Less Trans Fat Linked to Fewer Heart Problems

Believe it! Trans fats increase heart disease.

An analysis of New York Counties that restricted trans fats in foods (2007-2011) before national restrictions start (in 2018) found a significant reduction in heart problems with less trans fat use.

What are trans fats?

Trans fats largely result from processing that makes liquid oils more solid or shelf stable to keep them from going rancid. Think of margarine, which is manufactured from liquid oils (soy, corn, canola), but made to be solid like butter. The trend away from natural animal fats decades ago resulted in a trend toward highly processed plant oils and increased trans fat consumption. And heart problems have skyrocketed.

Unlike naturally saturated fats, years of evidence has clearly shown increased risk of heart disease and other health problems with consumption of trans fats. No level of trans fats have been found to be safe. Lobbyists have long delayed restrictions on trans fats, but finally the evidence is too great to ignore and national restrictions will start in 2018 (unless there is an effort to delay). This study now shows confirms that restrictions should lower the rate of stroke and heart attacks.

Eat the real stuff: butter, olive oil, coconut oil

Food manufacturers don't give up cheap ingredients easily. They have found other ways to artificially solidify oils through a process called interesterification. Sound yummy? We would recommend you play it safe and eat real fats that humans have enjoyed for thousands of years: butter, olive oil, coconut oil...

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