文档介绍：TheSkinnyonTransFatsWhyareTransFatsaProblem?-paredtosaturatedfatsIncreasesLDL-cholesterolDecreasesHDL-cholesterolJAMA2001;285:2486-2497Lipids&CVDRiskHighRisk(mg/dl)Optimum(mg/dl)<180LDL-C>160<100HDL-C<40(M)<50(F)TRIG>400<150WhyareTransFatsaProblem?(visceralfat)130#F180#MWhyareTransFatsaProblem?IncreasesriskoftypeIIdiabetesDecreasesinsulinsensitivity,increasesbloodglucoselevelsTransFatIsaGreaterHealthRisk thanSaturatedFatGood(HDL) Bad(LDL) CholesterolCholesterolTransfat urring:Lessthan20%consumedinthisformed2-5%ofanimalfatistransfatNotconsideredharmfulIncludedinFDAdefinitionWhereareTransFats?WhereareTransFats?Manufactured:Hydrogenatedfatsincludingliquidshortenings,margarinePastries,cookies,crackers,snackfoodsFriedfoods(dueprimarilytoliquidshortening)Mostconvenience/packagedfoodswithaddedfatBouillon,soups,gravymix,saladdressingCandyValuesderivedfrom2002USDANationalNutrientDatabaseforStandardReference,Release15. ‡Prereleasevaluesderivedfrom2003USDANationalNutrientDatabaseforStandardReference,|-C=C-|HHydrogen+VegetableOil=HydrogenatedVegetableOilTotalfat(g)Satfat(g)Transfat(g)Chol(mg)*(stick),Release15. ‡Prereleasevaluesderivedfrom2003USDANationalNutrientDatabaseforStandardReference,?Usedinfoodindustrysince19111956-“grandfathered”ontoGRASlistEnhancesshelflifeMakesliquidoilsintosolidsViablereplacementforbutterduringshortagesDecreasesbrowningduringcooking,fryingCheaperthanbutter