Ingredient Shuffle: A trans fat substitute might have risks too | Science News

ADVERTISEMENT

SUPPORT SCIENCE NEWS

Science News is a nonprofit.

Help us keep you informed.


News

Ingredient Shuffle: A trans fat substitute might have risks too

By
11:23am, February 7, 2007

A controversial nutritional test of a chemically modified fat suggests that the substance is more harmful, in at least some respects, than are the partially hydrogenated vegetable oils that it's intended to replace.

Many food producers are phasing out partially hydrogenated oils, which contain trans fats, substances that have been linked to heart disease. For certain products, such as baker's shortening and margarine, some companies are turning to interesterified fats.

Interesterification shuffles the fatty acids that make up each fat molecule (see "How Interesterification Works," in this week's Food for Thought at Science News Online). Like partial hydrogenation, interesterification produces molecules that seldom or never appear in nature.

The new study reports worrisome changes in blood-glucose and cholesterol concentrations in 30 volunteers in Kuala Lumpur, Malaysia, who had consume

This article is only available to Science News subscribers. Already a subscriber? Log in now. Or subscribe today for full access.

Get Science News headlines by e-mail.

More from Science News

From the Nature Index Paid Content