ABSTRACT
In recent years, trans fatty acids (TFA) in foods have received a lot of attention, both in the scientific literature and in the popular press. This attention has come largely from reports that high levels of TFA in the diet, compared to high levels of cis fatty acids, have resulted in unfavorable effects on both LDL-cholesterol, the so-called “bad cholesterol,” and HDL-cholesterol, the “good cholesterol.” In response to these reports, many health professional organizations have recommended reduced consumption of foods containing TFA, and in July 2003, the U.S. Food and Drug Administration (FDA) issued regulations requiring the labeling of TFA on packaged foods on or before January 1, 2006. In addition, many food manufacturers who have used partially hydrogenated oils in their products have developed or are considering ways to reduce or eliminate TFA from these products.
