Technology and Culture. Abstract Trans fats became part of the American food system due to a complex interplay among activism, industrial technology, and nutritional science. If you would like to authenticate using a different subscribed institution that supports Shibboleth authentication or have your own login and password to Project MUSE.
Additional Information. Project MUSE Mission Project MUSE promotes the creation and dissemination of essential humanities and social science resources through collaboration with libraries, publishers, and scholars worldwide. Contact Contact Us Help. Shane Starling Nov 30, Ingredients suppliers are responding to growing worldwide pressure to reduce or remove trans fatty acids TFA from food products with a spate of alternatives to the partially hydrogenated oils.
Recent offerings from the likes of Cargill, Cognis and Loders Croklaan are presenting food companies with solutions to meet increasingly prevalent government and industry trans-fats removal targets.
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With countries such as Denmark and Canada placing extreme restrictions on trans-fats use, the US imposing labelling restrictions, other countries considering action, and the World Health Organization WHO urging all governments to implement trans-fats reduction solutions, there has never been more interest in trans-fat replacement. The WHO, in conjunction with its food regulation group, Codex, made its position on the issue clear recently when it stated: "Consideration should be given to the setting of limits on the content of industrially produced trans fatty acids in foods.
Cargill Refined Oils Europe's Dufry ingredient claims it can keep TFA levels to two per cent while reducing saturated fatty acid levels by up to 70 per cent. Gaetan Heynderickx, technical account manager at Cargill Refined Oils Europe, said Cargill had developed a range "based on carefully selected blends of oils and fats resulting in low levels of saturated fats and TFA whilst maintaining properties like stability, crystallisation, odour and taste.
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Editorial team. Editorial update: Facts about trans fats. Trans fats can be found in many fried, "fast", packaged, or processed foods, including: Anything fried and battered Shortening and stick margarine Cakes, cake mixes, pies, pie crust Animal foods, such as red meats and dairy, have small amounts of trans fats.
WHO targets industrially produced trans-fatty acids
Cardiovascular disease risk: Trans fats raise your LDL bad cholesterol. They also lower your HDL good cholesterol. This increases your risk for heart disease and stroke. Weight gain and diabetes risk: Many high-fat foods such as baked goods and fried foods have a lot of trans fat. Eating too much trans fat can cause you to gain weight. It may also increase your risk for type 2 diabetes. Staying at a healthy weight can reduce your risk for diabetes, heart disease, and other health problems.
How Much you can eat. Your body does not need trans fat.
So you should eat as little as possible. For someone with a 2, calorie a day diet, this is about 20 calories or 2 grams per day. Reading Nutrition Labels.
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Check the total fat in 1 serving. Look closely at the amount of trans fat in a serving. Look for the words "partially hydrogenated" in the ingredient list. It means oils have been turned to solids and trans fats.
How Much you can eat
Manufacturers can show 0 grams of trans fat if there is less than 5 grams per serving, often a small serving size shows 0 grams of trans fat, but it still might be in there. If there are multiple servings in a package, then the whole package may contain several grams of trans fat.
When tracking trans fat, make sure you count the number of servings you eat in 1 sitting. Many fast food restaurants use solid oils with trans fat for frying. Often they provide nutrition information on their menus.
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