Trans Fat Phaseout


On Thursday, the U.S. Food and Drug Administration made the first step to declaring partially hydrogenated oils as no longer safe for use in food products. The move is supported by the nonprofit health organization: Center for Science in the Public Interest. The center and health advocates call this a major step in limiting artificial trans fats, a possible cause of heart disease.

“Artificial trans fat is a uniquely powerful promoter of heart disease, and today’s announcement will hasten its eventual disappearance from the food supply,” said Center for Science executive director Michael F. Jacobson.

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According to the FDA, the ban could prevent 20,000 heart attacks and 7,000 deaths a year.

However, some industry leaders question whether a ban is the best promoter of healthier eating. Artificial trans fat remains the byproduct of partially hydrogenated oils found in processed foods such as margarines, cookies, and frozen pizzas. But trans fat is also found naturally in meats and dairy, and can be a chemical occurrence in deep frying food if temperatures are high enough.

We speak with Melissa Joy Dobbins, spokesperson for the Academy of Nutrition and Dietetics, and Dr. Matthew Sorrentino, Professor of Medicine at the University of Chicago to discuss the pending ban and how consumers can attain a healthy diet.


Dr. Linda Van HornRead an interview with Dr. Linda Van Horn, Professor in Preventive Medicine at Northwestern University, on what you need to know about trans fat.

What is trans fat and where can it be found?

Trans fats represent the processing of fat, usually liquid, with hydrogen. Hydrogenated fats were a product of the ‘50s and ‘60s when it was determined that taking fats and making them shelf-stable would accommodate the food industry without oxidizing liquid oils causing them to spoil. When you take any liquid oil and leave it on a shelf, it is likely to become oxidized and rancid. This was ideal for baking. By partially hydrogenating oils, they could develop a more shelf-stable product. That’s why things like Twinkies could sit on the shelf for 30 years. It’s a good thing from a food industry perspective, but over the past 20 or 30 years we have found that trans fats that have technically undergone a chemical conversion become like a saturated fat. In terms of heart disease, it is as bad as saturated fat, if not worse.

Has the labeling of trans fat had an effect?

Companies have reduced trans fats when they were required to label it on their food packaging [in 2006.] Even margarines have been partially hydrogenated in order to hold that shape. You are better off using liquid oil for cooking as opposed to oils that contain trans fat. Things like fried chicken and French fries are things that contribute to trans fats intake. There are some foods that are naturally occurring in trans fats, such as deli meats or dairy products. But deep fat frying, even at home, can generate trans fats if the temperature is high enough. 

What are the other health risks associated with trans fat, aside from heart disease?

That’s an interesting research question that we are looking at. If it is bad for the heart, can it negatively affect the kidneys? Metabolic syndrome is another possibility and a number of things can contribute to that. I am unaware of conclusive data that states this however.

What types of food are hydrogenated oils used most in?

It’s problematic in this country to realize the origin of most calories is baked goods and sugar-sweet beverages. The greatest sources of caloric intake are baked goods and grain-based desserts (cookies, brownies, granola bars – just an incredible array that have some level of hydrogenated shortening.) The food industry is not dumb so they have found that if they use less than one half of a gram, they can claim a product is trans free but you are still going to be exposed. We are eating many products that have trans fats, sugars and calories. This really tells the story of why we have high rates of obesity in this country and in our children.

Should people of all ages be limiting trans fat?

Even if you are not worried about it because you are young, the diet we eat in this country is energy dense and nutrient poor. It leaves you pretty limited in terms of immunology. People who don’t eat the foods you should be eating, such as fruit and vegetables, you have denied your body the benefits of factors that are helpful from a health perspective and replaced them with ingredients known to be ill-inducing.

The consumption of trans fat has been declining steadily over the past 20 years and some researchers have been pushing for a ban for over five decades. Why now?
I’m really not sure. I realize the wheels of government turn slowly. This is a question we have raised and it is a good question to ask. This came up among colleagues and has been an issue.

How will this affect major food and restaurant businesses?

It will definitely affect everyone’s business. How soon is an interesting question. That would require further consideration. This cannot be done overnight. It will take major reordering for some businesses, and could have a huge adverse economic impact on the food industry if done too quickly.

I think it will be a phaseout process. There are just so many products on the market that will definitely need to rethink this. Those that are savvy have been considering this and anticipating a change. They can’t expect such a major turnaround without a year or two period for transition.

Interview has been condensed and edited.

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