Trans fat is an “artificial fat” which is there mostly in fried items we eat or some processed foods such as biscuits and cakes to give them a longer shelf life.
These are industrially produced fats which is formed when oil goes through a process called hydrogenation in order to become more solid. This type of hydrogenated fat is used for frying or as an ingredient in processed foods.
Trans fat is considered to be the worst type of fat we can eat. Unlike other dietary fats, trans fat has a double bad impact - On one hand it increases the bad cholesterol (LDL) and at the same time it lowers the good cholesterol (HDL).
|Trans fats in your blood come from trans fats (artificial / industrial fats) in food.|
|In today’s lifestyle, most people have high levels of trans fats in their blood.|
|High levels of trans fats are related to increased risk for heart disease.|
|Blood levels of trans fats can be reduced by simple dietary changes.|
|The best way to know your blood level of trans fats is by measuring it with the Trans Fat Test and take preventive steps mentioned in the report to lower its level.|
|The OMEGTEST package include the Sample Collection kit, Sample return envelope and a results report (emailed / hard copy delivered) to you in 5 days from receipt of your sample in our laboratory.|
|Simple do-it-yourself test. Needs a self-collectable “dried blood spot”, negligible pain and safe.|
|The report will display the TRANS FAT INDEX and hence the health risk posed to you because of Trans Fats.|
|The report shall also give useful information about how to manage the levels.|
|Should you need to consult an expert to understand the road-ahead, you may book a call with us. A 15 minute consultation by an MD shall be provided for no extra cost to you.|
Trans fats are unsaturated fats (i.e., fats with one or more double bonds) in which at least one of the double bonds is in the trans configuration, instead of the more natural cis configuration. Trans fats can occur naturally at fairly low levels in some meat and milk products, but most of the trans fats that people consume are industrially produced. That is, they are produced from liquid vegetable oils by the process of “hydrogenation”.
Trans Fats are “artificial fats” and unlike naturally occuring fats, they are produced through industrial processes. The key sources are:
The Food industry began to produce trans fats as a replacement for butter. This is because butter was progressively being declared a health risk due to its high content of saturated fat. The industry therefore needed an alternative for their frying and baking needs. Adding hydrogen to unsaturated oils created a semi-solid, trans fat product that was shelf-stable and made stable baked goods and crispy fried foods. Unfortunately, trans fats turned out to be no less than butter with regards to heart disease risk. In fact several studies have now rated it as a worse content of food even compared to cholestrol.
Trans fats increase the risk of heart disease by the way of negative impact on cardiovascular factors which leads to an increased risk of heart diseases and strokes. Trans fats cause an increase in the bad cholesterol, a reduction in the good cholesterol, and ruins the Total cholesterol:HDL-cholesterol ratio.
In certain controlled studies, the high trans fat levels in red blood cells has been shown to be associated with a 47% increased risk for sudden cardiac arrests. Some studies also show an increased risk of diabetes in women who consumed more trans fats, though this is not as consistent as the heart disease data. It is estimated that eliminating trans fat from the food supply would avert between 6-19% of heart disease-related deaths per year, totaling up to 228,000 deaths !
This information is sourced from the article, “Trans Fatty Acids and Cardiovascular Disease,” published in The New England Journal of Medicine in 2006 by Dr. Dariush Mozaffarian et al. 2006.
The vast majority of trans fats in the diets are found in packaged foods. The Nutrition Facts Panel on packaged foods lists the amount of trans fats per serving. If a serving of the food has less than 0.5 g of trans fat, then the manufacturer can list it as “0.” Non-packaged foods like bulk grains, cereals, candies; store-packaged meat; fresh fruits and vegetables do not have a Nutrition label and thus any trans fats in those foods will not be listed. The practice of disclosure is now fast evolving and soon in future it is likely to become mandatory.