Trans Fats

The Pennsylvania Restaurant Association (PRA) was instrumental in the creation of a statewide task force that was created to study the health effects of trans fat in food and to raise awareness about the use of trans fat in food preparation.  The task force's findings show the importance of educating both the consumer public and foodservice industry about trans fat.  The final task force report focuses on education and not legislation.    CLICK HERE to review the findings and recommendations of the Pennsylvania Trans Fat Task Force along with other nutritional guidelines with respect to trans fat.

Findings & Recommendations of the Pennsylvania Trans Fat Task Force

The trans fat information presented below is offered as a resource for our PRA members and is being provided courtesy of Penn State’s Center for Food Innovation.

“Making the Switch to Trans Fat-Free” - Helpful Tips for Foodservice Operators

What exactly is trans fat?

Trans fat is thought to be the worst kind of dietary fat (1).  It is created when hydrogen gas is added to a liquid oil, like vegetable oil, in a process called hydrogenation (2).  The process of adding hydrogen turns the oil into a solid fat.  Trans fats are also referred to as “trans fatty acids” and “partially hydrogenated oils” on nutrition labels.

What is the difference between natural and artificial trans fat?

Natural trans fat is found mostly in dairy and meat products.  It is estimated that 20-25% of the trans fat consumed in the United States is natural trans fat. Recent research shows that natural trans fat might not pose the same health risks that artificial trans fat does – natural trans fat may even lower one’s risk for heart disease (3).  It is important to eat very little to no artificial trans fat, while products containing natural trans fat should be eaten in moderation.

How much trans fat is safe to consume?

While there is not a recommended daily value for trans fats, ideal consumption would be no consumption.  However, that can be very difficult to do.  The American Heart Association recommends that no more than 1% of your daily caloric intake comes from trans fat.  For example, if you need 2,100 calories a day, you should not take in more than 21 calories from trans fat – a very small amount (4).

What kinds of products will I find trans fat in?

Artificial trans fat is usually found in fried and processed foods.  Shortenings and oils often contain trans fat, as well as baked goods, snack foods, croutons, pre-fried foods or pre-mixed products, salad dressing, ice cream toppings, non-dairy creamer, and many others (4).  However, it is important to note that these products are now being made in trans fat-free alternatives, so it is necessary to read nutrition labels to see whether or not a product does actually contain trans fat.

How can I tell if the food I purchase contains trans fat?

As of January 1, 2006, food manufacturers are required by the U.S. Food and Drug Administration to list trans fat on all nutrition labels (5).  Trans fat is listed under saturated fat on the label.  Any product that says it contains “partially hydrogenated oil” also contains trans fat.   

Are trans fat-free oils going to be more expensive?

Like all new products, trans fat-free oils and products may initially be higher in cost as manufacturers recoup the cost of research and testing.  However, since so many restaurants and foodservice establishments are making the switch to trans fat-free oils, the costs will soon be comparable to products that contain trans fat.

Should I try to get rid of natural trans fat in my products?

It is impossible to get rid of natural trans fat in your menu, unless you do not serve meat or dairy products.  It is not necessary to avoid serving these items, especially since research has shown that natural trans fat does not pose the same health risks as artificial trans fat and may actually have some benefits (3).

Are there enough trans fat-free oils available to supply all restaurants?

Yes.  While that was an initial concern of foodservice establishments, there are enough trans fat-free oil alternatives to supply all restaurants that want to make the switch to trans fat-free.  There have been many alternatives created and there are still more being formulated. 

Will suppliers still try to sell me products that contain trans fats?

While most foodservice manufacturers are now getting rid of artificial trans fat in their products, not everyone has made the switch.  It is important to read labels on all food products you are purchasing.

What questions should I be asking my suppliers?

Questions to ask suppliers include: Am I currently using any product that contains trans fat?  Do you offer trans fat-free alternatives?  If so, are the costs different than my current product?  How have other restaurateurs found the taste and useful life of the product to compare? 

How can I let customers know that my restaurant is trans fat-free?

There are many ways to let your customers know your restaurant is now trans fat-free.  One of the easiest ways to do so is through advertising and marketing.  Promoting trans fat-free in commercials, on menus, and in any other marketing materials is an easy way to let your customers know you are concerned about their health and have made the switch.

Will customers be able to taste the difference if we use trans fat-free products?

Foodservice manufacturers have worked to create oil alternatives that are nearly identical in taste to oils that contain trans fat.  Research has also shown that consumers actually prefer food cooked in trans fat-free oil (5).  Customers should not be able to tell the difference between products.

Do trans fat-free oils last as long as ones that contain trans fat?

Before it was discovered how unhealthy trans fat are, oils containing trans fat were very popular because of their long shelf-life and fry-life (3).  However, as foodservice companies develop trans fat-free alternatives, they are working to create products that can be stored and used just as long.

Should I still use tropical oils and butter?

While tropical oils (such as palm and coconut oil) do not contain trans fat, they contain very high levels of saturated fat.  Saturated fat is just below trans fat in the list of unhealthy dietary fats.   Like trans fat, saturated fat can also raise a person’s cholesterol (4).  Butter is also high in saturated fat and should be used in moderation.

References

1. Willett, W.C. (2001). Eat, Drink, and Be Healthy: The Harvard Medical Guide to Healthy Eating.  New York: Simon & Schuster Source. 

2. Kodali, D.R., & List, G.R. (Eds.). (2005). Trans Fat Alternatives.  Champaign, IL: AOCS Press.

3. Dijkstra, A.J., Hamilton, R.J., & Hamm, W.  (Eds.). (2008). Trans Fatty Acids. Singapore: Blackwell Publishing Ltd.

4. Trans Fats.  (2008).  Retrieved September, 2008 from http://www.americanheart.org/presenter.jhtml?identifier=3045792

5. List, G.R., Kritchevsky, D., & Ratnayake, N. (Eds.). (2007). Trans Fats in Foods. Champaign, IL: AOCS Press.

6. Bordi, P.L., Stokols, J.H., Hack, D.M., Rager, M.D., & Hessert, S.W.  (2007).  Sensory evaluation of salted trans fat-free french fries vs. salted trans fat french fries.  Journal of Foodservice, 18(5), 198-205.