Chewing the fat on trans fats
- Out of the frying pan? Pendrous, Rick // Food Manufacture;Jan2006, Vol. 81 Issue 1, p6
The article reports on the controversy over British food manufacturers' use of alternatives to cholesterol-raising trans fatty acids. Oil and fat experts are concern that alternative processes being used to imitate the shelf-life and flavor stabilizing properties of trans fats could cause fear...
- Waking Up to the Cold, Hard Facts About Frozen Breakfasts. Upton, Julie // Environmental Nutrition;Feb2007, Vol. 30 Issue 2, p5
The article discusses the nutrition content of frozen convenience breakfasts. Savory starts like eggs, meat, and cheese may be convenient but they contain more than 20 grams of fat, half of it saturated. There are some products that contain large amount of trans fats and more than 80 percent of...
- Efforts to ban restaurant trans fat sweeping cities, states nationwide. Krisberg, Kim // Nation's Health;Mar2007, Vol. 37 Issue 2, p8
The article focuses on the proposals to phase out trans fat from restaurants and require food establishments to inform consumers as to the trans fat content of their products in the U.S. The first city to become trans fat-free was Tiburon, California. The Food and Drug Administration began...
- Fats under fire. Abernethy, Mark // Bulletin with Newsweek;11/01/2005, Vol. 123 Issue 6494, p66
The article focuses on the harmful effects of trans fats in various food items. Trans fats are found in everything from cooking oil to margarine and baking mixes. New York's health commissioner compared trans fats to asbestos and lead--substances once believed safe. Trans fats are the...
- Trans fats set to rise up the UK agenda. Pendrous, Rick // Food Manufacture;Jan2006, Vol. 81 Issue 1, p3
The article discusses the British food industry's reformulation of their products to reduce trans fats in anticipation of demand from retailers and consumers. Denmark is the only country in Europe that has a legislation restricting the use of industrially produced trans fats. Several sources of...
- Removing trans fats. Shelke, Kantha // Food Processing (00156523);Jun2005, Vol. 66 Issue 6, p38
Discusses the impact of the regulation requiring the declaration of trans fatty acids in all food products that contain them on the food industry in the United States. Health dangers posed by trans fatty acids; Cost issues associated with the regulation; Features of the process that creates...
- Complicated Trans Labeling, Redux. // Environmental Nutrition;Jan2004, Vol. 27 Issue 1, p3
Presents clarifications on trans fats. Foods containing hydrogenated oils to be listed as "trans free"; Inclusion of foods containing more than two grams of total fat; Inability to list exact amount of trans in the products; Suggestion to check ingredient list for partially hydrogenated oils.
- fats & fiction. Saxelby, Catherine // Australian Table;Nov2004, Vol. 6 Issue 4, p132
Discusses the health benefits of the fat content of foods. Foods that are high in saturated fatty acids; Types of polyunsaturated fats; Health effects of trans fatty acids; Sources of good fats.
- Trans FAT STILL UNDER COVER. Liebman, Bonnie; Genger, Tamar // Nutrition Action Health Letter;Jul/Aug2002, Vol. 29 Issue 6, p9
Analyzes the trans fat content of several packaged food products available in the U.S.