Trans Fats in America

A Review of Their Use, Consumption, Health Implications, and Regulation

Valentina Remig, Barry Franklin, Simeon Margolis, Georgia Kostas, Theresa Nece, James C. Street

Research output: Contribution to journalArticle

Abstract

Trans fatty acids have long been used in food manufacturing due in part to their melting point at room temperature between saturated and unsaturated fats. However, increasing epidemiologic and biochemical evidence suggest that excessive trans fats in the diet are a significant risk factor for cardiovascular events. A 2% absolute increase in energy intake from trans fat has been associated with a 23% increase in cardiovascular risk. Although Denmark has shown it is possible to all but eliminate commercial sources of trans fats from the diet, total elimination is not possible in a balanced diet due to their natural presence in dairy and meat products. Thus, the American Heart Association recommends limiting trans fats to

Original languageEnglish (US)
Pages (from-to)585-592
Number of pages8
JournalJournal of the American Dietetic Association
Volume110
Issue number4
DOIs
StatePublished - Apr 2010
Externally publishedYes

Fingerprint

Fats
Health
lipids
Diet
Unsaturated Fats
diet
Trans Fatty Acids
Meat Products
Dairy Products
trans fatty acids
melting point
Denmark
Energy Intake
meat products
Freezing
dairy products
ambient temperature
energy intake
manufacturing
risk factors

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Trans Fats in America : A Review of Their Use, Consumption, Health Implications, and Regulation. / Remig, Valentina; Franklin, Barry; Margolis, Simeon; Kostas, Georgia; Nece, Theresa; Street, James C.

In: Journal of the American Dietetic Association, Vol. 110, No. 4, 04.2010, p. 585-592.

Research output: Contribution to journalArticle

Remig, Valentina ; Franklin, Barry ; Margolis, Simeon ; Kostas, Georgia ; Nece, Theresa ; Street, James C. / Trans Fats in America : A Review of Their Use, Consumption, Health Implications, and Regulation. In: Journal of the American Dietetic Association. 2010 ; Vol. 110, No. 4. pp. 585-592.
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