Originally published January 24 2006
Hydrogenated fats go unchecked in British food industry
by Mike Adams, the Health Ranger, NaturalNews Editor
British newspaper The Herald devotes an article to the controversial subject of hydrogenated fats, which U.S. foodmakers must now include on food labels, though British foodmakers are not required to post any such information, in spite of the risks these fats pose to public health.
They're present in hundreds of foods, have no dietary benefit and increase the risk of heart disease, so news that levels of hydrogenated fats are to be reduced in products made by the American arm of the world's largest cereal maker, Kellogg's, is welcome.
Now consumer groups hope pressure will increase on food companies on this side of the Atlantic to provide labels which list the amount of the fats present.
From January, food labels in the US must show levels of hydrogenated fat.
Which?, formerly the Consumers' Association, is lobbying the European Commission for mandatory labelling to be extended to cover the full eight relevant elements of food, including fats.
also aims to ensure there are labels or lists of ingredients displayed on all deep--fried fast foods, caf�/takeaway pastry-based foods or loose-sold cakes, pies and doughnuts in the UK, as these are a major source of hydrogenated fat.
Hydrogenated fat is made when manufacturers add hydrogen to vegetable oil.
Like saturated fat and dietary cholesterol, hydrogenated fat raises levels of LDL cholesterol that in turn increase the risk of chronic heart disease.
The agency goes still further, saying evidence suggests the effects of hydrogenated fat are worse than saturated fats.
Although no figures have been estimated for UK heart disease caused by hydrogenated fat, one Dutch study has suggested that elimination of most of the hydrogenated oils from the food supply would cut deaths from heart disease by more than 20%.
According to the US Food and Drug Administration, hydrogenated fat can be found in vegetable shortenings, some margarines, crackers, biscuits, snack foods and other foods made with or fried in partially hydrogenated oils.
The good news is that UK data for 2001 suggests there has been a fall in hydrogenated fat consumption as manufacturers have started to source alternative ingredients.
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