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Less Trans Fats In Foods Means Less In The Body

The FDA began requiring food manufactures to label trans fats in 2003. Since then, the levels of trans fats have dropped not just in food but in humans as well.

Trans fats were promoted for frying in the 1980s before the real health risks were recognized.

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.

Read More:

  • Trans Fats Are Leaving The Food Supply And The Body, Study Finds (NPR)
  • Trans-fat blood levels plummet after FDA food-labeling regulation (Washington Post)
  • Nutrition For Everyone: Trans Fat (CDC)
  • Trans fat: Avoid this cholesterol double wammy (Mayo Clinic)
Liz Leslie

Liz Leslie is a journalist based in Chicago. When she's not writing about food, she's likely eating food. Or dreaming about food.

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