Trans Fat

Trans Fat

Trans fat is the common name for a type of unsaturated fat with trans- isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated.

Most trans fats consumed today are created industrially through partial hydrogenation of plant oils. The goal of hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated, giving them extending shelf life and a higher melting point.

Unlike the healthful dietary fats, trans fats should be avoided at all cost. Consumption of trans fats increases inflammation as well as the risk of heart disease, metabolic syndrome, infertility and obesity.

Culinary Caution! There is NO safe level of trans fats. Healing Gourmet encourages you to read labels and clear your kitchen of anything containing these dangerous fats.

Chavarro JE, Rich-Edwards JW, Rosner BA, Willett WC.Dietary fatty acid intakes and the risk of ovulatory infertility.Am J Clin Nutr. 2007 Jan;85(1):231-7; Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (April 2006). "Trans Fatty Acids and Cardiovascular Disease". New England Journal of Medicine 354 (15): 1601–1613. doi:10.1056/NEJMra054035. PMID 16611951. PMID 16611951 ; Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and coronary heart disease. Retrieved on 2006-09-14.

References