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Study: Palm oil not healthy trans fat substitute


May 4, 2009
By Science Daily

May 4, 2009 – Authors of an Agricultural Research Service-supported study have
addressed the question of whether palm oil, whose functional
characteristics are similar to trans fats, would be a good substitute
for partially hydrogenated fat.

May 4, 2009 – Authors of an Agricultural Research Service (ARS)-supported study have
addressed the question of whether palm oil, whose functional
characteristics are similar to trans fats, would be a good substitute
for partially hydrogenated fat.

Manufacturers are now required to state on food labels the amount of
trans fatty acids, also called hydrogenated fats, in packaged foods. Trans fatty acids and saturated fatty acids are associated with
elevated heart disease risk factors.

Trans fatty acids (trans fats) are created during a hardening process
called hydrogenation, which serves to make oils suitable for use in
products that require solid fats, such as baked goods and breakfast
bars. The clinical trial was designed to compare – on heart disease risk – the
effect of four different oils as they are commonly consumed.
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