Transfatcontaining

Transfatcontaining refers to foods that include trans fatty acids (TFAs). The majority of transfatcontaining products derive TFAs from industrially produced partially hydrogenated oils, but trace amounts also occur naturally in the fat of some ruminant animals. TFAs are distinguished from cis fats by their trans geometry, which affects how fats are metabolized.

Health effects: Diets high in transfatcontaining foods are associated with adverse lipid profiles and increased risk of cardiovascular disease, as they raise LDL cholesterol and may lower HDL cholesterol. Health authorities generally advise minimizing transfatcontaining foods. Many countries have enacted bans or restrictions on partially hydrogenated oils and require labeling of trans fat content.

Labeling and regulation: In many jurisdictions, nutrition labeling lists trans fat content; products may be labeled 0 g if the serving contains less than 0.5 g of trans fats. Some areas have moved toward complete elimination of industrial transfatcontaining fats in food manufacturing.

Common sources: Transfatcontaining foods include commercially baked goods (cookies, pastries), fried foods (french fries, fried chicken), snack crackers, and certain margarines and shortenings. Naturally occurring TFAs in dairy and meat contribute small amounts to the diet.

See also: trans fats, nutrition labeling, cardiovascular disease.