The Frankensteins of fats are the trans fatty acids, which are liquid vegetable oils that have been chemically altered to become solid at room temperature when hydrogen atoms are added. The result of this hydrogenation process is hydrogenated and partially hydrogenated oils that are used in some margarines and fried foods, and in some processed foods like crackers and snack foods to improve flavor, texture, and shelf-life. Although there are trace amounts of naturally occurring trans fat in fatty meats and full-fat dairy foods, the vast majority of trans fat is found in processed foods. As of January 1, 2006, the Food and Drug Administration (FDA) required that food manufacturers list the amount of trans fat on Nutrition Facts and some Supplement Facts panels. Manufacturers must list the amount of trans fat if the amount in one serving is 0.5 gram or more.
However, consumers should be aware that if a product contains 0.4 grams of trans fat per serving, it will not appear on the label. If individuals consume two or more servings of such a food item, they will be ingesting about 1 gram or more of trans fat. Therefore consumers should also read the ingredients label to see if there are hydrogenated or partially hydrogenated oils listed. Consumers can also contact the manufacturer for more information about the amount of trans fat in a given food item.
