Scientists Concerned About The Amount Of Fat And Trans Fats In Food
30/01/2014 08:16
Scientists Concerned About The Amount Of Fat And Trans Fats In Food.
Fears that removing dangerous trans fats from foods would artless the door for manufacturers and restaurants to tote other harmful fats to foods seem to be unfounded, a new examination finds. A team from Harvard School of Public Health analyzed 83 reformulated products from supermarkets and restaurants, and found skimpy cause for alarm. "We found that in over 80 brand name, paramount national products, the great majority took out the trans fat and did not just replace it with saturated fat, suggesting they are using healthier fats to succeed the trans fat," said lead researcher Dr Dariush Mozaffarian, an helper professor of epidemiology.
Trans fats - created by adding hydrogen to vegetable fuel to make it firmer - are cheap to produce and long-lasting, making them ideal for fried foods. They also sum up flavor that consumers like, but are known to decrease HDL, or good, cholesterol, and strengthen LDL, or bad, cholesterol, which raises the risk for heart attack, stitch and diabetes, according to the American Heart Association. The report, published in the May 27 consequence of the New England Journal of Medicine, found no increase in the use of saturated fats in reformulated foods sold in supermarkets and restaurants, Mozaffarian said.
Baked goods were the only exception. Mozaffarian said trans heavy was replaced by saturated oily in some bakery items, but they were the minority of products studied. Saturated fats have been associated in delving studies with an increased risk of atherosclerosis, diabetes and arterial inflammation.
The big up-front payment to industry is reformulating the product, Mozaffarian said. "When industry and restaurants go through that effort, they are recognizing that, 'We might as well write the food healthier,' and in the great majority of cases they are able to do so," he said. "So, I muse that there is greater attention to health than ever before, and industry and restaurants are vexing to do the right thing".
Samantha Heller, a dietitian, nutritionist and exercise physiologist based in Fairfield, Conn, said reformulations that mark down trans fat in foods are good news for consumers. However, consumers still scarcity to read labels because many foods on the market are still undergoing reformulation, she said, and many others still stifle trans fats, also known as partially hydrogenated oils.
So "Of concern is the continued and at all increased use of tropical oils, such as palm, palm kernel and coconut oils, as a replacement for trans fat," Heller said. For example, it is difficile to find a margarine unbidden of trans fat and tropical oil that one can use for baking and cooking, she said. Most people grasp they should reduce their consumption of saturated fats like butter and cheese, but may be unaware that tropical oils in many processed foods are also saturated, Heller said.
Heller suggests consuming sturdy fats, such as olive and walnut oils, and unprocessed foods that don't carry tropical oils. Dr David L Katz, administrator of the Prevention Research Center at Yale University School of Medicine in New Haven, Conn, said firing of trans fat "from food is a well-justified civil health priority".
This review is reassuring, he said. "In general, trans loaded is coming out of food, and saturated fat is not going in. Even when it does, there is apt to be a earn health benefit," he said. Some saturated fat is probably rather harmless, "but that's a sophistication that dietary guidelines are not yet addressing," Katz said.
Without intending to, this review raises an climax of importance to the field of public health nutrition, Katz added. "We often pinpoint on one nutrient at a time and risk improving one nutrient feature, while compromising others," Katz said drug side effects. Until a honourable measure of overall nutritional quality is common practice for gauging the merits of reformulation, "reviews such as this will be required to bear out that an apparent nutritional advance like trans fat shifting is not offset by countervailing retreats," he said.
Fears that removing dangerous trans fats from foods would artless the door for manufacturers and restaurants to tote other harmful fats to foods seem to be unfounded, a new examination finds. A team from Harvard School of Public Health analyzed 83 reformulated products from supermarkets and restaurants, and found skimpy cause for alarm. "We found that in over 80 brand name, paramount national products, the great majority took out the trans fat and did not just replace it with saturated fat, suggesting they are using healthier fats to succeed the trans fat," said lead researcher Dr Dariush Mozaffarian, an helper professor of epidemiology.
Trans fats - created by adding hydrogen to vegetable fuel to make it firmer - are cheap to produce and long-lasting, making them ideal for fried foods. They also sum up flavor that consumers like, but are known to decrease HDL, or good, cholesterol, and strengthen LDL, or bad, cholesterol, which raises the risk for heart attack, stitch and diabetes, according to the American Heart Association. The report, published in the May 27 consequence of the New England Journal of Medicine, found no increase in the use of saturated fats in reformulated foods sold in supermarkets and restaurants, Mozaffarian said.
Baked goods were the only exception. Mozaffarian said trans heavy was replaced by saturated oily in some bakery items, but they were the minority of products studied. Saturated fats have been associated in delving studies with an increased risk of atherosclerosis, diabetes and arterial inflammation.
The big up-front payment to industry is reformulating the product, Mozaffarian said. "When industry and restaurants go through that effort, they are recognizing that, 'We might as well write the food healthier,' and in the great majority of cases they are able to do so," he said. "So, I muse that there is greater attention to health than ever before, and industry and restaurants are vexing to do the right thing".
Samantha Heller, a dietitian, nutritionist and exercise physiologist based in Fairfield, Conn, said reformulations that mark down trans fat in foods are good news for consumers. However, consumers still scarcity to read labels because many foods on the market are still undergoing reformulation, she said, and many others still stifle trans fats, also known as partially hydrogenated oils.
So "Of concern is the continued and at all increased use of tropical oils, such as palm, palm kernel and coconut oils, as a replacement for trans fat," Heller said. For example, it is difficile to find a margarine unbidden of trans fat and tropical oil that one can use for baking and cooking, she said. Most people grasp they should reduce their consumption of saturated fats like butter and cheese, but may be unaware that tropical oils in many processed foods are also saturated, Heller said.
Heller suggests consuming sturdy fats, such as olive and walnut oils, and unprocessed foods that don't carry tropical oils. Dr David L Katz, administrator of the Prevention Research Center at Yale University School of Medicine in New Haven, Conn, said firing of trans fat "from food is a well-justified civil health priority".
This review is reassuring, he said. "In general, trans loaded is coming out of food, and saturated fat is not going in. Even when it does, there is apt to be a earn health benefit," he said. Some saturated fat is probably rather harmless, "but that's a sophistication that dietary guidelines are not yet addressing," Katz said.
Without intending to, this review raises an climax of importance to the field of public health nutrition, Katz added. "We often pinpoint on one nutrient at a time and risk improving one nutrient feature, while compromising others," Katz said drug side effects. Until a honourable measure of overall nutritional quality is common practice for gauging the merits of reformulation, "reviews such as this will be required to bear out that an apparent nutritional advance like trans fat shifting is not offset by countervailing retreats," he said.