NIECA GOLDBERG, MD, AMERICAN HEART ASSOCIATION SPOKESPERSON:
Trans fats stick to clogged arteries. They raise bad cholesterol and lower good cholesterol. They have no nutritional value.
ANNOUNCER:
The dangers of trans fats are all over the news, but what exactly are trans fats?
MARION NESTLE, FOOD EXPERT:
It’s an artificial fat that’s created during the hydrogenation of vegetable oil. That fat raises heart disease risk. It’s bad. And it’s been known that it’s been bad for at least 30 years. Time to get rid of it.
ANNOUNCER:
Contrary to popular belief, trans fats do not improve the taste of food
NIECA GOLDBERG, MD, AMERICAN HEART ASSOCIATION SPOKESPERSON:
There’s a grand misperception. People think trans fats improve taste. The only thing they improve is shelf life. It’s not about taste.
MARION NESTLE, FOOD EXPERT:
Why would anybody choose trans fats when there’s no difference in taste or flavor, and it makes no difference in the product? The only reason to do it is because the manufacturer finds it cheaper and easier.
ANNOUNCER:
Starting in 2006, the FDA ruled that manufacturers had to start including trans fats in the nutrition list on their products. Even so, it’s important to be aware of what to look for on your labels
MARION NESTLE, FOOD EXPERT:
If it says it’s got partially hydrogenated vegetable oil, it’s got trans fats, period. End of discussion.
ANNOUNCER:
So be sure to keep an eye out for trans fats in your diet.
NIECA GOLDBERG, MD, AMERICAN HEART ASSOCIATION SPOKESPERSON:
Trans fat is the worst fat. And it’s replaceable. And what we would like people to do is to eliminate trans fats, reduce intake of saturated fats, those fats found in animal products, whole dairy products and eggs. And instead substitute good fats, like olive oil, canola oil, soy.
ANNOUNCER:
Thanks for joining us on today’s Once Daily!
