Most of our manufactured foods contain an ingredient so dangerous that the Food and Drug Administration requires it to be identified on food labels. Partially hydrogenated vegetable oil has gone from being the fat source for vegetable shortening and margarine to becoming the major food-manufacturing fat in the United States. Today, medical experts have learned that the trans fats contained in partially hydrogenated vegetable oils can lead to heart disease, obesity, and type-2 diabetes. With this groundbreaking book, now you can find out everything there is to know about trans fats—and protect your health. Acclaimed author Judith Shaw, M.A. (Raising Low-Fat Kids in a High-Fat World), tells the truth about trans fats and offers simple suggestions on how to · Detect the presence of trans fats in processed foods · Read—and understand—nutrition labels · Shop for, and cook, trans fat-free foods for the whole family · Rid your diet of trans fats—at home, in restaurants, and in take-out …and more, in this much-needed, up-to-the-minute resource.

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. - Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist - Offers in-depth analysis of the structure, properties, and functionality of fats and oils - Describes trans fats regulations and scenarios in different geographies around the world

Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For example, US labelling regulations now require that food manufacturers state the trans fat content of their products on the packaging. This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.

This book explains the dangers of trans fat, commonly called hydrogenated and partially hydrogenated fat, as well as how to recognise them in every day foods by properly reading nutritional labels. Along with trans fat, you will learn the different types of fats, which ones are beneficial, and which ones should be used for cooking, baking or eating. Not to leave the reader hanging with questions on how to eliminate dangerous fats and take on a healthier approach to life, there are several sections dealing with how to make those changes, transitioning healthier foods into their eating plan. This book will encourage and empower you to make better choices and learn to live an optimal and healthy life.

Responding to government regulations that require declaration of the amount of trans fat present in foods, Trans Fats Alternatives provides cutting-edge research and insights into a this major industry issue. With contributions from major fats and oils suppliers, including Aarhus, ADM, Bunge, Cargill, Loders Croklaan, and Premium Vegetable Oils, the book covers the new regulations in detail, includes methods to analyze for trans fat, explores consumer reaction to trans fat labeling, discusses the nutrition facts, and supplies approaches to trans fat replacement/reformulation. It an indispensable guide for everyone who is interested in trans fats.

Learn what to eat and why, including the reasons cholesterol is good and trans fat, bad, by discovering how your body actually converts food to what it needs to survive and thrive.

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

This engrossing look at the hidden dangers in your food will have students thinking twice about relying on packaged and fast foods. Readers learn about fats (fatty acids, unsaturated fats, saturated fats, and trans fats). The book’s content focuses on trans fats: where they come from, how they are produced, and their health aspects, and the recent attempt to eliminate trans fats from cooking and processing. Why we chose to publish this book: Trans fats lurk where we least expect them in our food. With the number of overweight and obese children rising in the U.S. today, the increased incidence of diabetes in children, young people’s more sedentary lifestyle, kids are eating more fast food that contains trans fats. The federal and state governments are working to eliminate trans fats from our foods and to recommend healthier foods at home and at school. Rosen’s series will help to guide students on their path to healthy meals and physical wellbeing.

Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club