What are Altered Fats?
Altered fats, also known as trans fats, are a type of unsaturated fat that has been chemically modified to increase its shelf life and stability. Unlike natural fats, which are typically found in foods like butter, olive oil, and fish, altered fats are created through a process called hydrogenation. This process involves adding hydrogen to liquid vegetable oils, transforming them into a solid or semi-solid state. While altered fats have been widely used in the food industry for decades, recent research has highlighted their negative health effects, leading to stricter regulations and a growing awareness among consumers.
How are Altered Fats Created?
The process of creating altered fats begins with liquid vegetable oils, such as soybean, corn, or canola oil. These oils are then heated and mixed with a catalyst, often nickel, to facilitate the hydrogenation process. As hydrogen is added, the liquid oils transform into a solid or semi-solid fat. The extent of hydrogenation can be controlled to produce different types of altered fats, ranging from partially hydrogenated to fully hydrogenated oils.
Partially hydrogenated oils contain a mixture of saturated and trans fats, while fully hydrogenated oils are almost entirely saturated fats. Both types of altered fats have been linked to adverse health effects, but partially hydrogenated oils have been of particular concern due to their high trans fat content.
The Health Risks of Altered Fats
Altered fats have been associated with a variety of health risks, including an increased risk of heart disease, stroke, and type 2 diabetes. One of the primary concerns with altered fats is their impact on cholesterol levels. Trans fats raise the levels of low-density lipoprotein (LDL) cholesterol, often referred to as “bad” cholesterol, while lowering levels of high-density lipoprotein (HDL) cholesterol, known as “good” cholesterol. This imbalance in cholesterol levels can lead to atherosclerosis, a condition where plaque builds up in the arteries, increasing the risk of heart disease and stroke.
Furthermore, altered fats have been shown to interfere with the body’s ability to regulate blood sugar levels, potentially contributing to the development of type 2 diabetes. They may also play a role in the inflammation of arteries, which can lead to heart disease and other cardiovascular issues.
Regulations and Public Awareness
In response to the health risks associated with altered fats, many countries have implemented regulations to limit their use in food products. For example, the United States Food and Drug Administration (FDA) has classified partially hydrogenated oils as “generally recognized as safe” (GRAS) but has also required food manufacturers to reduce the amount of trans fats in their products. Other countries, such as the United Kingdom and Canada, have taken more stringent measures by banning partially hydrogenated oils altogether.
Public awareness of the dangers of altered fats has also increased, leading to a growing demand for healthier food options. Many consumers are now actively seeking out products with “zero trans fats” or “trans fat-free” labels, and food manufacturers are responding by reformulating their recipes to eliminate or reduce the use of altered fats.
Conclusion
Altered fats, or trans fats, are a type of unsaturated fat that has been chemically modified to increase shelf life and stability. Despite their widespread use in the food industry, recent research has revealed their adverse health effects, including an increased risk of heart disease, stroke, and type 2 diabetes. As regulations become more stringent and public awareness grows, the use of altered fats is expected to decline, leading to healthier food options for consumers. It is crucial for individuals to be informed about the risks associated with altered fats and to make informed choices when selecting food products.
