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Trans fats, found in many cakes, pastries, pies, chips and fast foods, are chemically altered vegetable oils used to bulk up foods and increase their shelf life. They have no nutritional value and boost levels of "bad" cholesterol, thereby increasing the chances of a heart attack. Trans fats also occur naturally in meat and dairy products, but these pose no risk.
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Clinical Nutrition Research
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• Validating the biomarkers that could be used to assess the impact of different fatty acids on coronary heart disease risk, and examining some of the new markers of inflammation and endothelial integrity and homeostasis.
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• Distinguishing between naturally occurring and industrially produced trans fatty acids with respect to their relative impact on the biomarkers of coronary heart disease risk.
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• Examining the relative health risks posed by trans fats and saturated fats at low levels of trans fat intake (1-3% energy intake).
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• Distinguishing between individual saturated fatty acids with respect to their relative impact on the biomarkers of coronary heart disease risk, in particular at levels of intake at which significant risk can occur.
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•Distinguishing between synthetic and naturally occurring fat molecules, particularly triglycerides of high saturated fat content, with respect to the relative impact of the position of fatty acids on the biomarkers of coronary heart disease risk.
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• Examining the safety and nutritional properties of novel oils.
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Food and Agriculture Research
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• Developing more cost-effective and standardized methods for analyzing the fatty acid content of foods in a manner that differentiates among the various trans fatty acids, including distinguishing between their plant or animal origin.
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• Determining and monitoring average levels of trans fats and the factors influencing their distribution in peoples ruminant meat and dairy products produced using different feeding regimes.
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• Determining and monitoring the impact of reducing trans fat on levels of individual saturated fatty acids and levels of alpha-linolenic (omega-3) and linoleic (omega-6) acids in the food supply.
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• Conducting further research and development in the area of interesterification and hydrogenation, and conducting studies on the safety and trans fat content of the resulting novel fats. Areas for study include chemical and enzymatic processes, and control of these processes.
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• Continuing the development of new methods and technologies, including packaging technologies, that would enable more "trans fat free" food products to be produced by the food industry.
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• Increasing the range and levels of saturated fatty acids in certain oilseed varieties, and identifying and developing possible new sources of saturated fats that can be used to produce interesterified fats and oils.
Population and Public Health Research
- • Designing effective messages, targeted to key groups, about the consumption of different types of fat.
- • Characterizing the fatty acid intake of people, including trans fats from plants and animals, over time.
- • Determining the impact of a reduction in trans fat intake on levels of saturated fats, alpha-linolenic acid (omega-3) and linoleic acid (omega-6) in the peoples diet.
- • Identifying the population subgroups at greatest risk of consuming high levels of trans fats, and evaluating their fatty acid intake after implementation of the regulations.
- • Assessing the impact of social and economic factors on consumer choices and consumption of different types of fat.
- • Identifying ways to shift consumption patterns toward healthier foods (e.g. fruits, vegetables, whole grains and healthier oils).