Trans fats: What physicians should know

Question 1

What is a saturated fat?

Answer 1

Molecules of fat in which the double bonds between carbon atoms have been replaced by hydrogen atoms

Question 2

What is an unsaturated fat?

Answer 2

molecules of fat containing one or more double bonds between two atoms of carbon at specific positions in the chain. Unsaturated fats come in a ‘cis’ form and a ‘trans’ form, according to the arrangement of the carbon chains across one or more double bonds.

Question 3

What is a trans fat?

Answer 3

Results from partial hydrogenation where a unsaturated fat becomes saturated. This is done to make fats less prone to rancidity and increases the fat’s melting point making it easier to fry

Question 4

What are the deleterious effects on human health of trans fat?

Answer 4

1. Increase LDL cholesterol
2. Decrease HDL cholesterol
3. Increase risk of cardiovascular disease

Question 5

What are food sources of trans fats?

Answer 5

1. Dairy
2. Meat
3. Processed foods
4. Breastmilk (if mom eats trans fats)

Question 6

What is the definition for labelling a food “trans fat free”?

Answer 6

<0.2g trans fat per reference amount and per serving

Low in saturated fat (<2g of saturated and trans fat combined per reference amount and per serving)

Question 7

What is the recommended trans fat intake?

Answer 7

<1% of total daily caloric intake

Question 8

What are the Trans Fat Task Force (2006) report recommendations?

Answer 8

1. Total amount of trans fat in food should be limited through regulation
2. Information on healthier alternatives to food industry
3. Limit the trans fat content of vegetable oils and soft, spreadable margarine to 2% of total fat content
4. Limit the trans fat content for all other foods to 5% of total fat content
5. Initial two year voluntary reduction period then consider regulation