Trans Fats

What exactly are trans fats? In technical terms, trans fats are unsaturated fatty acids that contain a minimum of one “trans” double bond in their structure that allows for the hydrocarbon chain to be straight verses a “cis” arrangement that forms a hydrocarbon chain that is not straight. In terms we can all understand, trans fats are naturally found in (small amounts) whole milk products, butter and meats. The trans fats that you find in processed foods are from a type of hydrogenation processing. For example, partial hydrogenation is a process that will reconfigure vegetable oil by adding hydrogen atoms. As a result, vegetable oil is no longer in it’s natural form but a trans fatty acid that at room temperature becomes a solid verses a liquid. These trans fats are then used as preservatives to create shortening and margarine. Shortening and margarine are used in preparing fried foods, pastries and frostings etc... Foods that contain trans fats have better storage and a longer shelf life compared to foods that don’t. If a food contains a trans fat and has gone rancid, it will be clear by it’s taste and smell. The problem with trans fats is it increases low-density lipids (bad cholesterol) and triglycerides, thus contributing to coronary artery disease. Interesterified oils are another type of trans fat and can be found in prepackaged and processed foods. Interesterified fat was thought to be a better substitute for hydrogenated fat but it to increases the risk of CVD. Researchers have found that this type of fat decreases high-density lipids (good cholesterol), increases blood glucose (contributing to diabetes). Although researchers are still studying the effects of these fats, I would avoid them as much as possible. Trans fats are not needed by our bodies to function, however we do need to increase good fats such as monounsaturated fat, polyunsaturated fat to decrease the risk of CVD and for cell function. If you’re in doubt as to what foods contain transfat, read the ingredients and don’t take the “transfat free” label as the final word.