To print: Select File and then Print from your browser's menu --------------------------------------------------------------------------------------- Title: Softer Margarines Not As Hard On Cholesterol, Says AMA URL: http://www.pslgroup.com/dg/2AB42.htm Doctor's Guide June 3, 1997
DALLAS, June 3, 1997 -- To reduce the amount of trans fatty acids in the diet, softer margarines should be substituted for harder spreads, according to a new statement released by the American Heart Association (AMA) in today's issue of its journal Circulation. Trans fatty acids, which can raise blood cholesterol levels, are a byproduct of the conversion of oils or fats to more solid stable forms through a process called hydrogenation. The more solid the form, the more trans fatty acids per ounce. Thus, softer margarines contain lower amounts of trans fatty acids than harder margarines. The AMA's statement was developed by its Nutrition Committee because trans fatty acids have become such a controversial health issue in the news. Consumers have been told that margarines, which contain unsaturated fat, when substituted for saturated fat such as butter, can lower cholesterol. However, new studies in the last seven years indicate that some margarines - especially the solid ones -- raise cholesterol almost as much as saturated fats such as butter, says Alice Lichtenstein, D.Sc., author of the statement. The public didn't know whether to choose margarine or butter, says Lichtenstein, a member of the AMA's Nutrition Committee. The new guidelines provide a clear message: For cooking, oils in their natural state, such as corn or canola oil, that have not been hydrogenated, should substitute for hydrogenated oils or saturated fats. For spreads, softer should replace harder margarines and cooking fats. "And if you're going to melt it, you might as well start off with a liquid, and then (for spreads) choose softer over firmer," says Lichtenstein. Trans fatty acids are not listed on the nutrition label of food products, but a person can get a good idea of how much trans fatty acids are included by knowing the total fat content and assessing the appearance (consistency) of the product. "The best way to reduce trans fatty acids are to lower total fat and choose cooking fats and table spreads that are liquid or soft, and then the individual fats and trans fatty acids will go down too. Trans fatty acids should be viewed in the context of total fat intake," she stresses. --------------------------------------------------------------------------------------------- Copyright © 1999 P\S\L Consulting Group Inc. All rights reserved. Republication or redistribution of P\S\L content is expressly prohibited without the prior written consent of P\S\L. P\S\L shall not be liable for any errors, omissions or delays in this content or any other content on its sites, newsletters or other publications, nor for any decisions or actions taken in reliance on such content. --------------------------------------------------------------------------------------------- This news story was printed from *Doctor's Guide to the Internet* located at http://www.docguide.com --------------------------------------------------------------------------------------- Return to News Story Page This site is maintained by webmaster@pslgroup.com Please contact us with any comments, problems or bugs. All contents Copyright (c) 1998 P\S\L Consulting Group Inc. All rights reserved.