Catherine Saxelby

Nutritionist, Blogger, Award Winning Author
  • 18 September 2023

    Product snapshot: Tomato pasta sauces

    What’s in your favourite tomato pasta sauce, and how much of it? Here are the most popular sauces reviewed for your reading ple...
  • 21 June 2023

    The Foodwatch site is closing

    From the end of June 2023, nutritionist Catherine Saxelby will be retiring. It's been an action-packed whirlwind of activity ov...
  • 14 June 2023

    Protein-rich foods – serve sizes

    Protein, protein, protein. Are you getting enough? Here is a handy list of MEAT and NON-MEAT SOURCES of protein for you to prin...
  • 07 June 2023

    The truth behind coconut oil

    Many “health gurus” tout the benefits of coconut oil. Just type the term into any search engine and you’ll be flooded with arti...
  • 31 May 2023

    Gardening – is it really exercise?

    Did you know that gardening can reduce your risk of heart diseaset?  This month I’ll share this and the latest posts from ...
  • 17 May 2023

    Plant-based meat substitutes

    What do YOU think about plant-based meat substitutes? Veggie-loaded burgers? All-vegetable rissoles? Meatless Mondays?Yet anoth...
  • 10 May 2023

    The truth about lecithin

    What IS lecithin, I hear you ask. A popular “health food” supplement, lecithin is a type of fat called a phospholipid, which ha...
  • 03 May 2023

    Intermittent fasting vs daily calorie restriction

    As you probably know already, intermittent fasting (IF) has gained favour as an alternative regimen to daily caloric restrictio...
  • 26 April 2023

    Reduce your risk of a knee replacement - if you lose weight

    Did you know that you can reduce your risk of needing a knee replacement by losing weight?  I’ll share this and the latest...
  • 19 April 2023

    Brighten your diet – eat by the rainbow

    What’s the first thing that strikes you when you walk into a fresh produce store? If you’re imagining the rainbow of colour…so ...

7 most-asked questions about trans fats

Written by Catherine Saxelby on Thursday, 25 March 2010.
Tagged: fat, fats, oil, take-away, technology

7 most-asked questions about trans fats
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Monounsaturated fats are "good"; saturated fats are "bad"; but what about trans fats? They've been banned in California and listed on fast food menus in New York. How bad are they really? I've sorted through the research to bring you the answers to 7 essential, need-to-know queries.

1. What are trans fats?

They are chemically classified as unsaturated fatty acids but the molecules have been "rearranged" or "straightened" so they act like saturated fatty acids in the body. Compare oleic acid, a common monounsaturated fatty acid in many foods, with its trans cousin elaidic acid below. Both have the same number of carbon atoms but oleic is bent at the double bond while elaidic (the trans one) sits straight in line - which alters the way it behaves in food manufactaure.

Here is oleic acid (a monounsaturated fatty acid) with 18 carbons and a bend or 'kink' in the middle of its long chain at the double bond:

Oleic Acid

 

Here is elaidic acid (a trans fatty acid), also with 18 carbons in its chain, but no 'bend' at the double bond.

Elaidic acid 2D

 

2. Why are trans fats used?

They have a higher melting point than non-trans or "cis" fats. This means they are more solid at room temperature and under heating which makes for crisper biscuits and crunchier chips, nuggets and corn chips. They are also more stable, less likely to go rancid so have a longer shelf life.

3. Are they synthetic or natural?

One type of trans fats is made by bacteria in the forestomachs of cattle, sheep, goats and deer and so occur naturally in the meat, milk and other products derived from these animals.

The other worrying type of trans fats is formed through the hydrogenation of liquid vegetable oils. They're the one nutritionists are concerned about.

4. What's the problem with industrial trans fats?

They increase your total cholesterol and "bad" LDL cholesterol levels and lower your "good" HDL cholesterol level, causing a deficiency of essential fatty acids. This significantly increases your risk of heart disease, type 2 diabetes and possibly infertility.

5. Is it worse in the US than in Australia?

Yes! In the US they've had to hydrogenate soy bean oil to produce hard commercial fats so their intake is much higher than ours. The average American consumes 2 to 3 per cent of his/her daily kilojoules from trans fats compared to 0.6 per cent for an Australian. What's more, most of our trans fats are naturally occurring and have not been shown to be dangerous.

Thanks to the Heart Foundation, which has been pushing manufacturers to get rid of industrial trans fats, we've been using palm oil which is high in saturates so already a semi-solid with good shelf life so doesn't need to be hydrogenated. It contains little trans fats but it's still not good for your heart.

6. Where do trans fats lurk?

At present most food labels show ONLY the total fat and saturated fat which makes it hard to track them down. Manufacturers have to list the trans fat only when they make a claim about them such as "Free of trans fat". Most margarines tell you their trans fat content as it's so low - usually less than 0.1 per cent.

As a general rule, foods likely to contain higher levels of trans fats are "junk food" - crisps, doughnuts, muffins, fast food, fried food, crisps, pies, doughnuts, microwave popcorn, instant fried noodles, meat pies, sausage rolls, apple pies and croissants- so eat less of those and you'll automatically reduce your intake.

7. Trans OR saturated fats - what's the real worry?

In Australia trans fats are not the problem they are in the US. What we do need to worry about is the amount of saturated fats we consume. So remember, don't choose foods based on trans alone try to choose products with the lowest total saturated plus trans fat content possible.

 

Trans fats in the news

Professors call for removal of industrial trans fats
stack_choc_chip_cookiesTwo Harvard Medical School professors argue that removing industrial TFAs - with their partially-hydrogenated fats - is one of the most straightforward strategies for rapid improvements in health. They point to Denmark and New York City where legislation has forced removal of trans fats with no loss of food availability, taste or affordability. For instance, they say in New York restaurants, the prevalence of use of trans fat has declined from 50% to less than 2%.  Editorial in British Medical Journal April 2010.   Read more


Surveys on the intake of trans fats

trans-fat-fast-foodCheck out reports on how much trans fats we eat in Australia and New Zealand and what foods are the culprit contributors in this series of excellent reports from the food regulator FSANZ:  Intakes of Trans Fatty Acids in New Zealand and Australia;  Risk Assessment Report; Round table on Trans Fats in Quick Service Restaurants - Report on voluntary initiatives to reduce trans fatty acids in the the Australian Food supply.  Read more

 


FDA wants a ban on trans fats

In 2015, the Food and Drug Administration gave the food industry three years to remove industrial trans fats from the American diet. This follows its statement that partially-hydrogenated oils (PHOs), the source of artificial trans fats, were no longer “generally recognized as safe.” It is also present at very low levels in some oils, where it is unavoidably produced during the manufacturing process. In addition, food companies can petition FDA for specific uses of certain partially hydrogenated oils which are needed for special food uses. Read more from FDA


 

Reviews

  • Product snapshot: Tomato pasta sauces

    Product snapshot: Tomato pasta sauces

    18 September 2023 by, Catherine Saxelby

    What’s in your favourite tomato pasta sauce, and how much of it? Here are the most popular sauces reviewed for your reading pleasure.

    I’ve rated nine of the most popular tomato pasta sauces in terms of their nutrition, ingredient lists and jar size. You’ll find many of these in your local supermarket. The sauces are ranked:

    • from Italian (Italy grows the reddest full-flavoured tomatoes) to Australian
    • per 100 grams, which is equivalent to 3½ ounces (the standard for comparing food products)
    • by serving size (varies between brands but is generally 100–175 g in size)
    • by ingredient list, jar size and where made (with each product’s website as the source)

    The bottom line

    When you’re next out shopping, run your eyes down the per 100 g column and look for products containing less than 400 mg sodium AND less than 5 g fat (which equals 5% fat). Most of the brands are below these levels. I like Barilla, Sacla, Leggo’s, La Gina and Mutti – but that’s just me!

    Read more
  • Product Review: Low-sugar alcoholic ginger beer

    Product review: Low-sugar alcoholic ginger beer

    1 March 2023 by, Catherine Saxelby

    Want something to drink before dinner? Something that’s LOWER in alcohol than wine? To match his beer? Then look no further than Bundaberg’s low-sugar alcoholic ginger beer.

    You can drink Bundaberg low-sugar ginger beer straight from the can, or pour it into a long glass over ice with a slice of lime.

     

  • Product snapshot: Khorasan Macaroni

    Product snapshot: Berkelo’s Khorasan Macaroni

    14 September 2022 by, Catherine Saxelby

    I’m loving this macaroni from Berkelo. I was sent a sample for Whole Grain Week 2022 by the Grains Legume Nutrition Council. I cooked it up and found that it was just divine! Read on for more …

  • Product Review: super-high-oleic-safflower-oil

    Product review: Super high-oleic safflower oil

    11 May 2022 by, Catherine Saxelby

    “What does super high-oleic mean?” I hear you ask.  Also, “I haven’t heard of safflower for ages. What’s the deal?” Read on and all will be explained.

  • Product Review: Healthy Life Food Tracker

    Product review: Healthy Life Food Tracker

    6 April 2022 by, Catherine Saxelby

    When I was first asked to write this review, I thought, Not another tracker.

    After all, there have been several in recent years, such as My Fitness Pal and Everyday Diet Diary. But this one is different. It works by using your Everyday Rewards card AND your shop at Woolworths.

  • Product review: Lite n' Easy

    Product review: Lite n' Easy

    20 October 2021 by, Catherine Saxelby

    With home delivery on the rise, this post is reviewing none other than that stalwart Lite n’ Easy. We all know their meals are good for weight loss (which we all need after COVID-19!), but did you know they’re also good for general health and wellbeing ? Eating well to nourish yourself – putting your mental health and wellbeing at the forefront – is gaining momentum. Lite n’ Easy meals also ensures you satisfy your need for vitamins, minerals, fibre and phyto-compounds, such as sterols and carotenoids.

    clipboardThis post has been sponsored by Lite n' Easy.  

     

  • Product review:  Birds Eye Plant Based range

    Product review: Birds Eye Plant Based range

    15 September 2021 by, Catherine Saxelby

    When you think of Birds Eye, their frozen peas and fish fingers probably come to mind. But I bet you’d never think of plant-based products!

    clipboardThis post has been sponsored by Birds Eye. 

Healthy Weight Loss

  • Intermittent fasting vs daily calorie restriction

    Intermittent fasting vs daily calorie restriction

    3 May 2023 by, Catherine Saxelby

    As you probably know already, intermittent fasting (IF) has gained favour as an alternative regimen to daily caloric restriction (DCR). Fasting is shown to extend the lifespan of rats, and has been associated with metabolic benefits in humans, yet the results so far have been inconsistent. So, which regimen is best for healthy weight loss?

    Read more
  • The lifestyle diet craze

    The lifestyle diet craze

    15 March 2023 by, Catherine Saxelby

    What sort of a diet should you follow to lose that excess weight? These days, it’s pretty confusing with high-protein Keto advocates clashing with plant-protein followers … as well as intermittent fasters, juice-only dieters, no-carb dieters and no-animal (aka plant-based) dieters. Plus all the ads for anti-hunger supplements, meal-replacement shakes and home-delivered meals, more of which somehow appear every day. So, what sort of diet should YOU follow to lose that excess?

  • Protein shakes for weight loss

    Protein shakes for weight loss

    9 November 2022 by, Catherine Saxelby

    These days, protein shakes aren’t bought by just body builders – they’re so popular that you can readily buy a 400 g tub at your local supermarket or service station. And with tempting claims such as ‘Facilitates muscle toning’, ‘Contains transformation-making protein’ and ‘Tastes incredible, mixes easily’, why wouldn’t you grab one? But protein shakes aren’t the magic answer to all your weight-loss woes. Let’s take a look at what you get for your money.

    Guest post by dietitian Zoe Wilson APD

  • What is your relationship with food and eating?

    How to beat those cravings

    20 January 2021 by, Catherine Saxelby

    Many of us have cravings from time to time and for different reasons. One thing is certain, they can sabotage all your best efforts at a healthy diet and/or weight loss. The good news? You CAN beat them. I’ll tell you how.

  • What is your relationship with food and eating?

    How to lose weight WITHOUT going on a diet

    14 October 2020 by, Catherine Saxelby

    The word 'diet' is a turn-off for most people. It sounds hard, unpleasant and unpalatable. Losing weight doesn’t have to be hard AND it doesn’t have mean sticking to a 'diet'. You can forget Paleo, Keto, Vegan and Raw, Gluten-free and Intermittent Fasting. To lose weight, you don’t have to follow any specific diet. What you need is simple, healthy, nutritious food and a few tips and tricks.

  • What IS a healthy balanced diet for weight loss?

    What IS a healthy balanced diet for weight loss?

    16 September 2020 by, Catherine Saxelby

    Healthy weight loss happens when you lose weight slowly and steadily (around 1 kg or 2 pounds weight loss a week). Your goal is to lose weight while still getting your essential nutrients but from smaller portions. You certainly don’t want to be tired with no energy! That’s why you need regular healthy meals and snacks on hand to ensure your vitamins, minerals, omega-3s and fibre needs can be easily met. There is a new range of healthy weight loss meals available and it’s one that I’d like to recommend. With these ready meals, you’ll say goodbye to meal planning, shopping, meal preparation and cooking.

    This post is sponsored by Chefgood 

  • Kitchen make-over for the New Year

    Kitchen make-over for the New Year

    8 January 2020 by, Catherine Saxelby

     “This year, I'm going to lose weight!”, or “This year I’m opting for a healthier lifestyle!” Is your 2020 New Year's resolution something like one of these? If so, how is it going to happen?