Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation

K-REx Repository

Show simple item record Remig, Valentina Franklin, Barry Margolis, Simeon Kostas, Georgia Nece, Theresa Street, James C. 2010-10-19T16:06:52Z 2010-10-19T16:06:52Z 2010-10-19T16:06:52Z
dc.description.abstract Trans fatty acids have long been used in food manufacturing due in part to their melting point at room temperature between saturated and unsaturated fats. However, increasing epidemiologic and biochemical evidence suggest that excessive trans fats in the diet are a significant risk factor for cardiovascular events. A 2% absolute increase in energy intake from trans fat has been associated with a 23% increase in cardiovascular risk. Although Denmark has shown it is possible to all but eliminate commercial sources of trans fats from the diet, total elimination is not possible in a balanced diet due to their natural presence in dairy and meat products. Thus, the American Heart Association recommends limiting trans fats to <1% energy, and the American Dietetic Association, the Institute of Medicine, US Dietary Guidelines, and the National Cholesterol Education Project all recommend limiting dietary trans-fat intake from industrial sources as much as possible. The presence of small amounts of trans fat in hydrogenated or partially hydrogenated oils/food products will likely cause many Americans to exceed their recommended maximum. This likelihood is exacerbated by the Food and Drug Administration labeling rules, which allow products containing <0.5 g trans fat per serving to claim 0 g trans fat. Many products with almost 0.5 g trans fat, if consumed over the course of a day, may approximate or exceed the 2 g maximum as recommended by American Heart Association, all while claiming to be trans-fat free. Accordingly, greater transparency in labeling and/or active consumer education is needed to reduce the cardiovascular risks associated with trans fats. en_US
dc.relation.uri en_US
dc.subject Coronory heart disease en_US
dc.subject Cardiovascular disease en_US
dc.subject Energy intake en_US
dc.subject HDL cholesterol en_US
dc.subject Portion size en_US
dc.subject Risk factors en_US
dc.subject Trans fats en_US
dc.title Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation en_US
dc.type Article (author version) en_US 2010 en_US
dc.citation.doi doi:10.1016/j.jada.2009.12.024 en_US
dc.citation.epage 592 en_US
dc.citation.issue 4 en_US
dc.citation.jtitle Journal of the American Dietetic Association en_US
dc.citation.spage 585 en_US
dc.citation.volume 110 en_US
dc.contributor.authoreid remig en_US

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx

Advanced Search


My Account


Center for the

Advancement of Digital