EATING too much of the trans fats used to prolong the shelf life of foods such as margarine might affect learning and memory, and even damage the brain, claims Ann-Charlotte Granholm of the Medical University of South Carolina in Charleston.
Small amounts of trans fats are found naturally in milk and other foods, but some processed foods have high levels. These trans fats are created by hydrogenation – the process used to solidify oils and prolong shelf life. Products in the US will soon have to list their trans fat content because, like saturated fats, they are thought to raise…
