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How do food companies replace trans fats?
There are several choices when replacing trans fats, depending on the desired property. For example, different oils can be used to achieve different smoking points and/or food consistencies.
Most commonly, manufacturers look to replace hydrogenated oils with natural tropical or nontropical oils, or by manipulating fats through chemical or enzymatic modification (interesterification).
Interesterified fats are believed by some to be as “bad” as trans fats, exerting similar effects on lipid and blood glucose metabolism. Studies are now ongoing to validate or refute this belief.
You may link to some of the published literature here:
Stender S et al. N Engl J Med. 2009:361:314–316.
This letter reports on ongoing data showing that trans fatty acids can be replaced with a mixture of saturated and both mono- and polyunsaturated fats, and provides a rationale for why this composition is beneficial. Available here
Tarrago-Trani M et al. J Am Diet Assoc. 2006;106:867–880.
An overview of trans fats along with a comprehensive review of newly formulated products and current procedures practiced by the food industry to reduce or eliminate trans fats. Available here
Eckel RH et al. Circulation. 2008;115:2231–2246.
The American Heart Association report from the Trans Fat Conference Planning Group. Available here