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AskMen.com February 12, 2004 Sarah Keefe	The Danger Of Trans Fats Find out why you should avoid trans fats like the plague, and discover how to eat the foods you love without the risk of inducing cardiac arrest.
Science News April 10, 2004 Edna Francisco	Stronger Proof That Trans Fats Are Bad A new study examining body fat adds weight to evidence that trans fats are associated with heart problems.
Science News July 19, 2003 Janet Raloff	No Hiding Most Trans Fats Under new FDA rules that take effect in 2006, manufacturers and bakers will have to identify trans fats wherever they occur in amounts of 0.5 gram or more.
Food Processing June 2005 Kantha Shelke	Fear and loathing over trans fats The end of the year brings the next big nutritional milestone: a required declaration of trans fatty acids for all food products that contain them. Processors are diligently searching a range of options for substitutes that will replace the functionality of trans fatty acids.
Food Processing August 2005 Mike Pehanich	Trans-Fat Transitions The food industry has been working hard to replace trans fat in packaged products before new federal regulations require the addition of trans fat content on the nutrition facts panels in January 2006.
Prepared Foods February 2, 2007 Barbara T. Nessinger	The Case for Fats and Oils Even as the food industry looks to eliminate trans fats, the functions of all fats and oils, including those of trans fats, need to be remembered.
Prepared Foods September 1, 2005	Finding Trans Fat Unexpected Analytical Results Occur as More Than Hydrogenated Oils Contribute Trans Fats.... What Are Trans Fats?... More Than Trans Fat-Free... Blend Back to the Future...
Food Processing November 2009 Diane Toops	Soybean, Canola Pace Specialty Oils A little fat plays an essential role in a healthy diet - as long as it doesn't end up on our thighs.
Nutrition Action Healthletter April 2002 Michael F. Jacobson	FDA Fiddles, While Americans Die You won't see the word "trans" -- meaning heart-damaging trans fat -- on most Nutrition Facts labels any sooner than 2007. Knowing that the delay means 2,000 to 5,000 deaths each year doesn't seem to bother the food industry or the government one whit...
Prepared Foods August 2007 Elizabeth Mannie	A Fat-finding Mission Fats and oil suppliers are striving to present nutritional fats that provide the functionality and benefits required by formulators.
Reactive Reports Issue 56 David Bradley	The Weighty Issue of Fat Spread the word: trans fats make you fat.
Nutrition Action Healthletter June 1999 Margo Wootan	Special Feature - Trans Fat Here's a guide to dodging the trans fat that restaurants throw at you. The numbers come from our analyses of typical restaurant foods over the last five years...
Food Processing March 2007 David Joy	Regulatory Issues: Trans fat tipping point For better or for worse, there seems to be no real, ongoing scientific debate about whether trans fats are truly dangerous.
AskMen.com Shannon Clark	Oil Varieties And Nutrition We've put together a guide to different types of cooking oils and the nutritional value of each.
Nutrition Action Healthletter December 2001 Jane Hurley	Better Than Butter? Supermarket shelves now offer dozens of margarines (they're called spreads if they're less than 80 percent oil) that are low in artery-clogging saturated and trans fats. Here's how to find them...
Food Processing March 2008	Trans fat solutions continue to evolve The trans fat disclosure ruling of 2006 continues to challenge processors, but oil alternatives are getting better all the time.
AskMen.com Sabrina Rogers	Q&A: Too Much Tuna, Sodium & More What's the deal with trans fats? Why is sodium so bad for you? Can you eat too much tuna? What the heck are nitrates? Read answers to these burning questions and more.
Food Processing February 2006 Kantha Shelke	Trans fats: Just under the deadline Here's how several processors removed trans fats before the Jan. 1 labeling deadline.
Food Processing February 2007 Kathryn Trim	Transcending trans fats A year after the labeling deadline, we look at what processors used to replace trans fats, including canola and sunflower oils and trait-enhanced soybeans.
Food Processing May 2009	Ingredient Round Up: Fats and Oils Fats and oils from different suppliers and vendors to the industry are outlined.
Prepared Foods January 2008	Functional Benefits of Trans and Saturated Fats Trans and saturated fats possess functional properties that make them key components in traditional formulas.
Food Processing October 2005	From the Bench: Fat replacers Five fat replacers that can help processors achieve their formulation fantasies.
BusinessWeek October 13, 2003 Anne Tergesen	The Fine Art of Finding the Fat Trans-fats won't be listed on all food items till 2006. Here's how to spot them now.
AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
Science News December 16, 2006 Janet Raloff	Trans Fats Are Bad, Aren't They? As New York moves to ban trans fats from fried and baked restaurant fare, little attention has been given to the potentially beneficial trans fats in dairy products and meats.
AskMen.com Simon McNeil	Lose The Fat Generally, fat consumption is the most important component that needs monitoring in a diet designed for weight loss. But many say that the amount of calories is the most important measurement. The truth is, the ideal is to monitor both. Here are some guidelines.
Food Processing November 2012 Mark Anthony	Food Manufacturers Seeking Stable, Healthy Oils With public attention focused on health, food processors have been seeking healthy oil formulations with an eye toward stability.
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
Food Processing May 2007	Ingredient Round-Up: Fats & Oils May's Ingredient Round-Up features fats and oils, including trans fats and butter replacements, refined soybean oil, stable canola and tea oil.
Science News February 10, 2007 Ben Harder	A Trans Fat Substitute Might Have Health Risks Too A controversial trial of a chemically modified fat called an interesterified fat suggests that it is more harmful than is a partially hydrogenated vegetable oil.
AskMen.com June 20, 2002 Sebastien Stefanov	Can Fat Be Healthy? Fat doesn't just fall under one simple category; it is comprised of three main groups -- monounsaturated, polyunsaturated and saturated -- each with its advantages and disadvantages. To solve the mystery that is fat, let's examine each category one by one.
Prepared Foods January 1, 2006	Fats, Oils and Omega-3s Overview of fats and oils used in foods... Low-linolenic soybean oil: a new and healthy option... Formulating dairy products with Omega-3 fatty acids... Benefits of a structured lipid... Omega-3 stability...
Food Processing October 2009	Ingredients Round Up: Fat Replacers High-oleic canola, nonhydrogenated all-purpose shortening, and other fat replacers.
AskMen.com Shannon Clark	Cholesterol Lowering Diets If you want a healthy system, it's worth taking the time to understand cholesterol-lowering diets.
Food Processing May 2006	Ingredient Round-Up: Fats and oils This showcase offers 14 lipid products to sample and savor; 14 ways to add function and flavor.
Food Processing August 2010 Diane Toops	Toops Scoops: Cargill builds a sustainable supply chain for its oils How do you turn wellness trends into reality? It comes down to the mystery of the black box -- problem-based situations that offer a hypothetical mystery and need to be solved.
Prepared Foods December 12, 2006 William A. Roberts, Jr.	Editorial Views: Trans-formations Within three years, the FDA estimates, food labels promoting 0g of trans fat could help prevent up to 1,200 cases of heart disease and as many as 500 deaths a year. Is it time for foodservice to fall in line?
Food Processing November 2011 Mark Anthony	Consumers Seeking Oils With Health Benefits After decades of avoiding fat content in foods, consumers now actively seek specific oils closely associated with health benefits.
American Family Physician April 15, 2003	Coronary Artery Disease: How Your Diet Can Help What is coronary artery disease?... What is cholesterol?... How does lowering LDL cholesterol help?... What foods should I add to my diet?...
Prepared Foods December 1, 2005	The Thin Line Mainstream-media publicity is driving consumer's soy awareness... The good and bad of trans-fat hydrogenation...
Prepared Foods March 7, 2007	Praising Trans Fats Distorting food issues can lead to bad food policy or consumers making poor choices.
Food Processing April 2013 David Phillips	Awaiting the Next Generation of Fats and Oils As suppliers and processors end their dash away from hydrogenated products, palm oil and fractions are the fats du jour.
AskMen.com February 1, 2001 Simon McNeil	The 10 Most Unhealthy Foods
AskMen.com Adrienne Turner	Cooking With Different Oils All you need to know about oils, butter, margarine and cooking sprays, as well as the best ways to use them.
Food Processing April 2011 Diane Toops	Healthier Snacks are a Chip Off the New Block U.S. manufacturers are working hard to provide better-for-you snacks with new oils, less sodium.
Health June 2005 Lia Huber	5 Diet Myths Debunked You watch the sweets and never super-size. But you still may be falling prey to some common diet myths. Here's how you can outwit them.
American Family Physician January 15, 2006	Keeping Your Heart Healthy Through Good Nutrition and Exercise An informative patient guide offering healthy food choices along with foods to avoid in the various food groups as well as exercise recommendations.
AskMen.com February 28, 2002 Sebastien Stefanov	The Truth About Food Labels Labels are not always clear or designed for our benefit. Some manufacturers use vagueness to slip in ingredients and irrelevant facts to sway consumers...
Food Processing January 2009 Diane Toops	Weighty Issues Surround Healthy Food Choices Consumers feel increasingly good about their health, but a disconnect with caloric intake continues.
Prepared Foods January 1, 2007 Steven B. Steinborn	NYC Ban on Trans Fat: A Case Study New York City now imposes a level of interference that many believe will do more harm than good.