Is interesterified fat as bad as trans-fat?

This post includes a synopsis on a study published in the Journal of the American College of Nutrition 2010 Jun;29(3 Suppl):253S-284S and a recipe for bacon-wrapped pork tenderloin w/cinnamon yams.

Study title and authors:
Replacing trans fat: the argument for palm oil with a cautionary note on interesterification.
Hayes KC, Pronczuk A.
Foster Biomedical Res Lab, Department of Biology, Brandeis University, Waltham, MA 02454, USA. kchayes@brandeis.edu

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20823487

Man-made trans fats are known to be extremely harmful to health. They are banned in some countries and are been replaced by another man-made fat called interesterified fat. 

Are interesterified fats safe?

                                                                                                                                            Books:
Hayes reviewed 25 studies on interesterified fats and found:

(a) the studies clearly reveal negative biological effects on lipoproteins, blood glucose, insulin, immune function, or liver enzymes when an intake of 7% is reached.
(b) one can assume that effects are initiated, even if undetected, at a lower intake, similar to the situation with trans fats.

Hayes concludes: "more research is warranted to determine the appropriateness of interesterified fat consumption, particularly before it becomes insidiously embedded in the food supply similar to trans fats and intake levels are achieved that compromise long-term health".

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Bacon-Wrapped Pork Tenderloin with Cinnamon Yams

Ingredients:

1lb Pork Tenderloin                                                                                              Food Mall: Pork
8 Bacon Strips

1 Large Yam

1 tsp. Sea Salt

1 tsp. Black Pepper

1 tsp. Ground Cinnamon

Instructions:
Preheat oven to 415F.

Heat an oven proof saute pan over medium-high heat.

Lay out a piece of plastic wrap, measuring a few inches longer than the pork tenderloin.

Lay the bacon pieces vertically along the length of the wrap, overlapping them slightly. Using 1/2 tsp. salt and 1/2 tsp pepper, season the pork tenderloin. Place the seasoned pork tenderloin on top of the bacon, so that bacon and tenderloin are perpendicular. Using the plastic wrap, wrap the bacon tightly around the tenderloin. If you have the time, wrap tightly to seal and refrigerate for an hour ( you may also prepare this in advance for cooking the following day).

Remove the pork from the plastic wrap. Use toothpicks (it doesn't have to look pretty, they'll come out before slicing) or twine to secure the bacon (otherwise it has a tendency to curl up and unravel...not good).

Add the pork to the heated pan and sear for 5 minutes. While the pork is searing, quarter the yams lengthwise and slice 1" thick. Gently turn the pork over and sear for another 5 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side.

Add yams and toss in rendered bacon fat to coat. Sprinkle with remaining salt and pepper.

Transfer the pan to the preheated oven. Roast for 20 minutes.

Remove pork from the pan and transfer to a cutting board to rest. Sprinkle yams with cinnamon, toss to coat, and transfer back to the oven while pork rests. Roast for 5 minutes.

Remove yams from oven, remove toothpicks from the pork and slice.