Trans Fat
Scientific evidence suggests trans fatty acids (TFAs) raise LDL cholesterol (bad
cholesterol) in the blood and lower HDL cholesterol (good cholesterol), thereby
increasing the risk of coronary heart disease. TFAs are found naturally at very
low levels in foods such as butter, cheese, milk, beef and lamb. TFAs are also
produced as a by-product of a process called 'hydrogenation'. This process
hardens oils, which makes products containing them last longer, helps them keep
their
flavour and improves the way they feel in the mouth.
TFAs are only found at low levels in foods on the UK market; at only 0.8% of
food energy which is lower than the recommended maximum limit of 2% (National Diet
and Nutrition Survey, 2010). Nevertheless, a recent survey of FDF members showed
that the majority have now eliminated artificial trans fats from their products
or intend to do so by the end of 2011 in line with the Governments Public Health
Responsibility Deal[*]. Companies will make sure that wherever possible that reformulation to reduce
levels of artificial TFAs does not result in an increase in saturated fat levels.
FDF believes that any requirement to mandatory label levels of TFAs in products
is completely unnecessary, due to low levels of TFA consumption across the EU.
* The Public Health Responsibility Deal was published by the Government on 15
March 2011. The Responsibility Deal was established to tap into the potential for
businesses and other organisations to improve public health through their
influence over food, alcohol, physical activity and health in the workplace. One of
the Responsibility Deal pledges has a focus on TFAs and states 'We have already
removed, or will remove, artificial trans fats from our products by the end of
2011'
More Information
Last reviewed: 12 Jul 2011