UNIVERSITY PARK, Pa. -- Consumers with a hunger for more nutritious foods and a healthier diet soon will get an assist from the U.S. Food and Drug Administration.

An FDA mandate that food labels include information about artery-clogging trans fatty acids by 2006 will help consumers make better food choices, according to a nutrition specialist in Penn State's College of Agricultural Sciences.

"Researchers have found that trans fats affect cholesterol levels and are associated with a greater risk of heart disease," says Lynne Brown, associate professor of food science. "They also have been linked to obesity."

The FDA has estimated that by looking at the trans fat content on labels and reducing the consumption of trans fats, Americans could save up to $1.8 billion in annual medical costs.

Produced through a process called hydrogenation, trans fatty acids are found in most processed foods. "You'll find them in margarines, baked goods and snack items," says Brown. "Trans fats are found any time the ingredient list includes partially hydrogenated vegetable oils." Hydrogenation makes the fat more stable and increases the food's shelf life, she explains.

Although processors have until 2006 to comply with the new labeling regulations, Brown believes many will start offering trans fat information sooner to gain a marketing advantage. "I think it will change the food processing industry," she says. "Already the food industry is developing oils that are more stable, which will eliminate the need for hydrogenation. Eventually, partially hydrogenated oil will be replaced with other ingredients."

While this new ruling marks the first major change to the current nutrition labels since they were established, researchers have yet to determine a recommended daily amount for trans fats. "I'd suggest that you keep your intake of trans fats as low as possible," Brown advises.

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Contact:

Cheryl Anthony cka106@psu.edu 814-863-0938 814-863-9877 fax

Chuck Gill cdg5@psu.edu 814-863-2713 814-863-9877 fax #228