BALANCED AND FACT BASED
Trans fat reduction and replacement in Europe
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Trans fats are unsaturated fats with at least one double bond in the trans configuration  Trans fats (or trans fatty acids) are unsaturated fatty acids with at least one double bound in the trans configuration, whereas most unsaturated fatty acids have a cis configuration.
Unsaturated fat
Cis double bond (bent form)
Trans double bond (straight form) Saturated fat
carbon
oxygen
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Trans fats have functional properties similar to those of saturated fats  The molecular chains of trans fatty acids form a straight line, except for a small kink at the double bond site.  Consequently, trans fats have functional properties similar to those of saturated fats, including a higher melting point and longer shelf life.
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Trans fats can be industrially or naturally formed Sources of trans fats in the diet: 1. industrial partial hydrogenation (up to 60%) 2. isomerisation during heat processing (1-3%) 3. biohydrogenation (2-9%) 1,2,3 * As percentage of total fatty acids
1. Duijn-van, 2005: Mouratidou et al. 2014; Tarrago-Trani et al. 2006
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Trans fats have been widely used in the food industry since the 1950s Hydrogenation or ‘hardening’ of edible oils was invented at the beginning of the 20th century and converted vegetable oils into semisolid fats. Partially hydrogenated vegetable oils are resistant to oxidation and have a texture and functionality similar to animal fats due to the presence of trans fat. This technological breakthrough resulted in a surge in innovation within the baking and snack food industries. 5
Trans fats have detrimental effects on cardiovascular health In the early 1990s metabolic studies showed that consumption of trans fats raised LDL and lowered HDL cholesterol levels in the blood. Furthermore, observational studies showed that a higher intake of trans fats was associated with a higher risk of coronary heart disease (CHD).4 On a calorie basis, trans fat appears to increase the risk of CHD more than any other macronutrient.5
4 Brouwer et al. 2013; 5 Mozaffarian et al. 2009
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Industries and governments have taken rapid action to limit the intake of trans fats  Many countries have introduced measures to reduce the consumption of trans fats, ranging from voluntary agreements to mandatory labelling and imposing maximum limits.  In 2003, Denmark was the first country in the world to adopt legislation limiting the content of industrial trans fat in food.6
6. Mouratidou et al 2014
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Palm oil has been a successful alternative to replace trans fatty acids  Having a unique and balanced composition of saturated and unsaturated fatty acids, palm oil generally does not require hydrogenation in uses where solid fat is desirable, thus avoiding increased levels of trans fatty acids.  No other vegetable fat with a semisolid texture at room temperature and providing the same features exist in sufficient quantity.
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Current average intake of trans fats in many EU countries is no longer a public health concern  Today the average intake of trans fats in many European countries is below 1% of the daily energy intake and no longer a public health concern.6
6. Mouratidou et al. 2014
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Efforts need to continue to reduce trans fats in the last pockets of products or populations  Specific population groups may still be at risk as long as products with high levels of trans fat remain in the food market.  Efforts need to be continued to reduce trans fats in the last pockets of products or populations (mostly) in Eastern and SouthEastern European countries, where progress has not been equally fast.
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In summary (1) Trans fats are unsaturated fats with at least one double bond in the trans configuration. Trans fats have functional properties similar to those of saturated fats. Trans fats can be industrially or naturally formed. Trans fats have been widely used in the food industry since the 1950s. Trans fats have detrimental effects on cardiovascular health.
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In summary (2) Industries and governments have taken rapid action to limit the intake of trans fats. Palm oil has been a successful alternative to replace trans fatty acids. Current average intake of trans fats in many EU countries is no longer a public health concern. Efforts need to continue to reduce trans fats in the last pockets of products or populations.
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BALANCED AND FACT BASED
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