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Look for foods with no trans fat As of Jan. 1, trans fat content must be listed on nutrition labels.   The Food and Drug Administration estimates that by 2009, trans fat labeling will have prevented from 600 to 1,200 cases of coronary heart disease and 250 to 500 deaths each year.   With this rule, consumers now have more information to make healthier food choices that could lower their consumption of trans fat as part of a heart-healthy diet.   Scientific reports confirmed the relationship between trans fat and an increased risk of coronary heart disease.   Studies show that the reason trans fats increase our risk of coronary heart disease is that not only they, like saturated fat raise LDL “bad” cholesterol levels, but also lower the HDL “good” cholesterol.   The chefs at MUSC’s Dietary Services are careful to avoid using transfats in the foods that they prepare. Chick-fil-A uses only peanut oil. The main cafeteria uses mostly soybean oil. Rest assured that you are not consuming transfats when you eat at MUSC.   Foods that are likely to contain transfats include: margarine; snacks; fried foods; processed foods; baked goods; and salad dressings.   Some tips to dodge treacherous trans fats: start from scratch and use cooking spray; use liquid oils such as soybean, canola or olive oil; and choose light margarine in a tub—some have no trans fats.   For additional information on trans fats, visit http://www.nutrition.musc.edu/nutrition.htm or http://www.cfsan.fda.gov/~dms/transfat.html.     Friday, Jan. 20, 2006 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 catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Community Press at 849-1778, ext. 201.