Trans Fat By Christie Dosch

Table of Contents ► Fat 101 ► Industry ► Health ► Government ► Alternatives

FAT 101: Cholesterol vs. Fat ► Cholesterol Structure  Low density lipoprotein (LDL) ► Transports dietary cholesterol around the body ► High levels correlates with increased cardiovascular risk  High density lipoprotein (HDL) ► Transports phospholipids around the body ► Cardio protective at high levels

Fat 101: Types of Fat ► Saturated Fat ► Monounsaturated Fat ► Polyunsaturated Fat  Essential Fatty Acids ► Trans Fat

Fat 101: Saturated Fat ► Structure-contains no double bonds in fatty acid chain ► American Diet contains 14-18% ► Found in animal products like meat, poultry, butter and whole milk ► SF can raise the level of LDL cholesterol  If LDL and HDL are at appropriate levels, then monitoring SF has little affect on health

Fat 101: Monounsaturated Fat ► Structure-contains one single double bond ► Found in plant products such as olive, canola, and peanut oil ► Good Fat  Raises HDL  Lowers LDL  Lowers triglycerides

Fat 101: Polyunsaturated Fat ► Structure-contains two or more double bonds in cis configuration ► Found in vegetable oils, fish sources, nuts and seeds ► Lowers risk of cardiovascular disease ► Essential Fatty Acids

Fat 101: Essential Fatty Acids ► Must be consumed, need.3g/kg body wt/day ► Help with SF and cholesterol breakdown ► Ideal ratio of 1:4, most Americans get 1:15 ► Omega 3  Found in flaxseeds, olives, walnuts, fish, and soybeans  Chief acid-linolenic acid ► Omega 6  Found in safflower, sunflower, and corn oils  Chief acid-linoleic acid

Fat 101: Trans Fat ► Polyunsaturated Fat in trans configuration ► Exists mainly in processed oils/fats (hydrogenation process) ► Important to food and pharmaceutical industries ► Detrimental to health?

Hydrogenation Process ► High heat and pressure ► Many different types of metal catalysts ► Amount of hydrogenation controllable ► Heat weakens double bonds giving some trans configuration

The Beginning ► Originally patented in 1902 by Wilhelm Normann ► Process changes consistency of fat ► Oil hydrogenation is now a 15 MM ton/yr industry Wilhelm Normann Ni

Industrial Need ► Unsaturated oils oxidize easily  Leads to rancidity  Very short shelf life ► Saturated and unsaturated fats are a difficult consistency for food processing  Solid with high melting points  Liquid, does not stay in product well and can give soggy texture

Industrial Solution ► Partially hydrogenated oils  Gives better texture for crackers and cookies  Extends shelf life of both oil and products containing that oil  Easier to manipulate during food processing  Helped remove saturated fats from many products

What is trans fat in? ► Almost all processed foods!! ► Average American consumes 5g/day

Major Food Sources of Trans Fat for American Adults

Affect the Human Body? ► How Unsaturated Fats decompose: ► Trans fats can not release any useful mediators  Strange shape keeps them from being recognized by enzymes  Infiltrate cell wall and cause malformations and decrease functionality Produces mediators that have beneficial physiological effects

Affect the Human Body? ► Bad for your Heart  Raise LDL  Lower HDL  Raise triglyceride ► Linked with insulin resistance  Diabetes  Hypertension  Cardiovascular Disease

Affect the Human Body? ► Bad for your brain!  Neural tissue is mainly made of lipids ► Trans fat can infiltrate the cell wall or neuron protective sheath ► Replace DHA in brain, causing decrease in electrical activity of neurons  Linked to neurodegenerative disorders ► Multiple sclerosis ► Alzheimer’s Disease ► Parkinson’s Disease

Government Stance? ► FDA: trans fat labeled by January 2006 ► Europe and Canada already have regulations in place ► Denmark outlaws trans fat in almost all foods

Industry Alternatives ► Process alternatives  Blending hydrogenated fats with unsaturated fats  Interesterification of SF and UF  Stabilize unprocessed vegetable oils through biotechnology and breeding  Use of jelling or texture building agents  Use antioxidants to stabilize oils  Lowered pressure and temperature

Company Profile ► Kraft Foods  Law suit filed by BanTransFat in May 2003  Dropped quickly b/c Kraft agreed to ► stop advertising trans fats food to children in schools, specifically Oreos ► Make an effort to minimize trans fat in all products ► Make an effort to educate consumers

Company Profile ► Actively searching new alternative fats  Personal experience at Nabisco ► Nutrition Drivers  Internal regulations setting a standard on nutrition ► Any product that fails cannot be advertised to children

Consumer Alternatives ► Increased variety of trans fat free foods ► Choose fat free/low fat products ► Watch for trans fat in nutrition label ► Look for partially hydrogenated oil in ingredient statement ► Cook with virgin oils like olive or canola ► Eat fresh foods!!

References ► ► ► ► enation.html enation.html enation.html ► aspx aspx aspx ► ► ► ► ►