Eliminating Trans Fatty Acids


It’s probably no secret to you that trans-fatty acids are going the way of the horse and buggy. Cities like New York, Philadelphia, and Los Angeles have already banned or are nearing a ban on TFAs in school foodservice and restaurants. Companies like McDonald’s, Sodexho, Wendy’s, Fazoli’s, KFC, Taco Bell, Cheesecake Factory, Burger King and Marriott were among the first to eliminate this substance from their menu offerings. To help you understand the basics of TFAs, here are the facts along with reasons why you, too, should be looking to rid your menu items of these harmful elements.



Let’s start with liquid vegetable oil which is composed of naturally occurring unsaturated fatty acids. On the opposite side are hydrogenated oils, created by applying heat, in the presence of a catalyst and hydrogen. The result of this process creates artificial trans fats in the oil. Hydrogenated oil is stronger and more resistant to heat. It’s important to distinguish the difference between natural and artificially produced trans fat. Natural trans fat is metabolized
by the human body effectively. Small amounts of trans fats occur naturally in beef and dairy.


Artificial trans fat are not.


Hydrogenating oil has been a common practice in food manufacturing since the early 1900’s. Crisco commercialized this process in 1911. Scientists have hypothesized for several decades that the consumption of trans fat may have contributed to the epidemic of heart disease the US has experienced since the beginning of the 20th Century. Consumption of trans fat causes an imbalance between LDL (bad) cholesterol and HDL (good). It drives up levels of LDL while driving down HDL at the same time. Trans fats greatly increase the risk of heart disease. The average American consumes nearly 6 grams of trans fat per day (one McDonald’s large fries contain 8 grams of trans fat). The daily intake of 5 grams of trans fat is associated with a 25% increase in heart disease.


A 2% increase in energy from trans fatty acids was associated with a 23% increase of Coronary Heart Disease (CHD). The ability of blood vessels to dilate was 29% lower for people on high trans fat diets. There is major evidence to suggest high risks from trans fats other than CHD, including:

  • Type 2 diabetes
  • Obesity
  • Liver dysfunction
  • Female fertility

So with all this attention, does eliminating TFAs really work to combat all the ill effects just mentioned? The answer is a resounding YES. In March 2003, Denmark became the first country to impose a manufacturing limit on the amount of partially hydrogenated oil allowed in processed food. The limit is 2% of fats and oils destined for human consumption. Since the ban, the country has seen a 20% drop in deaths from heart disease.


According to the New England Journal of Medicine, researchers have found that the near elimination of trans fat produced through hydrogenation would prevent between 72,000 and 228,000 heart attacks and deaths from coronary heart disease in the U.S. each year.


So if you haven’t been considering this menu change up to this point, it’s imperative that you take a look at what you’re serving and the oils in which you prepare your food. Your Ben E. Keith Sales Representative can recommend products that are already TFA free or that have Zero Trans-fatty Acids.

Source:Ventura Foods, LLC