Experts help Prepared Foods R&D Seminar attendees eliminate partially hydrogenated oils, embrace new options
Public health and nutrition guidance over fats has changed over the years, beginning with the 1980s, where the guidelines were to avoid too much fat, saturated fat and cholesterol. During this time, food manufacturers transitioned from tropical to hydrogenated oils. Through the 1990s, recommendations were still for a diet low in saturated fats.
However, emerging science was also showing the negative health effects of trans fats. In the 2000s, the Institute of Medicine recommended elimination of trans fats, while US dietary guidance was low intake of saturated fat and moderate total fat intake. In 2005, the Dietary Guidelines first recommended trans fat consumption to be as low as possible and saturated fat to be less than 10% of calories.