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Trans Fatty Acids

Policy Position

Trans Fatty Acids (TFAs) are only found at low levels in foods on the UK market; in fact the latest data from the FSA’s National Diet and Nutrition Survey (NDNS) are consistent with previous trends, with early indications revealing that intakes are at even lower levels than shown by the previous NDNS results (now reportedly 0.8% (NDNS 2010 (pdf, 476kb). This means that current intakes are less than half of SACN’s recommended maximum TFA intake of 2% of food energy. Yet FDF members remain committed to continue to reduce TFA food content levels where this does not cause a resultant increase in saturated fat levels.

The FSA does not consider that the current levels of TFA in the UK diet warrant any regulatory moves. As recently as July 2009, the FSA restated (pdf, 448kb) that its Board “unanimously agreed that mandatory restrictions were unnecessary because voluntary measures taken by the UK food industry to reduce levels of trans fats in foods had been successful in reducing consumers’ dietary intakes to low levels (half the maximum recommended average intake)”. Health Ministers across the UK have accepted the advice of the FSA.

However, in July 2009, Dr Richard Simpson, Labour MSP for Mid Scotland and Fife, launched a consultation on a Proposed Limit on Trans Fat (Scotland) Bill (pdf, 168kb) in the Scottish Parliament, which aimed to eliminate the consumption of trans fats in Scotland. The Bill would have made it an offence to sell to consumers oils and fats – either alone or as part of processed foods – intended for human consumption where the content of trans fats of those oils and fats exceeded 1%.

FDF was disappointed that the proposal was drafted given the FSA Board decision (noted above) and that the FSA has openly praised the industry’s significant efforts in this area. FDF has worked hard to provide Scottish MPs with factual information to demonstrate that this Bill is both unnecessary and scientifically unfounded. On 13th April FDF was reassured to learn that the Bill failed to gain support and as such will not progress any further.

At the European level FDF believes that it would be difficult for the European Commission to justify any regulatory action on the content of TFAs in products, however a number of Member States (e.g. Denmark, Switzerland, Austria) have introduced, or are in the process of introducing, national limits. Limits are also present in non-EU countries such as Canada and certain States in the US, such as New York.

In the context of the Food Information Proposal, currently being discussed in the European Parliament, FDF objects to mandatory nutrition labelling for TFAs.

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Background

TFAs are found naturally (ruminant) at very low levels 3-8% (pdf, 340kb) of total fat in foods such as butter, cheese, milk, beef and lamb. TFAs are also produced (industrial) as a by-product of partial hydrogenation processes. Partial hydrogenation serves to ‘harden’ the oil, by increasing its melting point, and thereby improving the stability of the final food product and increasing the shelf life and flavour stability of food containing these fats.

EFSA Opinion on trans fatty acids in foods and their effect on human health

Scientific evidence suggests TFA raise LDL cholesterol (bad cholesterol) in the blood and lower HDL cholesterol (good cholesterol), thereby increasing the risk of coronary heart disease. In 2004 the European Food Safety Authority Opinion relating to trans fatty acids in foods and the effect on human health concluded that at equivalent dietary levels, the effect of trans fatty acids on heart health may be greater than that of saturated fatty acids. However, the EFSA panel noted that intakes of trans fatty acids are generally more than 10-fold lower than those of saturated fatty acids.

The panel advised that there were no analytical methods to distinguish between naturally present TFAs and those linked to technological processes, and it is not possible to determine whether there are differences in health effects according to their source.

The most recent review of intake data has also been undertaken by the EFSA, which published its final Opinion on Dietary Reference Values for Fat on 25th March 2010.

In its Opinion the EFSA Panel concluded that “a number of authorities have recommended to keep the intake of TFA below 1-2 E%. Typically, these recommendations reflect a judgement of what maximum level of TFA intake is practically achievable within the context of a nutritionally adequate diet based on known patterns of intake of foods and nutrients in specific populations”.

Although EFSA doesn’t recommend specific targets it does clearly indicate the need to weigh up any negative knock-on health effects and the practicality of lowering intakes further than the current low levels.

FDF is in agreement with the main observations of the EFSA opinions.

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