Check your oil

American Fitness, March-April, 2003

Everyone seems to note that trans-fatty acids are not good for the human body. Even McDonald's, a company not known for health consciousness, has changed the oil in its fryers to lighten the load of trans fats flowing through its customers' veins. Trans-fatty acids are partially saturated or hydrogenated oils that can put a person at risk for heart disease. According to the FDA, if food manufacturers removed all trans fats from margarines and just three percent from commercially baked goods, they could annually prevent 17,000 heart attacks and save 5,000 lives in the United States.

So, why is something so bad for us an ingredient in so many foods? Trans-fatty acids can make foods like margarine creamier and, since they stay fresh longer than non-hydrogenated vegetable oils, they can extend the shelf life of foods like bread and potato chips. "Unfortunately, a longer life for the product may mean a shorter life for you," states Dr. Dean Ornish in Dr. Dean Ornish's Program for Reversing Heart Disease.

Presently, manufacturers are not required to list trans-fatty acids on nutrition labels, but the FDA may soon change that. Until then, consumers must learn to recognize and avoid foods containing trans fats. For example, if hydrogenated vegetable oil is listed in the ingredients, then trans-fatty acids are likely to be found. Look for palm oil instead. Due to its natural semi-solid consistency, palm oil does not need to go through the hydrogenation process which creates trans-fatty acids. Also, when cooking at home, use oils which do not contain trans fats, such as palm, olive or canola.