There are two types of trans fat: the kind that occurs naturally in small amounts in animal products, and the artificial kind produced by adding hydrogen to liquid oils so they remain solid at room temperature, which helps extend a food's shelf life. So far no studies have examined how natural trans fat impacts health, but the artificial kind raises levels of LDL ("bad") cholesterol and lowers HDL ("good") cholesterol, raising the risk of heart disease.

• Where it's found: Most commercially produced fried foods, baked goods, and stick margarines are made with artificial trans fat. Natural trans fat can be found in red meat, milk, butter, and cheese.

• How much to eat: As little as possible. The American Heart Association (AHA) suggests limiting trans fat to less than one percent of your daily calories, about two grams if you follow a 2,000-calorie-per-day plan. That figure includes artificial trans fat as well as natural, since natural trans fat sources are often high in another type of fat linked to heart-disease risk factors-saturated fat.
• Recent news: New York Los Angeles, California; Philadelphia, Pennsylvania; and Boston -- have legislation pending or have approved legislation to limit or ban artificial trans fat.

There are two types of trans fat: the kind that occurs naturally in small amounts in animal products, and the artificial kind produced by adding hydrogen to liquid oils so they remain solid at room temperature, which helps extend a food's shelf life. So far no studies have examined how natural trans fat impacts health, but the artificial kind raises levels of LDL ("bad") cholesterol and lowers HDL ("good") cholesterol, raising the risk of heart disease.

• Where it's found: Most commercially produced fried foods, baked goods, and stick margarines are made with artificial trans fat. Natural trans fat can be found in red meat, milk, butter, and cheese.

• How much to eat: As little as possible. The American Heart Association (AHA) suggests limiting trans fat to less than one percent of your daily calories, about two grams if you follow a 2,000-calorie-per-day plan. That figure includes artificial trans fat as well as natural, since natural trans fat sources are often high in another type of fat linked to heart-disease risk factors-saturated fat.
• Recent news: New York Los Angeles, California; Philadelphia, Pennsylvania; and Boston -- have legislation pending or have approved legislation to limit or ban artificial trans fat.

There are two types of trans fat: the kind that occurs naturally in small amounts in animal products, and the artificial kind produced by adding hydrogen to liquid oils so they remain solid at room temperature, which helps extend a food's shelf life. So far no studies have examined how natural trans fat impacts health, but the artificial kind raises levels of LDL ("bad") cholesterol and lowers HDL ("good") cholesterol, raising the risk of heart disease.

• Where it's found: Most commercially produced fried foods, baked goods, and stick margarines are made with artificial trans fat. Natural trans fat can be found in red meat, milk, butter, and cheese.

• How much to eat: As little as possible. The American Heart Association (AHA) suggests limiting trans fat to less than one percent of your daily calories, about two grams if you follow a 2,000-calorie-per-day plan. That figure includes artificial trans fat as well as natural, since natural trans fat sources are often high in another type of fat linked to heart-disease risk factors-saturated fat.
• Recent news: New York Los Angeles, California; Philadelphia, Pennsylvania; and Boston -- have legislation pending or have approved legislation to limit or ban artificial trans fat.

There are two types of trans fat: the kind that occurs naturally in small amounts in animal products, and the artificial kind produced by adding hydrogen to liquid oils so they remain solid at room temperature, which helps extend a food's shelf life. So far no studies have examined how natural trans fat impacts health, but the artificial kind raises levels of LDL ("bad") cholesterol and lowers HDL ("good") cholesterol, raising the risk of heart disease.

• Where it's found: Most commercially produced fried foods, baked goods, and stick margarines are made with artificial trans fat. Natural trans fat can be found in red meat, milk, butter, and cheese.

• How much to eat: As little as possible. The American Heart Association (AHA) suggests limiting trans fat to less than one percent of your daily calories, about two grams if you follow a 2,000-calorie-per-day plan. That figure includes artificial trans fat as well as natural, since natural trans fat sources are often high in another type of fat linked to heart-disease risk factors-saturated fat.
• Recent news: New York Los Angeles, California; Philadelphia, Pennsylvania; and Boston -- have legislation pending or have approved legislation to limit or ban artificial trans fat.

The Food and Drug Administration (FDA) now requires food manufacturers to list trans fat (i.e., trans fatty acids) on Nutrition Facts and some Supplement Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels that increase the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from CHD, and more than 500,000 die each year. This makes CHD one of the leading causes of death in the United States today.



The majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Take a look at the Nutrition Facts panel at the top of this page

If trans fat is not declared on the label and you are curious about the trans fat content of a product, contact the manufacturer listed on the label.

• Choose Alternative Fats. Replace saturated and trans fats in your diet with mono- and polyunsaturated fats. These fats do not raise LDL (or "bad") cholesterol levels and have health benefits when eaten in moderation.

Sources of monounsaturated fats include olive and canola oils.

Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish.

• Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter.

• Consider Fish. Most fish are lower in saturated fat than meat. Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids that are being studied to determine if they offer protection against heart disease.

• Choose Lean Meats, such as poultry (without skin, not fried), lean beef and pork (trim visible fat, not fried).

• Ask Before You Order When Eating Out. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out.

• Watch Calories. Don't be fooled! Fats are high in calories. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories. By comparison, carbohydrates and protein have only 4 calories per gram.

fda

The Food and Drug Administration (FDA) now requires food manufacturers to list trans fat (i.e., trans fatty acids) on Nutrition Facts and some Supplement Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels that increase the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from CHD, and more than 500,000 die each year. This makes CHD one of the leading causes of death in the United States today.



The majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Take a look at the Nutrition Facts panel at the top of this page

If trans fat is not declared on the label and you are curious about the trans fat content of a product, contact the manufacturer listed on the label.

• Choose Alternative Fats. Replace saturated and trans fats in your diet with mono- and polyunsaturated fats. These fats do not raise LDL (or "bad") cholesterol levels and have health benefits when eaten in moderation.

Sources of monounsaturated fats include olive and canola oils.

Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish.

• Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter.

• Consider Fish. Most fish are lower in saturated fat than meat. Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids that are being studied to determine if they offer protection against heart disease.

• Choose Lean Meats, such as poultry (without skin, not fried), lean beef and pork (trim visible fat, not fried).

• Ask Before You Order When Eating Out. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out.

• Watch Calories. Don't be fooled! Fats are high in calories. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories. By comparison, carbohydrates and protein have only 4 calories per gram.

fda

The Food and Drug Administration (FDA) now requires food manufacturers to list trans fat (i.e., trans fatty acids) on Nutrition Facts and some Supplement Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels that increase the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from CHD, and more than 500,000 die each year. This makes CHD one of the leading causes of death in the United States today.



The majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Take a look at the Nutrition Facts panel at the top of this page

If trans fat is not declared on the label and you are curious about the trans fat content of a product, contact the manufacturer listed on the label.

• Choose Alternative Fats. Replace saturated and trans fats in your diet with mono- and polyunsaturated fats. These fats do not raise LDL (or "bad") cholesterol levels and have health benefits when eaten in moderation.

Sources of monounsaturated fats include olive and canola oils.

Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish.

• Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter.

• Consider Fish. Most fish are lower in saturated fat than meat. Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids that are being studied to determine if they offer protection against heart disease.

• Choose Lean Meats, such as poultry (without skin, not fried), lean beef and pork (trim visible fat, not fried).

• Ask Before You Order When Eating Out. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out.

• Watch Calories. Don't be fooled! Fats are high in calories. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories. By comparison, carbohydrates and protein have only 4 calories per gram.

fda

The Food and Drug Administration (FDA) now requires food manufacturers to list trans fat (i.e., trans fatty acids) on Nutrition Facts and some Supplement Facts panels. Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels that increase the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, over 12.5 million Americans suffer from CHD, and more than 500,000 die each year. This makes CHD one of the leading causes of death in the United States today.



The majority of trans fat is formed when liquid oils are made into solid fats like shortening and hard margarine. However, a small amount of trans fat is found naturally, primarily in some animal-based foods. Essentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.

Take a look at the Nutrition Facts panel at the top of this page

If trans fat is not declared on the label and you are curious about the trans fat content of a product, contact the manufacturer listed on the label.

• Choose Alternative Fats. Replace saturated and trans fats in your diet with mono- and polyunsaturated fats. These fats do not raise LDL (or "bad") cholesterol levels and have health benefits when eaten in moderation.

Sources of monounsaturated fats include olive and canola oils.

Sources of polyunsaturated fats include soybean oil, corn oil, sunflower oil and foods like nuts and fish.

• Choose vegetable oils (except coconut and palm kernel oils) and soft margarines (liquid, tub, or spray) more often because the amounts of saturated fat, trans fat, and cholesterol are lower than the amounts in solid shortenings, hard margarines, and animal fats, including butter.

• Consider Fish. Most fish are lower in saturated fat than meat. Some fish, such as mackerel, sardines, and salmon, contain omega-3 fatty acids that are being studied to determine if they offer protection against heart disease.

• Choose Lean Meats, such as poultry (without skin, not fried), lean beef and pork (trim visible fat, not fried).

• Ask Before You Order When Eating Out. A good tip to remember is to ask which fats are being used in the preparation of your food when eating or ordering out.

• Watch Calories. Don't be fooled! Fats are high in calories. All sources of fat contain 9 calories per gram, making fat the most concentrated source of calories. By comparison, carbohydrates and protein have only 4 calories per gram.

fda