White matter integrity in the brains of professional soccer players without a symptomatic concussion.

into effect in 2006. Further labeling changes to specify whether a food product contains any quantity of TFAs would further increase transparency of a food’s TFA content. While we agree with Mr Katarey and Ms Francis that it is possible for a product labeled zero trans fat to have close to 0.5 g of trans fat per serving, we are unaware of any published data on the distribution of TFA content for foods labeled zero trans fat but still containing some partially hydrogenated oil that are necessary to estimate the proportion of these foods with close to 0.5 g per serving. We agree with Drs Backholer and Peeters that there are no known health benefits of industrially produced TFAs. We also agree that we cannot be sure that further food labeling changes would eliminate exposure to partially hydrogenated oil for all individuals. While we are not aware of any current data to indicate that persons of lower income have higher dietary intakes of TFAs or that less expensive brands of the same food product have higher TFA content than the more expensive brands, we agree these are important areas of research. A recent FDA study provided evidence of differences in the TFA content of different brands of the same food. For example, different brands of frozen pizza contained from 0 to 5 g of TFAs per serving. Therefore, elimination of partially hydrogenated oils from packaged foods would eliminate these differences and would help persons who may only have access to specific brands and those who are not aware of the different content levels of TFAs.