February 3, 2006

MGH cafeterias make a change to
lower trans fat content

Following the latest nutrition trend, concern about the use of trans fats in food products recently has taken center stage. Starting in January, the Food and Drug Administration now requires all food manufacturers to include trans fats on their food labels. Trans fats now are listed under the total fat category along with saturated, monounsaturated and polyunsaturated fats. Both trans fats and saturated fats have been shown to increase the low-density lipoprotein or "bad" cholesterol levels that increase the risk of heart disease.

Most trans fats are formed when liquid oils are made into solid fats. Examples of foods containing trans fats are vegetable shortenings, some margarines, crackers, cookies, snacks and other foods made with or fried in partially hydrogenated oils. Trans fats also are found naturally in some animal-based foods.

To help address the trans-fat content in frying oils used in hospital cafeterias, MGH Nutrition and Food Services has eliminated trans fats from frying oils starting this month. For example, by making this change, the amount of trans fat in the hospital's french fried potato wedges has been reduced by 80 percent. In addition, the Eat Street Café and the Charles River Plaza Café at the Simches Research Center now offer a new crinkle-cut french fry that has no trans fats at all.

"It is important to remember that foods fried in trans-fat-free oils still contain the same number of calories as foods fried in oil with trans fat and should be eaten in limited quantities," says Susan Barraclough, RD, director of MGH Nutrition and Food Services. "This important change in lowering the trans-fat content, however, will help us to continue our commitment to provide nutritious, healthy, desirable and delicious food to our many customers."