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Most consumers do not understand trans fat 6-20-08
Many consumers do not know how to interpret the meaning of trans fat content
on the nutrition facts panel, according to a new marketing study published in
the Journal of Public Policy & Marketing.
The study showed this is particularly the case for those who do not have any
specific prior knowledge about trans fat and its negative health effects.
One example is that many consumers do not have any idea whether 4 grams of trans
fat is high or low, the study found.
Labeling of trans fat on processed food packaging is required by the Food and
Drug Administration starting in January 2006 because this fat lowers good
cholesterol and increase bad cholesterol in the blood and is associated with an
estimated 100,000 deaths each year in the US, according to Harvard nutritionists
and epidemiologists.
Betsy Howlett, professor of marketing in the Sam M. Walton College of Business
and colleagues from other universities said the new labeling requirement does
not help consumers unless marketers and policymakers make a significant effort
to educate consumers about the effects of trans fat and how much means too much.
Trans fat, commonly present at high concentrations in partially hydrogenated
vegetable oils which are commonly used in processed foods and foods prepared and
served at restaurants.
Scientists have come to a consensus that trans fat does not provide any
nutrition value except that it serves as a source of calories.
One possible consequence of consuming trans fat is that the fat may get stuck
somewhere in cells or tissue affecting physiological functions. Research has
found trans fat impacts pancreatic cells and is implicated in diabetes. It may
raise risk of some other chronic diseases, but few studies have been done to
provide an understanding of their adverse effects.
The FDA recommends daily intake of trans fat should not exceed 2 grams a day. A
common American may eat about 4 or 5 grams a day. A serving of French fries from
a fast food restaurant may contain up to 7 grams of trans fat.
The FDA recommendation is not based on the needs of the body for the chemical as
a nutrient. Rather the agency argues that a complete ban would lead consumers to
follow an unbalanced diet, which would cause other nutritional tissues.
One loophole is that food processors can claim "Zero trans fat" when one serving
of a food contains less than 0.5 grams of trans fat. This can be a trick as the
serving size becomes smaller; the trans fat content on the label will eventually
become smaller enough for the manufacturer to legally label it as "Zero trans
fat".
Trans fat in most cases is added to food to make the foods more shelf-stable or
have an extended shelf life. Trans fat can render a food certain texture and
even flavor. It is not an easy task for food manufacturers to "change oil"
because of options are limited.
In addition to added trans fat, trans fat forms naturally in processed food
containing vegetable oils. Cooking in the Kitchen can also transform some
natural oil into trans fat.
To avoid trans fat, one needs to avoid cooking food/oil at high heat, and
milk/beef, which contain some naturally occurring trans fat that cows may
handle.
Comment:
You don't need to even care if the food your eating is healthy!