Edmonton – Not all trans fats are created equal and it’s time for nutritional labels to reflect that reality, says a University of Alberta nutrition expert.
According to a scientific review conducted by Spencer Proctor, along with Canadian and international colleagues, natural trans fats produced by ruminant animals such as dairy and beef cattle are not detrimental to health. In fact, they show significant positive health effects and some evidence even links these natural trans fats to reduced risk of cardiovascular disease and cancer.
According to the review, naturally occurring trans fat has a different fatty acid profile than industrial trans fat, which contributes to its different physiological effects. Ruminant trans fat is naturally occurring and found in meat and dairy foods, while industrial produced trans fat is a component of partially hydrogenated vegetable oils, which have been strongly associated with cholesterol and coronary heart disease.
Consumers are bombarded on a regular basis about what they should and shouldn’t eat. Quite often fat is the primary target of what to avoid and trans fats in particular have a negative reputation.
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