Study Finds Food Makers Have Lowered Trans Fat in Products

Restaurants and food manufacturers really did change their recipes regarding trans fat. Trans fats have been blamed for increasing a person’s risk of heart disease by as much as 25 percent. Many speculated the food industry said one thing but did something completely different. Rumors about another dangerous fat being used in place of the trans fat were circulating, but those fears and rumors can be put to rest. A new study conducted by researchers from a nonprofit group based in Washington D.C. has been published in the New England Journal of Medicine.

Researchers from the Center for Science in the Public Interest dissected 83 different packaged foods and restaurant items that had the trans fat ingredient in them before 2007. Researchers discovered that 95 percent of the grocery store items had less than 0.5 grams of trans fat and 80 percent of restaurant products had lower trans fat. As for the rumors that the saturated fat content was increased, the researchers debunked that as well. 90 percent of the restaurant menu items had unchanged, lower or very slightly increased levels. 65 percent of the grocery store products were unchanged.

In the ultimate test, the researchers examined McDonald’s french fries. Amazingly, they dropped from 13 grams of saturated and trans fat to just 3.5 grams.  96 percent of the foods sold in restaurants had lower trans fat levels which translates to 3.9 fewer grams. The researchers did note that very few baked goods had slightly higher levels of saturated fat which negates the reduction in trans fat.