The truth about good and bad fats
What are hydrogenated fats?
They're vegetable oils that are turned into semi-hard fats (easier to handle and transport) by reacting them with hydrogen, a process known as hydrogenation. They started being used in the '60s and '70s in margarines, crisps, biscuits, cakes and pastries when concerns arose about the amount of animal fats we were eating. Their use increased over the years to include many everyday food items like ready meals and fast food. Unfortunately, the hydrogenation process produces a proportion of chemically altered fats called trans fats, which have recently found to be really unhealthy.
Why are they so bad?
According to the Ban Trans Fat campaign, US research has shown that at least 30,000 people in the USA die prematurely from coronary heart disease as a result of eating trans fats. If Britons are dying in similar proportions, some 5,000 could be dying prematurely every year in the UK, or 14 every day. Scientific studies have shown that trans fats do their potential damage by raising levels of LDL cholesterol (which sticks to artery walls and restricts blood flow), while also lowering levels of HDL cholesterol, (which protects us from heart disease). There's also some controversial evidence that trans fats may raise the risk of diabetes, increase cancer risk and even interfere with brain function.
Some scientists think that the alien chemical structure of trans fats affects brain cells and disrupts the normal messaging systems, contributing to dyslexia and hyperactivity in children. Too many trans fats could also interfere with foetal development.
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