Why are trans fats so prevalent in processed foods?
The hydrogenation process creates desirable features, such as spreadability, texture, “mouth feel,” and increased shelf life, making them perfect for use in commercially-baked goods and fast foods.

Commercial production of partially hydrogenated fats began in the early 20th century and increased steadily until the 1960s as processed vegetable fats displaced animal fats in the American diet and other Western countries. Today, these fats are used in such popular foods as margarine, chips, salad dressings, cookies and French fries.

As of January 1, 2006, all consumer packaged goods are required to list the amount of trans fats in their products on a separate line on the nutrition panel. Click Here to read more about the FDA’s new regulations on trans fat labeling.

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