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There is currently a controversy surrounding the tagging and use of artificial trans fatty acids in the United States food supply. The root of the debate is in the health dangers associated with these kinds of fats. Consumption of trans fats has been shown to increase LDL cholesterol levels and reduce HDL cholesterol levels, placing users at risk for developing heart disease and other chronic conditions . Recommendations to limit trans fat consumption have been released by the Institute of Medicine of the National Academy of Sciences and the Federal Government. Nonetheless, in order to prevent these diseases, the public has to be aware of the principal sources of trans fat. While trans fat occurs naturally in certain ingredients including dairy and meat products, it's often a byproduct of increasing product shelf life in many processed foods including baked goods, microwave popcorn, and frozen pizza and is revealed in the ingredient list because вЂњpartially hydrogenated oilsвЂќ . Thus, our ever-expanding supply of processed foods means that an increase in the use of trans fat. In 2003, the Food and Drug Administration (FDA) amended regulations linked to the labeling of trans fatty acids. This rule became effective in 2006 and demanded the amount of trans fat in a food item be displayed in the nutrition label. This rule was in response to a petition from the Center for Science in the Public Interest. When this shows a significant step in informing the general public about their intake of this particular type of fat, there are a number of limits to the rule . Trans fat has to be labeled as grams per serving to the nearest 0.5 gram, however, if one serving contains less than 0.5 grams, the trans fat content must be labele...