Military Officer - October 2007 - (Page 40)

askthedoctor Trans Fats These man-made fats contribute to the texture of many common foods — but they also contribute to cardiovascular disease. Rear Adm. Joyce Johnson, D.O., explains how. N Trans Fats Are in the News ■ As the negative health effects of trans fats have received more publicity, some jurisdictions, including Philadelphia and New York City, have banned trans fats from restaurant food. ot all dietary fat is the same. The human diet includes four basic types of fat: monounsaturated (e.g. olive and canola oils), polyunsaturated (e.g. soybean, corn, and sunﬂower oils and nuts and ﬁsh), saturated (e.g. beef and pork fat and the tropical oils, including coconut and palm), and trans fats. These names refer to the fats’ chemical structures. Trans fats are called partially hydrogenated oils on many ingredient labels. They are made by processing liquid vegetable oils at high temperatures to add hydrogen bonds. This hardens the oil and contributes to the ﬁnal product’s texture. The process also stabilizes the oil, so it does not become rancid as quickly. Trans fats commonly are used in making french fries, doughnuts, and other fried foods. They also are found in margarine and shortening, and thus are in many cookies, cakes, pastries, crackers, potato chips, and other snack foods. In July 2003, the Food and Drug Administration ruled that as of January 2006, trans fats must be identiﬁed in nutrition food labeling. Trans fats now are listed in the “total fat” nutrition section, just below saturated fat. In the last 30 years, many medical studies have determined that trans fats have three major effects on the heart and vascular system. First, trans fats raise the low-density lipoprotein (LDL) cholesterol, also known as bad cholesterol. LDL circulates in the blood and deposits plaque in arteries, causing arteriosclerosis. The arteries become hard and narrow. Second, trans fats lower the high-density lipoprotein (HDL) cholesterol, or good cholesterol. HDL traps cholesterol and takes it to the liver to be metabolized out of the body. Third, trans fats raise triglyceride levels in the blood, which can contribute to atherosclerosis. Trans fats increase the risk of plaque deposits in the arteries. Plaque clogs the arteries and also can break off and block an artery. A blocked artery in the heart can cause a heart attack. A blocked artery in the brain is one cause of a stroke. Plaque also causes the arteries to harden, making it more difﬁcult for the heart to pump and circulate blood. This contributes to congestive heart failure. As research grows on the health effects of fats and cholesterol, it becomes more complicated to understand how they all relate to health. In general, limiting fats, especially trans fats, saturated fats, and cholesterol, will contribute to your longterm health. Your physician can order a lipid proﬁle (a panel of blood tests to assess your status). From this, you and your doctor can determine whether a change in diet or other behaviors would be helpful. MO — Rear Adm. Joyce Johnson, USPHS-Ret., D.O., M.A., is vice president, Health Sciences, Battelle Memorial Institute, Arlington, Va. Find more health and wellness resources at www .moaa.org/wellness. For submission information, see page 17. PHOTO: STEVE BARRETT 40 MILITARY OFFICER OCTOBER 2007 http://www.moaa.org/wellness http://www.moaa.org/wellness

Table of Contents Feed for the Digital Edition of Military Officer - October 2007

Military Officer - October 2007 Contents From the Editor From the President Your Views MOAA Directory Rapid Fire Washington Scene Financial Forum Ask the Doctor Chapter Activities Cover Story: A Hero's Welcome? Partners in Patriotism Tales from Beyond the Battlefield Financial Results of MOAA Pages of History Information Exchange Faces of MOAA Member Books MOAA Scholarship Donors Advertising Index MOAA Member Services MOAA Calendar Sounding Taps Encore

Military Officer - October 2007

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