In the News singles out some of the hottest topics in the news and guides you to ADA resources that can shed more light on the science behind the sound bites. Visit us often because we'll be updating In the News. Trans fatty acids, also known as trans fats, are found in vegetable shortening, some margarines, crackers, cookies, snack foods and other foods. They are made through the process of hydrogenation that solidifies liquid oils. This process increases shelf life and flavor stability of these oils and the foods containing them.
Scientific debate continues over how much trans fat people can healthfully consume.
Studies indicate connections between high intakes of trans fatty acids and high cholesterol and heart disease. However, current U.S. government nutrition policy does not include official dietary recommendations for any individual fatty acid, including trans fat. A study published in the February 1999 Journal of the American Dietetic Association found that Americans get most of their trans fatty acids from partially hydrogenated vegetable oils, particularly margarine, and about 25 percent from other food sources. The study found Americans consume about 5 grams of trans fatty acids per day, amounting to fewer than three percent of their total daily calories and just over seven percent of their total fat intake. At this point it is not clear.