fats. Fudgy brownies and Apple Jacks could have a pleasant texture and sit on the shelf for longer, all for far less than it would cost to use butter or tallow. And so in the 1980s, companies began to hydrogenate cottonseed oil, soybean oil and other oils on a large scale,
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, and food reformulation began.
A short-lived relationship
Trans fats gained popularity as public health officials worried about the association between high levels of saturated fat and cardiovascular disease. Companies began to look for ways to get saturated fat content off of their nutrition labels,
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, and unsaturated trans fats fit the bill. “Your [nutrition] label would look OK because they weren’t saturated fats and they didn’t have to be labeled,
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,” Ash explains.
But as soon as trans fat began to take over the market, more research began to show that,
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, instead of being better than saturated fat, trans fats might actually be worse. “Trans-fatty acids increase LDL cholesterol [our “bad” cholesterol], and they don’t have much of an effect on HDL [our “good” cholesterol],
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,” contributing to cardiovascular disease risk,
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, says Alice Lichtenstein, a nutritional biochemist at Tufts University in Boston,
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, who published a review on the topic in Current Atherosclerosis Reports in June 2014.
The data,
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, she

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