Ask a Dietitian
"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
BC Hydro
Trans Fatty Acids
As seen on BCTV November 25/98
Trans Fatty Acids or TFAs are disease-promoting fats which do not occur naturally in food. They are formed when a liquid oil undergoes the process of hydrogenation to convert it to a solid. This process is used extensively by food manufacturers to enhance or prolong the shelf life of many foods. But research has shown that TFAs increase levels of total cholesterol and bad cholesterol the same way saturated fats do. What is worse is TFAs also reduce levels of the beneficial cholesterol known as HDL. TFAs are bad news and can increase our risk for heart disease.
Unfortunately, protection from TFAs is difficult. Both Health Canada and the FDA do not require food manufacturers to declare the TFA content on food labels. Further complicating the matter is the liberal use of legally acceptable marketing terms like “cholesterol-free” or “low in saturated fat” on products that may still contain TFAs.
Some foods which may contain TFAs include fried fast food, potato chips, crackers, certain margarines, peanut butter, frozen waffles, cake and pancake mixes, french fries and donuts. Where shortening or partially hydrogenated fat appears in an ingredient list, 10-40% of the fat may be from TFAs.
To further protect yourself, you can add the grams of saturated, monounsaturated and polyunsaturated fats on a label together with the grams of cholesterol. If this total does not add up to the total grams of fat on the label, the difference is TFA.
Best Advice: Aim to reduce your TFA intake.
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!