From api.bing.com
()
Ever wonder about the history of trans fats in foods?
Nobel laureate Paul Sabatier worked in the 1890s to develop the chemistry of hydrogenation which enabled the margarine, oil hydrogenation, and synthetic methanol industries. While Sabatier only considered hydrogenation of vapours, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated and patented the process in 1902. In 1909, Procter & Gamble acquired the US rights to the Normann patent; in 1911, they began marketing the first hydrogenated shortening, Crisco (composed largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Hydrogenation strongly stimulated whaling, as it made it possible to stabilize whale oil for human consumption.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter. The Center for Science in the Public Interest (CSPI) campaigned against the use of saturated fats for fast food cooking starting in 1984. When fast food companies replaced the saturated fat with partially hydrogenated unsaturated fats, CSPI's campaign against them ended. While CSPI defended trans fats in their 1987 Nutrition Action newsletter, by 1992 CSPI began to speak against trans fats and is currently strongly against their use.
There were suggestions in the scientific literature as early as 1988 that trans fats could be a cause of the large increase in coronary artery disease. In 1994, it was estimated that trans fats caused 30,000 deaths annually in the US from heart disease.
---
Original Source: http://en.wikipedia.org/wiki/Trans_fat
---
Nobel laureate Paul Sabatier worked in the 1890s to develop the chemistry of hydrogenation which enabled the margarine, oil hydrogenation, and synthetic methanol industries. While Sabatier only considered hydrogenation of vapours, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated and patented the process in 1902. In 1909, Procter & Gamble acquired the US rights to the Normann patent; in 1911, they began marketing the first hydrogenated shortening, Crisco (composed largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Hydrogenation strongly stimulated whaling, as it made it possible to stabilize whale oil for human consumption.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter. The Center for Science in the Public Interest (CSPI) campaigned against the use of saturated fats for fast food cooking starting in 1984. When fast food companies replaced the saturated fat with partially hydrogenated unsaturated fats, CSPI's campaign against them ended. While CSPI defended trans fats in their 1987 Nutrition Action newsletter, by 1992 CSPI began to speak against trans fats and is currently strongly against their use.
There were suggestions in the scientific literature as early as 1988 that trans fats could be a cause of the large increase in coronary artery disease. In 1994, it was estimated that trans fats caused 30,000 deaths annually in the US from heart disease.
---
Original Source: http://en.wikipedia.org/wiki/Trans_fat
---
Americans have less trans fat floating around in their blood today than they did 10 years ago, a new study finds. Between 2000 and 2009, the average level of trans fatty acids in the blood dropped 58 percent, according to the study of white adults in the U ...
- Americans' Trans Fat Levels Dropped Over Last Decade: Report (api.bing.com)
- Big Drop In Trans-Fats In US Bloodstream (medicalnewstoday.com)
- Study: Trans fats in Americans decreased 58% in last decade (api.bing.com)
The campaign to limit the amount of trans fats people consumer appears to have made a dent. A new report from the U.S. Centers ... the risk of cardiovascular disease in adults,” said Christopher Portier, director of CDC’s National Center ...
More perspectives...
From api.bing.com
()
Great news for health-conscious vampires:
The intense battle that public health advocates have waged against trans fats appears to be working: A new report shows that since 2000, levels of trans fats in Americans’ bloodstreams have plummeted nearly 60 percent.
My God, public policy like sensible food labeling can work to help change behavior for the best! Who knew?
Sure, outright trans fat bans, like that imposed on restaurants in King County...
From slog.thestranger.com
()
- Trans fat ban proposed for schools (clips.progressnow.org)
- Bestlife buttery spread with 0g trans fat for a healthy diet (api.bing.com)
Trans fats increase bad (LDL) cholesterol and decrease good (HDL) cholesterol, so the consumption of these fats increases your risk of heart disease, he says ... health departments have taken steps to reduce trans fats in foods, and there ...
From api.bing.com
()
- Big Drop in Americans' Blood Levels of Trans Fats, Centers for Disease... (rss.biospace.com)
- Trans fat ban in effect (api.bing.com)
- Fat chance: no new regulations for trans fats, says Aglukkaq (api.bing.com)
Small amounts of trans fats occur naturally in many meat and dairy products, but most come from partially hydrogenated cooking oil. Many types of cooking fats, such as shortening, are available without trans fat. Colorado's measure would not apply to ...
From api.bing.com
()
- Five Tips to Eat Your Way to a Healthy New Year (api.bing.com)
- Trans fats are still hidden in your food (api.bing.com)
Blood levels of trans–fatty acids (TFAs) in white adults in the U.S. population decreased by 58 percent from 2000 ... This is the first time CDC researchers have been able to measure trans fats in human blood. Unlike other dietary fats, trans fats ...
More perspectives...
From api.bing.com
()
DENVER — Heads of the nutrition departments at Pueblo-area two school districts said Thursday that proposed legislation to ban trans-fats in school meals is unnecessary. “The recently passed Healthy, Hunger-Free Kids Act at the federal level ...
More perspectives...
From api.bing.com
()
The American Heart Association is working to assure skeptical Colorado lawmakers that the trans-fat ban wouldn’t forbid childhood faves such as pizza and French fries. The bill also wouldn’t affect naturally occurring trans-fat, such as that ...
More perspectives...
From api.bing.com
()
Colorado lawmakers are considering whether to require school districts to do away with margarine, vegetable shortening and other trans fats in what would be the nation’s toughest ban on unhealthy fats in school foods.
The proposal comes as federal authorities are alre …
More perspectives...
From fieldnotes.msnbc.msn.com
()
The amount of trans fats found in American's bloodstream has declined by more than 50% since the Food and Drug Administration began requiring companies to include trans fats on nutrition labels. The "unusually big and abrupt" drop shows how minor government regulations, public awareness and the market can work together to induce large changes in the American diet. Maybe the anti-sugar folks (and the FDA) should take note. More »Post from...
More perspectives...
From feedburner.com
()
Overview
A community portal about Trans fats with blogs, videos, and photos. According to Wikipedia.org: Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated). Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today...more
A community portal about Trans fats with blogs, videos, and photos. According to Wikipedia.org: Trans fatty acids (commonly termed trans fats) are a type of unsaturated fat (and may be monounsaturated or polyunsaturated). Trans fats occur naturally, in small quantities, in meat and dairy products from ruminants. Most trans fats consumed today, however, are industrially created as a side effect of partial hydrogenation of plant oils - a process developed in the early 1900s and first commercialized as Crisco in 1911. Partial hydrogenation changes a fat's molecular structure (raising its melting point and reducing rancidity) but this process also results in a proportion of the changed fat becoming trans fat. Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are generally considered to be more of a health risk than those occurring naturally. Trans fats are increasingly being linked to chronic health conditions.
Sorted by: Top Rated
Sorted by: Top Rated
