Trans fat | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Trans fat
00:03:08 1 History
00:07:58 2 Chemistry
00:14:48 3 Presence in food
00:18:08 4 Nutritional guidelines
00:21:38 5 Health risks
00:23:29 5.1 Coronary artery disease
00:27:29 5.2 Other health risks
00:33:06 6 Public response and regulation
00:33:16 6.1 International
00:34:22 6.2 Argentina
00:35:00 6.3 Australia
00:35:45 6.4 Austria
00:36:02 6.5 Belgium
00:36:30 6.6 Brazil
00:37:10 6.7 Canada
00:39:52 6.7.1 Public perception
00:41:36 6.8 Denmark
00:42:30 6.9 European Union
00:42:53 6.10 Greece
00:43:30 6.11 Iceland
00:43:45 6.12 Israel
00:44:04 6.13 Sweden
00:44:25 6.14 Switzerland
00:44:41 6.15 United Kingdom
00:47:49 6.16 United States
00:52:12 6.16.1 State and local regulation
00:56:36 6.16.2 2015–2018 phaseout
00:58:39 7 Food industry response
00:58:49 7.1 Manufacturer response
01:01:24 7.2 Major users' response
01:02:32 8 See also
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SUMMARY
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Trans fat, also called unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, packaged baked goods, and for frying fast food. Trans fat has been shown to be associated consistently, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in Western nations.Fats contain long hydrocarbon chains, which can be either unsaturated, i.e., have double bonds, or saturated, i.e., have no double bonds. In nature, unsaturated fatty acids generally have cis as opposed to trans configurations. In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C). Partial hydrogenation of the unsaturated fat converts some of the cis double bonds into trans double bonds by an isomerization reaction with the catalyst used for the hydrogenation, which yields a trans fat.Although trans fats are edible, consuming trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat. Two Canadian studies have shown that vaccenic acid could be beneficial compared to hydrogenated vegetable shortening, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.In light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. The World Health Organization recommended that trans fats make up no more than 1% of a person's diet in 2003 and, in 2018, introduced a 6-step guide to eliminate industrially-produced trans-fatty acids from the global food supply.In many countries, there are legal limits to trans fat content. Trans fats levels can be reduced or eliminated using saturated fats such as lard, palm oil, or fully hydrogenated fats, or by using interesterified fat. Other alternative formulations can also allow unsaturated fats to be used to replace saturated or partially hydrogenated fats. Hydrogenated oil is not a synonym for trans fat: complete hydrogenation removes all unsaturated fats.