Remember trans fats? And the big campaigns to get them out of burgers, fries and all kinds of baked goods?
Well, those campaigns seem to have worked.
A study out this week has found that the amount of trans-fatty acids in some Americans decreased significantly — 58 percent among white adults between 2000 and 2009. Researchers at the U.S. Centers for Disease Control and Prevention, who published their findings in the Journal of the American Medical Association, say that is "substantial progress."
The history of trans fats is pretty fascinating, as Dan Charles' recent post demonstrated. The invention of hydrogenation turned cottonseed oil (and later, soybean oil) from a liquid into a solid that was perfect for baking and frying. Back in the in the 1980s, health activists actually promoted oils containing trans fats. Crisco, made from partially hydrogenated vegetable oil, was promoted as a good alternative to lard.
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