Transfat Labeling All-Inclusive?

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Trans-Fat Labeling All-Inclusive? JoAnn Guest Jul 29, 2003 09:18 PDT

Today's Question

What do you think of the new government requirement that foods be

labeled with the amount of trans fatty acids they contain? This doesn’t

take effect for three more years. What do we do in the meantime?

 

-- David

 

Today's Answer

(Published 07/29/2003)

I welcome the new regulations requiring that packaged food labels state

the amount of trans fatty acids (TFAs) they contain, although I agree

with some critics who maintain that the labeling plan doesn’t go far

enough. TFAs are found naturally in animal fats, particularly butter,

but only in small quantities. They are common, unnatural components of

many processed fats, especially partially hydrogenated ones. Partial

hydrogenation turns liquid oils into semisolid fats, much loved by

manufacturers of processed foods for their longer shelf lives.

Margarine, vegetable shortening and most commercial baked goods contain

these artificially hardened fats and, along with them, TFAs.

 

TFAs are just as bad if not worse for the heart and arteries than

saturated fats. They increase total cholesterol, raise “bad” LDL (low

density lipoprotein) and lower “good” HDL (high density lipoprotein).

Beyond that, TFAs may have adverse effects on cell membranes and the

immune system, and may promote cancer and aging.

 

Some critics maintain that the Food and Drug Administration (FDA) should

have included grams of TFAs listed on labels in the Daily Value for

saturated fat since both have the same deleterious effect on

cholesterol. You may have to read the labels very carefully to determine

the combined total of saturated fat and TFAs unless the final labeling

regulation requires that the nutrition panels provide explanatory

information on cholesterol-raising fats.

 

The new labels won’t appear until 2006. Until then, to avoid TFAs

altogether check the labels of any processed foods you buy and avoid

those containing margarine, vegetable shortening or partially

hydrogenated oils of any kind.

 

Dr. Andrew Weil

www.drweil.com

 

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest/Transfats.html

 

 

 

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