Since 1993 the Food and Drug Administration (FDA) has required that saturated fat and cholesterol be listed on food labels. Beginning on Jan. 1, 2006 trans fats will be added to the list. Manufacturers of conventional foods and some dietary supplements (such as energy and nutrition bars containing more than 0.5 gram or more) will be required to list trans fat on a seperate line, immediately under saturated fat on the nutrition label. Trans fat is made when manufacturers add hydrogen to vegetable oil - a process called hydrogenation. Hydrogenation increases shelf life, flavor stability, and until recently gives processed foods the properties derived from saturated fat without having saturated fat listed as an ingredient. Most everyone is aware of the risk posed by consuming too much saturated fat and cholesterol. The same holds true for trans fat. Like saturated fat, trans fat raises total- and LDL-cholesterol and lowers HDL cholesterol in the blood, thereby increasing the risk of coronary heart disease (CHD). Although saturated fat is consumed at levels four to five times that of trans fat, both increase your risk of CHD. Beginning in January you will find trans fat listed on the Nutrition Facts panel of your foods. Not all fats are the same. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K, and carotenoids. Both animal- and plant-derived food products contain fat, and when consumed in moderation and in the proper form, fat is important for proper growth, development, and maintenance of good health. As food ingredients, fat provides taste, consistency, and stability and helps you feel full. While saturated fat, dietary cholesterol, and trans fat are detrimental to your health, unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation. This latest addition to the Nutrition Facts panel will assist you in making wise food choices and in keeping your dietary "bad" fat intake to a minimum. |
