February 2007
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CR's Take: | ||
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Keep in mind that "trans-fat-free" is not the same as fat-free. Crisco shortening still contains 3 grams of saturated fat
per tablespoon. When possible, choose more healthful vegetable oils. |
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In the latest salvo against trans fats, Smuckers, the manufacturer of Crisco, announced in late January that it has virtually eliminated the artery-clogging substance from its popular line of shortening products.
A spokeswoman for the company said a serving of Crisco shortening, or about 1 tablespoon, will now contain less than 0.5 grams of trans fats, instead of its original 1.5 grams. The Food and Drug Administration allows products with less than 0.5 grams of trans fat per serving to claim zero grams of trans fat on packaging labels.
The shortening, a mainstay in recipes for pie crusts and icing, was reformulated so that much of its partially hydrogenated vegetable oils were replaced with oils that contain little or no trans fats. Crisco oils and sprays are already trans-fat-free.
Smuckers has said the change in formula would not compromise Crisco’s signature taste. To see just how well the new shortening stacked up against the older one, Consumer Reports' testers baked two blueberry pies, using both formulations. Crumb for crumb, they found the two desserts to be practically interchangeable: Both formulations produced crusts that were flaky, had a mild flavor, and were relatively easy to work with.
Still, while experts concede it's far better to bake with a shortening that contains little trans fats than one laden with them, consumers should keep in mind that "trans-fat-free isn't the same as fat-free," says Bonnie Taub-Dix, R.D., spokeswoman for the American Dietetic Association, the nation's largest organization of food and nutrition professionals. The reformulated shortening still contains 3 grams of saturated fat per tablespoon and should be used judiciously.
Reformulated Crisco shortening products will soon be shipped to stores nationwide with new packaging labels to signal the change. However, some reformulated products are already on store shelves without the new labels and may have been tossed in among older versions, so be sure to check the Nutrition Facts box before putting a container in your shopping cart.
The trouble with trans fats
Trans fats are the most heart-unfriendly fat of all, studies suggest. While both saturated fat and trans fat can raise levels of "bad" artery-clogging LDL cholesterol, trans fats also lower "good" HDL cholesterol. In addition, recent research found that trans fat may increase several indicators of systemic inflammation in healthy people. Excessive or prolonged inflammation can damage the arteries and other structures and increase the risk of heart disease and other illnesses, including diabetes.
The American Heart Association recommends that people limit their intake of trans fat to less than 1 percent of their total calories. For a standard 2,000 calorie diet, that would mean consuming no more than about 2 grams of trans fat a day. The AHA also recommends that saturated fats make up less than 7 percent of total calories a day.
New York City's Board of Health has approved a ban on trans fat in local restaurants, and a handful of other cities are considering similar proposals. Several fast-food chains have also announced that they'll be phasing out trans fats from their menus.
