Re: more on trans-fats

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more on trans-fats

> It's this kind of info that makes me wonder how much fat we actually

absorb,

> and if we absorb trans-fats better or differently from other

> kinds...............

>

> Carol A

> ----------------------------------

>

> Doing the Math

>

> Health Sciences Institute e-Alert

>

> November 12, 2003

>

> **************************************************************

>

> Dear Reader,

>

> Whether you know it or not, you're probably getting plenty of

> trans-fatty acid (TFA) in your diet. And in case you haven't

> heard: a little TFA is way too much.

>

> Right now, it's not easy to tell exactly what the TFA content of

> a loaf of bread or a box of crackers might be because " trans

> fats " aren't listed on the " Nutrition Facts " panel of processed

> foods. Not yet anyway.

>

> Last July, the FDA announced that by January 2006 all nutrition

> labels must reveal trans fat content. But until then, there are

> a few key items listed on food packaging you can look for to

> avoid a diet heavy in this " franken-fat. "

>

> -------------------------------------------------------------

> A little is a lot

> -------------------------------------------------------------

>

> Trans fats are created by the hydrogenation of vegetable oil; a

> process that gives the oil a longer shelf life and makes it

> less... well, oily. These qualities also make hydrogenated

> vegetable oil an appealing choice for " quick service "

> restaurants and snack foods such as cookies, crackers, and

> chips. But many studies over the past decade have shown

> trans-fatty acids to be associated with artery damage and a high

> risk of heart disease.

>

> And that's only part of what makes TFA dangerous.

>

> In a review article published in the American Journal of

> Clinical Nutrition, nutritionists at the Harvard School of

> Public Health wrote that trans fats inhibit the natural process

> by which alpha-linolenic acid is converted into EPA and DHA, the

> omega-3 fatty acids that are critical to so many facets of good

> health. And in a study of more than 800 subjects conducted at

> Chicago's Rush University Medical Centre, seniors who had a high

> trans fat intake were found to be twice as likely to suffer from

> Alzheimer's disease compared to those with the lowest intake.

>

> But how high is a high intake?

>

> Bruce Holub, a professor of nutritional sciences at Canada's

> University of Guelph, told the Toronto Globe and Mail that

> ingesting a daily gram of trans fat over several years is enough

> to significantly boost your risk of heart disease. And professor

> Holub points out that as few as two crackers can contain an

> entire gram of TFA.

>

> -------------------------------------------------------------

> Go figure

> -------------------------------------------------------------

>

> So until Nutrition Facts panels start revealing trans fat

> contents in 2006, there's a relatively simple way to figure out

> the TFA content of processed foods.

>

> First check the list of ingredients. If the product contains

> hydrogenated oil or partially hydrogenated oil, that's obviously

> your first trans fat tip-off.

>

> Next go to the Nutrition Facts panel where you'll see grams of

> " Total Fat " listed. Below that, the fats will be broken down

> into saturated, monounsaturated, and polyunsaturated fats. If

> the " Total Fat " number is higher than the other three combined,

> the difference between the two totals equals the

> grams-per-serving of trans fat.

>

> Some products, however, aren't required to list monounsaturated

> and polyunsaturated fats. In that case, if the grams of " Total

> Fat " are higher than the grams of " Saturated Fat, " it's time to

> go back to the list of ingredients. If " hydrogenated " appears

> high on the list of ingredients, you're definitely getting some

> trans fat. If " hydrogenated " appears lower on the list, the

> trans fat content is probably low.

>

> Let's take a look at a popular brand of " natural light "

> microwave popcorn. Total fat is 5 grams, saturated fat is one

> gram, and no other fats are listed. So with 4 fat grams

> unaccounted for, we check the ingredients and find only three

> items, in this order: popcorn, partially hydrogenated soybean

> oil, and salt. That's a pretty good indication that you're

> getting at least a gram or two of trans fat, and maybe even

> four.

>

> But be sure to also check the serving size. This 3-ounce bag of

> popcorn claims to be 2.5 servings. So if you sit down and eat

> the whole bag, you might end up getting well over 4 grams of

> trans fat.

>

> And because trans fat is present in so many food products, it's

> easy to see how you could pick up a dozen or more grams every

> day without even trying.

>

> -------------------------------------------------------------

> Zip, nada, goose egg...

> -------------------------------------------------------------

>

> In the e-Alert " The New Big Oil " (8/20/02) I told you about a

> 2002 report from a National Academy of Sciences panel that

> attempted to set a safe intake level for trans-fatty acids. The

> report confirmed previous findings about the relationship of

> trans-fatty acids and the risk of heart disease, and concluded

> with this recommendation: " The only safe intake of trans-fat is

> zero. "

>

> The bad reputation of this dangerous fat is on the rise, and

> every day we're seeing more and more products claiming to be

> " trans fat free. " I'm sure this trend will probably continue,

> and the result could be better health for millions.

>

> But what about restaurants? You'll know we've officially entered

> the Trans Fat Free Era when menus start boasting, " No trans

> fats. "

>

>

>