According to the American Heart Association (AHA), there are two types of trans fats found in foods, naturally occurring and artificial. Participate in this informative, free webinar to learn the differences between these two types of trans fats and the effects on heart health.

1. Trans Fat Update
https://learn.extension.org/events/2356
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Family Readiness Policy,
U.S. Department of Defense under Award Numbers 2014-48770-22587 and 2015-48770-24368.
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4. Today’s Presenter
Kristi Crowe-White PhD, RD
Assistant Professor, University of Alabama
kcrowe@ches.ua.edu
• PhD in Food Science & Nutrition at the University of Maine with a National
Science Foundation Teaching Fellowship
• Research focus: impact of bioactive food compounds on reducing oxidative
and inflammatory stress as mechanisms underpinning cardio-metabolic
diseases
• Current research funded by the Academy of Nutrition and Dietetics and the
American Heart Association
• Holds service and leadership positions within the Academy of Nutrition and
Dietetics
• Active member of the Institute of Food Technologists serving as a Food
Science Ambassador and Media Spokesperson
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5. LEARNING OBJECTIVES
• THE PARTICIPANT WILL BE ABLE TO…
• To explain the science behind trans fats in formulated foods and naturally occurring trans fats.
• To discuss the heart health implications of trans fats in the diet.
• To identify the sources of trans fats in the diet and educate clients/patients on selecting foods
to reduce trans fat intake.
• LEARNING NEED CODES
• 2020 (composition of food)
• 2040 (food science)
• 2070 (macronutrients: fat)
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6. OVERVIEW
• What Are Trans Fats?
• Why Are Foods Formulated with Trans Fats?
• Health Implications of Trans Fats
• Food and Ingredient Culprits
• Regulations on Trans Fats
• RD Takeaways
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7. TRIGLYCERIDE REVIEW
• Definition
• Compounds composed of glycerol and 3 fatty acids
• Primary Function
• Structural components of biological membranes
• Energy-yielding compounds in the form of triacylglycerol (TAG)
• TAG is also known as _______________
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8. FATTY ACID REVIEW
Fatty acids (FA) are composed of carbon chains that can differ from each other in…
1. Length or number of carbon atoms
2. Degree of saturation determined by double bonds
3. Configuration of hydrogens attached to double bonds
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9. SATURATION REVIEW
Saturated Fatty Acids
• All C’s within the FA chain are bound
to two C’s and two H’s
• All C bonds are filled!!!
• Source?
Unsaturated Fatty Acids
• One or more double bonds between
C’s are present due to an absence of
H atoms within the chain
• Monounsaturated
• Polyunsaturated
mono
poly
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10. WHAT ARE TRANS FATS?
• Fats with one or more double bonds in the trans versus cis
configuration/orientation
• Double bonds in a fat with hydrogens on opposite sides
Edelstein. Food Science, 2014.
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11. TRANS FATS: WHERE AND WHY?
• Two Sources of Trans Fats
• iTFA - Artificially produced through
hydrogenation of a vegetable oil
• History of trans fats
• RTFA - Naturally occurring in food
products from ruminant animals
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12. INDUSTRIAL TRANS FATS VIA HYDROGENATION
Conversion of cis configuration to trans configuration yielding partially
hydrogenated oils
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13. RUMINANT TRANS FATTY ACIDS
Linoleic Acid
Conjugated Linoleic Acid
(CLA)
CLA is classified as an omega-6 fatty acid. Health implications? 13

14. QUESTIONS
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15. HEALTH IMPLICATIONS OF INDUSTRIAL TRANS FATS
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16. TRANS FATS AND BLOOD VESSELS
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17. TRANS FATS AND CVD
• Current Intake
• 2-3% total energy = approximately 5.3-5.8 grams per day
• A 2% increase in TFA consumption is associated with a 23% higher
incidence in CVD
• Higher Intake (2.5-6.3% total energy) of TFA significantly increased
relative risk of…
• CVD deaths by more than 30%
• CVD events by 25%
Skeaff & Miller. Ann Nutr Metab, 2009; Garshick et al. Nutr Metab Cardiovasc Dis, 2014
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18. IMPACT ON CHOLESTEROL LEVELS
HDL Levels LDL Levels
Trans Fats
Saturated Fats
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19. RCT with Lifestyle Intervention
• N = 400, 33% male, mean age 48 + 13 years
• After one year, an independent and
significant reduction of 27nmol/L in LDL
levels for every 1% reduction in TFA
consumption
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20. OVERVIEW OF ADVERSE EFFECTS OF INDUSTRIAL TF
Simopoulos. Exp Biol Med, 2008.
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21. FOOD AND INGREDIENT
CULPRITS
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22. FOOD AND INGREDIENT CULPRITS
• Baked Goods – cakes, cookies, pie crusts, ready made rolls, doughs,
pizza crusts
• Snacks – chips, some microwave popcorn
• Fried foods including donuts
• Ingredients like creamer and margarine
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25. QUESTIONS
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26. REGULATIONS ON INDUSTRIAL TRANS FATS
IN FOOD
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27. • If less than 0.5g TFA, the label can
read 0 grams of Trans Fat
• 2006 – NYC bans trans fats
• Many cities follow suit
• June 2015 – FDA ruling on
significantly reducing TFA from
hydrogenated oils in formulated food
• Compliance Window = 3 years
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28. Switch from stick margarine to soft margarine 28

29. RD TAKEAWAYS
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30. RD TAKEAWAYS
• Industrial trans fats = partially hydrogenated oils and naturally
occurring sources in animal products
• Limit intake of packaged snack foods and other foods containing
partially hydrogenated oils
• Trans fats are not the only culprit in heart disease – evaluate total fat
intake and type of fat!!!
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31. QUESTIONS
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What is one significant thing
you learned today?

33. Evaluation and CPEU Credit
• To receive CPEU credit please complete the evaluation found at:
https://vte.co1.qualtrics.com/jfe/form/SV_8q2frd0pMhUfDql
• Available until February 25, 2017. The applicability of information
presented today may change with new research or policies after
this time.
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34. MFLN Nutrition and Wellness Upcoming
Event
• Work life integration: What does success look like?
– Tuesday, March 29 at 11:00 am Eastern
– https://learn.extension.org/events/2481
For more information on MFLN Nutrition and Wellness go to:
https://blogs.extension.org/militaryfamilies/nutrition-and-wellness/
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35. Find all upcoming and recorded webinars covering:
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Personal Finance
Military Caregiving
Family Development
Family Transitions
Network Literacy
Nutrition & Wellness
Community Capacity Building
http://www.extension.org/62581
This material is based upon work supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Office of Family Readiness Policy,
U.S. Department of Defense under Award Numbers 2014-48770-22587 and 2015-48770-24368.