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As reported in [1] Business Week (and elsewhere), The Colonel has gone trans-fat free.
Kentucky Fried Chicken joins three other fast food chains (Wendy’s, Ruby Tuesday and Chilli’s) in switching to trans-fat free products.

What are Trans-Fats (Trans Fatty Acids)?
Saturated fats are generally derived from animals, (ex: butter). Unsaturated fats are typically derived from plants, (ex: olive oil). Molecularly speaking, Unsaturated fats by nature have fewer Hydrogen atoms and are liquid at room temp (versus saturated fats which are more stable and solid at room temp).

Trans-fats result from taking an unsaturated fat and “hydrogenating” it so that it partially solidifies and is more like a saturated fat. The process typically involves putting a reactive metal such as cobalt into a tank of vegetable oil. Hydrogen gas is then bubbled through the oil until it partially solidifies.

For the chemistry nerd: the double bonds between carbon atoms are in the trans rather than cis configuration

What’s with the hydrogenation?
It takes a less costly and less stable fat (vegetable/unsaturated) and converts it into a more stable fat such as shortening.
For trivia nerds: Crisco was the first commercial application of this process in the early 1900’s. It was a replacement for lard.
About two years ago Crisco came out with a trans-fat free version.

Because it doesn’t go rancid as quickly, a restaurant can use the same oil in their deep fryer for weeks, rather than days.
This more stable shortening product is also used to extend the shelf life and increase the flavor stability of baked products (cookies, crackers, doughnuts).
Additionally, it’s typically found in the soft, spreadable margarine products.

What’s the big deal?
Essentially, the liver can’t properly metabolize trans-fats. Trans-fats interfere with a particular enzyme (Delta 6 desaturase). This enzyme is needed to convert Essential Fatty Acids (Omega 3 and Omega 6) to support proper cell function.
Americans consume about 4.7lbs. of trans-fats a year

Research has shown trans-fats:
- Increases LDL (the bad cholesterol), decreases HDL )the good cholesterol;
- Increases artery plaque buildup;
- Increases the risk of Coronary Heart Disease;
- May increase weight gain and abdominal fat;
- May increase the risk of diabetes;
- Reduces the absorption rate of essential vitamins and minerals

There is a published report from [2] The Institute of Medicine and National Academies of Science which says:

“because they are not essential and provide no known health benefit, there is no safe level of trans fatty acids and people should eat as little of them as possible while consuming a nutritionally adequate diet.”

The FDA now requires food labels to list trans-fats in the product. But do note:
“trans fat does not have to be listed if the total fat in a food is less than 0.5 gram (or 1/2 gram) per serving and no claims are made about fat, fatty acids or cholesterol content.”
Hmm, there’s a little math they can wiggle around with.

What to look for on the back of the label:
partially hydrogenated vegetable oil
partially hydrogenated cottonseed oil, soybean oil or other oils

Do note: the absence of trans-fat does not in and of itself make it a healthy product. Nor does it decrease the number of calories. Nor is trans-fat free mean it is fat free.
But avoiding trans-fats is a good thing to do.

For more on what the FDA says about trans-fat:
[3] FDA Q&A Trans-fat food labeling
[4] FDA Facts about trans-fats

Let’s do some back of the label exercises…

Chips Ahoy hasn’t joined the trans-fat free snack group,
In fact…

Even the “Reduced Fat” Chips Ahoy hasn’t shed it’s trans-fat.