Trans Fat Much Worse for You Than Natural Saturated Fat

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This study measured the effect of trans fat, found in fried foods and processed foods such as cookies, crackers and pastries, and of saturated fat, found in meat, butter and some dairy products, on blood vessel function and cholesterol levels.

According to the results, the trans-fat diet reduced blood vessel function by 30% and lowered HDL ("good")-cholesterol levels by about one fifth, compared with the saturated-fat diet. Previous research has shown that trans fats, like saturated fats, also raise LDL ("bad")-cholesterol levels.

This suggests that trans fatty acids increase the risk of heart disease more than the intake of saturated fats.

The major sources of trans fats in our diet are the ready-made baked goods and fried fast foods. These foods are not always labeled, so the consumer does not know how much trans fat he gets.

Trans fat accounts for 4% to 7% of dietary fat intake in the US.

Atherosclerosis, Thrombosis and Vascular Biology July 2001

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Saturated Fat Reduces Children's Allergies and Trans Fats Increase Them

A team of researches from Finland found that diet may play a role in the increased incidence of allergies. Their study found that children who eventually developed allergies ate less butter and more margarine compared with children who did not develop allergies. The allergic children also tended to eat less fish, although this dietary difference was less significant.

The study is not the first to suggest that certain types of fatty acids may play a role in the onset of allergic diseases. Polyunsaturated fats like those in margarine are thought to promote the formation of prostaglandin E2, a substance that promotes inflammation and causes the immune system to release a protein that triggers allergic reactions.

Their results support the hypothesis that the quality of the fat consumed in the diet is important for the development of allergic diseases in children.

The possibility of preventing allergic diseases by supplementation or by changing the fatty acid composition of the diet of young children remains to be tested by clinical trials.

Allergy 2001;56:425-428

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Oils used for commercial frying and baking may be one of or a combination of canola, soybean, or cottonseed oils. At home use: All seed oils , with a few exceptions, should only be used raw on salads. Canola, soybean, corn or cottonseed oils are likely from genetically engineered seed and may be partially hydrogenated. Options for baking and frying at home include butter, coconut oil, extra virgin olive oil, sesame seed oil , grape seed oil, beef fat and lard - however commercial lard may also contain partially hydrogenated oils .
- CW

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