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Artificial Trans Fats

Summary

What it is

Common uses

Public Perception

Anxiety level

Cultural claims

Source sentiment

History

Timeline

Origin

Science

Key findings

Studies

Safety status

Nuance

Alternatives

Swaps

Avoidance tips

References

Fact-checked by Lucent 3 months ago

Artificial Trans Fats

ingredientUltra-Processing Agents

Total Sources: 49

Verified Claims: 51

Scientific Sources: 26

Also known as: Partially Hydrogenated Oil

Summary

Artificial trans fats are industrially produced fats created by adding hydrogen to vegetable oils to make them solid at room temperature [12], [22], [35]. They have been used in processed foods to extend shelf life, enhance flavor and texture, and are a cheaper alternative to animal fats [35], [37], [44]. However, they have no known health benefits and increase the risk of heart disease [20], [25], [33].

What it is

Artificial trans fats, also known as partially hydrogenated oils (PHOs), are unsaturated fats that have been industrially altered to be solid at room temperature [5], [22], [37]. This process, called partial hydrogenation, involves adding hydrogen to vegetable oils [5], [22].

Common uses

Commercial baked goods (cakes, cookies, pies) [22]
Shortening [22]
Packaged foods (microwave popcorn) [22]
Frozen pizza [22]
Refrigerated dough (biscuits and rolls) [22]
Fried foods (french fries, doughnuts, fried chicken) [22]
Nondairy coffee creamer [22]
Stick margarine and other spreads [22]

Public Perception

Anxiety level

High, due to the known health risks and past prevalence in many common foods. While regulations have reduced their presence, concerns remain about trace amounts and the need to carefully read food labels [25], [33], [44].

Cultural claims

Some claim seed oils, used as alternatives, are toxic and poisonous [29], [30].
Some believe all margarine contains trans fats, though most companies have removed them [27].

Source sentiment

Generally negative due to the well-established link between artificial trans fats and increased risk of heart disease and other health issues [11], [12], [14], [25]. There is a push to eliminate them from the food supply [6], [7], [16].

History

Timeline

1902

German chemist Wilhelm Normann patents the process of hydrogenation [36], [37].

1911

Procter & Gamble releases Crisco, the first hydrogenated shortening product [37].

1970

Studies begin to link trans fats to heart disease [26], [35].

2006

FDA requires food manufacturers to list trans fats on Nutrition Facts labels [17], [26].

2015

FDA releases its final determination that PHOs are no longer Generally Recognized as Safe (GRAS) [16], [17].

2018

WHO launches REPLACE initiative to eliminate industrially produced trans fats from the global food supply by 2023 [6], [20].

2023

WHO milestone report notes 53 countries have best practice policies in effect, covering 46% of the world's population [19], [20].

Origin

To create a versatile, long-lasting, and cheaper alternative to animal fats [35], [37].

First appeared: 1902

Science

Key findings

Trans fats increase LDL (bad) cholesterol and decrease HDL (good) cholesterol, raising the risk of heart disease and stroke [22], [25], [33], [44].
Consumption of trans fats is associated with increased risk of systemic inflammation, metabolic syndrome, neurodegenerative diseases, and cardiovascular diseases [11], [14].
Dietary trans fatty acids are associated with a higher risk of colorectal cancer [8].
Industrial trans fats specifically exert toxicity by targeting ASK1, and polyunsaturated fatty acids (PUFAs) can suppress this effect [11].
Trans fat intake has been linked to dyslipidemia and perhaps increased body fat [13].

Studies

Dietary trans fatty acids and risk of colorectal cancer: a systematic review and meta-analysis of observational studies

Dietary trans fats were associated with a higher risk of colorectal cancer, particularly colon cancer [8].

A comprehensive toxicological analysis of trans-fatty acids (TFAs) reveals a pro-apoptotic action specific to industrial TFAs counteracted by polyunsaturated FAs

Industrial trans fats specifically exert toxicity by targeting ASK1, and that PUFAs serve as their effective suppressor [11].

Effect of trans fatty acid intake on abdominal and liver fat deposition and blood lipids: a randomized trial in overweight postmenopausal women

Dietary TFA on cardiovascular disease risk involves induction of dyslipidemia, and perhaps body fat [13].

Trans fatty acids – Effects on systemic inflammation and endothelial function

TFA are pro-inflammatory and appear to induce endothelial dysfunction [14].

Safety status

Unsafe. The FDA has determined that partially hydrogenated oils (PHOs), the primary source of artificial trans fats, are no longer Generally Recognized as Safe (GRAS) for use in human food [16], [17].

Nuance

While naturally occurring trans fats are present in some meat and dairy products, the health risks are primarily associated with artificial trans fats from partially hydrogenated oils [5], [16], [22], [25].

Alternatives

Plant-based oils (olive, peanut, soy, sunflower, safflower, canola) [21], [22]
Healthier sources of unsaturated fat [22].

Avocado [22]
Good source of unsaturated fat [22].

Nuts (pecans, almonds, walnuts) [22]
Good source of unsaturated fat [22].

Fatty fish [22]
Good source of unsaturated fat [22].

Avoidance tips

Read food labels carefully to identify and avoid products containing partially hydrogenated oils [26], [34], [44].
Limit consumption of fried foods, commercial baked goods, and processed snacks [22], [44].
Choose products with 0g trans fat and no partially hydrogenated oils in the ingredient list [26], [34], [44].