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Federal Drug Administration
Scientific evidence shows that consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or bad cholesterol, levels, which increases the risk of coronary heart disease (CHD). According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have CHD, and more than 500,000 die each year. That makes CHD one of the leading causes of death in the United States.
The Food and Drug Administration has required that saturated fat and dietary cholesterol be listed on food labels since 1993. With trans fat added to the Nutrition Facts panel, you will know for the first time how much of all three--saturated fat, trans fat, and cholesterol--are in the foods you choose. Identifying saturated fat, trans fat, and cholesterol on the food label gives you information you need to make food choices that help reduce the risk of CHD. This revised label will be of particular interest to people concerned about high blood cholesterol and heart disease.
However, everyone should be aware of the risk posed by consuming too much saturated fat, trans fat, and cholesterol. But what is trans fat, and how can you limit the amount of this fat in your diet?
Basically, trans fat is made when manufacturers add hydrogen to vegetable oil--a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods containing these fats.
Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine. A small amount of trans fat is found naturally, primarily in dairy products, some meat, and other animal-based foods.
Trans fat, like saturated fat and dietary cholesterol, raises the LDL cholesterol that increases your risk for CHD. Americans consume on average 4 to 5 times as much saturated fat as trans fat in their diets.
Although saturated fat is the main dietary culprit that raises LDL, trans fat and dietary cholesterol also contribute significantly.
Simply put: No. Fat is a major source of energy for the body and aids in the absorption of vitamins A, D, E, and K, and carotenoids. Both animal- and plant-derived food products contain fat, and when eaten in moderation, fat is important for proper growth, development, and maintenance of good health. As a food ingredient, fat provides taste, consistency, and stability and helps you feel full. In addition, parents should be aware that fats are an especially important source of calories and nutrients for infants and toddlers (up to 2 years of age), who have the highest energy needs per unit of body weight of any age group.
While unsaturated fats (monounsaturated and polyunsaturated) are beneficial when consumed in moderation, saturated and trans fats are not. Saturated fat and trans fat raise LDL cholesterol levels in the blood. Dietary cholesterol also raises LDL cholesterol and may contribute to heart disease even without raising LDL. Therefore, it is advisable to choose foods low in saturated fat, trans fat, and cholesterol as part of a healthful diet.
When comparing foods, look at the Nutrition Facts panel, and choose the food with the lower amounts of saturated fat, trans fat, and cholesterol. Health experts recommend that you keep your intake of saturated fat, trans fat, and cholesterol as low as possible while consuming a nutritionally adequate diet. However, these experts recognize that eliminating these three components entirely from your diet is not practical because they are unavoidable in ordinary diets.
Although some food products already have trans fat on the label, food manufacturers have until January 2006 to list it on all their products.
You will find trans fat listed on the Nutrition Facts panel directly under the line for saturated fat.
With the addition of trans fat to the Nutrition Facts panel, you can review your food choices and see how they stack up. The following table illustrates total fat, saturated fat, trans fat, and cholesterol content per serving for selected food products.
Product |
Common Serving Size |
Total Fat g |
Sat. Fat g |
%DV for Sat. Fat |
Trans Fat g |
Combined Sat. & Trans Fat g |
Chol. mg |
%DV for Chol. |
|---|---|---|---|---|---|---|---|---|
French Fried Potatoes± |
Medium |
27 |
7 |
35% |
8 |
15 |
0 |
0% |
Butter** |
1 tbsp |
11 |
7 |
35% |
0 |
7 |
30 |
10% |
Margarine, stick† |
1 tbsp |
11 |
2 |
10% |
3 |
5 |
0 |
0% |
Margarine, tub† |
1 tbsp |
7 |
1 |
5% |
0.5 |
1.5 |
0 |
0% |
Mayonnaise†† |
1 tbsp |
11 |
1.5 |
8% |
0 |
1.5 |
5 |
2% |
Shortening± |
1 tbsp |
13 |
3.5 |
18% |
4 |
7.5 |
0 |
0% |
Potato Chips± |
Small bag |
11 |
2 |
10% |
3 |
5 |
0 |
0% |
Milk, whole± |
1 cup |
7 |
4.5 |
23% |
0 |
4.5 |
35 |
12% |
Milk, skim† |
1 cup |
0 |
0 |
0% |
0 |
0 |
5 |
2% |
Doughnut± |
1 |
18 |
4.5 |
23% |
5 |
9.5 |
25 |
8% |
Cookies± |
3 |
6 |
1 |
5% |
2 |
3 |
0 |
0% |
Candy Bar± |
1 |
10 |
4 |
20% |
3 |
7 |
<5 |
1% |
Cake, pound± |
1 slice |
16 |
3.5 |
18% |
4.5 |
8 |
0 |
0% |
*Nutrient values rounded based on FDA's nutrition labeling
regulations. |
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Don't assume similar products are the same. Be sure to check the Nutrition Facts panel because even similar foods can vary in calories, ingredients, nutrients, and the size and number of servings in a package.
The Nutrition Facts panel can help you choose foods lower in saturated fat, trans fat, and cholesterol. Compare similar foods and choose the food with the lower combined saturated and trans fats and the lower amount of cholesterol.
Although the updated Nutrition Facts panel will list the amount of trans fat in a product, it will not show a Percent Daily Value (%DV). While scientific reports have confirmed the relationship between trans fat and an increased risk of CHD, none has provided a reference value for trans fat or any other information that the FDA believes is sufficient to establish a Daily Reference Value or a %DV.
There is, however, a %DV shown for saturated fat and cholesterol. To choose foods low in saturated fat and cholesterol, use the general rule of thumb that 5 percent of the Daily Value or less is low and 20 percent or more is high.
You can also use the %DV to make dietary trade-offs with other foods throughout the day. You don't have to give up a favorite food to eat a healthy diet. When a food you like is high in saturated fat or cholesterol, balance it with foods that are low in saturated fat and cholesterol at other times of the day.
Would it surprise you to know that some dietary supplements contain trans fat from partially hydrogenated vegetable oil as well as saturated fat or cholesterol? It's true. As a result of the FDA's new label requirement, if a dietary supplement contains a reportable amount of trans or saturated fat, which is 0.5 gram or more, dietary supplement manufacturers must list the amounts on the Supplement Facts panel. Some dietary supplements that may contain saturated fat, trans fat, and cholesterol include energy and nutrition bars.
Here are some practical tips you can use every day to keep your consumption of saturated fat, trans fat, and cholesterol low while consuming a nutritionally adequate diet.
To keep your intake of saturated fat, trans fat, and cholesterol low:
Questions and Answers on the Trans Fat Final Rule
www.cfsan.fda.gov/~dms/qatrans2.html
Backgrounder
www.fda.gov/oc/initiatives/transfat/backgrounder.html
Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels
www.cfsan.fda.gov/~dms/foodlab.html
Federal Register Final Rule: Trans Fatty Acids in Nutrition Labeling, Nutrient
Content Claims, and Health Claims
www.cfsan.fda.gov/~lrd/fr03711a.html
Advance Notice of Proposed Rulemaking to solicit information on trans fat nutrient
and health claims
www.cfsan.fda.gov/~lrd/fr03711b.html
"What's New on the Nutrition Facts Label? Trans Fat Now Listed with Saturated Fat and Cholesterol."
www.cfsan.fda.gov/~dms/lab-cat.html#transfat
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