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Trans Fats 101

Unsaturated fats can easily go rancid when exposed to oxygen. To prevent this from happening in processed food products, manufacturers use hydrogenation to lengthen the shelf-life. Hydrogenation is when an unsaturated fat is infused with hydrogen at a very high temperature. The result is an artificial Trans fat. The artificial fatty acid now has a more stable structure; however, this unnatural fatty acid is difficult for our body to break down.

Trans fats are catalysts in the calcification of coronary arteries. They do this by lowering HDL “good” cholesterol levels and raising LDL “bad” cholesterol levels. High levels of LDL cholesterol are a major risk factor for CHD. There is a direct link in the consumption of Trans fats and an increased risk for Coronary Heart Disease. One University study has shown a link between artificial Trans fats and an increased risk for breast cancer also. Research shows that a high intake level of Trans fats increases weight gain, especially in the abdominal region.

It might amaze you to know that it takes about one to two years for Trans fatty acids to be reduced from stored body fat!3

• Margarine (esp. stick)
• Packaged foods (quick mixes)
• Soups (Ramen noodles, powdered mixes)
• Fast Food (most fried foods, desserts)
• Frozen Foods
• Baked Goods (pastries, cakes, rolls)
• Chips & Crackers
• Cookies & Candy
• Breakfast Foods (granola & granola bars)
• Toppings & Dips (hard-shell topping)

• Fruits
• Vegetables
• Legumes
• Nuts
• Whole grains
• Natural meat products