The Truth about Trans Fats

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The Truth about Trans Fats

It's a little scary when the government steps in to ban restaurants from cooking with an ingredient still found in foods sold at the grocery store. That's what New York State did when it approved an amendment forcing eateries and even food carts to phase out artificial trans fats—also called partially hydrogenated oils—used to make many of our favorite guilty pleasures (doughnuts, French fries, pastries).

This past summer, the law went into full effect. All foods prepared and served in New York eateries now have to contain fewer than 0.5 grams of the trans fat per serving. Recently, the state of California followed suit, outlawing use of any trans fats in the preparation of restaurant meals (effective 2010) and baked goods (effective 2011). What makes these fats so dangerous to our diet? Katherine Tallmadge, RD, spokesperson for the American Dietetic Association, explains and, because trans fats can still be found in packaged foods, shows you how to protect yourself when you're shopping in the supermarket.

What Are Trans Fats?
"Artificial trans fats are vegetable oils that have had hydrogen atoms added so they turn from liquid into solid," says Tallmadge. "Food manufacturers like to use them because they're cheap, give products a longer shelf life and enhance the flavor and texture of foods—for instance, they make cookies crispier and pie crusts flakier. Years after they were invented, we discovered that trans fats deliver a double whammy to our health. They both raise LDL (artery-clogging bad cholesterol that leads to heart attacks) and, in large amounts, decrease HDL (fat-clearing good cholesterol)." The American Heart Association also links trans fats to an increased risk of type 2 diabetes.

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