Josh Bostic
11-20-09
Trans Fats
Trans fat has been the subject of much criticism in the field of health and nutrition
over the past decade. Within the last two years, California and New York City both
instituted a ban on trans fats in restaurants. Currently, several lobbyists and public health
organizations are calling for their removal from the food industry, prompting the question
of whether synthetically produced trans fats should be banned from the entire food market.
Pros
Cons
-Reduction in coronary heart disease risk
-Loss of a prevalent ingredient in
-Lower cholesterol on a national scale
today’s food market
-May prevent up to 228,000 Coronary Heart
-May hurt the lower economic class’s
Disease incidents each year
with resulting increased food costs
-Decreased risk of diabetes
-Decreased shelf life of foods
-Reduction in abdominal adiposity
-Removal of trans fats would alter
-Lower medical cost due to
the flavor of many foods
reduced health risks
-Increase in cost of packaged goods
-Trans fat alternatives have already been
-Trans fat free alternatives are still
implemented in many products
new and not well researched
-Ban of trans fats would appeal to
-Ban might be seen as a restriction
Health-conscious voters
of consumer freedoms
Trans fats (TFAs) are found in synthetically produced vegetable oils and in the fat of
ruminant animal products. The word “trans” refers to a structural isomer of unsaturated
fatty acids. Unsaturated fatty acids contain one or more double carbon bonds, which inhibit
the rotation of the carbons in which these bonds occur. This fixed geometry means, “The
hydrogen atoms present on double bond carbons can be on the same side (cis, in Latin) or
on the opposite side (trans, in Latin)” (Kodali and, List, 2005). Most of the unsaturated fats
found naturally in vegetable fats and oils are of the cis formation, though cis isomers can be
transformed into trans isomers by subjecting them to high heat (Kodali and, List, 2005).
The main source of trans fat in the American diet is partially hydrogenated
vegetable oil. The process of oil hydrogenation involves the conversion of some of the
double bonds present in unsaturated fats into single carbon bonds through the addition of
hydrogen (Shurtleff, & Aoyagi, 2007). The process of partial hydrogenation, however, also
causes the isomerization of some of the cis double bonds to the more stable trans formation
due to the high heat of the process (Kodali, & List, 2005). The market for partially
hydrogenated oils has grown substantially since their release in 1911, and by the 1970’s,
“Roughly 60% of all edible oils and fats in the U.S. were partially hydrogenated” (Shurtleff,
& Aoyagi, 2007). These synthetically produced partially hydrogenated oils contain up to
40-50% trans fatty acids, whereas naturally-occurring trans fats in animals only account
for about 1-8% of the total fat content (List, Kritchevsky, & Nimal, 2007).
Trans fats in the American diet contribute to the declining health of the population.
Trans fats have been shown to have numerous detriments to health and correspond with
an increased risk of many diseases, including heart disease, cancer, and diabetes.
The link between trans fats and heart disease has been proven in both clinical and
epidemiological studies. In many clinical studies, TFAs have been shown to raise LDL (bad
cholesterol) while lowering HDL (good cholesterol). In a comparison of nine different
studies on the effects of trans fats on LDL and LHL levels conducted by Achheria et al, trans
fatty acids were shown to have a greater effect on the LDL/HDL ratio than saturated fats.
These studies showed that TFAs produce a twice-greater risk of coronary heart disease
than similar diets composed of saturated fats (Kodali, & List, 2005). Studies also show that
TFAs are an inflammatory and increase central adiposity (abdominal fat); both of which are
markers for heart disease development (Sizer, & Whitney, 2008). Because of these effects,
trans fatty acids have been shown to have a stronger relationship with heart disease risk
than any other macronutrient. Epidemiological studies have shown that for each 2%
increase in energy from TFAs, risks for coronary heart disease rise by 23% (Micha, &
Mozaffarian, 2008). Also, “Recent calculations suggest that in the U.S.A. near elimination of
industrial TFA may prevent between 72,000 and 228,000 events of coronary heart disease
each year,” which would save the nation millions on health care costs (Katan, 2006).
Trans fats have also been linked to Diabetes and cancer, although the studies have
been less conclusive. TFAs have been shown to increase insulin-resistance markers in
moderately overweight individuals (insulin-resistance is the main cause of type II
diabetes)(Micha, & Mozaffarian, 2008). Other studies have suggested that replacing the
U.S.’s average of 3% energy intake from trans fats with un-hydrogenated oils could reduce
the risk of diabetes by up to 40%, but other studies have shown no significant connection
between TFA consumption and diabetes risk (Dijkstra, Hamilton, & Hamm, 2008). Research
is also being conducted on the effects of trans fats on different cancers, but there has been
little conclusive evidence thus far.
Because of these negative effects, many health organizations and lobbyists are
calling for a reduction in trans fat consumption. The WHO, FAO, FDA, UDSA, and ADA have
all recommended that Trans fat intake be as low as possible. Since coming into the
headlines in the beginning of this decade, trans fats have received a great amount of
negative press by the media. Trans fats are blamed for many of the health problems in
America, and the association of “no-trans fat” labels with healthy food has become set in
the minds of many health-conscious Americans. By eliminating trans fats from foods, this
bill would appear to be part of the solution of America’s growing health woes.
Partially hydrogenated fats, however, serve an important role in today’s food
market. Even with the recent reduction of trans fat usage by many manufacturers, synthetic
trans fats are still used in many mass-produced packaged products such as cakes, cookies,
pies, breads, and margarines/shortenings. Synthetic trans fats account for 80% of all trans
fat consumption in this country (Dijkstra, Hamilton, & Hamm, 2008). Trans fats have many
characteristics that are important in the food industry. Hydrogenation of oils causes them
have higher melting points and become solid fats. This imparts many distinct
characteristics in food products. Higher melting points give fats greater oxidative stability,
which prevents rancidity and also improves the, “Crispness, snap, and texture,” of food
products (Kodali, & List, 2005). Food companies can also modify the degree of
hydrogenation of fats in order to control the level of trans isomers in the fats. This allows
for the production of fats with the same degree of saturation but with differing physical
characteristics, which allows great flexibility in the usage and application of partially
hydrogenated oils (Dijkstra, Hamilton, & Hamm, 2008). Partially hydrogenated vegetable
oils are also much cheaper to produce than other commercially available oils (TarragoTarrini, Phillips, Lemar, &Holden, 2006).
However, many manufacturers are exploring alternatives to TFAs in their products.
Since the inception of the TFA labeling requirement in 2006, many companies in the food
and edible oil industries have taken strides in the advancement and practical application of
low or no trans fat products. Many new technologies have been developed: modification of
the hydrogenation process to lower the TFA content of partially-hydrogenated fats, genetic
engineering of plant seeds to produce oils with longer shelf life/better frying applications,
use of fractioned palm oils, and interesterification of oils to produce desired compositions
(Tarrago-Tarrini, Phillips, Lemar, &Holden, 2006). However, there are drawbacks to many
of these new oils. Many of these processes are still expensive to utilize due to their recent
discoveries. Also, adjustments to many of the products currently utilizing trans fats would
have to be made in the manufacturing/distribution system, and extensive testing on new
products as well as changes in manufacturing equipment would have to be adopted by
companies wishing to convert to zero trans fat products (List, Kritchevsky, and Nimal,
2007). Many products now claim to have zero trans fats, but these products still contain
minute (<0.5g per serving) quantities of trans fats. A complete ban on trans fat would
require even further research in reduction methods for these products. The elimination of
trans fats would ultimately cause a rise in cost of many packaged food products, which
would put a burden on the nations lower classes who rely on these cheap products for
sustenance.
Banning trans fats also poses a moral problem. Many consumer rights activists have
brought up the issue of consumer freedom. According to these activists, “People should
have the right to decide which types of foods they consume, regardless of the nutritional
value of those foods” (Hawn, 2007). Such activists would perceive a ban on trans fats as an
intrusion on personal freedoms. They reason that if trans fats were banned, it would set a
precedent for the banning other harmful ingredients, such as sugar, salt, and artificial
flavors (Hawn, 2007). Also, people might question the banning of trans fats in the absence
of bans on alcohol and tobacco, which cause even greater harm to the body.
Summary- The banning of synthetically produced trans fats from the food market is
a complex issue. Trans fats have been linked with numerous conditions detrimental to
health. Studies have shown that trans fats raise LDL (bad) cholesterol, lower HDL (good)
cholesterol, and increase central adiposity. Trans fats have been shown to greatly increase
the risk of the number one killer in this country, coronary heart disease. If unhydrogenated oils replaced trans fats, it is estimated that between 72,000 and 228,000
cases of CHD would be prevented each year, which could save numerous lives and reduce
the costs of health care. Trans fats have also been shown to increase insulin resistance,
which is the prevailing cause of type II diabetes. From this evidence, a ban on trans fats
appears to be part of the solution to a healthier America. Trans fats still serve an important
function in today’s food production market, though. They improve the taste and crispness
of many fried and baked foods. They also increase the shelf life of packaged foods, allowing
for cheaper mass production of certain goods. While alternative oils and production
methods have been utilized by many brands over the past few years, they are still costly
and haven’t been well researched. The ban of trans fats from all products would require
extensive changes to be made in the production of many products, which would cause a
rise in prices of those affected. These price increases would affect the lower classes who
rely on the affordability of these products. The ban of trans fats might also be seen as a
restriction of consumer freedom as well.
Works Cited
Dijks tra, A.J., Hamilton, R.J., & Hamm, Wolf. (2008). Trans fatt y acids .
Oxford, UK: Blackwell Publishing Ltd..
Hawn, D.R. (2007, September 14). Banning trans fats: a life -savi ng measure
or a dangerous curb on con sumer freedom? . docshop.com, Retrieved from
http://www.docshop.com/2007/09/14/banning - trans-fats-a-life-savingmeasure-or-a-dangerous -curb-on-consumer-freedom/
Katan, M.B. (2006). Regulation of trans fats: the gap, the polder, and
mcdonalds french fries . Atherosclerosis Supplemnets , 7(2), Retrieved from
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Kodali, D.R., & List, G.R. (2005). Trans fats alternatives . Champai gn, IL:
AOCS Press.
List, G.R., Kritchevsky, D., & Ratnayake, N. (Ed.). (2007). Trans fats in
foods. Urbana, IL: ACOS Press .
Micha, R., & Mozaffarian, D. (2008). Trans fatty acids: effects on
caridometabolic health and impications for polic y. Prostagland ins,
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Sizer, F.S., & Whi tney, E.N. (2008). Nutritio n: concepts and controversies .
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Shurtleff, W., & Aoyagi, A. (2007). History of soy oil hydrogenation and of
research on the safety of hydrogenated vegetable oils. A Special Report
on the Histo ry of Soy O il, Soybean Meal, & Modern Soy Products , Retrieved
from http://www.soyinfocenter.com/HSS/hydrogenation1.p hp
Tarrago-Trani, M.T., Phillips, K.M., Lemar, L.E., & Holden, J.M. (2006). New
and existing oils and fats used i n products with reduced trans -fatty acid
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b6de045d81a2d028e6b12fb
When it comes to the banning of trans fats, I do not believe that a nationwide ban
should be passed. As a health advocate, I realize the detriments to health that trans fats
pose to our society, but I believe it is the producers right to use whatever products they
wish in their foods. Trans fats may pose a threat to health, but so do many other
components in the American diet. If we wish to ban trans fats from the American diet, then
everything else that is detrimental to health should also be banned. We should ban soft
drinks, table sugar, butter, fatty red meats, caffeine, alcohol, and tobacco. Especially the
latter to, which pose a much higher risk to health than trans fats do. Trans fats may
contribute to a high occurrence of heart disease and diabetes, but eliminating trans fats will
not suddenly cut our cases of heart disease in this country. Most of the trans fats in foods
would be replaced by saturated fats, which are still bad for your health, and other
unhealthy food choices would still persist.
I believe that in this country, people tend to establish a scapegoat to blame all of
their problems on. The media as well as individuals are to blame for this occurrence. Ever
since the beginning of this decade when studies were initially published linking trans fats
to increased disease risks, the negative media has dramatically increased.. Before 2000,
hardly anyone knew what trans fats were. Now, it has become the token phrase in almost
all “health circles” as well as in advertising. Many companies have jumped on the
bandwagon and claimed that their products now contain “no trans fats.” The label “no trans
fats” has become analogous with healthy, which in many cases isn’t true. Many products
that claim to have “no trans fats” still have large quantities of saturated fats and refined
sugars. Even without trans fats, these products still pose a major threat to the health of our
bodies.
In the long run, I don’t think that the banning of trans fats will produce any
significant improvements in the health of our society. I draw my conclusion from recent
history. Trans fats were first introduced in the form of Crisco in the early 1900’s. When
they were first introduced, the occurrence of heart disease did not rise, and no significant
increase in obesity was recorded. The obesity epidemic and rise in heart disease did not
occur until much later (the late 1980’s and onward), when fast food became a regular
component of the American diet and when modern conveniences started to replace all
forms of physical activity. In order for us as a culture to stem the tide of obesity and disease
in America, we need to make a complete lifestyle makeover rather than simply eliminating
one undesirable nutrient source. Until Americans make lifestyle changes, our rate of
obesity and disease will continue to increase no matter what “bad fats” we eliminate.
Personally, I choose not to eat trans fats because of their undesirable effects on
heath, but I also limit my intake of saturated fats, sugars, and caffeine while maintaining a
healthy diet. I agree with the 2003 decision mandating that food labels contain trans fats, as
this allows consumers to make informed decisions regarding trans fat intake. But I think
that it should be the consumer’s choice whether or not they wish to consume these
nutrients.