Trans Fat Coming to a Label Near You!

You may have noticed a new addition- trans fat content-to the Nutrition Facts label on some of the foods you buy. By January 1, 2006, all food manufacturers will be required by the Food and Drug Administration to list trans fat on Nutrition Facts and some Supplement Facts packaging panels.

Scientific evidence shows that eating saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL or "bad") cholesterol levels. This increases your risk of heart disease-the leading cause of death in the United States.

What is Trans Fat?

The majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. Trans fat is made when manufacturers add hydrogen to vegetable oil-a process called hydrogenation. Hydrogenation increases the shelf life and stabilizes the flavor of foods with these fats. Foods that contain trans fat include vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils.

Are All Fats the Same?

No. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K, and carotenoids. When eaten in moderation, fat is important for proper growth, development, and maintenance of good health. Fats are an especially important source of calories and nutrients for infants and toddlers.

Unsaturated fats, such as monounsaturated and polyunsaturated fats, do not raise the LDL cholesterol and are beneficial to good health when eaten in moderation.

With the addition of trans fat to the Nutrition Facts label, you will be able to make healthier food choices.