ZOE Science & Nutrition Trans fats: how worried should you be?
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Apr 6, 2023 
Dr. Sarah Berry, an expert in fats and oils, dives deep into the world of trans fats, shedding light on their complex history. Discover the journey of trans fats from industrial popularity to health concerns and regulatory responses. Learn about the contrasting methods used in the US and UK to replace these fats, and how consumer perceptions influence these changes. Finally, Dr. Berry reassures listeners that industrial trans fats are mostly gone from our food supply, discussing healthier fat options and their impact on nutrition.
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Trans Fat Basics
- Trans fats are unsaturated fats, but there are two types: industrially produced and naturally occurring.
- Industrially produced trans fats were used to harden vegetable oils, creating a cheaper alternative to solid animal fats.
Natural vs. Industrial Trans Fats
- Natural trans fats exist in dairy and ruminant animal meat (e.g., beef).
- Industrially produced trans fats were favored for their low cost and ability to create solid fats from vegetable oils.
Margarine as a 'Healthy' Choice
- Jonathan Wolfe grew up eating margarine as a supposedly healthier alternative to butter due to his father's high cholesterol.
- This was common in the 80s, even though concerns about trans fats were emerging.