What about trans-fatty-acids and cancer?

Some research has shown that women with high levels of trans fats have a higher risk of breast cancer. Trans fatty acids (TFA) are a type of fat produced during manufacturing by a process called “partial hydrogenation”.

This process changes the molecular structure of the fat to produce an unsaturated fat, which like saturated fat is solid at room temperature. Trans fats are used in most processed foods, such as commercial cakes, pies, cookies, crackers, bread, chips, pretzels, snack foods, breaded foods and salad dressings. Most restaurants and fast food outlets fry foods in oil blends containing trans fats.

To find out whether a food has trans fat, look for the words “partially hydrogenated” in the ingredients list. Small amounts of trans fats will still occur in deodorized vegetable oils (such as canola oil) and margarines. Even “low-trans” fat margarine contains a small amount of trans fat. The best way to reduce your intake of trans fats is, is to minimize processed foods where possible, and prepare your own foods using fresh, natural ingredients. Use oils such as olive oil and canola oil for cooking and salad dressing.