Scientists Concerned About The Amount Of Fat And Trans Fats In Food – Part 2 of 3
The big up-front cost to vigour is reformulating the product. “When industry and restaurants go through that effort, they are recognizing that, ‘We might as well make the food healthier,’ and in the great majority of cases they are able to do so. So, I think that there is greater notoriety to health than ever before, and industry and restaurants are trying to do the right thing”.
Samantha Heller, a dietitian, nutritionist and exercise physiologist based in Fairfield, Conn, said reformulations that reduce trans chubbiness in foods are good news for consumers. However, consumers still need to read labels because many foods on the market are still undergoing reformulation and many others still contain trans fats, also known as partially hydrogenated oils.
So “Of appertain to is the continued and possibly increased use of tropical oils, such as palm, palm kernel and coconut oils, as a replacement for trans fat”. For example, it is difficult to stumble on a margarine free of trans fat and tropical oil that one can use for baking and cooking. Most people know they should reduce their consumption of saturated fats like butter and cheese, but may be unaware that tropical oils in many processed foods are also saturated.