Fats and Figures

There are plenty of new fats and oils for us to get very confused about, however there is one fat which has been very sneakily put into many of our foods for many years.

Trans Fats: What are they? What is the problem with them? How can we avoid them?

Trans fats are another form of 'bad' fat, created during the manufacture of commercial fats and shortening, when liquid vegetable oils are hydrogenated (hardened)

Hydrogenated fats are useful for food manufacturers, as they can be made from cheap vegetable oils and increase the length of time products will last without refrigeration.

You'll find trans fats in:
* solid cooking margarine
* deep-fried fast foods
* potato crisps and corn chips
* meat pies and sausage rolls
* hazelnut chocolate spread
* shop-bought muffins, cakes, biscuits and doughnuts
* gravy powder
* crumbed or battered frozen chicken, fish fingers and spring rolls

Trans fats can raise 'bad' LDL and total blood cholesterol and lower 'good' HDL cholesterol, increasing the risk of heart disease. There is also early evidence that they may be linked to type 2 diabetes, liver problems and infertility.

Almost all margarine in Australia and New Zealand are trans fat free, but they're still used in baker's shortening and deep-frying fats. Avoid products with hydrogenated or partially hydrogenated vegetable oil or fat on the pack.

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