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On the manufacturing level, however, focusing on trans fat could have a big effect on public health, according to Willett at global economic Harvard. If manufacturers sharply reduced or eliminated trans fat in their foods and replaced it with beneficial unsaturated fat, there could global economic be significant reductions in cardiovascular disease and type 2 diabetes, Willett believes. Scientists have already created vegetable global economic oils and additives that provide desired stability and other attributes but contain little or no trans or other harmful fats. So why aren’t more food makers moving to reduce or eliminate trans? For one thing, it’s expensive to reformulate products, and some alternative oils cost more than partially hydrogenated ones.
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