Talk:Trans fat

Updated History Section

Hi folks, I did a lot of editing to this article back in the mid-2000s. Just popping in to see how things have developed, and the page generally looks good.

While I still intend to leave the article in the capable hands of others, I did spend some time updating the history section. And I think it is worth a note here about these changes.

Originally, I was motivated to clarify the role of the U.S.-based Center for Science in the Public Interest (CSPI) in the trans fat debate. The article has become unbalanced over the years when mentioning CSPI's role in getting trans fats banned, as it had lost the mention that CSPI originally played a role in promoting the use of trans fats (see some prior discussion of this in a prior talk page section).

But I decided on a broader update to the end of the history section to also include newer developments. This is because I came across newer peer-reviewed articles on the history of trans fat regulation. Notably the 2012 Technology and Culture article by David Schleifer (based on his Ph.D. research) is a thorough and reliable peer-reviewed primary source for this historical element. Also, I thought we could cover the WHO's global consensus to phase trans fats out.

So what I did is stick with the three-paragraph structure we had at the end of the history section (one on health concerns with saturated fats, one on the health concerns with the trans fats that replaced them, and then a third on phasing it out globally). I reworked these paragraphs to reflect the newer sources, including changing some of the material to be more accurate based on the academic work done by Schleifer.

p.s. I agree this article should never have been merged into Fat, and regret that the botched merge and restore discarded our long editing history on this page. This made it hard to find the original 2008 Trans Fat text. However, should anyone else need to dig into the archives, I found the old versions and editing history at this link -- cmh^TC 18:43, 22 July 2023 (UTC)

"Partially hydrogenated soybean oil" listed at Redirects for discussion

The redirect Partially hydrogenated soybean oil has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2023 August 6 § Partially hydrogenated soybean oil until a consensus is reached. Jay 💬 05:20, 6 August 2023 (UTC)

Molecular models should be equalized

Under "Structure" the unsaturated fatty acids use a space filling model and the saturated one a ball and stick model. They should use the same type of model in order to cause less confusion.

I'd suggest using the ball and stick model for every molecule, because the bond orders are of importance here 2A02:908:E855:AA00:1805:6158:9350:3754 (talk) 11:57, 23 February 2024 (UTC)

Structural formula for elaidic acid is incorrect

In the table in the "Structutre" section, the structural formula for eladic acid shows a 16-carbon chain, but Eladic acid had an 18-carbon chain. I would use the image that is used in https://en.wikipedia.org/wiki/Elaidic_acid , but the image is in the opposite orientation from the other structural formulas in the table. 32.221.113.244 (talk) 18:06, 18 November 2024 (UTC)

Content from fat hydrogenation

This extended content was in fat hydrogenation. Probably most of this content is redundant in this article, but here it is "Numerous studies have concluded that these ''trans'' fatty acids have negative health effects. As a result, many countries have enacted [[trans fat regulation]] that aims to eliminate or severely restrict their amount in industrialized food products, such as [[food labeling|mandatory labeling]] of trans fats on food products.<ref>{{cite news|url=https://www.independent.co.uk/life-style/health-and-wellbeing/healthy-living/deadly-fats-why-are-we-still-eating-them-843400.html|title=Deadly fats: why are we still eating them?|date=2008-06-10|work=[[The Independent]]|access-date=2008-06-16|url-status=live|archive-url=https://web.archive.org/web/20080614071803/http://www.independent.co.uk/life-style/health-and-wellbeing/healthy-living/deadly-fats-why-are-we-still-eating-them-843400.html|archive-date=2008-06-14}}</ref><ref>{{cite news|url=http://www.nbcnews.com/id/16051436|archive-url=https://web.archive.org/web/20130213023223/http://www.nbcnews.com/id/16051436/|url-status=dead|archive-date=February 13, 2013|title=New York City passes trans fat ban|date=2006-12-05|work=[[NBC News]]|access-date=2010-01-09}}</ref> The [[United States Food and Drug Administration]] has concluded that partially hydrogenated oils are not [[generally recognized as safe]], and since 2018 categorizes them as food additives, not food.<ref>{{cite news|url=https://www.nytimes.com/2015/06/17/health/fda-gives-food-industry-three-years-eliminate-trans-fats.html|title=F.D.A. Gives Food Industry 3 Years to Eliminate Trans Fats|date=2015-06-16|work=[[The New York Times]]|access-date=2015-06-16|url-status=live|archive-url=https://web.archive.org/web/20150616164203/http://www.nytimes.com/2015/06/17/health/fda-gives-food-industry-three-years-eliminate-trans-fats.html|archive-date=2015-06-16}}</ref> A number of old and new ingredients are available to replace partially-hydrogenated oil with significant levels of trans fat.<ref name=TTT2006>{{cite journal | last1 = Teresa Tarrago-Trani | first1 = Maria | last2 = Phillips | first2 = Katherine M. | last3 = Lemar | first3 = Linda E. | last4 = Holden | first4 = Joanne M. | year = 2006 | title = New and Existing Oils and Fats Used in Products with Reduced Trans-Fatty Acid Content | url = https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/JADA106_867-880.pdf| journal = Journal of the American Dietetic Association | volume = 106 | issue = 6| pages = 867–880 | doi = 10.1016/j.jada.2006.03.010 | pmid = 16720128 }}</ref> * Improved hydrogenation processes can produce partially-hydrogenated oil with much lower amounts of trans fat.<ref name=TTT2006/> * Oils rich in [[monounsaturated fatty acid]]s (especially [[oleic acid]]) obtained from plant breeding have higher stability compared to their polyunsaturated-rich ancestors, offering a similar improvement to shelf life.<ref name=TTT2006/> * Tropical oils ([[palm oil]], [[palm kernel oil]], [[coconut oil]]) are naturally rich in saturated fat. They can be further fractionated to increase the concentration of desired fatty acids.<ref name=TTT2006/> * [[interesterified fat|Interesterification]] can be used to mix multiple types of fats, obtaining an oil with intermediate properties. For example, soybean oil and fully-hydrogenated soybean oil can be interesterified to obtain a semi-hard oil.<ref name=TTT2006/> ===Dietary recommendations=== Many health organizations recommend limiting or replacing dietary intake of [[trans fats]] and saturated fats, in favor of unsaturated fats.<ref name="aha2017">the American Heart Association,{{Cite journal |vauthors=Sacks FM, Lichtenstein AH, Wu JH, Appel LJ, Creager MA, Kris-Etherton PM, Miller M, Rimm EB, Rudel LL, Robinson JG, Stone NJ, Van Horn LV |date=July 2017 |title=Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association |journal=Circulation |volume=136 |issue=3 |pages=e1–e23 |doi=10.1161/CIR.0000000000000510 |pmid=28620111|s2cid=367602 |doi-access=free }}the World Health Organization, Health Canada,{{cite web | url = https://food-guide.canada.ca/en/healthy-eating-recommendations/make-it-a-habit-to-eat-vegetables-fruit-whole-grains-and-protein-foods/choosing-foods-with-healthy-fats/ | title = Choosing foods with healthy fats | publisher = [[Health Canada]] | access-date = 2019-09-24| date = 2018-10-10 }}, the US Department of Health and Human Services,{{cite web | url = https://health.gov/dietaryguidelines/2015/resources/DGA_Cut-Down-On-Saturated-Fats.pdf | title = Cut Down on Saturated Fats | publisher = [[United States Department of Health and Human Services]] | access-date = 2019-09-24}} the UK National Health Service,{{cite web | url = https://www.nhs.uk/live-well/eat-well/different-fats-nutrition/ | title = Fat: the facts | publisher = United Kingdom's [[National Health Service]] | access-date = 2019-09-24| date = 2018-04-27 }} the UK Scientific Advisory Committee on Nutrition [https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/814995/SACN_report_on_saturated_fat_and_health.pdf "Saturated Fats and Health"]. Scientific Advisory Committee on Nutrition (SACN). Retrieved 26 July 2021], the Australian Department of Health and Aging,{{cite web | url = https://www.eatforhealth.gov.au/food-essentials/fat-salt-sugars-and-alcohol/fat | title = Fat | publisher = Australia's [[National Health and Medical Research Council]] and [[Department of Health and Ageing]] | access-date = 2019-09-24| date = 2012-09-24 }} the Singapore Ministry of Health,{{cite web | url = https://www.healthhub.sg/live-healthy/458/Getting%20the%20Fats%20Right | title = Getting the Fats Right! | publisher = Singapore's [[Ministry of Health (Singapore)|Ministry of Health]] | access-date = 2019-09-24}} the Indian Ministry of Health and Family Welfare,{{cite web | url = https://www.nhp.gov.in/healthlyliving/healthy-diet | title = Health Diet | publisher = India's [[Ministry of Health and Family Welfare]] | access-date = 2019-09-24}} the New Zealand Ministry of Health,{{cite web |url=https://www.health.govt.nz/your-health/healthy-living/food-activity-and-sleep/healthy-eating/making-healthier-food-choices | title = Making healthier food choices | work = Ministry of Health NZ | publisher = New Zealand's [[Ministry of Health (New Zealand)|Ministry of Health]] | access-date = 2021-06-03}} and Hong Kong's Department of Health.{{cite web | url = https://www.chp.gov.hk/en/static/100023.html | title = Know More about Fat | publisher = Hong Kong's [[Department of Health (Hong Kong)|Department of Health]] | access-date = 2019-09-24}}</ref>" --Smokefoot (talk) 19:00, 8 May 2025 (UTC)