “in a way that doesn’t unduly disrupt markets.” He added that “industry has demonstrated that it is, by and large, feasible to do.”
Health Risks Associated With Trans Fats
Although once considered desirable for improving a food’s texture, flavor, and overall shelf life, trans fats are now recognized as a contributing factor to an increased risk of cancer and heart disease. Unlike other fats, trans fats have no known health benefits and pose a double threat, as they raise “bad” (LDL) cholesterol levels while lowering “good” (HDL) cholesterol levels.
According to the FDA Commissioner Margaret Hamburg, the elimination of trans fats in the United States could prevent as many as 20,000 heart attacks and 7,000 deaths from heart disease per year.
Foods That Still Contain Trans Fats
Although there have been significant efforts made over the past decade to limit trans fats, they are still found in many popular foods. Some of the primary culprits include:
- Frozen Foods: Many frozen foods, especially frozen pizzas, still contain hydrogenated oils to help them last longer on store shelves.
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Bakeries: Bakeries often use tran fats in baked goods like cookies, cakes, and pies to provide a rich, creamy texture. Want to avoid trans fats? Look for bakeries that specifically advertise they don’t use them in their products.
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Microwave Popcorn: Microwave popcorn often contains partially hydrogenated oil for that buttery flavor and to prevent the popcorn from going stale. Opt for an air-popcorn maker if you can, or make your popcorn on the stovetop with oil or butter.
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Coffee Creamers: Liquid coffee creamers are notorious for their trans-fat content in order to give them a longer shelf life and a creamy texture. To avoid this, try using milk or a milk substitute like almond or coconut milk in your coffee instead.
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Margarine: Margarine is especially high in trans fats due to the hydrogenated oils that are used. If you must use margarine, look for brands that are clearly labeled “No Trans Fats” or consider using butter.
Conclusion
The days of trans fats in our food may be numbered, but they haven’t disappeared yet. Until the FDA ban is in place, it’s crucial to be a diligent consumer and actively look for the presence of trans fats in the products you buy. Check ingredient lists for partially hydrogenated oil and always choose products that are truly trans-fat free. With awareness and action, together, we can pave the way for a healthier future, free from the dangers of trans fats.
