Trans Fat – The Sequel

The phrases "zero trans fat" and "trans fat free" are now common on packages of cookies, cake, crackers and other convenience foods. Since trans fat must now be listed on nutrition labels, lots of companies have reformulated their products to eliminate them. Instead of partially hydrogenated oils (which result in trans fat), they're using alternative fats.

That sounds good, right?

If the substitute is liquid oil like canola or soy, it's probably fine. But if it's an interesterified fat, it may or may not be any better for you than trans fat.

Interesterified fat is made by combining a solid fat with a liquid fat. The result is a fat that behaves like saturated fat – it keeps the cookies crisp and increases the shelf life of the product.

We don't know if these fats are safe. Preliminary research suggests that they may raise bad cholesterol and lower good cholesterol, just like trans fat. It's just too early to tell.

Another problem is that it's hard to know when they're being used in a product. Unlike trans fat, interesterified fats are not required to be listed on the label. You have to read the small print. If palm oil or palm kernel oil or fully hydrogenated vegetable oil appear as ingredients, it's likely to be interesterified fat. Another clue is if the product boasts of being "trans fat free".

Here's the ingredient list of a popular cookie.

SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN (EMULSIFIER), VANILLIN - AN ARTIFICIAL FLAVOR, CHOCOLATE. CONTAINS: WHEAT, SOY.

Can you find the interesterified fat? (Hint: It's in bold print)

I'd avoid it. I'd also avoid the sugar, white flour and additional sugar (in the form of high fructose corn syrup) in these cookies.

If you eat a diet high in unprocessed foods like vegetables, fruit, whole-grains, low-fat protein and healthy fat like olive oil, you probably won't come across much interesterified fat. It's mainly used in highly processed store-bought food. It will be interesting to see if these fats will be around for awhile or if they go out the window along with their trans fat cousins.