CHICAGO, July 31 (UPI) -- A U.S. epidemiologist said limiting and labeling trans fats in food isn't enough -- he wants all trans fat ingredients eliminated.
Harvard Professor Walter Willett was among a dozen speakers Monday at the annual meeting of the Institute of Food Technologists in Chicago arguing to food manufacturers they should drop all trans fat in their products.
While some trans fats occur naturally in foods, most are the result of cooking or baking with hydrogenated oils, Willett said, conceding trans fats produce creamy textures and positively affect the shelf life and stability of many foods such as baked goods
But, he said: "Human life is more important than shelf life. Food scientists are capable of creating products that are free of trans fats and still have shelf life."
Since January 2006, U.S. food labels have listed the amount of trans fats per serving, although there is no recommended daily allowance.
The Institute of Food Technologists meeting is the world's largest annual scientific forum and exposition focusing on food. The meeting runs through Wednesday.
