Fats are of great variety, from good to bad, and some falling in-between.
Recent studies have identified one particular kind of fat that is harmful and can bring a lot of health problems, especially when taken frequently--the trans fats.
In the early part of the 20th century, trans fats were found in vegetable shortening and in solid margarines. Through the years, as food manufacturers learned how to partially use hydrogenated vegetable oils, trans fats have been present in practically every food item, most specially in pastries, commercial cookies and fast-food French fries.
Foods that are rich in trans fats contribute to the amount of harmful LDL cholesterol in the bloodstream, as well as decreases the amount of good HDL cholesterol. These fats cause inflammation that is associated with heart ailments, diabetes, stroke, and other chronic conditions. They trigger insulin resistance such that the risk of developing type 2 diabetes becomes high.
A research conducted at the Harvard School of Public Health shows that trans fats can still affect one's health even when taken in small amounts. Results show that: "for every 2% of calories from trans fat consumed daily, the risk of heart disease rises by 23%."
An expert group gathered by the Institute of Medicine also concluded that trans fats actually have no health benefits established, and that there is no such thing as a "safe level of consumption."
Because of the danger it poses, the US Food and Drug Administration (FDA) in 2006 required food makers to put trans fat content in a separate line item on the food labels appearing on their packaging.
In effect, trans fats have been reduced in many food items by the food industry, while restaurants have banned these fats in their menu. It is hoped that in the years to come, trans fats will be out of our system completely.
