Trans Fat Update

https://learn.extension.org/events/2356

This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Family Readiness Policy, U.S. Department of Defense under Award Numbers 2014-48770-22587 and 2015-48770-24368.

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Today’s Presenter

Kristi Crowe-White PhD, RDAssistant Professor, University of Alabamakcrowe@ches.ua.edu

• PhD in Food Science & Nutrition at the University of Maine with a National Science Foundation Teaching Fellowship

• Research focus: impact of bioactive food compounds on reducing oxidative and inflammatory stress as mechanisms underpinning cardio-metabolic diseases

• Current research funded by the Academy of Nutrition and Dietetics and the American Heart Association

• Holds service and leadership positions within the Academy of Nutrition and Dietetics

• Active member of the Institute of Food Technologists serving as a Food Science Ambassador and Media Spokesperson

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LEARNING OBJECTIVES• THE PARTICIPANT WILL BE ABLE TO…

• To explain the science behind trans fats in formulated foods and naturally occurring trans fats.

• To discuss the heart health implications of trans fats in the diet.

• To identify the sources of trans fats in the diet and educate clients/patients on selecting foods to reduce trans fat intake.

• LEARNING NEED CODES• 2020 (composition of food)

• 2040 (food science)

• 2070 (macronutrients: fat)

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OVERVIEW

• What Are Trans Fats?

• Why Are Foods Formulated with Trans Fats?

• Health Implications of Trans Fats

• Food and Ingredient Culprits

• Regulations on Trans Fats

• RD Takeaways

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TRIGLYCERIDE REVIEW• Definition

• Compounds composed of glycerol and 3 fatty acids

• Primary Function• Structural components of biological membranes

• Energy-yielding compounds in the form of triacylglycerol (TAG)• TAG is also known as _______________

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FATTY ACID REVIEWFatty acids (FA) are composed of carbon chains that can differ from each other in… 1. Length or number of carbon atoms2. Degree of saturation determined by double bonds3. Configuration of hydrogens attached to double bonds

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SATURATION REVIEW

Saturated Fatty Acids• All C’s within the FA chain are bound

to two C’s and two H’s• All C bonds are filled!!!• Source?

Unsaturated Fatty Acids• One or more double bonds between

C’s are present due to an absence of H atoms within the chain

• Monounsaturated• Polyunsaturated

mono

poly

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WHAT ARE TRANS FATS?• Fats with one or more double bonds in the trans versus cis

configuration/orientation

• Double bonds in a fat with hydrogens on opposite sides

Edelstein. Food Science, 2014.10

TRANS FATS: WHERE AND WHY?

• Two Sources of Trans Fats• iTFA - Artificially produced through

hydrogenation of a vegetable oil• History of trans fats

• RTFA - Naturally occurring in food products from ruminant animals

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INDUSTRIAL TRANS FATS VIA HYDROGENATION

Conversion of cis configuration to trans configuration yielding partially hydrogenated oils

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RUMINANT TRANS FATTY ACIDS

Linoleic Acid

Conjugated Linoleic Acid (CLA)

CLA is classified as an omega-6 fatty acid. Health implications?13

QUESTIONS

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HEALTH IMPLICATIONS OF INDUSTRIAL TRANS FATS

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TRANS FATS AND BLOOD VESSELS

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TRANS FATS AND CVD

• Current Intake• 2-3% total energy = approximately 5.3-5.8 grams per day

• A 2% increase in TFA consumption is associated with a 23% higher incidence in CVD

• Higher Intake (2.5-6.3% total energy) of TFA significantly increased relative risk of…

• CVD deaths by more than 30%• CVD events by 25%

Skeaff & Miller. Ann Nutr Metab, 2009; Garshick et al. Nutr Metab Cardiovasc Dis, 201417

IMPACT ON CHOLESTEROL LEVELS

HDL Levels LDL Levels

Trans Fats

Saturated Fats18

RCT with Lifestyle Intervention

• N = 400, 33% male, mean age 48 + 13 years

• After one year, an independent and significant reduction of 27nmol/L in LDL levels for every 1% reduction in TFA consumption

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OVERVIEW OF ADVERSE EFFECTS OF INDUSTRIAL TF

Simopoulos. Exp Biol Med, 2008. 20

FOOD AND INGREDIENT CULPRITS

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FOOD AND INGREDIENT CULPRITS

• Baked Goods – cakes, cookies, pie crusts, ready made rolls, doughs, pizza crusts

• Snacks – chips, some microwave popcorn

• Fried foods including donuts

• Ingredients like creamer and margarine

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GREAT EXPECTATIONS!!!

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QUESTIONS

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REGULATIONS ON INDUSTRIAL TRANS FATS IN FOOD

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• If less than 0.5g TFA, the label can read 0 grams of Trans Fat

• 2006 – NYC bans trans fats• Many cities follow suit

• June 2015 – FDA ruling on significantly reducing TFA from hydrogenated oils in formulated food

• Compliance Window = 3 years

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Switch from stick margarine to soft margarine 28

RD TAKEAWAYS

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RD TAKEAWAYS

• Industrial trans fats = partially hydrogenated oils and naturally occurring sources in animal products

• Limit intake of packaged snack foods and other foods containing partially hydrogenated oils

• Trans fats are not the only culprit in heart disease – evaluate total fat intake and type of fat!!!

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QUESTIONS

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What is one significant thing you learned today?

Evaluation and CPEU Credit• To receive CPEU credit please complete the evaluation found at:

https://vte.co1.qualtrics.com/jfe/form/SV_8q2frd0pMhUfDql • Available until February 25, 2017. The applicability of information

presented today may change with new research or policies after this time.

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MFLN Nutrition and Wellness Upcoming Event

• Work life integration: What does success look like?– Tuesday, March 29 at 11:00 am Eastern – https://learn.extension.org/events/2481

For more information on MFLN Nutrition and Wellness go to: https://blogs.extension.org/militaryfamilies/nutrition-and-wellness/

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This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Family Readiness Policy, U.S. Department of Defense under Award Numbers 2014-48770-22587 and 2015-48770-24368.