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News Tip: FDA Move to Reduce Trans Fat Will Improve Health

Obesity experts Gary Bennett, Ronald Sha praise move

The Food and Drug Administration announced Thursday plans to reduce artificial trans fats.

Gary Bennett

  • Associate professor of psychology and neuroscience, Duke University
  • gary.bennett@duke.edu  
  • http://garybennett.info/
  • Twitter: @drgarybennett
  • Bennett, a clinical psychologist and social epidemiologist, is an expert on obesity, weight loss and physical activity.

Quote:

"It's about time. We've known for some time that trans fats are unsafe. Successful industry, state and local policies have dramatically reduced the amount of trans fats in our food supply. Although I think this step should have been taken sooner, FDA's decision will improve the health of American consumers."

 

Dr. Ronald Sha

  • Medical director, Duke Diet & Fitness Center
  • Sha is a physician who oversees the Duke Diet & Fitness Center's medical clinic and treats medical problems related to obesity, including diabetes and heart disease.

Quote:

"Trans fats are industrially-produced ingredients added to some foods to improve shelf life, texture, or flavor. When you see the words 'partially hydrogenated oil' on a food label, you know the item contains trans fats. Foods like baked goods, microwave popcorn and deep fried foods often contain trans fats.

"Unfortunately, trans fats have been known for over a decade to contribute to increased risk of heart disease. Clinical studies show that they increase the level of LDL cholesterol ('bad cholesterol') and decrease the level of HDL cholesterol ('good cholesterol'). They also have been shown to increase insulin resistance, contribute to chronic inflammation, and may even cause cognitive decline. 

"Denmark, Canada and New York City have already steps to remove trans fats from their food supplies, and, fortunately, the FDA has now decided to do the same. Some may accuse the FDA of being the 'Food Police,' but there is no reason we should allow harmful substances such as trans fats into our food supply, especially when the food industry already has other alternatives available."

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