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| high risk, margarine, war on fat, low salt diet, children_s news online, omega 3 fatty acids, creatures, omega3 fatty acid , personals, fatty infiltration liver , diet industry, political forums, fatburning foods, | The oils used to cook french fries and other fast food are usually this kind of separate partially hydrogenated oil, containing trans fats. Commercial baked goods frequently include trans fats to separate protect against spoilage. A small amount of trans fat is also produced in the gastrointestinal tract of cattle, so that low levels of these isomers are found in dairy and beef fat. Commercial production of partially hydrogenated fats began in the early 20th century and increased steadily until about the 1960s separate as processed vegetable fats displaced animal fats in the diets of the U.S. and other Western countries. Lower cost was the initial motivation, but health benefits were later claimed for margarine as a replacement for butter. Although the average level of trans fat in margarines has declined with the advent of softer versions, per capita consumption of trans fatty acids has not changed greatly since the 1960s because of the increased use in commercially-baked products and fast foods. |
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| BACKGROUND AND SCIENTIFIC REVIEW by Alberto Ascherio, Meir J. Stampfer, and Walter C. Willett Departments of Nutrition and Epidemiology, Harvard School of Public Health; The Channing Laboratory, Department of Medicine, children_s news online Brigham and Women's Hospital What are trans fatty acids? Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable children_s news online oils in the presence of metal catalysts and children_s news online hydrogen.1 This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature. Naturally-occurring unsaturated fatty acids have carbon atoms that line up in a bent shape, resulting in a liquid state at room temperature. Which foods contain trans fatty acids? Trans fats are produced commercially in large quantities to harden vegetable oils into shortening and margarine. Food manufacturers also use partial hydrogenation of vegetable oil to destroy some fatty acids, such as linolenic and linoleic acid, which tend to oxidize, causing fat to become rancid with time. |
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