Students can expect a new addition – and some subtractions – from their favorite midnight snacks.

Food manufacturers are now required to list trans fatty acid content on all nutrition labels. Also called trans fats, the gram amount will appear under the saturated fat content on packages.

“The National Academies of Science have not found a safe limit for us to consume so we should try to consume as little as possible,” said Katherine Ingerson, the University’s registered dietician.

“The foods that trans fats are found in, such as fried foods like donuts, should be eaten in moderation anyway,” she said.

According to the FDA Web site, the change is a result of the proven link between trans fat consumption and a rise in low-density lipoprotein (LDL or “bad”) cholesterol. Such rises in LDL cholesterol often result in an increased risk of coronary heart disease.

Although the dining halls on campus do not use trans fats in cooking, a number of their food items do contain the harmful fats.

Ingerson said the margarine used in the dining halls does have trans fats. As a result, biscuits, tortillas, pre-packaged foods such as toaster pastries and most cookies, pies and cakes in the dining halls contain trans fats.

Currently, many of the labels on the cereal bins list hydrogenated or partially hydrogenated oils as an ingredient. In light of the new regulations, some companies have eliminated or reduced the use of these oils, Ingerson said.

“We’re in the process of trying to get all the new labels from the companies and post those on the cereal bins,” Ingerson said.

According to the FDA, if the amount of trans fat per food serving is less than .5 gram, manufacturers may list trans fat content as 0g, even if the food contains shortening or hydrogenated oils.

Although the Jan. 1, 2006, due date to label trans fats was set in 2003, students may not immediately see trans fats on every label because the FDA is allowing companies to use up their current stock of old labels before printing new ones. According to the National Academies of Science, some companies also have an extension to more accurately determine whether their food products have no trans fats.

Until this month, manufacturers were not mandated to provide trans fat content on nutrition labels, but were required to list the names of ingredients containing trans fats, namely shortening and hydrogenated or partially hydrogenated oils.

Trans fats also occur naturally in some dairy and meat products.

Even with the health warnings against trans fats, some companies continue to use them.

According to kraft- foods.com, “trans fats give foods the texture people expect and help foods stay fresh longer than alternative ingredients.”