Overview

Since January 1, 2006, trans fat has appeared on red meat, poultry and packaged food product labels. The Nutrition Facts label lists trans fat below the total fat content of the food product. If the food contains less then 0.5 grams of trans fat per serving, the food label can list it as 0 grams trans fat.

A trans fat, also known as a trans fatty acid, is created when hydrogen is added to vegetable oil in a process called hydrogenation. The consistency of a trans fat is more solid than oil, which is why food manufacturers add trans fats to foods to extend shelf life and add flavor stability.

Small amounts of trans fat naturally occur in some meat and dairy products. Trans fats can be found in food products such as commercially baked crackers, cookies and cakes, snack foods, fried foods like French fries and doughnuts, and other processed foods made with partially hydrogenated vegetable oils.

Leading into the 2006 labeling requirement, some food companies reformulated products to reduce or eliminate trans fat. The lack of trans fat became a marketing trait for some food products and restaurant menu items. Phrases such as “no trans fats,” “trans fat free” and “zero trans fat” are sometimes used as a selling point for a product.  

Consumption of trans fats has been linked as a risk factor for heart disease because trans fats can affect cholesterol levels. Trans fats increase a person’s low-density lipoprotein (LDL) or “bad” cholesterol levels and decrease high-density lipoprotein (HDL) or “good” cholesterol.

Experts suggest consumers get about one third or less of total daily calories, or between 20 and 35 percent, from fat. The Nutrition Facts label does not list a Percent Daily Value for trans fat. The American Heart Association recommends that consumers get no more than 1 percent of their total daily calories from trans fat. Based on a 2,000 calorie per day diet, one percent would be 2 grams of trans fat or about 20 calories.

Sources

Talking about Trans Fat: What You Need to Know, U.S. Food & Drug Administration (FDA).

Trans Fat is Double Trouble for Your Heart Health, Mayo Clinic, May 7, 2009.

Related Links

• Canola Oil for Healthy Cooking, Canola Council of Canada.
• The Facts About Fat in Peanut Butter, The Peanut Institute - USDA study concludes peanut butter should be labeled zero trans fat.
• Food Labeling: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims and Health Claims, Federal Register Final Rule.
• How to Understand and Use the Nutrition Facts Panel on Food Labels, U.S. FDA.
• Labeling and Nutrition, U.S. FDA.
• Talking About Trans Fat: What You Need to Know, U.S. FDA.
• Tracking Trans Fat, Tufts University, 2003 - Trans fats are found in more than 42,000 food products.
• Trans Fat is Double Trouble for Your Heart Health, Mayo Clinic, May 2009.
• Trans Fats on the Nutrition Facts Label, USDA.
• Trans Fats 101, University of Maryland Medicine - An overview of trans fats and the foods containing them.
• Trans Fats, American Heart Association.
• Trans Fatty Acids and Soybean Oil Fact Sheet, United Soybean Board - This fact sheet addresses trans fat in the daily diet.

Links checked December 2009.