Introduction
The story of trans fatty acids (TFAs) is one of a slow but hard-won victory in public health. Once widely used in food production, TFAs were linked to tens of thousands of preventable deaths each year due to their role in increasing cardiovascular disease risk. The eventual removal of TFAs from the U.S. food supply in 2018 was largely driven by the relentless advocacy of biochemist Fred Kummerow. Though now banned in the U.S., TFAs serve as a reminder of how dietary choices and food production practices can profoundly impact health.
Yet, trans fats were only part of Kummerow’s concerns. He had long criticized the widespread use of vegetable seed oils, which remain prominent in processed foods today. These oils, such as soybean, corn, and sunflower oil, are high in omega-6 fatty acids, and when consumed in high quantities, they contribute to inflammation and increase the risk of chronic disease. Kummerow’s work brought these issues to light, and he was reportedly considering legal action against the FDA to address the risks of vegetable (seed) oils before his death at age 102 in 2017. Combined with the known risks of low omega-3 intake, which is estimated to contribute to another 80,000 preventable deaths each year, these three dietary factors represent an urgent need for public health attention.
The Legacy of Trans Fats: A Deadly Risk Now Mitigated
The dangers of trans fats became apparent after decades of research. Initially embraced for their low cost, stability, and role in extending product shelf life, TFAs were integral to processed foods for much of the 20th century. However, research in the 1990s linked trans fats to an increase in LDL cholesterol and a higher risk of cardiovascular disease and sudden cardiac death, ultimately estimating that TFAs were responsible for over 80,000 preventable deaths per year in the U.S. alone.
Fred Kummerow’s advocacy was pivotal in prompting the FDA to finally ban trans fats in 2018. His work revealed that TFAs disrupted lipid metabolism, encouraged plaque formation, and worsened inflammatory responses—all significant contributors to heart disease. This historic victory was a reminder that research and advocacy could prompt change in public health policy. However, while TFAs are now banned in the U.S., they continue to be used in many countries, where their effects on public health remain significant.
The World Health Organization (WHO) aimed to globally eliminate industrially-produced trans fats by 2023, a target that has not yet been fully realized. While 43 countries have implemented policies to reduce or eliminate trans fats, covering approximately 2.8 billion people, over 5 billion individuals worldwide remain at risk due to incomplete protections. WHO continues to push for broader adoption of best-practice policies, highlighting the urgent need for nations to enforce limits on trans fats in foods or ban partially hydrogenated oils entirely.
The Ongoing Concern of Vegetable Seed Oils
While trans fats have been removed from U.S. foods, vegetable (seed) oils remain a staple in processed products and the wider food supply. High in omega-6 polyunsaturated fatty acids (PUFAs), these oils are ubiquitous in items ranging from salad dressings and baked goods to fried foods and snack items. When consumed in high quantities, omega-6 PUFAs can contribute to an imbalance in the omega-6 to omega-3 ratio, which is increasingly linked to inflammation, oxidative stress, and chronic diseases, including cardiovascular conditions and metabolic syndrome.
Kummerow voiced concerns about these oils as early as the 1950s, urging people to limit their intake of polyunsaturated oils and seek natural, stable fats like butter and coconut oil. He believed that excess omega-6 from seed oils disrupted cellular health, potentially contributing to the development of heart disease and other health issues. Despite Kummerow’s advocacy and emerging research, vegetable (seed) oils are still widely used in the U.S. food supply. Had he lived longer, Kummerow was reportedly considering a lawsuit against the FDA to address the health risks associated with these oils.
The Essential Role of Omega-3 Fatty Acids
In contrast to the detrimental effects of trans fats and seed oils high in omega-6, omega-3 fatty acids are essential for maintaining cellular and cardiovascular health. A low intake of omega-3s has been linked to an additional 80,000 preventable deaths per year, underscoring their importance in reducing inflammation, supporting heart and brain health, and helping to balance the omega-6 to omega-3 ratio.
Found primarily in fatty fish, algae, grass-fed beef and butter, and certain plant sources, omega-3s such as EPA and DHA are known to stabilize heart rhythms, lower triglycerides, and reduce overall inflammation—key factors in reducing the risk of heart disease. A Harvard study on omega-3s reinforced their potential as life-saving nutrients, and increasing omega-3 intake through dietary sources or supplements like BalanceOil+ remains an important public health goal.
Addressing Three Clear Dietary Concerns for Public Health
These findings underscore three urgent areas of dietary focus:
- Trans Fats: Success in the U.S., a Global Challenge Remains
The ban on TFAs in the U.S. was a public health success story, but trans fats still pose risks in other countries. The World Health Organization (WHO) has called for a global phase-out of industrial trans fats, aiming to eliminate them from the worldwide food supply by 2023. Despite significant progress, billions remain unprotected. WHO encourages nations to implement comprehensive policies, highlighting how trans fats continue to contribute to preventable deaths worldwide. - Vegetable (Seed) Oils: An Area Needing Urgent Reassessment
The widespread use of vegetable (seed) oils rich in omega-6 PUFAs has become a major concern in nutritional research, with evidence indicating a potential role in inflammation and chronic disease when consumed in excess. Fred Kummerow’s early warnings about seed oils point to the need for public health policies that promote healthier dietary fats and reduce the presence of vegetable oils in processed foods. - Omega-3 Intake: A Critical Deficiency to Address
Ensuring adequate omega-3 intake remains essential for preventing cardiovascular disease. Encouraging omega-3-rich foods in dietary guidelines or promoting supplementation like the BalanceOil+ could prevent thousands of deaths annually. Omega-3s are vital for maintaining a healthy balance of dietary fats and preventing inflammation, making them a cornerstone of effective dietary recommendations.
Conclusion
Together, these three dietary factors—trans fats, vegetable (seed) oils, and omega-3 deficiency—illustrate the profound influence that food production practices and dietary patterns can have on public health. The legacy of trans fats and the unresolved issue of vegetable (seed) oils serve as reminders of how food policy must adapt to scientific evidence. Fred Kummerow’s efforts, from his early research on trans fats to his intention to challenge the FDA on seed oils, highlight the critical role of advocacy in shaping safer food practices. Going forward, prioritizing adequate omega-3 intake and reevaluating the role of vegetable (seed) oils in the food supply may be crucial steps in reducing preventable health risks and improving public health outcomes.
About Fred Kummerow
Fred Kummerow (1914-2017) was a pioneering biochemist and professor whose research centered on dietary fats and cardiovascular health. One of the earliest scientists to warn against trans fats, Kummerow’s work in the 1950s contradicted mainstream dietary recommendations that promoted polyunsaturated oils over traditional animal fats. Despite facing opposition from the American Heart Association and prominent figures like Ancel Keys, Kummerow’s findings on the dangers of trans fats and his support for stable, natural fats gradually gained recognition. At the age of 94, he filed a lawsuit against the FDA to compel action on trans fats, leading to their removal from the U.S. food supply in 2018. Kummerow’s advocacy extended to concerns about seed oils high in omega-6 fatty acids, and he was reportedly preparing further action against the FDA on this issue at the time of his death.
References
- Mozaffarian, D., & Stampfer, M. J. (2010). Global and regional mortality from trans fatty acid intake and suboptimal omega-3 fatty acid intake. New England Journal of Medicine, 362(21), 1945-1954.
- Kummerow, F. A. (2009). The negative effects of hydrogenated trans fats and what to do about them. Atherosclerosis, 205(2), 458-465.
- World Health Organization. (2018). WHO calls for elimination of industrially produced trans-fatty acids from global food supply. Retrieved from WHO.
- U.S. Food & Drug Administration (FDA). (2018). Final determination regarding partially hydrogenated oils (removing trans fat from processed foods). Retrieved from FDA.
- Kummerow, F. A. (2015). Lipid nutrition for preventing heart disease. Current Opinion in Clinical Nutrition and Metabolic Care, 18(3), 213-217.
- WHO. (2023). Five billion people unprotected from trans fat leading to heart disease. Retrieved from
_______________
🗓️ Schedule a FREE consultation with Robert Ferguson about becoming a client: SCHEDULE FREE CONSULTATION
👉🏽 To order ONLY the BalanceOil+, > CLICK HERE
👉🏽 To order the BalanceOil+ with the BalanceTEST, > CLICK HERE
👉🏽 Watch a free online presentation on the BalanceOil+ and the BalanceTEST: WATCH NOW.
_______________
Robert Ferguson is a California- and Florida-based single father of two daughters, nutritionist, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, Chief Nutrition Officer for iCoura Health, and he serves on the Presidential Task Force on Obesity for the National Medical Association. You can e-mail Robert at robert@dietfreelife.com.
Introduction
A DeadIntrodction
The story of trans fatty acids (TFAs) is one of a slow but hard-won victory in public health. Once widely used in food production, TFAs were linked to tens of thousands of preventable deaths each year due to their role in increasing cardiovascular disease risk. The eventual removal of TFAs from the U.S. food supply in 2018 was largely driven by the relentless advocacy of biochemist Fred Kummerow. Though now banned in the U.S., TFAs serve as a reminder of how dietary choices and food production practices can profoundly impact health.
Yet, trans fats were only part of Kummerow’s concerns. He had long criticized the widespread use of vegetable seed oils, which remain prominent in processed foods today. These oils, such as soybean, corn, and sunflower oil, are high in omega-6 fatty acids, and when consumed in high quantities relative to omega-3s, they contribute to inflammation and increase the risk of chronic disease. Kummerow’s work brought these issues to light, and he was reportedly considering legal action against the FDA to address the risks of vegetable oils before his death at age 102 in 2017. Combined with the known risks of low omega-3 intake, which is estimated to contribute to another 80,000 preventable deaths each year, these three dietary factors represent an urgent need for public health attention.
The Legacy of Trans Fats: A Deadly Risk Now Mitigated
The dangers of trans fats became apparent after decades of research. Initially embraced for their low cost, stability, and role in extending product shelf life, TFAs were integral to processed foods for much of the 20th century. However, research in the 1990s linked trans fats to an increase in LDL cholesterol and a higher risk of cardiovascular disease and sudden cardiac death, ultimately estimating that TFAs were responsible for over 80,000 preventable deaths per year in the U.S. alone.
Fred Kummerow’s advocacy was pivotal in prompting the FDA to finally ban trans fats in 2018. His work revealed that TFAs disrupted lipid metabolism, encouraged plaque formation, and worsened inflammatory responses—all significant contributors to heart disease. This historic victory was a reminder that research and advocacy could prompt change in public health policy. However, while TFAs are now banned in the U.S., they continue to be used in many countries, where their effects on public health remain significant.
The World Health Organization (WHO) aimed to globally eliminate industrially-produced trans fats by 2023, a target that has not yet been fully realized. While 43 countries have implemented policies to reduce or eliminate trans fats, covering approximately 2.8 billion people, over 5 billion individuals worldwide remain at risk due to incomplete protections. WHO continues to push for broader adoption of best-practice policies, highlighting the urgent need for nations to enforce limits on trans fats in foods or ban partially hydrogenated oils entirely
.
The Ongoing Concern of Vegetable Seed Oils
While trans fats have been removed from U.S. foods, vegetable seed oils remain a staple in processed products and the wider food supply. High in omega-6 polyunsaturated fatty acids (PUFAs), these oils are ubiquitous in items ranging from salad dressings and baked goods to fried foods and snack items. When consumed in high quantities, omega-6 PUFAs can contribute to an imbalance in the omega-6 to omega-3 ratio, which is increasingly linked to inflammation, oxidative stress, and chronic diseases, including cardiovascular conditions and metabolic syndrome.
Kummerow voiced concerns about these oils as early as the 1950s, urging people to limit their intake of polyunsaturated oils and seek natural, stable fats like butter and coconut oil. He believed that excess omega-6 from seed oils disrupted cellular health, potentially contributing to the development of heart disease and other health issues. Despite Kummerow’s advocacy and emerging research, vegetable seed oils are still widely used in the U.S. food supply. Had he lived longer, Kummerow was reportedly considering a lawsuit against the FDA to address the health risks associated with these oils.
The Essential Role of Omega-3 Fatty Acids
In contrast to the detrimental effects of trans fats and seed oils high in omega-6, omega-3 fatty acids are essential for maintaining cellular and cardiovascular health. A low intake of omega-3s has been linked to an additional 80,000 preventable deaths per year, underscoring their importance in reducing inflammation, supporting heart and brain health, and helping to balance the omega-6 to omega-3 ratio.
Found primarily in fatty fish, algae, and certain plant sources, omega-3s such as EPA and DHA are known to stabilize heart rhythms, lower triglycerides, and reduce overall inflammation—key factors in reducing the risk of heart disease. A Harvard study on omega-3s reinforced their potential as life-saving nutrients, and increasing omega-3 intake through dietary sources or supplements remains an important public health goal.
Addressing Three Clear Dietary Concerns for Public Health
These findings underscore three urgent areas of dietary focus:
-
Trans Fats: Success in the U.S., a Global Challenge Remains
The ban on TFAs in the U.S. was a public health success story, but trans fats still pose risks in other countries. The World Health Organization (WHO) has called for a global phase-out of industrial trans fats, aiming to eliminate them from the worldwide food supply by 2023. Despite significant progress, billions remain unprotected. WHO encourages nations to implement comprehensive policies, highlighting how trans fats continue to contribute to preventable deaths worldwide. -
Vegetable Seed Oils: An Area Needing Urgent Reassessment
The widespread use of vegetable seed oils rich in omega-6 PUFAs has become a major concern in nutritional research, with evidence indicating a potential role in inflammation and chronic disease when consumed in excess. Fred Kummerow’s early warnings about seed oils point to the need for public health policies that promote healthier dietary fats and reduce the presence of vegetable oils in processed foods. -
Omega-3 Intake: A Critical Deficiency to Address
Ensuring adequate omega-3 intake remains essential for preventing cardiovascular disease. Encouraging omega-3-rich foods in dietary guidelines or promoting supplementation could prevent thousands of deaths annually. Omega-3s are vital for maintaining a healthy balance of dietary fats and preventing inflammation, making them a cornerstone of effective dietary recommendations.
Conclusion
Together, these three dietary factors—trans fats, vegetable oils, and omega-3 deficiency—illustrate the profound influence that food production practices and dietary patterns can have on public health. The legacy of trans fats and the unresolved issue of vegetable seed oils serve as reminders of how food policy must adapt to scientific evidence. Fred Kummerow’s efforts, from his early research on trans fats to his intention to challenge the FDA on seed oils, highlight the critical role of advocacy in shaping safer food practices. Going forward, prioritizing adequate omega-3 intake and reevaluating the role of vegetable seed oils in the food supply may be crucial steps in reducing preventable health risks and improving public health outcomes.
About Fred Kummerow
Fred Kummerow (1914-2017) was a pioneering biochemist and professor whose research centered on dietary fats and cardiovascular health. One of the earliest scientists to warn against trans fats, Kummerow’s work in the 1950s contradicted mainstream dietary recommendations that promoted polyunsaturated oils over traditional animal fats. Despite facing opposition from the American Heart Association and prominent figures like Ancel Keys, Kummerow’s findings on the dangers of trans fats and his support for stable, natural fats gradually gained recognition. At the age of 94, he filed a lawsuit against the FDA to compel action on trans fats, leading to their removal from the U.S. food supply in 2018. Kummerow’s advocacy extended to concerns about seed oils high in omega-6 fatty acids, and he was reportedly preparing further action against the FDA on this issue at the time of his death.
References
- Mozaffarian, D., & Stampfer, M. J. (2010). Global and regional mortality from trans fatty acid intake and suboptimal omega-3 fatty acid intake. New England Journal of Medicine, 362(21), 1945-1954.
- Kummerow, F. A. (2009). The negative effects of hydrogenated trans fats and what to do about them. Atherosclerosis, 205(2), 458-465.
- World Health Organization. (2018). WHO calls for elimination of industrially produced trans-fatty acids from global food supply. Retrieved from WHO.
- U.S. Food & Drug Administration (FDA). (2018). Final determination regarding partially hydrogenated oils (removing trans fat from processed foods). Retrieved from FDA.
- Kummerow, F. A. (2015). Lipid nutrition for preventing heart disease. Current Opinion in Clinical Nutrition and Metabolic Care, 18(3), 213-217.
- WHO. (2023). Five billion people unprotected from trans fat leading to heart disease. Retrieved from
_______________
🗓️ Schedule a FREE consultation with Robert Ferguson about becoming a client: SCHEDULE FREE CONSULTATION
👉🏽 To order ONLY the BalanceOil+, > CLICK HERE
👉🏽 To order the BalanceOil+ with the BalanceTEST, > CLICK HERE
👉🏽 Watch a free online presentation on the BalanceOil+ and the BalanceTEST: WATCH NOW.
_______________
Robert Ferguson is a California- and Florida-based single father of two daughters, nutritionist, researcher, best-selling author, speaker, podcast and television host, health advisor, NAACP Image Award Nominee, creator of the Diet Free Life methodology, Chief Nutrition Officer for iCoura Health, and he serves on the Presidential Task Force on Obesity for the National Medical Association. You can e-mail Robert at robert@dietfreelife.com.
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