Remember the push to get trans fats out of food? It worked — and our bodies are healthier because of it.
A new study vindicates the Food and Drug Administration’s 2006 ruling that all food manufacturers must specifically label trans fats.
It turns out that making the artery-clogging lipid visible on packaging drives consumers away from those foods and towards healthier options.
As a result, levels of the fat decreased by 58 percent in white adults between 2000 and 2009. (Research into how labeling requirements have affected other demographics is ongoing.)
An added bonus is that since eating trans fats is linked with higher LDL levels — the “bad cholesterol” — blood concentrations of this dangerous substance are also on the decline.