What are trans fats?

Trans fatty acids (TFAs) or trans fats are formed when liquid vegetable oils go through a chemical process called hydrogenation. Hydrogenated vegetable fat is used by food processors because it is solid at room temperature and has a longer shelf life.

Recent research indicates that consumption of trans fats from partially hydrogenated vegetable fats and oils can play a role in the development of heart disease, cancer, diabetes and other health-related issues. For this reason, the Food and Drug Administration (FDA) and the American Heart Association (AHA) recommend that individuals minimize their consumption of trans fats. Artificially produced trans fats can be found in products such as vegetable shortenings, some margarines (especially margarines that are harder), crackers, candies, cookies, snack foods, fried foods, baked goods, and other processed foods made with partially hydrogenated vegetable oils.

Amy’s Kitchen and Trans Fats:
Products made from vegetables, fruits and grains have no trans fats. Because Amy’s Kitchen uses only natural ingredients, there are no partially hydrogenated oils in any of our products. Amy’s uses only finest natural and organic ingredients so that all our products contain no additives, no preservatives, no GMOs and 0g of trans fat.

Most trans fats in the American diet are formed when vegetable oils are chemically changed to give them a longer shelf life, but trans fats do occur naturally in small amounts in some foods, including dairy products. Amy's products with dairy ingredients have a very low level of naturally occurring trans fats. The level is so low (less than 0.5 grams/serving) that the FDA has defined them as having "0 grams" trans fat.

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