by guest blogger Jody Perrecone
Last week the FDA took initial steps that will eliminate trans fats from all foods. Food scientists and others can respond to this mandate to the FDA over the next 60 days. This will help the FDA determine when to phase out all trans fats since manufacturers may need to reformulate some of their products. After that, food manufacturers will need to petition the FDA to allow trans fats in a particular product.
Last week the FDA took initial steps that will eliminate trans fats from all foods. Food scientists and others can respond to this mandate to the FDA over the next 60 days. This will help the FDA determine when to phase out all trans fats since manufacturers may need to reformulate some of their products. After that, food manufacturers will need to petition the FDA to allow trans fats in a particular product.
By forcing hydrogen atoms into vegetable oil and changing its molecular structure, trans fats are created. This saturates the oils and makes them solid. Trans fats improve the texture and extend the shelf life of manufactured food products. (Have you ever seen a moldy Twinkie?) Among the foods trans fats are commonly found in are frozen pizzas, frostings, popcorn, snack foods, crackers, pizza and cookie dough, stick margarine, cake mixes, fried foods, muffins, pies, cookies, and other baked goods. Most experts consider trans fats as the most damaging fat to our health. Clinical trials have shown trans fats to increase the risk of a heart attack and premature cardiovascular death. Our body metabolizes trans fats differently than other fats and is linked to liver dysfunction.
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