1. Trans Fat By Christie Dosch

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

3. 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

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

6. 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

7. 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

8. 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

9. 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

10. 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?

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

12. 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 1870-1939 Ni

13. 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

14. 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

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

16. Major Food Sources of Trans Fat for American Adults

17. 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

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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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!!

25. References ► http://www.iseo.org/trans_fats.htm http://www.iseo.org/trans_fats.htm ► http://www.cyberlipid.org/glycer/glyc0011.htm http://www.cyberlipid.org/glycer/glyc0011.htm ► http://io.uwinnipeg.ca/~simmons/1115/cm1503/lipids.htm http://io.uwinnipeg.ca/~simmons/1115/cm1503/lipids.htm ► http://www.chemguide.co.uk/organicprops/alkenes/hydrog enation.html http://www.chemguide.co.uk/organicprops/alkenes/hydrog enation.html http://www.chemguide.co.uk/organicprops/alkenes/hydrog enation.html ► http://www.kraft.com/responsibility/nhw_productnutrition. aspx http://www.kraft.com/responsibility/nhw_productnutrition. aspx http://www.kraft.com/responsibility/nhw_productnutrition. aspx ► http://www.bantransfats.com/theoreocase.html http://www.bantransfats.com/theoreocase.html ► http://www.cfsan.fda.gov/~dms/transfat.html http://www.cfsan.fda.gov/~dms/transfat.html ► http://www.umm.edu/features/transfats.html http://www.umm.edu/features/transfats.html ► http://en.wikipedia.org/wiki/Trans_fat http://en.wikipedia.org/wiki/Trans_fat ► http://www.cyberparent.com/nutrition/hydrogenated1.htm http://www.cyberparent.com/nutrition/hydrogenated1.htm