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


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