How bad are TFAs? When Drs. Walter Willett and Alberto Ascherio analyzed recent epidemiological and metabolic studies, they concluded that gram for gram, TFAs contribute even more to the risk of heart disease than the saturated fats in meat and dairy products. Food-industry spokesmen disagree, and the American Heart Association takes a middle position, recommending soft, tub-packaged margarine (which is less hydrogenated) over both the stick kind and butter. But TFAs are also in some fried foods, chips, crackers and cookies, where hydrogenation retards spoilage. So it may turn out that even the things you knew were bad for you . . . are actually worse.
