CLA has two double bonds, one in the cis configuration and one in trans, which makes it simultaneously a cis- and a trans-fatty acid. These partially hydrogenated fats have displaced natural solid fats and liquid oils in many areas, the most notable ones being in the fast food, snack foodfried food, and baked goods industries. Hydrogenation increases product shelf life and decreases refrigeration requirements.
Email Shortening, pie crusts, brownies and microwave popcorn could be partially exempt from a government phase-out of artificial trans fats - if the food industry gets its way.
The Food and Drug Administration announced in June that it is requiring food companies to largely rid their foods of the artery-clogging fats over the next three years, calling them a threat to public health. But food companies can still petition to use them sparingly. The Grocery Manufacturers Association, the leading industry group for the food industry, said Wednesday that it is petitioning the FDA to continue the use of artificial trans fats in hundreds of foods, from tiny amounts in breakfast cereals to larger amounts in shortening and pie crusts.
The food industry argues that the levels would not increase heart disease risk any more than naturally occurring trans fats from meat and dairy products. Food companies "have already voluntarily lowered the amount of trans fat added to food products by more than 86 percent and will continue lowering partially hydrogenated oil use to levels similar to naturally occurring trans fat found in the diet," said Leon Bruner of the Grocery Manufacturers Association.
The fats are created when hydrogen is added to vegetable oil to make it more solid, which is why they are often called partially hydrogenated oils.
Scientists say there are no health benefits to the fats, which are used in processing food and in restaurants, usually to improve textureshelf life or flavor. They can raise levels of "bad" cholesterol and lower "good" cholesterol, increasing the risk of heart disease, the leading cause of death in the United States.
Jacobson said the amounts petitioned by the industry are still too high, however, since even low levels can be a public health risk. For shortening, for example, the industry is asking for 3 grams of trans fat per grams of shortening. The industry group is asking for a similar amount for microwave popcorn, one of the worst trans fat offenders.
The agency gave food companies until June to phase them out. Trans fats are widely considered the worst kind of fats for your heart, even worse than saturated fats, which also can contribute to heart disease.
Over the years, they have been used in foods that need solid fat for texture, or in those that need a longer shelf life or flavor enhancement. The FDA had no immediate comment on the petition. This material may not be published, broadcast, rewritten, or redistributed.Food companies and industry groups hope to continue to use trans fats in certain foods Food industry asks for exemptions to trans fat phase-out Food companies "have already voluntarily Founded: Sep 18, Trans fat also occurs naturally in food products from ruminant animals (e.g., milk, butter, cheese, meat products, etc.).
Eating trans fat raises the level of LDL (“bad”) cholesterol in the blood.
The lowering of trans fats means that we might watch for shifts in the industry that happen in response to current nutrition concerns, including high salt content and what type of .
Fast food and childhood obesity Fast foods affect children and youth often worse than adults. This is because most of the fast foods are targeted towards children and there is a sustained pattern. French fries and chicken nuggets from two major global fast-food chains contain very high levels of artery-clogging “trans” fats, researchers warn.
And the level of trans-fats served by the. How much fast food restaurants are there in the U.S.? Discover all relevant statistics and facts on the Fast Food Industry now on schwenkreis.com!