Glossary Post 4

The content for this post comes from our material on dietary guidelines and sugar. The three terms I thought were important to the lecture and consumer health overall go hand in hand.

Trans fat: It is pretty common to hear about how bad trans fats are, but I wanted to look at what they are truly made of. Trans fats, according to the lecture slides, are the result of hydrogenating liquid fats. This essentially means that these fats become solid. On most nutrition labels you will not see any trans fats, however producers are allowed to omit trans fat content if it is <0.5 grams per serving.

Cardiovascular disease: Cardiovascular disease is becoming increasingly common in the United States. Several factors play into CVD which include hypertension and arteriosclerosis (build up of plaque in the arteries) The result of severe CVD can be a heart attack which may lead to cardiac arrest. This condition comes from a poor diet that is laden with fats and sugar, which a typical American diet tends to be. I draw this information from my current experience in the emergency medical field. I have seen firsthand the results of CVD, and the high population that is obese which accompanies it. This is an epidemic we must, as consumers, make healthier choices to prevent from spreading.

Genetically modified: This term refers to food that is grown from seeds modified in a laboratory. These seeds are bred to be drought resistant with higher crop yield, among other benefits. However, there has been much speculation about whether or not foods with genetically modified ingredients may be linked to forms of cancer. Although there is no conclusive evidence as of yet, consumers must look at their own health as a priority when grocery shopping for themselves and their families.

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