The Double Tragedy of Trans Fats

There was once a time when people would recommend trans fats, which were used to enhance the shelf life, texture and flavor of different processed foods. However, some medical experts now believe they are the worst type of fat. Indeed, in 2006, the Food and Drug Administration set up stringent nutritional labeling requirements for all products containing these fats.

Trans fats are usually formed when hydrogen is added to vegetable oil. The process, known as hydrogenation, is usually performed to lower the chances of spoilage of the oil. The fats may either occur naturally or be formed during food processing. Some grazing animals produce the fats in their guts, which is why they are found in dairy products and meat. However, studies show that about 80 percent of the fats Americans consume come from processed food products.

Foods Containing Trans Fats

Many of the food products that contain saturated fat also contain these harmful types of fat, including:

• Frozen pies, cakes, cookies, crackers and different baked products.
• Fast food
• Coffee creamers
• Frozen pizza
• Snack foods
• Stick margarines
• Vegetable shortenings
• Ready-to-use frosting
• Refrigerated dough products
• Dangers of Trans Fats

Some experts say the fats cause double tragedy for the heart. They elevate the levels of low-density lipoprotein (LDL), which is known as the “bad” cholesterol, and lower the “good” high-density lipoprotein (HDL) cholesterol. This dangerous combination increases the risk of heart complications significantly, making the trans fatty acids worse than saturated fats.

LDL transports cholesterol to all parts of the body. When there is too much LDL, it accumulates in the walls of the arteries, making them narrower and harder. On the hand, HDL collects excess cholesterol and returns it to the liver. Therefore, more LDL and less HDL in the body leave it more vulnerable to the ravages of cholesterol.

The fats have other harmful effects on the body besides their impact on cholesterol.

• The body naturally responds to injuries through inflammation. However, the fats make inflammations worse, and some studies link inflammation with the development of fatty blockages in the blood vessels in the heart. The fats destroy the cells lining the blood vessels, encouraging their inflammation.
• They increase the levels of Lp(a) lipoprotein, a form of LDL cholesterol that different people’s blood contain in varying amounts depending on their genetic makeup. The fats turn them into smaller lipid particles that are denser, which encourages the accumulation of plaques in the arteries.
• The trans fatty acids also increase the levels of triglyceride, a form of fat found in the blood. Excessive amounts of triglycerides contribute towards the thickening and hardening of artery walls. The condition makes it easier to suffer from heart disease, heart attack, stroke and diabetes.

These fats are stiffer and clog up the arteries the way grease clogs up kitchen sinks. Anyone who has struggled to clean such a sink will understand the problem when a similar situation occurs in the body. The clogging eventually cuts off the supply of blood and its valuable contents to the brain and heart, increasing the risk of stroke or heart attack.

The human body does not need the artificial fats. Food processors started using them more than two decades ago in their effort to increase the shelf life of their products. For instance, the fats make it possible to store crackers for years. Unfortunately, this only shows how long they stay in the body.

Researchers have not yet come up with the amount of trans fats that is safe for human consumption. According to the American Heart Association, the amount should not exceed one percent of total calories consumed per day. However, experts agree that people should limit the amounts they take.