We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Food Companies, Restaurants Did Not Replace Trans Fats With Saturated Fats

May 27, 2010: 06:34 AM EST
Food companies and restaurants have responded to public and governmental pressure by reducing unhealthy trans fat content in foods. Some have wondered whether those reformulations actually boosted saturated fat content to replace the trans fats. But U.S. scientists who investigated reformulated foods found that products that were reformulated generally did not replace trans fats with saturated fats. The researchers, who gathered information on 83 reformulated products from various sources, including FDA food-composition databases, found that trans fat content was cut to less than half a gram per serving in most of the foods. After reformulation, saturated fat content was also lower, unchanged or only a little higher in 65 percent of the supermarket products and 90 percent of the restaurant products.
Dariush Mozaffarian, M.D., Dr.P.H., Harvard Medical School, Letter to the Editor, "Food Reformulations to Reduce Trans Fatty Acids", New England Medical Journal, May 27, 2010, © Massachusetts Medical Society
Vitality & Better Living
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.