Unfortunately, around one out of every 10 packaged food items still contain some form of trans fats. Food companies make them by adding hydrogen to a vegetable oil to saturate the fatty acids either partially or fully. Food companies are not doing this process because they are evil; they use trans fats to extend shelf life, save money, and improve texture. Ruminant animals like cattle and sheep also produce naturally-occurring trans fats that are found in their meat or milk. This source of trans fats has not been shown to have the same detrimental health impacts as industrial-produced trans fats.
Back in 2006, The FDA started to label trans fats, thanks in part to organizations like CSPI. Regrettably, there was a loophole that allowed any company to market a food product that had less than .5 grams of trans fat as trans fat-free.
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