|
|
A simple definition of trans fat:
Hydrogenation is performed by converting some of the double bonds of unsaturated fatty acids to single bonds by adding more hydrogen in the presence of heat, pressure, and a catalyst. What actually occurs is an increase in the saturation of the fat. Seed oils such as soybean oil are typically used for the hydrogenation process. Once the oils undergo partial hydrogenation they become more solid, shelf stable and thus better able to resist the oxidation, which occurs as a result of high temperature cooking. TOP
|
|
Nutritive Values of Common
Fast Food Choices |
| Quarter Pounder with Large French Fries, 16 oz Soda |
| This meal |
Recommended Daily Intake |
| 1166 calories |
2000-2700 kcal |
| 51 gms fat |
50-80 gms fat |
| 95 mg cholesterol |
No more than 300 mg |
| 1450 mg sodium |
1100 to 3300 mg |
| 4 Slices of Sausage Mushroom Pizza, 16 oz Soda |
| This meal |
Recommended Daily Intake |
| 1000 calories |
2000-2700 kcal |
| 28 gms fat |
50-80 gms fat |
| 62 mg cholesterol |
No more than 300 mg |
| 2300 mg sodium |
1100 to 3300 mg |
| 2 Pieces of Fried Chicken (breast and wing), biscuit, mashed potatoes and gravy, corn on the cob, and 16 oz soda. |
| This meal |
Recommended Daily Intake |
| 1232 calories |
2000-2700 kcal |
| 57 gms fat |
50-80 gms fat |
| 157 mg cholesterol |
No more than 300 mg |
| 2276 mg sodium |
1100 to 3300 mg |
| 2 Pieces of Fried Chicken (breast and wing), biscuit, mashed potatoes and gravy, corn on the cob, and 16 oz soda. |
| This meal |
Recommended Daily Intake |
| 1057 calories |
2000-2700 kcal |
| 55 gms fat |
50-80 gms fat |
| 80 mg cholesterol |
No more than 300 mg |
| 1620 mg sodium |
1100 to 3300 mg |
|
America's Supersized Waistlines
by Connie Guttersen, RD PhD,
author of the Sonoma Diet
The expanding controversy about the supersizing of American waistlines has many foodservice operations taking another look at their menus. And even if you (like the jury) think the lawsuit brought against McDonalds was a fatheaded idea, the media spotlight on the country's obesity problem practically guarantees it will continue to be a front burner issue.
Like any hot topic, it's got lots of issues. Here is what some nutrition experts are saying, along with some recipe ideas that will help rein in those waistlines, without raining on anyone's taste parade.
We really are a fast food nation.
On any given day, one quarter of our adult population visits one of the nation's 300,000 fast food restaurants. Much of the popularity of fast food is related to our modern day American lifestyle and what accommodates us most - fast, convenient, and predictable. Unfortunately many of the fast food choices are high in fat (especially saturated and trans fat), calories, and sodium. And at the same time, they are not good sources of the healthiest types of fat, such as monounsaturated, fruits, vegetables, and whole grains.
But this is not simply a QSR issue, nor is the problem of being overweight simply a cosmetic one. With increased weight comes the increased risk of obesity, diabetes type II, and heart disease in both adults and children. TOP
Expanding Portions = Expanding Waistlines
A recent collection of medical studies concludes that Americans are eating significantly bigger portions of French fries, chips, burgers, and soda than they did 20 years ago (and not just when they are dining out). This also adds up into more saturated fat (including trans fatty acids) and daily calories--approximately 200 calories more per day than 10 years ago. These studies help explain why 120 millions Americans are either overweight or obese. And the greatest increase of obesity is among our children and adolescents. A study published this year in the Journal of the American Medical Association (1) concludes that the largest portions consumed by Americans were at fast food establishments and the smallest at other restaurants. This study investigated nationally-representative data from the Nationwide Food Consumption Study Survey and the Continuing Survey of Food Intake by Individuals, a sample of approximately 60,000 individuals aged 2 years and older. The increase in our portion sizes tells the story.
Although these increases in calories may not appear to be large, on a yearly basis they may account to as much as a 3 to 5 pound weight gain. This is not surprising when one realizes that a 64 oz soft drink alone can provide as many as 800 kcal.
The factors driving the increase in portion sizes are not difficult to understand. From the consumer's perspective, larger portions at cheap prices are a bargain. Another study published this year in the Journal of The American Dietetic Association (2) suggests that when consumers are given larger portions they typically consume them. Not surprisingly, an increase in portion size directly relates to an increase in calories, for both children and adults. TOP
Cooking with fats.
As our knowledge of specific nutrients increases, the health effects of the different types of fats and oils used in the food industry become more of an issue. This has generated considerable interest among both professionals and consumers about the various types of dietary fats, their effects on health, and their application in the various sectors within the food industry. For example, fast food outlets commonly use hydrogenated and saturated sources of fat--especially when it comes to making fried foods, such as French fries.
But it's not just the QSRs and casual operations that are offering fried foods. White tablecloth restaurants are taking frying to a whole new level with items like fried goat cheese to top their salads, fried herbs, such as fennel or sage, to accompany a thick chop-all topped off by a dessert featuring fried bananas.
Dietary fats differ in their chemical structures, culinary applications, and their role in health. It is essential to understand that the health-promoting features in a fat / oil may not always have the same ability to grant a desirable flavor and texture in food during high temperature cooking. Not all edible oils are able to withstand the stress of high temperature cooking. The challenge to provide these traits, as well as a reasonable economic approach, requires a good understanding of both the health properties and food science principles of oils.
An added challenge is addressing the increased confusion about dietary fats among consumers. Today, the greatest concern among consumers relates to the intake of hydrogenated fats, also referred to as the hidden enemy that promotes heart disease.
Americans eat a large amount of French fries (approximately 28 pounds per person every year) and other fried foods. Interestingly, the USDA projects that the consumption of French fries will drop almost 1 percent by the end of the year. The slight reduction in fry sales may be related to a growing fear of hydrogenated fats and the increased competition of other menu alternatives. Food manufactures are expressing an interest in developing healthier fries made from rice flour mixtures as well as other cooking techniques to decrease the total amount of trans fat. Rather than offering an imitation French fry, which usually does not receive a great acceptance, efforts may be rewarded by using a healthier fry oil, such as a monounsaturated oil, ie. olive oil. TOP
Graph 1 illustrates the popularity of frozen French fries among Americans.
Frozen Potatoes Outweigh Fresh Potatoes in Consumer Preference
 |
USDA Economic Research Service
| Healthier Choices in Fast Food Restaurants |
| Arby’s Light Roast chicken Sandwich |
276 calories
7 gms of fat |
33 mg of cholesterol
777 mg of sodium |
| Burger Kings Chunky Chicken Salad |
276 calories
7 gms of fat |
33 mg of cholesterol
777 mg of sodium |
| Wendy’s Chili |
210 calories
7 gms of fat |
30 mg of Cholesterol
800 mg of Sodium |
|
Old Adage Still Rings True.
As food professionals, it is our responsibility to convey the importance of nutrition and better choices among our customers, and to elevate the consumer's recognition of the quality of food, including where food comes from and how it is made. The old saying "You are what you eat," continues to be proven by modern medicine. |
| Top |
Graph 2 below illustrates the differences in the fatty acid composition when frozen fries, which are usually par fried (arrive frozen fried and then fried again before service) are fried in a hydrogenated fry mix versus olive oil. The important difference to recognize is the much lower amount of trans fatty acids in the potatoes fried in olive oil. As we already know, trans fatty acids raise cholesterol levels as well as other cardiovascular risk factors more than any other type of dietary fat. TOP
|
