The good, the bad and the creamy: Where newly banned trans fats hide

By Ronda Elsenbrook, Special to CNN
4 minute read
Updated 11:42 AM EDT, Thu July 2, 2015
The World Health Organization wants global elimination of artificial trans fats by 2023.<br /><br />In the United States, the Food and Drug Administration has already taken steps toward eliminating most trans fat from food. In 2015, <a href="https://www.cnn.com/2015/06/16/health/fda-trans-fat/index.html">it released a final determination</a> that partially hydrogenated oils "are not Generally Recognized as Safe."
The World Health Organization wants global elimination of artificial trans fats by 2023.

In the United States, the Food and Drug Administration has already taken steps toward eliminating most trans fat from food. In 2015, it released a final determination that partially hydrogenated oils "are not Generally Recognized as Safe."
Jeff J Mitchell/Getty Images
Paul Sabatier won the 1912 <a href="http://www.nobelprize.org/nobel_prizes/chemistry/laureates/1912/sabatier-facts.html" target="_blank" target="_blank">Nobel Prize in Chemistry</a> for discovering the hydrogenation method. His research detailed the way nickel could be used as a catalyst to create chemical reactions between hydrogen molecules and other compounds. This laid the groundwork for the creation of hydrogenated oils.
Paul Sabatier won the 1912 Nobel Prize in Chemistry for discovering the hydrogenation method. His research detailed the way nickel could be used as a catalyst to create chemical reactions between hydrogen molecules and other compounds. This laid the groundwork for the creation of hydrogenated oils.
Mary Evans Picture Library/Everett Collection
<a href="http://lipidlibrary.aocs.org/history/Normann/index.htm" target="_blank" target="_blank">Wilhelm Normann</a> was awarded a patent in 1903 for the "Process for the Conversion of Unsaturated Fatty Acids or Their Glycerides into Saturated Compounds." Basically, Normann figured out how to turn liquid oils into a thicker, firmer substance through hydrogenation. This solid fat was less likely to spoil and cheaper to produce and transport.
Wilhelm Normann was awarded a patent in 1903 for the "Process for the Conversion of Unsaturated Fatty Acids or Their Glycerides into Saturated Compounds." Basically, Normann figured out how to turn liquid oils into a thicker, firmer substance through hydrogenation. This solid fat was less likely to spoil and cheaper to produce and transport.
Procter & Gamble<a href="http://www.crisco.com/About_Crisco/History.aspx" target="_blank" target="_blank"> introduced </a>Crisco to consumers in 1911 to "provide an economical alternative to animal fats and butter." The vegetable shortening was the first manufactured food product to contain trans fat.
Procter & Gamble introduced Crisco to consumers in 1911 to "provide an economical alternative to animal fats and butter." The vegetable shortening was the first manufactured food product to contain trans fat.
The Kaltman family tries to sell as much butter as possible at their New York dairy store in 1943 before a government deadline to freeze sales. During World War II, the federal government rationed butter in an attempt to control supply and demand while manufacturing plants were being used to support the war effort. As a result, margarine, which contains trans fat, grew in popularity.
The Kaltman family tries to sell as much butter as possible at their New York dairy store in 1943 before a government deadline to freeze sales. During World War II, the federal government rationed butter in an attempt to control supply and demand while manufacturing plants were being used to support the war effort. As a result, margarine, which contains trans fat, grew in popularity.
Arthur Fellig/International Center of Photography/Getty Images
In 1957, the American Heart Association started encouraging people to limit fat in their diets in an effort to lower the risk of heart disease.
In 1957, the American Heart Association started encouraging people to limit fat in their diets in an effort to lower the risk of heart disease.
Jacobsen /Three Lions/Getty Images
As the popularity of fast-food restaurants grew, so did Americans' consumption of fat, calories and salt. In 1984, advocacy groups started campaigning to get saturated fat removed from fast-food chains. As a result, more restaurants began using partially hydrogenated oils that contained trans fat.
As the popularity of fast-food restaurants grew, so did Americans' consumption of fat, calories and salt. In 1984, advocacy groups started campaigning to get saturated fat removed from fast-food chains. As a result, more restaurants began using partially hydrogenated oils that contained trans fat.
SSPL/Getty Images
Advocacy groups switched their focus to banning trans fats in the early 1990s after several <a href="http://www.ncbi.nlm.nih.gov/pubmed/8094827" target="_blank" target="_blank">scientific studies</a> showed that they increased the risk of coronary heart disease. By this time, Americans' trans fat intake averaged 4% to 7% of calories from fat, <a href="http://www.hsph.harvard.edu/nutritionsource/transfats/" target="_blank" target="_blank">according to the Harvard School of Public Health</a>.
Advocacy groups switched their focus to banning trans fats in the early 1990s after several scientific studies showed that they increased the risk of coronary heart disease. By this time, Americans' trans fat intake averaged 4% to 7% of calories from fat, according to the Harvard School of Public Health.
Susan Watts/NY Daily News Archive via Getty Images
In 2004, <a href="http://cspinet.org/reports/generationexcess/drostby.pdf" target="_blank" target="_blank">Denmark made it illegal</a> for any food to have more than 2% trans fats. <br /><br />A new WHO initiative, called REPLACE, will provide guidance for all countries on how to remove artificial trans fats from food, possibly leading to worldwide eradication.<br /><br /><br /><br /><br /><br />
In 2004, Denmark made it illegal for any food to have more than 2% trans fats.

A new WHO initiative, called REPLACE, will provide guidance for all countries on how to remove artificial trans fats from food, possibly leading to worldwide eradication.
John McConnico/ap
In 2006, the FDA implemented a rule requiring manufacturers to list trans fat on nutrition labels. Companies can claim that <a href="https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm053479.htm" target="_blank" target="_blank">their food has zero grams of trans fat</a> if the it contains less than 0.5 grams of trans fat per serving. Consumers can check the ingredient list for "partially hydrogenated oil" to see whether there is a small amount of trans fat present.
In 2006, the FDA implemented a rule requiring manufacturers to list trans fat on nutrition labels. Companies can claim that their food has zero grams of trans fat if the it contains less than 0.5 grams of trans fat per serving. Consumers can check the ingredient list for "partially hydrogenated oil" to see whether there is a small amount of trans fat present.
Courtesy FDA
In 2007, New York became the first city to ban the use of partially hydrogenated vegetable oils and spreads in restaurants. A <a href="http://www.cnn.com/2012/07/16/health/nyc-fat-ban-paying-off/">five-year follow-up study</a> showed that the average trans fat content of New York customers' meals dropped from about 3 grams to 0.5 grams. The ban encouraged food companies across the country to remove trans fat from their products.
In 2007, New York became the first city to ban the use of partially hydrogenated vegetable oils and spreads in restaurants. A five-year follow-up study showed that the average trans fat content of New York customers' meals dropped from about 3 grams to 0.5 grams. The ban encouraged food companies across the country to remove trans fat from their products.
McCain Foods/PRNewsFoto/ap
Even <a href="http://www.in.gov/activecalendar/EventList.aspx?fromdate=1/1/2007&todate=12/31/2007&display=Month&type=public&eventidn=54137&view=EventDetails&information_id=108594&print=print" target="_blank" target="_blank">state fairs jumped on board</a>, many asking vendors to cook summer favorites -- like these deep-fried Milky Ways at the Indiana State Fair -- in trans fat-free oils.
Even state fairs jumped on board, many asking vendors to cook summer favorites -- like these deep-fried Milky Ways at the Indiana State Fair -- in trans fat-free oils.
Darron Cummings/AP
The history of trans fat

Ronda Elsenbrook, R.D., L.D., is a registered dietitian in the Nutritional Services department at Kelsey-Seybold Clinic in Houston, Texas.

Story highlights

The FDA recently banned trans fats from manufactured foods and gave companies three years to accomplish this goal

Manufacturing companies which produce foods containing less than 0.5 grams of trans fats can round that number down to zero

If the grams says "0," ensure that the ingredients does not list any "partially hydrogenated" oils

CNN  — 

Trans-fatty acids (trans fats) are making headlines again. The Food and Drug Administration recently banned these oils from manufactured foods and gave manufacturing companies three years to accomplish this goal. This is a win for Americans’ health because trans fats have been shown to raise bad cholesterol (LDL) and lower good cholesterol (HDL), factors that contribute to the risk of developing heart disease, stroke and Type 2 diabetes.

If you’ve ever been concerned about your health, you have probably thought about your diet. One way to improve your diet is to keep foods as close to their original state as possible. Trans fats are about as far away from “natural” as you can get, and occur when hydrogen is added to a liquid oil molecule – this turns the liquid oil into a solid. It’s cheap. It’s unnatural. It’s bad for our health.

And many Americans who check food labels for trans fats may not realize that even though the label reads, “Trans fats 0 grams per serving,” that does not necessarily mean zero. Manufacturing companies which produce foods containing less than 0.5 grams of trans fats can round that number down to zero. So, you might actually be getting 0.4 grams of trans fats per serving, even though the label reads 0 grams.

If you want to avoid trans fats – and the American Heart Association suggests that based on a 2,000 calorie diet, individuals should have less than 2 grams of trans fats per day (but the preference is no grams) – reading the ingredients is key. Look for the warning term “partially hydrogenated oils” (also: partially hydrogenated cottonseed oil, partially hydrogenated palm oil, partially hydrogenated soybean oil, partially hydrogenated vegetable oil and partially hydrogenated canola oil).

So, where do these grams of trans fats go unnoticed? The answer, unfortunately, is everywhere. Here are the top three areas:

The bready

Americans love pie, but lurking in that flaky crust is vegetable shortening, which may contain partially hydrogenated oils. Other items that fall in this category include boxed pancake and waffle mixes, boxed cake mixes and packaged cakes and sweet rolls. If it’s something you can make from scratch – you’ll avoid the trans fats and probably walk away with a better tasting item. If it’s something you just have to buy already prepared, read the label and ingredients list before buying.

The creamy

Do you take your coffee with artificial creamer or half and half? Ever decorated a cake with packaged icing? What about that “frozen dairy dessert” that tries to pass for ice cream? All of these items use partially hydrogenated oils to help enhance the “creaminess” of the product. Homemade buttercream icing is always going to beat out the packaged stuff, and a little “half and half” in your coffee won’t hurt you. As for the ice cream, even if it says 0 grams of trans fats per serving, check the label and ingredients list before purchasing.

The crunchy

Some of the tastiest kinds of snacking foods are foods that we should just avoid entirely, items such as microwavable popcorn, frozen fried foods even some of the most popular cookie snacks. Many of these prepared food items list their trans fats at 0 grams, yet in reading the ingredients list, contain partially hydrogenated oils. Air-popping or stove-popping popcorn will eliminate the trans fats and there’s nothing like a fresh batch of homemade cookies. As for the frozen fried foods – savoring these items as a “once-in-a-while” treat is reasonable, however taquitos should never be your child’s go-to afterschool snack.

Your best bet for avoiding partially hydrogenated oils:

– Shop the periphery of the store. Stick to whole food items in the produce, meat and dairy departments. Bring home foods that are as close to their original state as possible.

– Read the label and the ingredient list. Check for the grams of trans fats per serving, avoid anything over 0 grams (if it is within your power to do so) and even if the grams says “0,” ensure that the ingredients does not list any “partially hydrogenated” oils.

– Cook your own foods from scratch. The best way to avoid trans fats is to prepare foods the old-fashioned way with natural ingredients like how your grandparents would have done. This is the only way to really control what goes into your body.