Pat Palmisano

Minimizing trans fat part of road to a healthier you


This year brought a change to the Nutrition Facts Panel. It is only one line on the label but an important one. As of Jan. 1, companies of food products are required to provide the trans fat content. Some companies started listing trans fats prior to that date.

Trans fats are listed directly below the saturated fat content. A product can state it has zero grams of trans fat if there is 0.5 grams or less of trans fat.

Trans fats, saturated fats and cholesterol in the diet are associated with an increased risk of having a heart attack. As LDL, known as bad cholesterol, increases so does the risk of coronary heart disease, one of the leading causes of death.

Trans fats, which are used to improve the taste and texture of products and also increase shelf life, come from liquid oils that are turned into a solid fat, such as shortening and hard margarine. Trans fats also can be found in snack foods such as potato chips, crackers, fried foods and baked goods.
Consider using olive oil, canola oil and soft margarine. One guideline is to stick with margarine in a tub. The softer the margarine the better.

Since there is no percentage of daily value for trans fats in the diet, try to minimize your intake. By eating several servings of fruits and vegetables you are on your way to a healthier you.

Registered dietitian Pat Palmisano is regional health promotion supervisor at Excellus BlueCross BlueShield. She can be reached at 798-4202.