by Lauri Jean Crowe

Created on: July 02, 2007   Last Updated: May 22, 2009

If you're at all concerned about health and nutrition, you've no doubt heard the buzzword trans fat. So, what is trans fat? Trans fat is simply the common name for a type of unsaturated fat that is altered by the addition of hydrogen atoms. This process creates a more saturated fat, thereby transforming the original unsaturated fat.

Why would you want transformed fat? Trans fat has a higher melting point for cooking. Trans fat also has a lower incidence of oxidation, giving the oil a longer shelf life. This makes it more marketable to the public, and better for the producers who don't have to worry about the product being sold before it spoils. Why you might want trans fat is that it's inexpensive and readily available. However, there is no healthful purpose to trans fat, and in fact, trans fat can be harmful when consumed.

Eating trans fat increases your risk of coronary artery disease. That's why trans fat has become such a buzzword. After studies came to light that trans fat was in no way beneficial, and does increase risk of coronary artery disease officials around the world have been seeking ways to control and limit trans fat in foods. This is a struggle, as well known brands don't want their products earmarked as an artery clogger and the inexpensive cost has consumers reticent to change their buying habits.

The process of hydrogenating plant oils and creating trans fats was first commercialized under the brand name Crisco in 1911, so individuals have been consuming this popular product for well near a hundred years. Some change is good. In this case, change can prevent or at least stop further damage to your coronary arteries, a definite health benefit.

Lawmakers are cracking down on public service industries such as hospitals, restaurants and even manufacturing companies. In many areas trans fats are completely illegal, while in others they remain in use but must be clearly marked on labels. Consumers should be aware that trans fats can be monosaturated or polyunsaturated, and that any item that lists the fat as hydrogenated is a trans fat.

If you find that your pantry contains trans fats, you may want to toss out those old oils and find a more healthful alternative for your cooking needs. Identifying trans fats on labels is not mandatory, but in the meantime be on the alert for the terms mentioned earlier. Fortunately, many manufacturers of plant oils for food consumption are rising to the challenge and creating healthful products that do not include trans fats. Some restaurant chains are voluntarily eliminating trans fats from their menu items, and many trans-fat free items are starting to line grocery store shelves.

If you're at all concerned about your health and nutrition, you will limit or eliminate your own trans fat consumption and avoid placing yourself at risk for coronary artery disease. Remember, change is good unless you are changing unsaturated fat into trans fat through the use of hydrogenation!

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