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Food Safety and Security
Published in Barry L. Johnson, Maureen Y. Lichtveld, Environmental Policy and Public Health, 2017
Barry L. Johnson, Maureen Y. Lichtveld
In departure from the FDA’s stance on antibiotics in livestock, the agency has taken action on removal of trans fats from the U.S. food supply and, separately, acted to prohibit three chemicals used in food packaging. Regarding the former, in June 2015 the FDA finalized its determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” for use in human food. Food manufacturers have 3 years to remove PHOs from products [12]. Trans fat is associated with clogging of arteries and its removal contributes to improved public health.
The Nutrient Quality of Foods Provided to Clients at the Largest Food Pantry in Alaska
Published in Journal of Hunger & Environmental Nutrition, 2021
Amanda K Walch, Tracey Kathleen Burke, Kiana Holland, Brynn Byam
Trans-fat foods were also chosen in statistically higher quantities among pantry clients. Trans-fat is an artificial fat that is created by an industrial process to help food taste better and reduce food cost. In the body trans-fat has been found to raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels and over time increases a person’s risk of developing heart disease, stroke, and type 2 diabetes.43 No known research has looked at trans-fat in the food basket of pantry clients in which to make a comparison to our results. The research team and SFH looked at the specific foods high in trans-fat in order to replace the available options and ultimately improve the diet quality of the food basket. Foods that were high in trans-fat included cookies, cakes, pastries, and other bakery-type items. SFH has since limited bakery-type items and replaced them with an extra selection of fruit.