What are the effects of trans fats in our body?

One of the most important fact that has surfaced in recent times, is actually not so new. In our quest to lose fats, many people have studied the various effects of fats on our body.

Out of this quest, the very negative effects of Trans Fats became a matter of public speculation. In fact, Trans Fat is not a new discovery. As early as 1958, Dr Ancel Keys reported that such hydrogenated fats could be responsible for increased rates of heart disease.

In fact, the hydrogenating process was invented as early back as the 1902, where the first patent to create solid fat at room temperature was filed by the German chemist Wilhelm Normann. Then, Procter and Gamble bought the patent rights in 1909 and started marketing the first hydrogenated shortening, Crisco. Before this time, most fat consumed were from butterfat, beef tallow and lard. These, while sounding very fattening, are natural fats.

More recently, Dr Mary Enig proved in 1978 that the increased cancer rates could be associated with fat intake, but not if the fat taken was natural, animal fat.

It has taken a while, but in 2006, the FDA finally issued a ruling that all food labels had to show the levels of trans fats in addition to other fat content. This is a big step, as before then, trans fat was dismissed as being “inert” and therefore, harmless – which is quite far from the truth.

So, trans fats increase the bad cholesterol levels (LDL), increases risk of heart diseases and has been associated with increased rates of cancer.

The next time you pick up that junk food package, do take a look at the labels.