unctional Hydrogenated f ingredients Vegetable Oils and Trans Fatty Acids

temperature and contain more satu- Rules for Use in Food Functional ingredients are used rated fatty acids than the original oil. in manufactured foods to pro- The Food and Drug Administration vide other benefits in addition Content (FDA) now requires that the Nutri- to nutrition or product quality. Hydrogenation will convert “cis” tion Facts panel list the amount of double bonds to “trans” double trans fat in a serving of food if a bonds, producing trans fatty acids. serving contains 0.5 gram or more FDA-Approved Use Hydrogenated vegetable oil that is of trans fatty acids. This is listed on solid at room temperature can con- the line below the listing of satu- Generally recognized as safe or tain 15–25 percent trans fatty acids. rated fat. There is no Daily Value “GRAS.” Partially hydrogenated oils are lower for trans fat. Instead, the Institute of in trans fatty acids. Margarines are Purpose Medicine recommends we keep our often mixtures of both hydrogenated Vegetable oils contain a mix of intake of trans fats to as near zero as fats and unhydrogenated vegetable saturated, monounsaturated, and possible. polyunsaturated fatty acids. The oils. The food manufacturer must list mono- and polyunsaturated fatty Benefits partially hydrogenated oils in the acids have double bonds, all in Hydrogenated fats prevent rancidity. ingredient list and specify the type of the normal “cis” formation. These This gives products like crackers and oil (for instance, “partially hydroge- bonds can easily be broken down by other snacks a longer shelf life. oxygen. This produces compounds nated soybean oil”). If the manufac- that make the oil rancid. Rancid- Side Effects turer uses different oils, depending ity produces off-flavors in foods. To Trans fatty acids can raise LDL cho- on supply and cost, then the nota- control this, food manufacturers use lesterol (the bad cholesterol) levels. tion may be “partially hydrogenated hydrogenated vegetable oils. These At relatively high intakes they can vegetable oil (cottonseed, soybean, are not as likely to break down also lower HDL (the good choles- or peanut),” depending on the oils and will produce a product with a terol) levels. used. longer shelf life. Hydrogenation is a chemical process that adds hydrogen atoms to the available double bonds in the vegetable oil. As the degree of hydrogenation increases, the amount of saturated fats increases and mono- and polyunsaturated fats decrease. Completely hydrogenated fat is solid College of Agricultural Sciences at room temperature. Moderately Agricultural Research and Cooperative hydrogenated fats are liquid at room Extension l The major food sources of trans Points to Consider Prepared by J. Lynne Brown, associ- fatty acids are ate professor of food science. l baked goods like doughnuts l Trans fatty acids are produced Visit Penn State’s College of Agricultural Sci- naturally in the rumen (stomach) and Danish pastry; ences on the Web: http://www.cas.psu.edu/ l deep-fried foods like fried of sheep and cattle. These ani- Penn State College of Agricultural Sciences mals’ body fat has concentrations chicken and French fries; research, extension, and resident education of trans fatty acids ranging from 4 l snack chips; programs are funded in part by Pennsylvania to 11 percent. l imitation cheese; counties, the Commonwealth of Pennsylvania, and the U.S. Department of Agriculture. l l Butter, milk, and meat from cattle margarine; and sheep all contain natural l confectionery fats. This publication is available from the Publica- tions Distribution Center, The Pennsylvania l Food manufacturers have re- trans fatty acids. The major one State University, 112 Agricultural Administra- is called vaccenic acid. Butter formulated many of their foods tion Building, University Park, PA 16802. For contains about 4–11 percent trans made with hydrogenated oils to information telephone 814-865-6713. fatty acids. reduce or eliminate trans fat per Where trade names appear, no discrimination l Pomegranates are low in fat but serving. They are replacing hydro- is intended, and no endorsement by Penn State 70 percent of it is a trans fatty genated oils with Cooperative Extension is implied. acid called punicic acid. l sunflower, soybean, or corn oil This publication is available in alternative media on request. l USDA estimates that the average having high monounsaturated American consumed about 8–13 fatty acid levels (called high- The Pennsylvania State University is commit- grams of trans fatty acids per day oleic corn, soybean, or sun- ted to the policy that all persons shall have flower oils); equal access to programs, facilities, admis- from vegetable and animal sources sion, and employment without regard to prior to 2006. l palm oil (10 percent polyun- personal characteristics not related to ability, l Hydrogenated vegetable oil is the saturated, 40 percent mono- performance, or qualifications as determined major source of trans fatty acids unsaturated, and 50 precent by University policy or by state or federal saturated); authorities. It is the policy of the University to in our diets. It contributes 80–90 maintain an academic and work environment percent of the trans fatty acids we l palm kernel oil (3 percent poly, free of discrimination, including harassment. eat. 18 percent monounsaturated, The Pennsylvania State University prohibits discrimination and harassment against any l In terms of heart health, trans and 82 percent saturated). person because of age, ancestry, color, disability l Margarines can vary in the fats have an intermediate effect or handicap, national origin, race, religious on blood cholesterol compared amount of trans fatty acids they creed, sex, sexual orientation, or veteran to saturated and polyunsaturated contain. Manufacturers have status. Discrimination or harassment against fats. reduced the amount of trans in faculty, staff, or students will not be tolerated both since 1999. However, this at The Pennsylvania State University. Direct l saturated fats raise LDL all inquiries regarding the nondiscrimination cholesterol the most. often increases their saturated fat policy to the Affirmative Action Director, The l trans fats raise LDL cholesterol content. Now Pennsylvania State University, 328 Boucke some. l stick margarines have less than Building, University Park, PA 16802-5901, Tel 814-865-4700/V, 814-863-1150/TTY. l unsaturated fats do not raise 20 percent trans fats; LDL cholesterol. l tub margarines have less than Produced by Information and Communication 10 percent trans fats. Technologies in the College of Agricultural Sciences To control heart disease risk, keep l Be sure to compare the saturated your intake of both saturated and and trans fat between products. © The Pennsylvania State University 2006 trans fat low. Keep intake of both low in your Code # UK093 Rev5M8/06mpc4306E diet.