To create a substitute for butter, food manufacturers put
vegetable oils through a process called hydrogenation. The
addition of hydrogen makes the product firm and resistant to
spoilage. However, while hydrogenated or trans fats spread like
butter, they also share some of the unwanted properties of
saturated fats. They appear to interfere with removing LDL
(“bad”) cholesterol from the blood and also lower HDL (“good”)
cholesterol. As a result, these foods may contribute to heart
disease and certain cancers. To lower your children’s
consumption of saturated fats, avoid trans fats and use liquid
oils and soft tub margarines instead. Since 2006, the Food and
Drug Administration has required food manufacturers to list the
amount of trans fats in the Nutrition Facts section of food
labels, so always check labels for trans fat content. In some
cities, local ordinances have been passed to eliminate trans
fats in restaurant foods.