11. WHAT ARE FATS? Fatty Acids (14 – 20C) saturated: (solid at room temp.) monounsaturated: (liquid at room temp.) polyunsaturated: (liquid at room temp.)
12.
13. Small amounts occur in refined vegetable oils [debatable]Large amounts result from “partial hydrogenation” of unsaturated fats that move the hydrogen atoms, creating a straight conformation as found in saturated fats (Ascherio, 2006)
15. TRANS FAT HISTORY Paul Sabatier develops the hydrogenation process. He was a French chemist who became a Nobel laureate in 1912. Scientist Wilhelm Normann finds that liquid oils can be hydrogenated to form trans fatty acids. He patents the process. Trans fat is the first man-made fat to join our food supply. Procter & Gamble introduces Crisco vegetable shortening in grocery stores. Crisco becomes the first of many manufactured food products containing trans fat. World War II begins, and the United States becomes involved at the end of 1941. As the war progresses, the use of margarine rises sharply because butter is rationed.
16. TRANS FAT HISTORY The American Heart Association first proposes that reducing dietary fats, namely saturated fats found in foods like butter and beef, can reduce the chance of getting heart disease. In response to consumer advocacy groups, most fast-food companies begin using partially hydrogenated oils containing trans fat instead of beef tallow and tropical oils high in saturated fats. Following the release of several scientific studies, health advocacy groups call for fast-food restaurants to stop using partially hydrogenated oils in their deep fryers. Denmark is the first and only country to regulate trans fat on a national basis, putting a very small cap on the amount that food may contain. (American Heart Association, 2008)
33. Conclusion “There is no physiological requirement for trans fats — they have no intrinsic health value above their caloric value — and therefore their intake should be as low as possible.” (Trans Fat Task Force, 2006) If we eliminate all trans fats... What will the manufactures find to replace them? How safe will the replacement be?
34. SOURCES American Heart Association. (2008). A History of Trans Fats. Retrieved March 23, 2009, from http://www.americanheart.org/ presenter.jhtml?identifier=3048193 American Heart Association. (2009). International Cardiovascular Disease Statistics. Retrieved March 22, 2009, from http://www. americanheart.org/downloadable/heart/1236204012112INTL.pdf Ascherio, Alberto. (2006). Trans fatty acids and blood lipids. Atherosclerosis Supplements, 7, 25-27. CFIA. (2008). Chapter 7-Nutrient Content Claims. Retrieved March 23, 2009, from http://www.inspection.gc.ca/english/fssa/ labeti/guide/ch7ae.shtml#7.18 Innis, Sheila M. (2006). Trans fatty intakes during pregnancy, infancy and early childhood. Atherosclerosis Supplements, 7, 17-20. Kavanagh, Kylie et al. (2007). Trans fat diet induces abdominal obesity and changes in insulin sensitivity in monkeys. Obesity, 15(7), 1675-1684. Kohlmeier, L. et al. (1997). Adipose tissue trans fatty acids and breast cancer in the European Community . Cancer Epidemiology Biomarkers and Prevention, 6(9), 705-710. Morrison, John A. et al. (2008). Dietary trans fatty acid intake is associated with increased fetal loss. Fertility and Sterility, 90(2), 385-390. Park, Yeonhwa. Unpublished . Conjugated Linoleic Acid: Good or Bad Trans Fat?. Journal of Food Composition and Analysis. Risérus, Ulf. (2006). Trans fatty acids and insulin resistance. Atherosclerosis Supplements, 7, 37-39. Trans Fat Task Force. (2006). TRANSforming the Food Supply. Retrieved January 7, 2009, from http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_rep-rap-eng.php USFDA. (2006). Questions and Answers about Trans Fat Nutrition Labeling. Retrieved March 23, 2009, from http://www.cfsan.fda. gov/~dms/qatrans2.html
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