Trans fatty acids. They are ubiquitous in prepared foods ranging from margarine to french fries. And they also raise cholesterol levels, thereby increasing the risk of heart disease.

With the state of Michigan considering legislation that would require a phase-out of trans fatty acids used in prepared foods sold in the state (New York City already has banned the substance in restaurants), the nutrition and food science department at Wayne State University is planning a May 18 symposium to discuss the health effects of trans fatty acids and the alternatives if they are banned. Representatives from industry, government and universities will participate.

Professor Catherine Jen, department chair, notes that the symposium is particularly timely in view of four bills introduced in the Michigan House earlier this year. “There is growing concern in the medical community and among the public about the detrimental effects of trans fat on health,” she says. “We will be discussing the nature and extent of the problem, the challenges facing food processing companies, the government’s role and what researchers at universities are doing.”

Jen explains that trans fatty acids are a byproduct of the hydrogenation process, whereby liquid vegetable oils are thickened to make them more stable in food preparation and less prone to becoming rancid. These partially hydrogenated vegetable oils were introduced many years ago as a seemingly healthier substitute for cooking with animal fats, particularly, tallow and lard.

Although partially hydrogenated vegetable oil is beneficial from the standpoint of food preparation and preservation, its consumption has been linked to an increased risk of coronary heart disease. Some studies also suggest that trans fat may contribute to type 2 diabetes, obesity, prostate cancer and infertility.

“Our symposium will bring together experts from diverse fields to share ideas concerning this important health issue that impacts millions of people,” Jen says. “Hopefully, the discussions that will be held at Wayne State on May 18 will serve as a catalyst for solutions to the trans fat food dilemma.”

The program, which is open to the public, will be held in WSU’s Manoogian Hall, Warren at Anthony Wayne Drive, from 9:30 a.m. - 4 p.m. Admission is free but advance registration is required. To register, contact Debbie Zebari at 313-577-5566 or ab8207@wayne.edu. For more information, visit www.clas.wayne.edu/unit-event.asp?UnitID=16.

Wayne State University is a premier institution of higher education offering more than 350 academic programs through 11 schools and colleges to 33,000 students.