Welcome Food Labeling On Trans-Fats

Stacy Kennedy, M.P.H., R.D., L.D.N., C.N.S.D.
Brigham and Women's Hospital
Previously published on Intelihealth.com, September 23, 2003

You will finally be able to see the amount of heart-disease-causing food ingredient, trans-fat, in the foods you buy. In July 2003, the U.S. Food and Drug Administration (FDA) issued a ruling that will require food makers to list the amount of trans-fat on all food labels. This long-awaited rule goes into effect in January 2006.

Trans-fat, often called partially hydrogenated or hydrogenated oils, offers no health benefit to humans; its main function is extending the shelf life of foods. Recently it has emerged as a more alarming culprit than saturated fat for coronary heart disease, the number one killer of Americans.

Why is trans-fat so unhealthy? Picture a chain holding a swing to a swing set. Each interwoven link is perfectly aligned to allow the physics of the swing to work properly. If one link is repositioned, a kink is formed and the swing's trajectory changes, causing erratic circular movement instead of a back-and-forth motion.

Trans-fat is a kink in a chain of fatty acids. This kink changes the structure of the fat, which in turn changes the function of the fat. Fats are usually fluid and help to make up a cell's membrane, including cells on the artery wall.

But trans-fat is rigid, and it performs no useful function. In fact, trans-fat increases total and LDL (bad) cholesterol levels, and reduces HDL (good) cholesterol levels. Also, rigid fats decrease the elasticity and irritate the lining of the artery walls, causing interference with smooth blood flow.

Trans-fat labeling will help you choose healthier dietary fats. Look for trans-fat listed directly under saturated fat on the Nutrition Facts food label. Ideally, you should avoid all trans-fat. If you can't, then add the values of saturated and trans-fat together to determine the percent daily value. Researchers suggest that the total amount of saturated and trans-fat combined should not exceed 15 to 20 grams per day, based on a 2,000-calorie diet.

Although the labeling does not go into effect until 2006, some manufacturers have already voluntarily begun including trans-fat on their food labels. Consumers can also look for the ingredient "partially hydrogenated" or "hydrogenated" oil in the ingredient list to identify trans-fat in foods. Foods that contain the greatest amount of trans-fat include: margarine, crackers, baked goods, fast food, fried food, chips and cookies.

The FDA predicts that by 2009, 600 to 1,200 cases of coronary heart disease and 240 to 480 deaths could be prevented annually just by having trans-fat labeled on foods. The new food labels will allow for the identification and therefore reduction in consumption of trans-fat, leading to a reduction in disease. The potential economic savings of this ruling are astounding, perhaps as much as $170 million to $340 million per year.

The upcoming labeling of trans-fat will enable the American public to reduce the risk of heart disease. Although it will be up to you to read food labels and choose wisely, this FDA ruling is a step in the right direction to improve our nation's health.