Researchers Develop Beneficial Trans Fat

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Trans fat, typically bad for health, could be beneficial, judging by the juggled molecular structure of soy oil, University of Arkansas scientists said. Through manipulation, Andrew Proctor, professor of food science, and graduate student Vishal Jain developed soy oil rich in conjugated linoleic acid, or CLA, which studies have shown boosts the immune system and helps reduce the risks of cancer and diabetes, the university said in a release. Proctor and Jain used the converted oil to produce potato chips high in CLA. "Our goal is to develop a popular food item that offers high concentrations of CLA without increasing saturated fat intake," he said. "Potato chips suit this purpose well. Subsequent studies may include development of high-CLA salad oils and dressings." Noting the importance of a low-fat diet Proctor said he wasn't proposing increasing fat intake. Artificially produced trans fat is an artery-clogging result of adding hydrogen to vegetable oil to enhance the taste and shelf life of baked and fried foods. Proctor said refined soy oil does not introduce the health risks associated with hydrogenated oils.