February 2010 Heart Health Fabulous Fats and Oils!

In this issue:
• History of Fats and Nutrition:
• Health Benefits of Fabulous Fats:
• What are the types of fats in food?
• Which are the Unhealthy Fats?
• What are the foods that contain Trans Fats ?

• Which are the “ Fabulous Fats”?
• How much fat should I take in daily?
• Tips for choosing the best types of fat
• Example Content of Foods:
• What is cold pressed oils?

• Which oils do I use in cooking and for what?
• How do you read the labels?
• What should you look for in gauging fat content of foods?
• How do you store oils?
• Fat Intake Check
• Sample Menu:
• Nutritional Supplement Oils
• Wellness Recipe of the Month-Walnut Oil Dressing
• Wellness Book of the Month
• Wellness Natural Pharmacy Special of the Month

For a review on Cardiovascular Health and Natural Health Approaches see January 2009 Newsletter Cardio Affairs of the Heart

History of Fats and Nutrition:

In the 1980’s doctor’s and researchers were devoted to understanding the links between nutrition and the alarming rise of heart disease and obesity. It was discovered that the plaques building up in our arteries (arteriosclerotic plaques) were made up of fats and thus the direction was geared in health towards low fat.
So through the 1980s and 1990s anti-fat campaigns were very effective in “ helping” us reduce cholesterol intake and our fat intake from 40% to 32% in our diets. Yet cardiovascular disease and obesity were not reduced.

After years of “ low fat” recommendations it is now very clear however that there are different types of fats and the right kinds of fats can make you healthier, smarter, more muscular and leaner. Now which are the fats we want to avoid and which are these “fabulous fats”?

Health Benefits of Fabulous Fats:

The fact is: we all need fats. Fabulous Fats are important to:
• Nutrient absorption ( Vitamin A, D , E and K fat soluble)
• Nerve transmission
• Skin , Hair and Nails
• Cell membrane integrity
• Protection from free radical damage
• Keep our blood sugar levels stable
• Be Metabolized slower causing a slower release of carbohydrates into the blood
• Results in feeling full over a longer
• Energy Stores 9 calories per gram of fat (They are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy)
• Buffer towards a host of diseases- When a particular substance, ie chemical or biotic—reaches unsafe levels in the bloodstream, the body can effectively dilute the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body
• Increase muscle mass
• Increase the production of hormones
• It cushions and protects internal organs.
• Essential fatty acids (EFAs), benefit your heart and immune system.
• Metabolic Rate and Weight Management-Some EFAs are used by the body for structural, hormonal and electrical functions rather than for energy. These EFAs increase metabolic rate and increase fat burn off resulting in loss of weight.
However, when consumed in excess amount, fats contribute to weight gain, heart disease and certain types of cancer. Fats are not created equal. Some fats promote our health positively while others increase our risks of heart disease.

What are the types of fats in food?

DIETARY FAT=TRIGYLCERIDES: Dietary fat as well as belly fat are packaged are 95% triglycerides. Triglycerides are made up of 3 fatty acids attached to a single backbone known as glycerol. The Fatty acids are Saturated and Unsaturated.

Which are the Unhealthy Fats?

Chart 1- Unhealthy Fats

It is important to keep in mind that the total elimination of fats has proven to not work optimally in reduction of cardiovascular risk factors and that choosing more of the healthier oils is more effective.

It is recommended to reduce the following dietary oils:

1. Trans Fats ( Hydrogenated and Partially Hydrogenated Oils):

Trans Fats were invented as scientists developed a man made chemical process known as “hydrogenation “ of oils, with a goal to make the fat more stable commercially by making them more saturated however it also removes the less stable nutritious essential fatty acids. The end result makes them attractive for baking and extends shelf-life . However, the process frequently has a side effect that turns some cis-isomers into trans-unsaturated fats instead of hydrogenating them completely (The New England Journal of Medicine, June 24, 1999 Vol. 340, No. 25)

As a result of hydrogenation, trans fatty acids are formed. Trans fatty acids can be found in many commercially packaged foods, commercially fried foods such as French fries, microwaved popcorn, vegetable shortening and hard stick margarine.

Unlike other dietary fats, trans fats are not essential, and they do not promote good health.[1] The consumption of trans fats (hydrogenated and partially hydrogenated oils) increases the risk of diabetes, cancer and coronary heart disease[2] by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol.[3] Health authorities worldwide have recommended that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[4]

2. Saturated Fats: Some degree of saturated fats are required in our diets. However the overall reduction of these fats is recommened. Saturated fats raise total blood cholesterol as well as LDL cholesterols ( bad cholesterol). Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood. Some plant foods are also high in saturated fats such as coconut oil* ( seee note below) , palm oil and palm kernel oil.

3. Dietary cholesterol: Dietary cholesterol isn’t technically a fat, but is found in food derived from animal sources. Intake of dietary cholesterol increases blood cholesterol levels, but not as much as saturated and trans fats do , and not to the same degree in all people. Dietary cholesterol can be found in animal products ( meats, poultry, seafood, eggs, dairy products, lard and butter).

4. Ratio of w-6 to w-3:
It is recommended to increase the amount of w-3 fatty acids in our diets as “Modern Western diets “typically have ratios of n−6 to n−3 in excess of 10 to 1, some as high as 30 to 1. The optimal ratio is thought to be 4 to 1 or lower.[4][5]Excess n−6 fats interfere with the health benefits of n−3 fats, in part because they compete for the same rate-limiting enzymes.

5. Coconut Oil?
Coconut Oil is a naturally occurring saturated fat and is a controversial oil. Many of the negative research articles are based on the processed or “ partially hydrogenated” coconut oil ( in snack foods and non dairy creamers) . One thing both sides agree on is that when coconut oil is hydrogenated it becomes a trans fat, and trans fats are not good for our health. Trans fats have been closely associated with heart disease because they not only increase LDL cholesterol but impede the body’s ability to utilize HDL.

It is important however to distinguish this from virgin coconut oil. Lauric Acid (found in coconut oil) is necessary for good health says Dr. Mary Enig, a Ph.D. nutritionist/biochemist and one of the world’s leading authorities on fats and oils. She states, “Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid.”

6. Butter versus Margarine? Neither are optimal for your health. Your best choice is the liquid unsaturated fatty acid oils such as olive oil and canola oil. However if you are comparing only the two: Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it contains no cholesterol. Margarine is also higher in “good” fats — polyunsaturated and monounsaturated — than butter is. Butter, on the other hand, is made from animal fat, so it contains cholesterol and high levels of saturated fat.

But not all margarines are created equal. Hard margarines are “hydrogenation”, which results in those unhealthy trans fats. In general, the more solid the margarine, the more trans fats it contains. If using a margarine your best option is a margarine, with the lowest trans fat content possible and less than 2 grams total of saturated plus trans fats. Also, margarines fortified with plant sterols can help reduce LDL cholesterol levels by more than 10 percent. The amount of daily plant sterols needed for results is at least 2 grams.

There are also spreadable butters with vegetable oils added. Per serving, these products have less fat and calories than regular butter. The important thing is to use these products in small amounts — just enough to add flavor to the foods you’re eating

7. Seafood?
Seafood, on the other hand, contains cholesterol, but also the protective polyunsaturated fats that cause the liver to produce less harmful cholesterol and more protective HDL cholesterol.

What are the foods that contain Trans Fats ?

Foods Almost Always Made With Partially Hydrogenated Oils

• Cake mixes, biscuit, pancake and cornbread mixes, frostings
• Cakes, cookies, muffins, pies, donuts
• Crackers
• Peanut butter (except fresh-ground)
• Frozen entrees and meals
• Frozen bakery products, toaster pastries, waffles, pancakes
• Most prepared frozen meats and fish (such as fish sticks)
• French fries
• Whipped toppings
• Margarines, shortening
• Instant mashed potatoes
• Taco shells
• Cocoa mix
• Microwave popcorn

Many Brands of these Foods are Made with Partially Hydrogenated Oils
(Check the list of ingredients!)

• Breakfast cereals
• Corn chips, potato chips
• Frozen pizza, frozen burritos, most frozen snack foods
• Low-fat ice creams
• Noodle soup cups
• Bread
• Pasta mixes
• Sauce mixes

Foods that usually do not contain Partially Hydrogenated Oils
(This is not a list of “good” or recommended foods – some are full of sugar, white flour, or saturated fats. It’s just a list of types of foods that usually are not made with Partially Hydrogenated Oils.)

• All fruits and vegetables
• Dairy products (milk, cheese, ice cream, yogurt)
• Meat, poultry, fish
• Sugar, flour
• Spices, condiments, pickles, salad dressings and mayonnaise
• Jams and jellies
• Beans, grains, nuts and seeds
• Plain popcorn (not microwave)
• Pretzels, rice crackers
• Candies and chocolate (except cocoa mixes)
• Cooking oils
• Most soups and instant soups (except noodle soup cups)
• Coffee, tea, soft drinks, juices
• Frozen fruits & vegetables
• Canned fruits & vegetables

Which are the “ Fabulous Fats”?

Chart 2- “ Fabulous Fats” ( Dietary Fat=Triglyceride)

When choosing fats, your best options are unsaturated fats: monounsaturated and polyunsaturated fats. These fats, if used in place of others, can lower your risk of heart disease by reducing the total cholesterol and low-density lipoprotein (LDL) cholesterol levels in your blood.

How much fat should I take in daily?

Health Canada recommends that Canadians limit their fat intake to 20 - 35% of total energy intake for the day. For a healthy adult man that means eating 60 - 105 grams of fat per day.

A healthy adult woman should aim for 45 - 75 grams of fat per day.

People who have conditions, such as heart disease or diabetes will need to aim for even less fat in their diet.
One large egg contains just 5 grams of fat of which only 1.5 grams is saturated fat and no trans fat. Eggs can easily fit into your daily fat recommendation.
http://www.healthcalculators.org/calculators/fat.asp

Example calculation:

If your total daily calories are: 1800
1800 X . 20 = 360/9= 40 gm of fat coming from primarily monosaturated and polyunsaturated sources.
In addition, the USDA and HHS recommend these upper limits for saturated fat and dietary cholesterol for healthy adults:

Though the USDA and HHS haven’t yet established an upper limit for trans fat, they do suggest that you keep your trans fat intake as low as possible. The American Heart Association, on the other hand, has set an upper limit for trans fat — no more than 1 percent of your total daily calories. For most people, this is less than 2 grams a day.

Be aware that many foods contain different kinds of fat and varying levels of each type. For example, butter contains unsaturated fats, but a large percentage of the total fat is saturated fat. And canola oil has a high percentage of monounsaturated fat, but also contains smaller amounts of polyunsaturated fat and saturated fat.

Tips for choosing the best types of fat

Limit fat in your diet, but don’t try to cut it out completely. Focus on reducing foods high in saturated fat, trans fat and cholesterol, and select more foods made with unsaturated fats.

Consider these tips when making your choices:

• Saute with olive oil instead of butter.
• Use olive oil in salad dressings and marinades. Use canola oil when baking.
• Sprinkle slivered nuts or sunflower seeds on salads instead of bacon bits.
• Snack on a small handful of nuts rather than potato chips or processed crackers. Or try peanut butter or other nut-butter spreads — nonhydrogenated — on celery, bananas, or rice or popcorn cakes.
• Add slices of avocado, rather than cheese, to your sandwich.
• Prepare fish such as salmon and mackerel, which contain monounsaturated and omega-3 fats, instead of meat one or two times a week.

Monounsaturated and polyunsaturated fats have few adverse effects on blood cholesterol levels, but you still need to consume all fats in moderation. Eating large amounts of any fat adds excess calories. Also make sure that fatty foods don’t replace more nutritious options, such as fruits, vegetables, legumes or whole grains.

Example Content of Foods:

Before you get too wrapped up in debates about what types of fats should be eaten and what types should be avoided, it’s important to learn which foods contain which fatty acids. As Peter Lemon, exercise nutrition researcher says, “we don’t eat calories, proteins, fats, or carbohydrates…we eat food!”
Use this handy chart below to learn which fatty acids are found in a number of common foods. By learning which foods contain which fatty acids, a balanced fat approach should be a snap.

Food, % Saturated Fat, % Monounsaturated Fat, % Polyunsaturated Fat

Almonds 10% 68% 22%
Beef 55% 40% 4%
Brazil Nuts 26% 36% 38%
Canola Oil 5% 57% 38%
Cashews 20% 62% 18%
Cheese 67% 26% 7%
Chicken 31% 49% 20%
Coconut Oil 86% 9% 5%
Duck 35% 52% 13%
Eggs 39% 43% 18%
Flax Seed Oil 8% 18% 74%
Hazelnuts 8% 82% 10%
Herring 22% 55% 18%
Macadamia Nuts 16% 82% 2%
Milk 67% 26% 7%
Olive Oil 13% 75% 12%
Palm Oil 50% 41% 9%
Peanuts 15% 51% 34%
Pecans 8% 66% 26%
Pine Nuts 15% 40% 45%
Pistachios 13% 72% 15%
Pork / Lard 40% 48% 12%
Salmon 20% 30% 40%
Sesame Oil 15% 42% 43%
Walnuts 10% 24% 66%

What are cold pressed oils?

A cold pressure technique is used to take the oil from the grain and thus optimal nutrition is maintained.

Which oils do I use in cooking and for what?

Besides the health perks, two big factors come into play: flavor and smoke point. The higher the smoke point (which ranges from 225°F for flaxseed to 490°F for rice bran), the more heat it can take.

How do you read the labels?

How do you know whether food contains trans fat? Look for the words “partially hydrogenated” vegetable oil. That’s another term for trans fat. The word “shortening” also is a clue: Shortening contains some trans fat.

It sounds counterintuitive, but “fully” or “completely” hydrogenated oil doesn’t contain trans fat. Unlike partially hydrogenated oil, the process used to make fully or completely hydrogenated oil doesn’t result in trans-fatty acids. However, if the label says just “hydrogenated” vegetable oil, it could mean the oil contains some trans fat.

However, you should be aware of what nutritional labels really mean when it comes to trans fat. For example, in the United States if a food has less than 0.5 grams of trans fat per serving, the food label can read 0 grams trans fat. Though that’s a small amount of trans fat, if you eat multiple servings of foods with less than 0.5 grams of trans fat, you could exceed recommended limits.

What should you look for in gauging fat content of foods?

• Looking at fat grams is probably the most useful way to monitor how much fat you’re getting in your daily diet.
• Calculate the % of Fat by taking the fat grams and multiplying by 9 , then divide by the total calories.
• Food labels also list calories and calories from fat per serving. So if a food label says 250 calories and 110 fat calories, it means that almost half the food’s calories come from fat. That’s not necessarily a reason to avoid that food, though. For example, 55 percent of the calories in part-skim mozzarella cheese come from fat, but a 1-ounce serving (28.47 grams) has just 4 grams of fat and 72 total calories.
• The percentages you see on food labels are designed to show how much of a specific nutrient a food contains compared with the Daily Value (DV). The DV is based on a 2,000-calorie diet. So, for example, if the label lists 18 percent next to fat it means that the food provides 18 percent of the suggested daily total for fat. You may be eating more or less than 2,000 calories a day, but this percentage can still help you choose foods that are lower in fat.

How do you store oils?

Oils are susceptible to heat , light and oxygen and thus should be stored in a dark bottle and put in the refrigerator.

Fat Intake Check
http://www.calculateyourdiet.com/cgi-bin/cyd.pl?t=temsearch&sort=DESCRIPTION&start=1&dif=50&use_perl=1&userid=1958&f=*DESCRIPTION&EINHEIT=&c=oatmeal
OR
http://www.weightbydate.com/pro_download.htm

Sample Menu:
Bagel with Cream Cheese
Coffee
Oatmeal Cookie
Apple
Ham and Cheese Sandwich
Yogurt
Spaghetti
Nachos with cheese

Sample Profile:
Total Fat 62
Saturated Fat 25
53% Poly/Mono
40% Saturated
38% Fat
45% CHO
18% Protein

Nutritional Supplement Oils

w-6 Fatty Acids

Gamma-linolenic acid (GLA) is an omega-6 fatty acid that is found mostly in plant-based oils. Most omega-6 fatty acids in the diet come from vegetable oils in the form of linoleic acid (LA). The body converts linoleic acid to GLA and then to arachidonic acid (AA). GLA can be gotten from several plant-based oils including evening primrose oil, borage oil, and black currant seed oil. Most of these oils also contain some linoleic acid. Not all omega-6 fatty acids behave the same. Linoleic acid and arachidonic acid (AA) tend to be unhealthy because they promote inflammation. GLA, on the other hand, may actually reduce inflammation.
Linoleic acid (essential)Arachidonic acid

w-3 Fatty Acids

The three most nutritionally important omega-3 fatty acids are alpha-linolenic acid ( ALA) ( essential), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Wellness Recipe of the Month-Walnut Oil Dressing

Asparagus Salad with Walnut Oil Vinaigrette

Ingredients:

• 1/4 cup white wine vinegar
• 1 tablespoon minced shallot
• 2 teaspoons Dijon mustard
• 3/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable oil
• 1/4 cup walnut oil
• 2 pounds asparagus, trimmed and steamed until just tender
• 1/3 cup toasted, chopped walnuts
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions:

In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.
http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-salad-with-walnut-oil-vinaigrette-recipe/index.html

Wellness Book of the Month

The Complete and Up-to-Date Fat Book: A Guide to the Fat, Calories and Fat Percentages in Your Food (Paperback)- A guide for assessing your overall fat intake.

~ Karen J. Bellerson

Wellness Natural Pharmacy Special of the Month

Ascenta Fish Oil Buy One Get the Second 25% off

References

1. ^ a b Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 423. http://www.nap.edu/openbook/0309085373/html/423.html.
2. ^ a b c d Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504. http://darwin.nap.edu/books/0309085373/html/504.html.
3. ^ “Trans fat: Avoid this cholesterol double whammy”. Mayo Foundation for Medical Education and Research (MFMER).. http://www.mayoclinic.com/health/trans-fat/CL00032. Retrieved 2007-12-10.
4. ^ a b c d e Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (April 13, 2006). “Trans Fatty Acids and Cardiovascular Disease”. New England Journal of Medicine 354 (15): 1601–1613. doi:10.1056/NEJMra054035. PMID 16611951. http://content.nejm.org/cgi/content/full/354/15/1601. PMID 16611951
5. ^ Nobel Lectures, Chemistry, 1901–1921. Elsevier. 1966. Reprinted online: “Paul Sabatier, The Nobel Prize in Chemistry 1912″. Nobel Foundation. http://nobelprize.org/nobel_prizes/chemistry/laureates/1912/sabatier-bio.html. Retrieved 2007-01-07.
6. ^ de patent 141029 Process for converting unsaturated fatty acids or their glycerides into saturated compounds
7. ^ gb patent 190301515 Process for converting unsaturated fatty acids or their glycerides into saturated compounds
8. ^ Patterson, HBW (1998). “Hydrogenation” (PDF). Sci Lecture Papers Series. http://www.soci.org/SCI/publications/2001/pdf/pb97.pdf. Retrieved 2007-01-07.
9. ^ “Normann bio (in German)”. http://www.dgfett.de/history/normann/nr_fiedler.htm.
10. ^ Shurtleff, William; Akiko Aoyagi. “History of Soybeans and Soyfoods: 1100 B.C. to the 1980s”. Archived from the original on 2005-10-18. http://web.archive.org/web/20051018105337/http://www.thesoydailyclub.com/SFC/MSPproducts501.asp.
11. ^ “Wilhelm Normann — Erfinder der Fetthärtung(in German)”. http://www.dgfett.de/history/normann/nr_fiedler.htm.
12. ^ Fred A. Kummerow (2008). Cholesterol Won’t Kill You — But Trans Fat Could. Trafford Publishing. ISBN 142513808X.
13. ^ a b Ascherio A, Stampfer MJ, Willett WC. “Trans fatty acids and coronary heart disease”. http://www.hsph.harvard.edu/reviews/transfats.html. Retrieved 2006-09-14.
14. ^ Booyens J, Louwrens CC, Katzeff IE (1988). “The role of unnatural dietary trans and cis unsaturated fatty acids in the epidemiology of coronary artery disease”. Medical Hypotheses 25 (3): 175–182. doi:10.1016/0306-9877(88)90055-2. PMID 3367809.
15. ^ Willett WC, Ascherio A (1995). “Trans fatty acids: are the effects only marginal?”. American Journal of Public Health 85 (3): 411–412. PMID 8179036.
16. ^ a b Regulation: 21 CFR 101.9 (c)(2)(ii). Food and Drug Administration (2003-07-11). “21 CFR Part 101. Food labeling; trans fatty acids in nutrition labeling; consumer research to consider nutrient content and health claims and possible footnote or disclosure statements; final rule and proposed rule” (PDF). National Archives and Records Administration. http://www.cfsan.fda.gov/~acrobat/fr03711a.pdf. Retrieved 2007-01-18.
17. ^ a b “FDA acts to provide better information to consumers on trans fats”. Food and Drug Administration. http://www.fda.gov/oc/initiatives/transfat/. Retrieved 2005-07-26.
18. ^ a b “Newswise: most consumers misinterpret meaning of trans-fat information on Nutrition Facts panel”. http://newswise.com/articles/view/541842/. Retrieved 2008-06-19.
19. ^ a b Shockman, Luke (2005-12-05). “Trans fat: ‘Zero’ foods add up”. Toledo Blade. http://toledoblade.com/apps/pbcs.dll/article?AID=/20051205/NEWS32/512030320. Retrieved 2007-01-18.
20. ^ “CBC Trans Fats Headed for the Exit”. http://www.cbc.ca/health/fitness-blog/2007/01/trans_fats_headed_for_the_exit.html.
21. ^ “Trans fat free future”. http://www.rsc.org/Publishing/ChemScience/Volume/2007/02/trans_fat_free_future.asp.
22. ^ Alonso L, Fontecha J, Lozada L, Fraga MJ, Juárez M (1999). “Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acids”. Journal of Dairy Science 82 (5): 878–84. PMID 10342226.
23. ^ Alfred Thomas (2002). “Fats and Fatty Oils”. Ullmann’s Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173.
24. ^ Casimir C. Akoh, David B. Min., ed (2002). Food lipids: chemistry, nutrition, and biotechnology. New York: M. Dekker. pp. 1–2. ISBN 0824707494.
25. ^ IUPAC Gold book. International Union of Pure and Applied Chemistry. http://goldbook.iupac.org/F02330.html.
26. ^ Hill John W, Kolb Doris K (2007). Chemistry for changing times. Pearson / Prentice Hall.
27. ^ a b “Section 7: Biochemistry”. Handbook of chemistry and physics. 2007-2008 (88th ed.). Taylor and Francis. 2007. http://www.hbcpnetbase.com.proxy.library.vcu.edu/articles/07_05_86.pdf. Retrieved 2007-11-19.
28. ^ Eller FJ; List, GR; Teel, JA; Steidley, KR; Adlof, RO (2005). “Preparation of spread oils meeting U.S. Food and Drug Administration labeling requirements for trans fatty acids via pressure-controlled hydrogenation”. Journal of Agricultural and Food Chemistry 53 (15): 5982–5984. doi:10.1021/jf047849. PMID 16028984.
29. ^ a b c d Trans Fat Task Force (June 2006). TRANSforming the Food Supply. http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_rep-rap_e.html. Retrieved 2007-01-07.
30. ^ Hunter, JE (2005). “Dietary levels of trans fatty acids” basis for health concerns and industry efforts to limit use”. Nutrition Research 25: 499–513. doi:10.1016/j.nutres.2005.04.002.
31. ^ Innis, Sheila M and King, D Janette (September 1, 1999). “trans fatty acids in human milk are inversely associated with concentrations of essential all-cis n-6 and n-3 fatty acids and determine trans, but not n-6 and n-3, fatty acids in plasma lipids of breast-fed infants”. American Journal of Clinical Nutrition 70 (3): 383–390. PMID 10479201. http://www.ajcn.org/cgi/content/abstract/70/3/383. PMID 10479201
32. ^ NYC Board of Health. “Board of Health Approves Regulation to Phase Out Artificial Trans Fat: FAQ”. http://www.nyc.gov/html/doh/html/cardio/cardio-transfat-healthcode-faq.shtml. Retrieved 2007-01-07.
33. ^ “What’s in that french fry? Fat varies by city”. MSNBC. 2006-04-12. http://www.msnbc.msn.com/id/12287818/. Retrieved 2007-01-07. AP story concerning PMID 16611965
34. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. pp. i. http://darwin.nap.edu/books/0309085373/html/R1.html.
35. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 447. http://darwin.nap.edu/books/0309085373/html/447.html.
36. ^ Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 424. http://darwin.nap.edu/books/0309085373/html/424.html.
37. ^ National Dairy Council (2004-06-18) (PDF). comments on ‘Docket No. 2003N-0076 Food Labeling: Trans Fatty Acids in Nutrition Labeling’. http://www.fda.gov/ohrms/dockets/dailys/04/June04/062304/03N-0076-emc00228-01.pdf. Retrieved 2007-01-07.
38. ^ a b c d e Trans Fat Task Force (June 2006). TRANSforming the Food Supply (Appendix 9iii). http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tf-ge/tf-gt_app9iii_e.html. Retrieved 2007-01-09. (Consultation on the health implications of alternatives to trans fatty acids: Summary of Responses from Experts)
39. ^ Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (2006). “Trans fatty acids and cardiovascular disease”. N. Engl. J. Med. 354 (15): 1601–13. doi:10.1056/NEJMra054035. PMID 16611951.
40. ^ a b Hu, FB; Stampfer, MJ,Manson, JE, Rimm, E, Colditz, GA, Rosner, BA, Hennekens, CH, Willett, WC (1997). “Dietary fat intake and the risk of coronary heart disease in women” (PDF). New England Journal of Medicine 337 (21): 1491–1499. doi:10.1056/NEJM199711203372102. PMID 9366580. http://content.nejm.org/cgi/reprint/337/21/1491.pdf. Retrieved 2009-06-22. PMID 9366580.
41. ^ Oh, K; Hu, FB, Manson, JE, Stampfer, MJ, Willett, WC (2005). “Dietary fat intake and risk of coronary heart disease in women: 20 years of follow-up of the nurses’ health study”. American Journal of Epidemiology 161 (7): 672–679. doi:10.1093/aje/kwi085. PMID 15781956. PMID 15781956
42. ^ A Ascherio; Katan, MB; Zock, PL; Stampfer, MJ; Willett, WC (1999). “Trans fatty acids and coronary heart disease”. New England Journal of Medicine 340 (25): 1994–1998. doi:10.1056/NEJM199906243402511. PMID 10379026. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?CMD=search&DB=pubmed.
43. ^ Gatto, Lissa M; Sullivan,David R, Samman, Samir (2003). “Postprandial effects of dietary trans fatty acids on apolipoprotein(a) and cholesteryl ester transfer” (PDF). Am J Clin Nutr 77: 1119–1124. http://www.ajcn.org/cgi/reprint/77/5/1119.pdf.
44. ^ Lopez-Garcia, Esther; S; M; M; R; S; W; H (March 1, 2005). “Consumption of Trans Fatty Acids Is Related to Plasma Biomarkers of Inflammation and Endothelial Dysfunction”. The Journal of Nutrition 135 (3): 562–566. PMID 15735094. http://jn.nutrition.org/cgi/content/full/135/3/562.
45. ^ Morris MC, Evans DA, Bienias JL, Tangney CC, Bennett DA, Aggarwal N, Schneider J, Wilson RS (February 2003). “Dietary fats and the risk of incident Alzheimer disease”. Arch Neurol 60 (2): 194–200. doi:10.1001/archneur.60.2.194. PMID 12580703.
46. ^ American Cancer Society. “Common questions about diet and cancer”. http://www.cancer.org/docroot/ped/content/ped_3_2x_common_questions_about_diet_and_cancer.asp. Retrieved 2007-01-09.
47. ^ Jorge, Chavarro; Meir Stampfer, Hannia Campos, Tobias Kurth, Walter Willett & Jing Ma (April 1, 2006). “A prospective study of blood trans fatty acid levels and risk of prostate cancer”. Proc. Amer. Assoc. Cancer Res. (American Association for Cancer Research) 47 (1): 943. http://www.aacrmeetingabstracts.org/cgi/content/abstract/2006/1/943. Retrieved 2007-01-09.
48. ^ “Breast cancer: a role for trans fatty acids?”. Press release. http://www.iarc.fr/ENG/Press_Releases/pr184a.html.
49. ^ Chajès V, A. Thiébaut CM, Rotival M, Gauthier E, Maillard V; Boutron-Ruault MC, Joulin V, Lenoir GM, Clavel-Chapelon F (2008). “Serum trans-monounsaturated fatty acids are associated with an increased risk of breast cancer in the E3N-EPIC Study”. Am. J. Epidemiol 167 (11): 1312. doi:10.1093/aje/kwn069. PMID 18390841. PMC 2679982. http://aje.oxfordjournals.org/cgi/content/abstract/kwn069.
50. ^ Hu FB, van Dam RM, Liu S (2001). “Diet and risk of Type II diabetes: the role of types of fat and carbohydrate”. Diabetologia 44 (7): 805–817. doi:10.1007/s001250100547. PMID 11508264.
51. ^ van Dam RM, Stampfer M, Willett WC, Hu FB, Rimm EB (2002). “Dietary fat and meat intake in relation to risk of type 2 diabetes in men”. Diabetes care 25 (3): 417–424. doi:10.2337/diacare.25.3.417. PMID 11874924.
52. ^ Gosline, Anna (2006-06-12). “Why fast foods are bad, even in moderation”. New Scientist. http://www.newscientist.com/article.ns?id=dn9318&feedId=online-news_rss20. Retrieved 2007-01-09.
53. ^ “Six years of fast-food fats supersizes monkeys”. New Scientist (2556): 21. 2006-06-17. http://www.newscientist.com/channel/health/mg19025565.000-six-years-of-fastfood-fats-supersizes-monkeys.html.
54. ^ Kavanagh, K; Jones, KL; Sawyer, J; Kelley, K; Carr, JJ; Wagner, JD; Rudel, LL (2007-07-15). “Trans fat diet induces abdominal obesity and changes in insulin sensitivity in monkeys.”. Obesity (Silver Spring). 15 (7): 1675–84. doi:10.1038/oby.2007.200. PMID 17636085.
55. ^ e.g. Thompson Tommy G. “Trans Fat Press Conference”. http://www.hhs.gov/news/speech/2003/030709.html., US Secretary of health and human services
56. ^ Mahfouz M (1981). “Effect of dietary trans fatty acids on the delta 5, delta 6 and delta 9 desaturases of rat liver microsomes in vivo”. Acta biologica et medica germanica 40 (12): 1699–1705. PMID 7345825.
57. ^ Chavarro Jorge E, Rich-Edwards Janet W, Rosner Bernard A and Willett Walter C (2007-01). “Dietary fatty acid intakes and the risk of ovulatory infertility”. American Journal of Clinical Nutrition 85 (1): 231–237. PMID 17209201. http://www.ajcn.org/cgi/content/abstract/85/1/231.
58. ^ “CODEX STAN 19-1999″ (PDF). http://www.codexalimentarius.net/download/standards/74/CXS_019e.pdf.
59. ^ CODEX STAN 256 – 2007 “Standard for Fat Spreads and Blended Spreads” (PDF file)
60. ^ “Fast food outlets asked to cut down trans fat usage”. ABC. March 12, 2007. http://abc.net.au/news/newsitems/200703/s1869810.htm. Retrieved 2007-03-12.
61. ^ Peter M. Clifton, Jennifer B. Keogh, and Manny Noakes (April 1, 2004). “Trans fatty acids in adipose tissue and the food supply are associated with myocardial infarction”. The Journal of Nutrition (Amer Inst Nutrition) 134 (4): 874–879. ISSN 0022-3166. PMID 15051840. http://jn.nutrition.org/cgi/content/abstract/134/4/874. Retrieved 2007-12-26.
62. ^ “The motion and the vote in the Canadian House of Commons on November 23, 2004″. http://www.bantransfats.com/canadamotion.htm. Retrieved 2007-06-07.
63. ^ “Canadian Regulations”. http://canadagazette.gc.ca/partII/2003/20030101/pdf/g2-13701.pdf#page=399.
64. ^ Canadian Food Inspection Agency. “Information letter: Labelling of trans fatty acids”. http://www.inspection.gc.ca/english/fssa/labeti/inform/20050914e.shtml. Retrieved 2007-01-18.
65. ^ Canadian Restaurant and foodservices association. “Restaurant industry commits to Trans Fat Task Force recommendations”. http://www.crfa.ca/issues/2006/restaurant_industry_commits_to_trans_fat_recommendations.asp. Retrieved 2007-01-18.
66. ^ “Food industry congratulates trans fat task force on report” (PDF). Press release. 2006-06-08. http://www.fcpc.ca/mediaroom/releases/2006/Trans%20Fat%20Report%20News%20release%20June%2028%2006.pdf. Retrieved 2007-01-18.
67. ^ “Cut trans fats from food supply, health groups tell Ottawa”. CBC News. http://www.cbc.ca/health/story/2007/04/05/trans-fats.html. Retrieved 2007-06-21.
68. ^ “In Depth — Trans fats”. CBC News. http://www.cbc.ca/news/background/fats/transfats.html. Retrieved 2007-06-07.
69. ^ Health Canada. “Canada’s New Government Calls on Industry to Adopt Limits for Trans Fat”. http://www.hc-sc.gc.ca/ahc-asc/media/nr-cp/2007/2007_74_e.html. Retrieved 2007-06-20.
70. ^ “Health Canada delays trans fat regulations”. CBC News. http://www.cbc.ca/consumer/story/2007/06/21/trans-fats.html. Retrieved 2007-06-21.
71. ^ “Calgary moves against trans fats”. CBC News. 2007-12-29. http://www.cbc.ca/canada/story/2007/12/29/calgary-fats.html. Retrieved 2008-01-13.
72. ^ “Calgary’s trans fat ban fizzles”. CBC News. 12 March 2009. http://www.cbc.ca/canada/calgary/story/2009/03/12/cgy-trans-fat-calgary-health-superboard.html.
73. ^ British Columbia Ministry of Healthy Living and Sport (March 7, 2009). “Province restricts trans fat in B.C.”. Press release. http://www2.news.gov.bc.ca/news_releases_2005-2009/2009HLS0013-000315.htm.
74. ^ British Columbia Ministry of Healthy Living and Sport (September 30, 2009). “B.C. tackles trans fat in food service establishments”. Press release. http://www2.news.gov.bc.ca/news_releases_2009-2013/2009HLS0017-000312.htm.
75. ^ Stender, Steen; Jørn Dyerberg, Anette Bysted, Torben Leth & Arne Astrup (May 2006). “A trans world journey”. Atherosclerosis Supplements (Elsevier) 7 (2): 47–52. doi:10.1016/j.atherosclerosissup.2006.04.011. PMID 16713385.
76. ^ Stender S, Dyerberg J (2004). “Influence of trans fatty acids on health”. Ann. Nutr. Metab. 48 (2): 61–6. doi:10.1159/000075591. PMID 14679314.
77. ^ “Deadly fats: why are we still eating them?”. The Independent. 2008-06-10. http://www.independent.co.uk/life-style/health-and-wellbeing/healthy-living/deadly-fats-why-are-we-still-eating-them-843400.html. Retrieved 2008-06-16.
78. ^ “Opinion of the Scientific Panel on Dietetic products, nutrition and allergies NDA related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids. Question number: EFSA-Q-2003-022″. 2004. http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620767491.htm. Retrieved 20 February 2009.
79. ^ Gray, Richard (February 5, 2006). “Forced to own up to the killer fat in our food”. Scotsman.com. http://news.scotsman.com/index.cfm?id=183932006. Retrieved 2007-01-18.
80. ^ “Call to label hidden fats in food”. BBC. 2006-07-20. http://news.bbc.co.uk/1/hi/health/5218240.stm. Retrieved 2007-01-18. reporting on Clarke, Robert; Lewington, Sarah (2006-07-29). “Trans fatty acids and coronary heart disease”. British Medical Journal 333 (7561): 214. doi:10.1136/bmj.333.7561.214. PMID 16873835. PMC 1523500. http://www.bmj.com/cgi/content/extract/333/7561/214. Retrieved 2007-01-18.
81. ^ “Retailers to stop trans-fat use”. BBC. January 31, 2007. http://news.bbc.co.uk/1/hi/health/6314753.stm. Retrieved 2007-01-31.
82. ^ Food Standards Agency Board recommends voluntary approach for trans fats 13 December 2007
83. ^ Food Standards Agency FSA Board to advise the Department of Health to maintain successful voluntary approach for trans fats in food 13 December 2007
84. ^ “Revealing ‘trans’ fats” US Food and Drug Administration
85. ^ Food and Drug Administration (2003-07-11). “FDA food labeling: trans fatty acids in nutrition labeling; consumer research to consider nutrient content and health claims and possible footnote or disclosure statements”. p. 41059. http://www.cfsan.fda.gov/~lrd/fr03711b.html. Retrieved 2007-01-18.
86. ^ a b American Public Health Association. “Restricting trans fatty acids in the food supply”. http://www.apha.org/advocacy/policy/policysearch/default.htm?id=1366. Retrieved 2008-02-28.
87. ^ American Medical Association. “American Medical Association position on trans fats”. http://www.ama-assn.org/ama/pub/category/20273.html. Retrieved 2008-11-10.
88. ^ BanTransFats.com. “Project Tiburon: America’s first trans fat-free city!!!”. http://www.bantransfats.com/projecttiburon.html. Retrieved 2007-01-18.
89. ^ “Montgomery bans trans fats in restaurants, markets”. The Washington Post. 2007-05-16. http://www.washingtonpost.com/wp-dyn/content/article/2007/05/15/AR2007051501387.html. Retrieved 2007-06-28.
90. ^ City of New York (2005-08-10). “Health department asks restaurateurs and food suppliers to voluntarily make an oil change and eliminate artificial trans fat”. Press release. http://www.nyc.gov/html/doh/html/pr/pr083-05.shtml. Retrieved 2007-01-18.
91. ^ City of New York (2006-09-26). “Health department proposes two changes to city’s health code for public comment”. Press release. http://www.nyc.gov/html/doh/html/pr2006/pr093-06.shtml. Retrieved 2007-01-18.
92. ^ City of New York (2006-12-05). “Board of health votes to phase out artificial trans fat from New York City’s restaurants”. Press release. http://www.nyc.gov/html/doh/html/pr2006/pr114-06.shtml. Retrieved 2007-01-18.
93. ^ Kerkstra, Patrick; Stoiber, Julie (2007-02-09). “Ban gives Phila. a healthy lead in trans-fat fight”. Philadelphia Inquirer. http://www.phelly.com/mld/inquirer/news/local/states/pennsylvania/counties/philadelphia_county/philadelphia/16657321.htm. Retrieved 2007-02-23.
94. ^ McCaffrey, Jim (2007-02-16). “Street signs trans-fat ban bill”. The Evening Bulletin. http://www.thebulletin.us/site/news.cfm?newsid=17860199&BRD=2737&PAG=461&dept_id=576361&rfi=6. Retrieved 2007-02-23.
95. ^ Philadelphia City Council (2007-10-10). “Amending Section 6-307 of The Philadelphia Code, entitled ‘Foods containing artificial trans fats,’ by exempting certain bakeries from the provisions prohibiting the use of artificial trans fats, under certain terms and conditions”. Press release. http://webapps.phila.gov/council/detailreport/?key=7421. Retrieved 2007-10-11.
96. ^ “San Francisco restaurants asked to ban trans fats”. The Union Tribune. 2008-02-02. http://www.signonsandiego.com/news/state/20080130-0805-ca-transfatban.html. Retrieved 2008-02-02.
97. ^ “No more trans fat”. Chicago Sun-Times. 2007-07-02. http://nl.newsbank.com/nl-search/we/Archives?p_product=CSTB&p_theme=cstb&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=11A232ACF4521AA0&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM. Retrieved 2008-02-02.
98. ^ Davey, Monica (2006-07-18). “Chicago weighs new prohibition: bad-for-You fats”. New York Times. http://travel2.nytimes.com/2006/07/18/us/18chicago.html. Retrieved 2007-01-18.
99. ^ “Lawmaker wants to ban trans fats from Mass. restaurants”. Boston Globe. 2006-12-19. http://www.boston.com/business/ticker/2006/12/lawmaker_wants.html. Retrieved 2007-03-20.
100. ^ “Trans Fats Facts and Information”. Boston Public Health Commission. http://www.bphc.org/bphc/transfat.asp. Retrieved 2008-12-08.
101. ^ “Trans Fat Ban Considered in Maryland”. Associated Press. 2007-03-08. http://www.news8.net/news/stories/0307/403770.html. Retrieved 2007-03-20.
102. ^ “Trans fat ban bill proposed in Senate”. Daniel Barlow Vermont Press Bureau. 2007-03-10. http://www.timesargus.com/apps/pbcs.dll/article?AID=/20070310/NEWS02/703100328. Retrieved 2007-03-20.
103. ^ Black, Cherie. “King County restaurants told to phase out trans fats”. Seattle P-I date = 2007-06-19. http://seattlepi.nwsource.com/local/324410_transfats20.html. Retrieved 2007-07-16.
104. ^ a b c McGreevy, Patrick (2008-07-25). “Gov. Schwarzenegger signs law banning trans fats in restaurants”. Los Angeles Times. http://www.latimes.com/features/health/la-me-transfat26-2008jul26,0,6105346.story. Retrieved 2008-07-25.
105. ^ a b Sondag, Samantha (2008-07-25). “Gov. signs nation’s first statewide ban on trans fats in restaurants”. San Francisco Chronicle. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/25/RV9N11VMPR.DTL. Retrieved 2008-07-25.
106. ^ a b “Assembly Bill No. 97″ (PDF). California State Assembly. 2008-07-25. http://www.leginfo.ca.gov/pub/07-08/bill/asm/ab_0051-0100/ab_97_bill_20080715_enrolled.pdf. Retrieved 2008-07-25.
107. ^ Sanders, Jim (2008-07-25). “Schwarzenegger wages war on trans fats”. McClatchy Newspapers. The Atlanta Journal-Constitution. http://www.ajc.com/health/content/health/stories/2008/07/25/TRANSFATS_california.html. Retrieved 2008-07-25.
108. ^ Palm oil ‘reasonable’ replacement for trans fats, say experts Food Navigator, 16 Dec 2005
109. ^ Palm oil blend could offer trans-fat free shortenings for bakery: Study Food Navigator, 17 Feb 2009
110. ^ Crisco. “Crisco 0 Grams Trans Fat Per Serving All-Vegetable Shortening”. http://www.crisco.com/about/prod_info.asp?groupID=17&catId=63&FlavorId=344. Retrieved 2007-01-18.
111. ^ “Crisco Frequently Asked Questions.” Crisco. Retrieved on September 13, 2007.
112. ^ “List of Canadian industry actions to reduce transfats”. Food & Consumer Products of Canada (FCPC). Retrieved on September 13, 2007.
113. ^ “Bunge Oils”. http://www.transfatsolutions.com.
114. ^ Loders builds on trans fat alternatives Food Navigator, 5 Feb 2004
115. ^ Loders Croklaan targets trans fat free demand By Anthony Fletcher, Food Navigator, 10 Nov 2005
116. ^ Turner, Dorie (2006-11-29). “Arby’s Announces Trans Fat Reduction”. USA Today. Associated Press. http://www.usatoday.com/money/industries/food/2006-11-29-arbys-transfat_x.htm. Retrieved 2007-12-13.
117. ^ Center for Science in the Public Interest (2006-06-12). “KFC Sued for Fouling Chicken with Partially Hydrogenated Oil: Lawsuit Aimed at Eliminating, or Disclosing Use of Artery-Clogging Frying Oil”. Press release. http://www.cspinet.org/new/200606121.html. Retrieved 2007-01-18.
118. ^ “Class action complaint” (PDF). 2006-06-12. http://www.cspinet.org/new/pdf/final_complaint.pdf. Retrieved 2007-01-18.
119. ^ Burros, Marian (2006-06-14). “KFC Is Sued Over the Use of Trans Fats in Its Cooking”. New York Times. http://www.nytimes.com/2006/06/14/us/14fat.html?ex=1307937600&en=01d0b7b6b5c00eb6&ei=5088&partner=rssnyt&emc=rss. Retrieved 2007-01-18.
120. ^ KFC (2006-10-30). “KFC announces switch to zero trans fat cooking oil following two-year test for same great taste”. Press release. http://www.kfc.com/about/pressreleases/103006.asp. Retrieved 2007-01-18.
121. ^ KFC Canada (2006-10-30). “KFC Canada phasing in zero grams trans fat menu in all 786 restaurants nationally early in the new year”. Press release. http://www.cnw.ca/en/releases/archive/October2006/30/c5869.html. Retrieved 2007-01-18.
122. ^ Wendy’s (2006-06-08). “Wendy’s Significantly Cuts Trans Fats — Switch to New Cooking Oil Under Way”. Press release. http://www.wendys.com/about_us/news/index.jsp?news=5. Retrieved 2007-01-18.
123. ^ McDonald’s finally picks trans-fat-free oil. [[MSNBC. January 30, 2007. Retrieved on September 13, 2007]
124. ^ “Bot generated title ->”. MarketWatch.com 125. ^ AP (2006-07-06). “Burger King to Use Trans-Fat-Free Oil”. Press release. http://www.physorg.com/news102934980.html. Retrieved 2007-07-06.
126. ^ Walt Disney Company (2006-10-16). “The Walt Disney Company Introduces New Food Guidelines To Promote Healthier Kids’ Diets”. Press release. http://www.magicalmountain.net/WDWNewsDetail.asp?page=24&NewsID=1341&type=1&tag=. Retrieved 2007-09-12.
127. ^ “Statement from GSUSA CEO Kathy Cloninger: Girl Scout Cookies Now Have Zero Trans Fats”. Press release. 2006-11-13. http://www.girlscouts.org/news/news_releases/2006/gs_cookies_now_have_zero_trans_fats.asp. Retrieved 2008-02-26.
128. ^ “Health Canada. Trans Fat Monitoring Program”. http://www.hc-sc.gc.ca/fn-an/nutrition/gras-trans-fats/tfa-age_e.html.
129. ^ “CBC News Trans-fat levels dropping, though Burger King in the hot seat 2007-12-20 accessed 2007-12-21″. http://www.cbc.ca/health/story/2007/12/20/transfats-monitoring.html.
Healthiest Cooking Oils
Sources:
http://www.fatfreekitchen.com/cholesterol/cookingoil.html
http://www.ehow.com/how_4622562_seed-oil-as-ingredient-recipes.html
http://www.webmd.com/food-recipes/canola-oil
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
http://www.wisegeek.com/what-is-peanut-oil.htm
http://whatscookingamerica.net/Information/RiceBranOil.htm

Read more: http://www.brighthub.com/health/diet-nutrition/articles/36952.aspx#ixzz0ewnhfo9H