Trans fats are an excellent product for baking and frying, but they are being removed from the food supply due to the discovery of their effect on heart disease risk. Indeed, the Food and Drug Administration removed the GRAS (Generally Recognized As Safe) status from trans fats in 2013, meaning that food processors must get permission to use trans fats in their foods. Many food processers have been removing and replacing trans fats from their products for years. The following graph shows the progress that has been made in lowering trans fat levels in foods with traditionally high levels. US consumers can expect these levels to drop further once the FDA ruling comes into effect.
Average trans fatty acid (TFA) content from 2007 through 2011 of brand-name US supermarket food products that contained ≥0.5 g/serving trans fatty acids in 2007, by food categories. Data were not collected in 2009. All products listing 0 g trans fatty acids but still containing partially hydrogenated oils in the ingredients list were considered to still contain 0.25 g per serving of trans fatty acids. Image from Otite FO, et al. 2013, Prev Chronic Disease. To access the complete article, please click here.