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Trans fatty acids good for manufacturer, bad for consumer by Jill Seewagen Dietetic Intern With all the different types of fats out there, it’s easy to get confused.  As our food industry expands, we hear more about trans fatty acids. So what exactly is a trans fatty acid, and how does it affect our health?  Trans fatty acids are hydrogenated fats. You may have heard of some processed foods containing fully hydrogenated or partially hydrogenated oils. Because unsaturated fats tend to become rancid quickly, manufacturers began to hydrogenate these oils.  By hydrogenating the oils, food manufacturers came up with a product that is more solid in consistency and, more importantly, can last on a grocery store shelf for a much longer period of time.  Some common foods that we eat, including margarine, crackers, soups, potato chips, corn chips, doughnuts, cookies and cakes, can now stay on the shelves longer without spoiling, which saves manufactures money. For the same reason, this process is also used in oils used for frying foods.  Unfortunately, this is not good news for our bodies.    Hydrogenation changes the oils into a form our bodies were not designed to manage.  The effects trans fatty acids have on our bodies are very similar to those associated with saturated fat.  According to the American Heart Association, trans fatty acids (or hydrogenated fats) tend to raise total blood cholesterol levels and LDL (bad) cholesterol. Additionally they lower HDL cholesterol, the good cholesterol. This increases fatty buildups in arteries and raises the risk of heart disease, heart attack, and stroke.  Both saturated fats and trans fatty acids should be limited in the diet.  So what should the health-conscious consumer do to minimize trans fatty acids in the diet?  The FDA has announced that by 2006, all foods containing trans fatty acids must identify the amount on the nutrition label. The FDA also concluded that because trans fatty acids are not essential to the body, any amount consumed is considered bad.  Until 2006, we need to be conscious of trans fatty acids in some common foods. Stick to a more natural diet, and limit your intake of processed foods. Most importantly, read labels. Limit foods that contain partially or fully hydrogenated oils. Eat fried foods in moderation, and look for grilled and baked foods as a healthier option. Look for light tub margarines with liquid vegetable oil and water as the first ingredients; these contain little or no trans fatty acids.  The more aware you are of the ingredients in foods you consume, the easier it is to limit your intake of trans fatty acids. Here’s to a healthier you.  Sources: Fogoros, Richard N. (2003) Trans fatty acids and the heart. http://heartdisease.about.com. The American Heart Association. http://www.americanheart.org. The Food and Drug Administration http://www.fda.gov and the Institute of Food Science and Technology. http://www.ifst.org.   Friday, March 19, 2004 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to petersnd@musc.edu or catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Community Press at 849-1778.