While saturated fats raise blood cholesterol levels, monounsaturated fats lower blood cholesterol levels. But what about trans fatty acids?
WHAT ARE TRANS FATTY ACIDS?
Trans fatty acids were virtually unknown until the mid-1980’s, when the food industry started to use less saturated fats, primarily from animal and tropical oils, in processed foods. Because saturated fats cause increased levels of blood cholesterol, consumers pressured the food industry to replace harmful saturated fats with the more beneficial unsaturated fats.
Trans fatty acids are formed when liquid fats are hydrogenated, or partially hydrogenated, to become more solid at room temperature. Saturated fats have a higher melting point and less potential to become rancid. These properties are beneficial in many crackers, baked goods, and fried foods. To replace saturated fats, the food industry chose to use hydrogenated oils, creating trans fatty acids in the process.
WHAT ARE TRANS FATTY ACIDS?
Trans fatty acids were virtually unknown until the mid-1980’s, when the food industry started to use less saturated fats, primarily from animal and tropical oils, in processed foods. Because saturated fats cause increased levels of blood cholesterol, consumers pressured the food industry to replace harmful saturated fats with the more beneficial unsaturated fats.
Trans fatty acids are formed when liquid fats are hydrogenated, or partially hydrogenated, to become more solid at room temperature. Saturated fats have a higher melting point and less potential to become rancid. These properties are beneficial in many crackers, baked goods, and fried foods. To replace saturated fats, the food industry chose to use hydrogenated oils, creating trans fatty acids in the process.
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