Trans fats

Scientific evidence has shown that consumption of trans fats can increase the risk of developing heart disease. Trans fats increase the risk of heart disease in two ways:

• They raise blood levels of LDL-cholesterol (bad cholesterol).   
• They lower blood levels of HDL-cholesterol (good cholesterol)

Trans fatty acids are found naturally in small amounts in certain foods like dairy products, beef and lamb. Also, small amounts of trans fats are formed during the processing of liquid vegetable oils such as canola and soybean oil. 

Significant amounts of trans fats are created when manufacturers use a process called "hydrogenation." This process turns liquid oil into a semi-solid form. Shortening and margarine are examples of these hydrogenated fats.
Avoiding foods that contain trans fats can reduce the risk of heart disease. Here are some additional tips:   

• Avoid commercially fried foods and high-fat bakery products unless they are identified as being reduced in or free of trans fat.   
• Choose lower fat dairy products, leaner meats and foods prepared with little or no fat.   
• Read the labels on pre-packaged food products. Since December 2005, it has been mandatory for most foods to list on the “Nutrition Facts” table the amount of trans fat in the product. Also, look for the phrase "hydrogenated oil." If you see this phrase in the list of ingredients on the label, it means the product contains trans fat.
• Choose oils or soft margarines that are labelled as being free of trans fat or made with non-hydrogenated fat.   
• Fry foods less often. When you do fry foods do not re-use the oils more than two or three times.   
• When you eat out, ask about the trans fat content of foods on the menu.