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| cato journal, aviation, cancer -, golden plump , cancer, low, beta oxidation of fatty acids , aliphatic, plump mature , fathippy, fat girls and feeders , other in, science trivia, , isomer, plump chicks , planting, regional & ethnic japanese, risk, | Trans fatty acids are blood coagulation found in vegetable shortening, some margarines, and processed foods made with partially hydrogenated vegetable oils such as crackers, candies, cookies, snack foods, fried foods and baked goods. Small amounts blood coagulation occur naturally in some animal products such as butter, milk products, cheese, beef and lamb. The new nutrition facts panel The FDA requires that by January 1, 2006, the amount of trans fat in a single serving be listed on a separate line below “Saturated Fat” on a food product’s Nutrition Facts Panel. However, trans fat does not have to be listed if the Total blood coagulation Fat in a single serving of the food is less than 0.5 gram and no claims are made about fat, fatty acids or cholesterol content. If trans fatty acids are not listed, manufacturers must add a footnote stating that the food is “not a significant source of trans fat.” |
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| March 19-21, 2006 Orlando International Assn. of Culinary Professionals Annual ConferenceSponsoring Section Forum Luncheon March 28 - April 1, 2006 Seattle other in The Trans Fat Challenge The issue By January 2006, the FDA is other in requiring all food manufacturers to put the amount of trans fatty acids (trans fat) on their nutrition facts panel. Trans fatty acids increase the level of LDL (“bad”) cholesterol in the bloodstream and reduce the level of HDL (“good”) cholesterol, thereby increasing the risk of coronary heart disease. Trans fats are believed to pose a greater risk to heart health, in fact, than saturated other in fats. Trans fatty acids are formed when hydrogen is added to any vegetable oil. This process, called hydrogenation, increases shelf life and flavor stability of foods containing these fats and oils, and allows manufacturers to replace naturally stable animal fats heavy in saturates with largely unsaturated vegetable oils. Although partially hydrogenated oils contain trans fat, fully hydrogenated oils contain little or no trans fat. |
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