Trans fatty acids: time for legislative action?

Abstract

Trans fatty acids arise as a result of hydrogenation processes in margarine manufacture, and in nature in the rumen of ruminant animals. Concern that high intake of trans fatty acids may increase the risk of coronary heart disease has been strengthened by recent studies. Further, there is evidence that trans fatty acids may adversely affect foetal and neonatal growth and development. Therefore, a reduced intake of trans fatty acids seems prudent. Certain foods, particularly stick margarines, shortenings and hydrogenated frying fats, contain large amounts of trans fatty acids, and are the main reason for the rather high intake of trans fatty acids in the USA and northern European countries, including Denmark. Therefore, the National Food Agency is presently working on a legal provision to reduce the level of trans fatty acids in these products.

Citation

Ovesen, L. and Leth, T. (1995), "Trans fatty acids: time for legislative action?", Nutrition & Food Science, Vol. 95 No. 3, pp. 16-19. https://doi.org/10.1108/00346659510082704