Revealing Trans Fat Summary

Revealing Trans Fats
Informative Abstract

Trans fats are fats resulting from the process a product undergoes in adding hydrogen to vegetable oil by turning liquid oils into solid fats and based on evidence supported, if consumed it would increase the risk of coronary heart disease and promote bad cholesterol at an high rate especially among Americans; it is therefore one of the leading causes of death in the United States.
As a precautionary measure to counter this mass effect of trans fat the Food and Drug Administration required that saturated and dietary fat such as Trans fats facts be listed on food labels, which would provide information in choosing food that would help reduce coronary heart diseases.

Fats are considered to be the major source of energy for the body and an aid in the absorption of vitamins in the body; fats also provide taste, consistency and stability and help you feel full. Unsaturated fats on the other hand are beneficial when consumed in moderation while on the other hand saturated and trans fat are not. Saturated and trans fat raises bad cholesterol and may contribute to heart disease.

Health experts advised that the intake of saturated fats, trans fat and cholesterol should be kept at a minimum while still maintaining a healthy diet but should not be removed from the diet completely. It was further reinforced that consumers should pay keen attention to nutritional facts on products to keep track of their intake of these fats.

A general rule in choosing foods based on the facts on the label is that consumers should try to ensure that a low of 5% or less saturated fats and trans fats are in the products as to maintain an heart healthy diet while on the other hand, a high of 20% or more, would therefore be a risk to their healthy.

To conclude depending on whether the consumer’s favorable food are high in saturated fat or cholesterol they can always compensate with foods that are low in saturated fat and cholesterol at different intervals.

Descriptive Abstract

This article on revealing trans fats produced some interesting supporting facts where saturated fat, trans fat and dietary cholesterol are concerned. Based on the scientific evidence provided; saturated fat, trans fat and dietary cholesterol raises low-density lipoprotein (LDL), which increases the chance of having coronary heart disease (CHD). According to the National Heart, Lung, Blood Institute of National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year.

Trans fats are generated as manufacturers add hydrogen to vegetable oil, which is called hydrogenation. This increases the shelf life and flavor permanence of foods containing these fats, which can be food in vegetable shortenings, some margarines, crackers, cookies, snack foods etc.

All fats however are not considered the same as fat is major source of energy for the body and aids in the adsorption of vitamins A, D, E and K and carotenoids, fat is therefore important for the proper growth, development, and maintenance of good health. Unsaturated fats on the other hand are beneficial when consumed in moderation, while saturated and trans are not because they raise LDL levels in the blood. It is therefore recommended that consumers should choose foods that are low in saturated fat, trans fat, and cholesterol as part of a healthful diet.

To proper monitor the amount of saturated fat, trans fat, and cholesterol intake, it’s postulated that looking at the nutrition facts panel would provide facts regarding the amount of fats present in products, where as choosing products with a low of 5% or less of saturated fats, trans fat and cholesterol would prove to be more healthy choice rather than other products with an higher rate of fats present.