The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats

Abstract Objectives: To assess the consumption of ultra-processed foods and its association with the overall dietary content of nutrients related to non-communicable diseases (NCD) in the Chilean diet and to estimate the population attributable fraction of ultra-processed food consumption on the unhealthy nutrient content. Design: Cross-sectional analysis of dietary data collected through a national survey (2010). Setting: Chile. Participants: Chilean population aged ≥2 years (n 4920). Results: In Chile, ultra-processed foods represented 28·6 % of the total energy intake. A significant positive association was found between the dietary share of ultra-processed foods and NCD-promoting nutrients such as dietary energy density (standardised regression coefficient (β) = 0·22), content of free sugars (β = 0·45), total fats (β = 0·26), saturated fats (β = 0·19), trans fats (β = 0·09) and Na:K ratio (β = 0·04), while a significant negative association was found with the content of NCD-protective nutrients such as K (β = –0·19) and fibre (β = –0·31). The content of Na (β = 0·02) presented no significant association. Except for Na, the prevalence of inadequate intake of all nutrients (WHO recommendations) increased across quintiles of the dietary share of ultra-processed foods. With the reduction of ultra-processed foods consumption to the level seen among the 20 % lowest consumers (3·8 % (0–9·3 %) of the total energy from ultra-processed foods), the prevalence of nutrient inadequacy would be reduced in almost three-fourths for trans fats; in half for energy density (foods); in around one-third for saturated fats, energy density (beverages), free sugars and total fats; in near 20 % for fibre and Na:K ratio and in 13 % for K. Conclusions: In Chile, decreasing the consumption of ultra-processed foods is a potentially effective way to achieve the WHO nutrient goals for the prevention of diet-related NCD.

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ERICA: Consumption of trans fats and saturated fats associated with dyslipidemia in obese and overweight adolescents

Revista chilena de nutrición ◽

10.4067/s0717-75182020000100073 ◽

2020 ◽

Vol 47 (1) ◽

pp. 73-79

Author(s):

Layonne Carvalho ◽

Marize Santos ◽

Sarah Cabral ◽

Vanessa Oliveira ◽

Tito Lopes

Keyword(s):

Trans Fats ◽

Saturated Fats ◽

Overweight Adolescents

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Exclusion of Dietary Cholesterol from The Specific Food Restrictions: A Review in Indonesia

Jurnal Sains Boga ◽

10.21009/jsb.001.1.01 ◽

2018 ◽

Vol 1 (1) ◽

pp. 1-11

Author(s):

Mirza Rizqi Zulkarnain

Keyword(s):

Dietary Cholesterol ◽

Dietary Guidelines ◽

Blood Cholesterol ◽

Trans Fats ◽

Added Sugars ◽

Cholesterol Levels ◽

Saturated Fats ◽

Dietary Guidelines For Americans ◽

Specific Restriction ◽

Specific Food

Hypercholesterolemia, the presence of high levels of cholesterol in the blood, is one of the major risk factor for cardiovascular disease (CVD). One of the key recommendation in the Dietary Guidelines for Americans 2010, is to consume less than 300 mg of dietary cholesterol per day. The same amount is also adopted in Indonesia (BPOM, 2016) until today. However, in the latest Dietary Guidelines for Americans 2015-2020, dietary cholesterol is no longer included in the list of specific foods that should be limited. The added sugars, sodium, saturated fats and trans fats remain on the list of food components that should be reduced. Generally, foods that are higher in dietary cholesterol are also higher in saturated fats. But there are also some foods that are higher in cholesterol but not in saturated fats. According to the latest recommendation, this kind of foods can be consumed without any specific restriction. In this review, some of clinical studies related to the association between dietary cholesterol and blood cholesterol levels are selected. The findings from those studies will be summarized to consider whether the same recommendation should be implemented in other countries, especially in Indonesia.

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We Spent a Million Bucks and Then We Had To Do Something

Bulletin of Science Technology & Society ◽

10.1177/0270467611422837 ◽

2011 ◽

Vol 31 (6) ◽

pp. 460-471 ◽

Cited By ~ 9

Author(s):

David Schleifer

Keyword(s):

Risk Factors ◽

Heart Disease ◽

Scientific Research ◽

Trans Fat ◽

Department Of Agriculture ◽

Trans Fats ◽

High Profile ◽

Saturated Fats ◽

Increased Risk ◽

Profile Study

Many scholars assume that industry meddles in scientific research in order to defend their products. But this article shows that industry meddling in science can have a variety of consequences. American food manufacturers long denied that trans fats were associated with disease. Academic scientists, government scientists, and activists in fact endorsed trans fats as a healthier alternative to saturated fats. But in 1990, a high-profile study showed that trans fats increased risk factors for heart disease more than saturated fats did. Industry funded a U.S. Department of Agriculture study that they hoped would exonerate trans fats. But the industry-funded U.S. Department of Agriculture study also indicated that trans fats increased risk factors for heart disease more than saturated fats. Industry quickly began developing trans fat alternatives. This confirms that corporations get involved in science in order to defend their products. But involvement in science can be the very means by which corporations persuade themselves to change their products.

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Interference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopy

Journal of the American Oil Chemists Society ◽

10.1007/s11746-007-1038-4 ◽

2007 ◽

Vol 84 (4) ◽

pp. 339-342 ◽

Cited By ~ 26

Author(s):

M. M. Mossoba ◽

J. K. G. Kramer ◽

V. Milosevic ◽

M. Milosevic ◽

H. Azizian

Keyword(s):

Infrared Spectroscopy ◽

Trans Fats ◽

Saturated Fats ◽

Low Levels

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US guideline may drop cholesterol limits but keep link between dietary saturated fats and trans fats and heart disease

BMJ ◽

10.1136/bmj.h835 ◽

2015 ◽

Vol 350 (feb18 21) ◽

pp. h835-h835

Author(s):

M. McCarthy

Keyword(s):

Heart Disease ◽

Trans Fats ◽

Saturated Fats

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Composition and process approaches underpinning the mechanical properties of oleogels

10.22541/au.164158956.62493417/v1 ◽

2022 ◽

Author(s):

Noadia Barroso ◽

Matheus Augusto Santos ◽

Paula K Okuro ◽

Rosiane L. Cunha

Keyword(s):

Mechanical Properties ◽

New Technologies ◽

Unsaturated Fatty Acids ◽

Processed Foods ◽

Indirect Methods ◽

Trans Fats ◽

Saturated Fats ◽

Trap Liquid ◽

Regulatory Measures ◽

Low Levels

Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new technologies capable of producing structures that trap liquid oil (composed of unsaturated fatty acids, considered healthier) has been widely investigated in order to replace saturated and trans fats in food products. One of the most promising technologies is the so-called oleogels, which present a great challenge to mimic sensory attributes related to the texture of processed foods based on saturated fats. In this review, we discuss how the different approaches used in the production of oleogels, direct or indirect methods, as well as compositional variables, such as oleogelators and mixing ratio, can directly influence the mechanical properties of these structures. An overview of the parameters that can interfere with these properties contributes to a better understanding of the building of the oleogels and their possible applications.

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