Which margarines have trans fats

Partial hydrogenation can do this but it also introduces a problem. The hydrogenation process produces some trans fatty acids as a side product, and these of course have been implicated in heart disease. How then can a liquid fat be turned into a soft solid without hydrogenation?

Here is how the process works. A liquid fat that has mostly unsaturated fatty acids connected to its glycerol backbone is mixed with a solid fat such as glyceryl tristearate. The solid fat can be made by total hydrogenation of a vegetable oil such as soybean oil. Total hydrogenation gets rid of all the double bonds and does not produce any trans fats. An enzyme, known as a lipase, isolated either from a fungal or bacterial source, is added to the mix of solid and liquid fats.

This enzyme disconnects the fatty acids from glycerol producing a mix of glycerol and fatty acids. It will no longer mix in even tiny amounts, which added texture and shelf life. The new label, for the first time, will boast: No hydrogenated oils. Unilever will replace the partially hydrogenated oils with a mixture of palm oil and interesterified fat plant oil. All four of its spread brands will then have only 0. While the ideal balance of omega 6 to omega 3 fatty acids ranges from to , Americans today consume a ratio that is closer to to The sharp increase in omega 6 fatty acids in the last century is due mainly to our increased consumption of processed oils and the snacks, baked goods and packaged foods that contain them.

Several studies suggest a link between our increasing consumption of omega-6 fatty acids and the steep rise in rates of heart disease, type 2 diabetes, depression and other diseases in the U. Pros: Soft tub and liquid margarines contain less trans fat than harder stick margarines. They also are lower in saturated fat and calories than stick margarine or butter. And like other margarines, they are cholesterol free. Newer options are available that are trans-fat free, and some brands are now enriched with plant sterols, which block the absorption of cholesterol and can help lower LDL cholesterol.

Cons: Like stick margarines, tub and liquid margarines contain high levels of omega-6 fatty acids. They may still contain some trans fat, as well. Bottom line: Tub and liquid margarines are a healthier choice than butter or stick margarine.

Read labels carefully to look for the healthiest choices. If you are trying to minimize trans fat in your diet, check the ingredients list as well as the Nutrition Facts label.

If partially hydrogenated oil is listed, it contains trans fat. Some spreads are fortified with plant stanols and sterols, substances that help the body block absorption of cholesterol. Margarines with added plant sterols can help reduce bad cholesterol by more than 10 percent, according to MayoClinic. Jan Sheehan is an award-winning medical and nutrition writer, having entered journalism in She is a former contributing editor for "Parents" magazine.

Sheehan has a Bachelor of Arts in journalism from Purdue University. Butter Vs. By Jan Sheehan Updated December 14,