Nutrition News & Views

January 30, 2000
Trans Fatty Acids: An Exploration Of - January 2000/No. 3

Fats are a group of chemical compounds found in many foods. Dietary fats contain fatty acids; thus the terms "fat" and "fatty acids" are often used interchangeably.

Fats are the major form in which the body stores energy. They also insulate the body, preserving body heat and maintaining body temperature.

There are three main types of fatty acids: saturated, monounsaturated, and polyunsaturated. Saturated fatty acids (also known as saturated fats) raise low-density lipoprotein (LDL) cholesterol or "bad" cholesterol in the blood. An elevated LDL cholesterol level increased the risk of developing coronary heart disease (CHD). Substituting foods high in monounsaturated and polyunsaturated fatty acids decreases LDL cholesterol and the risk of CHD. Foods that are high in saturated fats include some beef, chicken, pork, and dairy products; a few vegetable oils (palm, palm kernel, and coconut) are also high in saturated fatty acids.

Monounsaturated fatty acids can be found in olive oil, canola oil, peanut oil, peanuts, pecans, almonds, and avocados. They can also be found in flounder, haddock, and poultry. Polyunsaturated fatty acids are typically found in vegetable seeds and the oil they produce. They are also found in salmon and tuna.

Trans fatty acids, also known as trans fats, are made during partial hydrogenation of vegetable oils. "Partial hydrogenation" is a process used in the preparation of vegetable oils; it converts the oils into solid fats. This process increases the amount of time that fats can be stored; it also keeps flavors stable. Partial hydrogenation has been used extensively in the United States since the 1940's to make semi-solid fat products, such as vegetable shortening and some margarines.

Like saturated fats, trans fatty acids also elevate the LDL cholesterol or "bad" cholesterol in the blood, increasing risk of developing CHD. Trans fatty acids are found in vegetable shortenings, some margarines snack crackers, cookies, and many other foods.

The Food and Drug Administration is now proposing to amend its regulations to require that information on trans fatty acids be provided on the Nutrition Facts panel on food labels and on the Supplement Facts panel of dietary supplements. FDA based its proposal on recent studies that indicate that consumption of trans fatty acids contributes to increased blood LDL-cholesterol levels, which increase the risk of CHD. Recent information from the American Heart Association indicates that CHD causes about 500,000 deaths annually, making it the number one cause of death in the United States. The proposed label will include trans fat content and would look as follows:

Nutrition Facts Label

Submitted by Kevin J. Kuczynski, MSU Dietetic Intern
Distributed by Barbara McLaurin, Ph.D., R.D., L.D., Human Nutrition Specialist, MSU Extension Service, January 2000

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