Facts About Trans Fats
U.S. Canola Association
A Golden Opportunity for Our Nation's Health

 

 

The National Academy of Sciences’ Institute of Medicine recently concluded that saturated fat, trans fat and dietary cholesterol all raise blood LDL cholesterol (the “bad” cholesterol). In addition, some evidence suggests that intake of trans fats lowers HDL cholesterol (the “good” cholesterol).

The Institute of Medicine (IOM) recently recommended that the intake of trans fat as well as saturated fat and cholesterol should be as low as possible while consuming a nutritionally adequate diet.

What are trans fats?

Trans fats are unsaturated fatty acids formed when vegetable oils are processed and made more solid or into a more stable liquid. This processing is called hydrogenation. Trans fats also occur naturally in low amounts in some foods.

What foods contain trans fats?

Trans fats are present in variable amounts in a wide range of foods, including most foods made with partially hydrogenated oils, such as baked goods and fried foods, and some margarine products. Trans fats also occur naturally in low amounts in certain meats and dairy products.

Why are trans fats in foods?

Trans fats form when an oil is partially hydrogenated. The process converts oils into a more stable liquid or semi-solid form.

Partially hydrogenated oils are used in processed foods because they help produce high quality food products that stay fresh longer and have a more desirable texture. It is not always possible to substitute unhydrogenated oils because of differences in the way the oils work to produce acceptable food products.

For example, by using partially hydrogenated vegetable oil to make some margarine products, manufacturers can produce a spreadable topping that is lower in saturated fat than butter and can be used immediately upon removal from the refrigerator. Likewise, manufacturers can produce shortenings to make French fries, flaky piecrusts and crispy crackers. Products made with partially hydrogenated oils also resist rancidity (when fats develop an off-flavor) longer than those using unhydrogenated oils. Foods that contain these oils must list "partially hydrogenated vegetable oil" in the ingredient statement of the food label.

Canola Can be Part of the Solution

Specialty canola oils have been developed that do not require hydrogenation to be processed into margarines.  These canola oils are becoming more readily available as consumer preferences changes.  These oils are:

1.      Low linolenic canola oil (LLCO), where a decrease in Omega 3’s (ALA) is offset by an increase in the monounsaturated level.

2.      High oleic canola oil (HOCO), which has higher levels of oleic acid, coupled with reductions in ALA.

These oils have superior stability and improved frying performance, therefore they are being marketed to extended use in food applications requiring high cooking and frying temperatures as well as in snack food products that require a long shelf life.