Trans-Fats

When looking at commercial alternatives to trans-fat use in processed foods, there are four factors to consider. These factors include: performance, availability, economics, and safety. Currently, there are many alternatives under development, such as: modified hydrogenation, genetically modified seeds, interesterification, fractionation and blending, butter and animal fat, natural saturated oils, natural unsaturated oils, and other fat substitutes. Partial hydrogenation of vegetable oils is the process currently being used by the industry. This process increases the shelf life and stability of flavor over time in processed foods. Processes undergoing development can reduce the level of trans-fats and saturated fats by more than half …show more content…
Using this process can reduce levels of polyunsaturated oils that are responsible for food spoiling, thus increasing shelf life. These oils are essentially free of trans-fats, however, they still contain very small trace amounts. Although this option is healthier consumers would need to obtain essential dietary unsaturated fats elsewhere. This process would be very expensive because there is not a sufficient supply of trans-fat free oils; the seeds required to make these oils would require significant acreage. Interesterification involves a chemical reaction that redistributes fatty acids without forming trans-fats. This is done by mixing unsaturated vegetable oils and highly saturated oils through a specific process. When consumed, the resulting effect is a reduction in cholesterol and insulin levels, and an increase in the level of glucose when compared to products containing trans-fats. This alternative is costly and may be just as detrimental to the …show more content…
The food industry is calling for a trans-fat replacement with specific requirements in order to meet cooking standards. Alternatives to trans-fats will need to be related in physical structure to oils already being used; oils that are known to be factors of cardiovascular disease. Because the effects of these alternatives on the metabolism are unknown, we believe the continued use of trans-fats in processed foods in movie theatres should be allowed. We also believe that the Food and Drug Administration should enforce policies that require movie theatres to increase the promotion of their nutritional information. In addition to this, we believe the Food and Drug Administration should strengthen its efforts to advocate for a minimal intake of processed