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.
Because of concerns over their effect on our health, FDF members have been
working hard to reduce manmade TFAs from products as far as possible. A
snapshot
survey carried out by the FDF in autumn 2006 revealed that £1.5bn worth of
products
had been reformulated with reduced trans fats. Many more products have been
reformulated since then.
In October 2007, Health Secretary Alan Johnson asked the Food Standards Agency
to look into whether it was necessary to outlaw the addition of TFAs to food
products in the light of restrictions introduced in New York and Denmark. The
FSA
board advised that since TFAs now represented just 1.2% of total energy intake
in
our
diets this was not necessary, a decision welcomed by the FDF (NB: The
Governments
current recommendation specifies that trans fat intakes should not
exceed 2% of
energy) . The board also praised the food industry for its efforts
in
reducing
TFAs in the products we buy.
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