Trans Fatty Acids

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Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than liquid. The process of hydrogenation will change a liquid oil into a saturated fat making it a stiffer and more stable form, such as changing a vegetable oil into a stick of margarine, producing trans fatty acids as a result in the food product. Similarly, foods such as potato chips are more shelf-stable and are crispier with the addition of the trans fat. Any foods containing hydrogenated oil, even partially hydrogenated oil, will contain trans fatty acids. Food and medical researchers believe there is evidence that supports the theory that the consumption of trans fatty acids will decrease the beneficial effects of good HDL cholesterol and instead, produce more bad LDL cholesterol. Typical foods containing trans fatty acids are margarine, baked goods, fried foods, and processed foods such as crackers and snacks. Although it is assumed that the food label will always display the amount of trans fat in the product, the FDA (U.S. Food and Drug Administration) allows serving sizes that contain less than 0.5 gram of trans fat per serving to show the product contains 0 grams of trans fat.

USDA Nutrition Facts

Serving Size1 package
Calories351
Protein8g
Total Fat0g
Total Carbohydrates86g
Sugars74g
Potassium30mg
Sodium7mg
Serving Size1 medium serving
Calories337
Protein3g
Total Fat17g
Total Carbohydrates41g
Dietary Fiber4g
Sugars0g
Potassium560mg
Sodium194mg
Cholesterol0mg
Serving Size1 tbsp (1 NLEA serving)
Calories884
Protein0g
Total Fat100g
Total Carbohydrates0g
Sodium0mg

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