Acquired preference for foods high in fat is linked to risk for obesity.

Fat has twice the calories per gram that protein or carbohydrates contain.

Fat tastes good, and it accounts for much of the pleasure we derive from food.

The presence of fat carries and concentrates flavor.  It also contributes to an important quality known as “mouth feel.” It’s this combination of flavor and texture that leads us to describe various high-fat foods as “rich, creamy, smooth, crunchy or crispy (fried),” etc. Or simply “flavorful.”

But fat alone is not responsible for obesity. More and more nutritionists and medical authorities believe sugar/simple (refined) carbs are the greater hazard. The fact that fat contributes more greatly to satiety (i.e., feeling full longer) offers better protection from overconsumption than sticking mostly to low-fat foods.

We’ve learned there are "good fats" (such as olive oil and omega-3s) and "bad fats" (saturated fats that clog arteries and contribute to heart disease). And the public will soon know of another kind of bad fat ...

More recently, “trans fats” (a.k.a., hydrogenated vegetable oil or man-made fat) have been making news.  Called a “stealth fat” because it doesn’t yet appear on most nutrition labels -- even foods labeled as “fat-free” -- research shows it to be a serious concern.

In 2003, the FDA ruled food manufacturers must list the amount of trans fats on food labels -- but companies have until 2006 to phase in the label changes.

Why the “bad guy”? Like saturated fat, trans fats boost levels of LDL (the “bad” cholesterol). But unlike saturated fat, they don’t increase HDLs, the “good” cholesterol that cleans arteries.  They may also be a carcinogen. The American Cancer Society says trans fats are associated with colon cancer. They have also been linked to diabetes.

	There is no safe level of trans fatty acids and people should eat as little of them as possible while consuming a nutritionally adequate diet. Mary G. Enig, Ph.D., author of Know Your Fats

Trans fats are unsaturated vegetable oils (such as soybean or cottonseed oil) that have been injected with hydrogen, a pressurized gas that changes the liquid oil into a solid and alters its molecular structure to resemble saturated fat.

What trans fats do is give processed food products a creamy consistency or crispy texture.  They may also extend shelf life. 

And because these bionic fats don’t become rancid quickly at high temperatures, they’re a favorite for commercial deep frying. 

	Fast food companies are scrambling to find another sufficiently cheap fat that can stand up to the deep fryer’s high temperatures. Kim Severson, a food writer for the San Francisco Chronicle and author of the Trans Fat Solution; as reported in Southwest Airlines Spirit, October 2003

Until new labeling regulations go into effect in 2006, you can avoid trans fatty acids by avoiding these ingredients listed on any processed food: partially hydrogenated oils, margarine or vegetable shortening.

Foods that contain fat are:

	Margarine -- especially in stick form
	Packaged foods -- cake mixes, Bisquick
	Soups -- both dried and liquid can contain very high levels
	Deep-fried fast food
	Frozen food -- frozen dinners, frozen chicken, frozen breaded fish or chicken, pizzas
	Baked goods -- donuts, cookies, cakes, frostings (make them at home or eat infrequently). Most bread doesn’t contain fat, so most is trans fat-free.
	Candy and cookies -- if it contains chocolate or coconut or other high-fat items, opt for hard candies or jelly beans, which are low-fat.
	Chips and crackers -- choose low-fat versions only
	Breakfast food -- cereals, breakfast bars; choose low-fat only
	Toppings, dips and condiments -- salad dressing, mayonnaise, gravy, whipped toppings, nondairy creamers, hot fudge, peanut butter (unless it’s “natural”).

In January 2003, Frito-Lay beat most manufacturers to the punch by announcing it had removed trans fats from all its snack foods -- chips, pretzels, etc. Other manufacturers are expected to follow suit.

Research has linked high dietary fat intake to stroke, cardiovascular disease, diabetes and certain types of cancer.

It has been directly related to obesity. Children with higher body fat, identified by seven skin folds, consumed more dietary fat during the year before they became overweight.*

American children consume diets with about 34% of energy from fat.  Although Americans decreased their percent of energy from total fat and saturated fat during the past 30 years, actual fat intake grew along with higher calorie intake.

Fat intake can be thought of as the result of behaviors such as choosing high-fat foods (e.g., potato chips), fat-laden foods (gravy, butter), fried foods, versus lower-fat choices (skim milk, removing skin from chicken). 

Data on the relationship between dietary fat intake among children and multiethnic groups are limited. Doctors say more study is needed to inform future treatment.

* Conclusions drawn from research approved by the Institutional Review Board of the University of Texas M.D. Anderson Cancer Center, Houston