Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet

Abstract

Abstract-A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food technology, and health and nutrition disciplines. Presentations included food science behind fatty acid technology, the health science of dietary fatty acids, alternatives to trans fatty acids, and the use of alternatives in food manufacturing and food service. The reduction of trans fatty acids in the food supply is a complex issue involving interdependent and interrelated stakeholders. Actions to reduce trans fatty acids need to carefully consider both intended and unintended consequences related to nutrition and public health. The unintended consequence of greatest concern is that fats and oils high in saturated fats, instead of the healthier unsaturated fats, might be used to replace fats and oils with trans fatty acids. Many different options of alternative oils and fats to replace trans fatty acids are available or in development. Decisions on the use of these alternatives need to consider availability, health effects, research and development investments, reformulated food quality and taste, supply-chain management, operational modifications, consumer acceptance, and cost. The conference demonstrated the value of collaboration between the food industry and health and nutrition professionals, and this conference model should be used to address other food development, processing, and/or technology issues. Key Words: AHA Conference Proceedings Ⅲ diet Ⅲ fatty acids Ⅲ nutrition Ⅲ trans fat Ⅲ trans fatty acids I n recent years, scientific studies, public and regulatory policy activity, and media coverage have focused extensively on issues related to trans fatty acid reduction in the American diet and potential benefits with respect to health outcomes. To discuss and address trans fatty acid reduction in the food supply with input from the agricultural and oilseed industry and oil processing and manufacturing, food manufacturing, food service, government, food technology, and *The American Heart Association Trans Fat Conference Planning Group was composed of Robert H. Eckel, MD, FAHA, Immediate Past President of the AHA; Susan Borra, RD, Co-Chair; Alice H. Lichtenstein, DSc, FAHA, Co-Chair; Shelley Goldberg, MPH, RD; Bill Layden; Rose Marie Robertson, MD, FAHA; Brigid McHugh Sanner; Kimberly F. Stitzel, MS, RD; and Shirley Y. Yin-Piazza, MS, MBA. This article represents a summary of a conference sponsored by the American Heart Association. The opinions expressed in this article are those of the authors and do not necessarily represent those of the editor or the American Heart Association. The publication of these proceedings was approved by the American Heart Association Science Advisory and Coordinating Committee...

Potential Relationships Between Fatty Acid Compositions and Phytochemicals of Selected Low Linolenic Soybeans Grown in Maryland

“…The soybean oil is often chemically hydrogenated to improve stability before use in food products. Unfortunately, partially hydrogenated oils contain trans fats and are associated with an increased risk of cardiovascular diseases [7].…”

Lifestyle Modification as the Primary Treatment of NASH

“…Despite a growing awareness of their risks, consumption of ITF continues in baked goods, fried food, and a wide variety of other prepared foods. [77][78][79][80] Much patient education is needed to achieve elimination of dietary trans-fats. In a 2007 survey, 93% of people had heard of transfats but only 21% could identify three foods with trans-fats and only 37% try to buy foods labeled as zero trans-fat.…”

Catalytic conversions in green aqueous media. Part 8: Partial and full hydrogenation of renewable methyl esters of vegetable oils

“…Catalytic full hydrogenation reactions of polyunsaturated methyl esters of vegetable oils to methyl stearate are industrially interesting conversions for the production of surfactants and solid soaps [64,72,134,135] as well as for studying the full hydrogenation reaction of the corresponding edible oils to saturated fats which are further subjected to interesterification reactions with liquid vegetable oils to yield shortenings, margarines and other foodstuffs containing zero amounts of trans-fats 134,135]. In recent years, trans-fats have raised serious health concerns from reports that they are considered to be strongly correlated with a higher concentration of plasma LDL-cholesterol and consumption of trans-fats provides no apparent nutritional benefit and possesses a considerable potential for harm [73][74][75][76][77][78][79][80]. Therefore, regulations were introduced first in Denmark by January 2004 to restrict the use of industrially produced trans-fats in edible fats to 2 wt% in any food product making possible that people consume <1 g industrially produced trans-fats per day and decisions have been made in USA by January 2006 of labelling the trans-fats content on the nutrition facts panel of foods which caused a demand for foodstuffs products with lower trans-isomers content [73][74][75][76][77][78][79][80].…”

“…In recent years, trans-fats have raised serious health concerns from reports that they are considered to be strongly correlated with a higher concentration of plasma LDL-cholesterol and consumption of trans-fats provides no apparent nutritional benefit and possesses a considerable potential for harm [73][74][75][76][77][78][79][80]. Therefore, regulations were introduced first in Denmark by January 2004 to restrict the use of industrially produced trans-fats in edible fats to 2 wt% in any food product making possible that people consume <1 g industrially produced trans-fats per day and decisions have been made in USA by January 2006 of labelling the trans-fats content on the nutrition facts panel of foods which caused a demand for foodstuffs products with lower trans-isomers content [73][74][75][76][77][78][79][80]. Heterogeneous nickelbased-catalyst was the choice of the edible oils hydrogenation industry which has a long history, started in 1902 with the first patent filed by Wilhelm Normann for the liquid phase catalytic hydrogenation process of unsaturated fatty oils, in 1906 the British firm Joseph Crosfield & Sons developed the industrial hydrogenation process using as feedstock whale oil, and in 1911 the first commercial plant of Procter & Gamble went on stream with the appearance of the first industrially produced shortening, named "Crisco", obtained by hydrogenation reactions using cottonseed oil feedstocks [81][82][83][84][85][86].…”