Il grasso  vegetale parzialmente idrogenato usato principalmente nel fast food e nei cibi distribuiti commercialmente fabbricati fritti ed infornati è una delle cause che promuovono le alterazioni del ciclo dei grassi [1] Il grasso idrogenato infiamma le arterie ed accelera la malattia di cuore. [1]
L'immissione  media per persona di  5 g al giorno di questa sostanza negli Stati Uniti aumenta il rischio di malattia  cardiaca di circa il 25%[1], ed un pasto di bambini a McDonald può raggiungere fino a due volte questa quantità di trans-grasso. [2]
Una societá saggia sradicherebbe quest'ingrediente dannoso dall'approvvigionamento alimentare  proibendolo [2,3]. La Danimarca ha proibito il commercio di questo grasso nel 2004  senza registrare nessun effetto negativo sia sul gusto o che sui prezzi dei cibi interessati, includendo sia il fast food ed anche i  dolci di pasta sfoglia tipici e famosi.
Infatti la tecnologia che sostituisce soddisfacentemente la parte  di grasso idrogenato con alternative sane esiste già. [4]
Negli Stati Uniti, l'eliminazione della parte idrogenata del grasso potrebbe ridurre il tasso di malattia di cuore da 10% a 20%.[1] Perché, dopo più di una decina di anni di evidenti prove mediche contro il grasso idrogenato [1,5]  gli Stati Uniti hanno fallito per mettere in pratica rapidamente questa misura di sanità pubblica ovvia? In definitiva, il nostro cibo contiene questo dannoso innaturale grasso perché noi, il pubblico, ha fallito nel richiedere la loro rimozione sollecita. La direzione della politica sanitaria non è stata abbastanza risoluta nel difendere  la salute pubblica, e i responsabili politici sono stati troppo remissivi alle richieste dell'industria alimentare per un cambiamento graduale.
Vergognosamente, siamo stati così lontani che ciò ha consentito l'industria di cibo di dettare il passo di cambiamento e decidere per noi come governare questa grande questione di sanità pubblica che ci riguarda, ma questo è stupido. Consentire all'industria alimentare di decidere la linea di condotta  sull'uso del grasso idrogenato è come consentire all'industria delle sigarette di decidere la linea di condotta sul fumo.
Il nostro lavoro in una una societá responsabile è difendere i nostri figli portando il controllo di questo problema nella sfera della sanità pubblica. [6] Dobbiamo trovare il coraggio morale per fare la cosa giusta e richiedere  un'esclusione del grasso artificiale idrogenato senza ritardi.

Questa è la mia opinione. Sono Dott. Michael Dansinger, Redattore  su  Clinica della Nutrizione nella Sezione di Obesità di MedGenMed.

Ban Trans Fats in 2007

Michael Dansinger, MD, MS

Medscape General Medicine.  2006;8(4):58.  ©2006 Medscape
Posted 12/18/2006

Partially hydrogenated vegetable fat is a disease-promoting artificial fat used primarily in fast food and other commercially manufactured fried and baked foods.[1] The trans fats in this synthetic ingredient inflame the arteries and accelerate heart disease.[1]

The average per-capita intake of 5 g per day in the United States increases the risk for heart disease by approximately 25%,[1] and a kids meal at McDonald's can have up to twice this amount of trans fat.[2]

A wise society would eradicate this harmful ingredient from the food supply by banning it.[2,3] Denmark banned these commercial fats in 2004 with no adverse effect on taste or price of affected food, including fast food and even their famous Danish pastries.

Indeed, the technology to satisfactorily replace partially hydrogenated fat with healthy alternatives currently exists.[4]

In the United States, elimination of partially hydrogenated fats would be expected to reduce the heart disease rate by 10% to 20%.[1] So why, after more than a decade of accumulating evidence against trans fats,[1,5] has the United States failed to rapidly implement this obvious public health measure? Ultimately, our food contains these harmful unnatural fats because we, the public, have failed to sufficiently demand their prompt removal. The medical leadership has not been aggressive enough in advocating for the public, and the political leadership has been too submissive to food industry calls for gradual change.

Shamefully, we have thus far allowed the food industry to dictate the pace of change and decide for us how to handle this enormous public health concern, but this is foolish. Allowing the food industry to decide trans fat policy is like allowing the cigarette industry to decide smoking policy.

Our job as a responsible society is to advocate for our children and ourselves by taking control of this public health problem.[6] We must find the moral courage to do the right thing and demand a ban on artificial trans fats without delay.

That's my opinion. I'm Dr. Michael Dansinger, Clinical Nutrition & Obesity Section Editor of MedGenMed.

--------------------------------------------------------------------------------

References
[1] Mozaffrian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006;354:1601-1613. Abstract
[2] Stender S, Dyerberg J, Astrup A. High levels of industrially produced trans fat in popular fast foods. N Engl J Med. 2006;354:1650-1652. Abstract
[3] Astrup A. The trans fatty acid story in Denmark. Atheroscler Suppl. 2006;7:43-46. Epub 2006 May 24.
[4] Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. J Am Diet Assoc. 2006;106:867-880. Abstract
[5] Willett WC, Stamper MJ, Manson JE, et al. Intake of trans fatty acids and risk of coronary heart disease among women. Lancet. 1993;341:581-585. Abstract
[6] Center for Science in the public interest. TransFreeAmerica Campaign Launched. May 18, 2004. Available at: http://www.cspinet.org/new/200405181.html Accessed November 28, 2006.
 

Michael Dansinger, MD, MS, Division of Endocrinology, Diabetes, and Metabolism, Tufts-New England Medical Center, Boston, Massachusetts; Assistant Professor of Medicine, Tufts University School of Medicine, Boston, Massachusetts; Editor, Clinical Nutrition & Obesity section, MedGenMed

Author's email address: mdansinger@tufts-nemc.org

==========================
from Heartwire — a professional news service of WebMD

Michael O'Riordan
Information from Industry
ALTACE® (ramipril)
Learn more about ALTACE.
Review the benefits of flexible once-daily dosing, clinical findings, efficacy & tolerability. 

December 5, 2006 (New York, NY) – Partially hydrogenated vegetable oil, also known as trans fat, was officially shown the door today in New York City as the department of health voted unanimously to ban the substance from the city's restaurants.

Under the approved ban, restaurants have until July 1, 2007 to switch to oils, margarine, and shortening with less than 0.5 g of trans fat per serving and until July 1, 2008 to eliminate trans fat from all other foods. The New York City plan is believed to affect approximately 24 000 establishments, ranging from McDonald's and Burger King to chic bistros and neighborhood delis. The new rules allow restaurants to serve foods that come in the manufacturer’s original packaging.

The proposed ban to eliminate trans fat and to make caloric labeling mandatory, another measure approved by the department of health, was supported by a number of organizations, including the American College of Cardiology, American Diabetes Association, National Hispanic Medical Association, the American Academy of Pediatrics, and the Center for Science in the Public Interest. As previously reported by heartwire, the American Heart Association offered only conditional support for the ban, saying it would prefer the plan be phased in slowly, which would give restaurants time to adapt, as well as ensuring that heart-healthy oils were available, both physically and financially, to restaurants looking to make the change.

Health Commissioner Dr Thomas Frieden said officials took concerns from the restaurant industry into consideration, noting that the board of health extended the amount of time they would have to replace trans fat cooking oils and shortening, as well as the amount of time needed to phase trans fat out altogether. "We know that trans fats increase the chance of heart attack, stroke, and death, and they don't have to be there," Frieden told a news conference after the vote.

A spokesperson for the National Restaurant Association, one of the groups that did not support the ban, told the New York Times that the proposals were "an attempt at misguided social engineering by a group of physicians that don't understand the restaurant industry. [1]"

Newman M. City health board approves ban on trans fats. New York Times, December 5, 2006. Available at: http://www.nytimes.com.
The complete contents of Heartwire, a professional news service of WebMD, can be found at www.theheart.org, a Web site for cardiovascular healthcare professionals.