Blog: A different slant on trans fats

Catherine Sleep | 25 October 2004

Some interesting input from a food expert regarding industry moves to reduce trans fats, which I wrote about in last week’s newsletter. Thought you might find it interesting:

This trans fat thing is shaping up to be an unfortunate tradeoff. Newly formulated "trans fat-free" oils (oils never had trans fat, but that's another gripe) are much lower in the beneficial omega-3 fatty acid, linolenic acid, something we already get too little of (compared with the over-abundant omega-6, linoleic acid). If this is how products are to become "healthier" (because these re-engineered oils don't require hydrogenation to provide the desired texture and shelf-stability properties in baked goods), then I think some disclosure is in order on the part of industry (or at least the food media).

Carol Harvey
Nutrition Director, Palate Works

Palate Works


BLOG

Do you get just-food's newsletters? You need to do something

If you receive just-food's newsletters, we have a message....

BLOG

UK consumers to cut back on fruit and veg - and point to Brexit, study says

Whatever your view on Brexit, a piece of research issued today (18 July) in the UK on fruit and veg consumption will likely unite more of you than last year's divisive vote....

BLOG

Cyber attack - another wake-up call for business

A month after an international cyber attack hit entities including the UK's National Health Service and Spanish telecoms giant Telefonica, another has caused havoc around the world, affecting business...

BLOG

A bad fortnight for self-regulation

Recent events in Canada, Brussels and the UK suggest the task of defending self-regulation as the best way to prevent the commercial activities by food companies from exacerbating childhood obesity is...

just-food homepage



Forgot your password?