The Skinny on Fats and Oils

Few nutrients and ingredients have experienced as much scrutiny as fat. Consumers were told to eat less fat, especially saturated fat to reduce the risk of heart disease. This ushered in the era of low-fat and no-fat food products and partially hydrogenated oils being used to replace saturated fats in baked goods, deep-fried foods, and snack products. But now, partially hydrogenated oils—the main dietary source of processed trans fatty acids—are being phased out of many foods in favo…