The Food and Drug Administration that it is moving toward significantly limiting–more or less banning–trans fats from foods in the U.S.
The agency decided that trans fats are not safe for human health, and
shouldn’t be in foods we eat. So what are they? Trans fats are a
byproduct of partially hydrogenated oils (PHOs). By bubbling hydrogen
gas through oil under
certain conditions, manufactures can turn liquid oils into whatever
saturation or thickness that they desire. Such partially hydrogenated
oils have become popular because they give foods taste and texture, and
in the 1950s, trans fats emerged as a way to increase the shelf life for
processed foods such as baked goods.
However, they have also been linked to major health problems such as coronary heart disease,
since trans fats build up plaque in the arteries that can contribute to
a heart attack. In 1999, the FDA first proposed that manufacturers
disclose the amount of trans fat on nutrition labels but that did not
become a requirement until 2006.
Now, after reviewing studies on trans fats, the FDA issued a Federal
Register notice, which is preliminarily determination that PHOs are no
longer “generally recognized as safe” (GRAS). The public, include
scientists and other experts in nutrition and health, have 60 days to
comment on the FDA’s conclusion, and if after that time the agency still
deems that trans fats are unsafe, manufacturers would need to get FDA
approval to use PHOs and trans fats in their products. Foods that
contain unapproved food additives cannot legally be sold, and therefore
are banned.
Written by REX
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