Interesterified fat - the new fat with old problems

Trans fats and partially hydrogenated oils are fats that raise LDL (bad) cholesterol, lower HDL (good) cholesterol and contribute to heart disease. Our society began to learn about the health risks of these fats a few years ago. Then, food manufacturers began to change their product ingredients with new labeling laws mandating food labels notify consumers on the levels of these fats in foods.

Now, just when you thought you knew what to look for on food labels, another unhealthy fat is finding its way into our food supply. Interesterified fats are fully hydrogenated fats - oils that have been chemically modified. Manufacturers continue to seek fats that can replace trans fats, but still perform like the unhealthy oil. Similar characteristics include providing a longer product shelf-life, staying solid at room temperature, having an increased resistance to spoilage, and is more stable for cooking methods such as deep frying.

Last year, Nutrition and Metabolism published an article showing how these fats adversely affected human metabolism of lipoproteins (fats in the blood) and blood glucose levels. Interesterified fats were found to lower good and raise bad cholesterol levels. Additionally, they raised blood sugars levels and lowered insulin secretion.

The Food and Drug Administration (FDA) ruled that food companies can label products containing these new fats as "high stearate, stearic-rich, fully hydrogenated or interesterified fat," thus avoiding the politically negative buzz-word "partially-hydrogenated" which is associated with trans fats.

Why be concerned? We have no idea what the long-term consequences will be from these fats. It took years to figure out that trans fats were not healthy and to get legislation completed, making it easier for people to identify trans fats in our food supply.

What can you do? Read food labels; not just the nutrition facts panel, but the ingredient list too. Interesterified fats are not required to be on the nutrition facts panel. Manufacturers are continuously modifying ingredients in their food products to reduce costs, to improve shelf life, or to achieve specific product characteristics. It is up to us to read labels and be informed consumers.

All fats contain the same amount of calories. However, choosing non-hydrogenated plant-based fats is the best choice for good health. Products containing these fats include: Nuts and seeds, avocados, olives, olive, canola and peanut oils.

Cathy Tomasi, R.D., C.D.E., N.A.C.A.-C.P.T., is a registered dietitian at the Cancer Center at Flagstaff Medical Center. Is there a health topic you'd like to know more about? Please write to Mountain Medicine, c/o Flagstaff Medical Center, Public Relations, 1200 North Beaver Street, Flagstaff, AZ 86001, or visit FMC's Web site at FlagstaffMedicalCenter.com.

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