An Update of Trans-Fat Reduction in the American Diet

Trans Fatty Acids and Human Health

“…The American Heart Association recommends a healthy dietary pattern and lifestyle to combat heart disease, limiting TFA consumption to less than 1% (or approximately 2 g on a 2,000-calorie diet), and saturated fat consumption to less than 7% of the total daily calories (Borra et al, 2007). This is consistent with the TFA recommendations made by the American Dietetic Association and the Dietitians of Canada (ADA, 2007).…”

“…When a mixture of TFA isomers obtained by partial hydrogenation of vegetable oils is used to replace oleic acid, there is a dosedependent increase in the LDL/HDL ratio. The relationship between the levels of TFAs as the percentage of energy and the increase in the LDL/HDL ratio appears to be approximately linear, with no evidence of a threshold at low levels of TFA intake, and with a slope that is twice as steep as that observed by replacing oleic acid with a SFA (Borra et al, 2007;Mensink & Nestel, 2009). Studies comparing animal and vegetable TFAs have shown similar effects on the total/HDL cholesterol ratio.…”

“…Many different options of alternative oils and fats can now be used to replace TFAs, as many of these are already available, while others are still being developed. However, decisions on which alternatives to use are complicated and often time consuming, and they involve considerations of health effects, food availability, quality and taste, research and development investments, supply-chain management, operational modifications, consumer acceptance, and cost (Borra et al, 2007;FDA, 2003).…”

“…Trans Fatty Acids and Human Health 47 contain, TFAs (Borra et al, 2007). Then in late 2006, New York City became the first major city in the United States to pass a regulation limiting IP-TFAs in restaurants.…”

“…Then in late 2006, New York City became the first major city in the United States to pass a regulation limiting IP-TFAs in restaurants. This has served as a model for others to follow, with these regulations including: a maximum level per serving size of 0.5 g TFAs; a distinction between frying and baking, with a phased-in implementation; a help centre to assist restaurants to make the switch to more healthy options; and plans to evaluate the regulation and its impact on CHD (Borra et al, 2007).…”