Food watchdog wants to trim use of trans fats
December 12, 2007
Food watchdogs are to clamp down on the use of unhealthy trans fats used in fast food, biscuits and cakes.
The board of the Food Standards Agency is reviewing its advice to the Government on the health impact of artificial trans fats – chemically-altered vegetable oils that are more harmful than any other form of fat.
Its decision follows regulatory action taken in Denmark and New York to restrict their use in foods on sale there.
The FSA is considering voluntary labelling and setting a maximum percentage of calories in prepared food that can come from the fat.
Some trans fats occur naturally in dairy and meat but can be made artificially through a process called hydrogenation, which turns liquid oils into solid fat.
It is used in thousands of products such as takeaways, ready meals, doughnuts and cakes because it extends their shelf life and makes the food taste smooth without changing the taste.
Although the average intake of trans fats is below danger levels in Britain they are said to be 10 times more harmful than saturated fat because of their link to cholesterol, which in turn causes heart attacks and stroke. A high intake has been linked to infertility in women.
The FSA is expected to agree its recommendations to ministers at an open board meeting tomorrow, after a review requested by Alan Johnson, the Health Secretary, last month.
According to the board papers, current trans fat intakes in Britain make up about one per cent of food energy – half the maximum recommended level.
“Current average dietary intakes of trans fats for UK consumers are not a cause for concern, as they are half the maximum recommended level. This is an upper estimate and actual intakes are likely to be lower,” the board papers say.
The use of the fats in vegetable oils is now at the lowest achievable level of less than one per cent, the Board papers say.
The main drawback with removing artificial trans fats from foods is that it could lead to an increase in saturated fat levels.
Average saturated fat intakes need to be reduced from the current 13.3 per cent of food energy to 11 per cent of food energy, according to the FSA.
“Early progress with the food industry to reduce saturated fat levels in foods, without increasing trans fat levels, should therefore be the priority,” the board papers recommend.
The FSA is lobbying for trans fats to be labelled on foods as part of Europe-wide labelling proposals expected early next year.
Julian Hunt, the director of communications at the Food and Drink Federation, which represents manufacturers, said: “The FSA report on trans fats underlines what the food and drink manufacturing industry has always said: that we have been working hard to reduce trans fats in food products, and as a result this is not an issue for the UK consumer.”
