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| Types of fats in food |
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| Components |
| Manufactured fats |
Trans fat is a type of unsaturated fat that occurs in foods.[1][2] Small amounts of trans fats occur naturally, but large amounts are found in some processed foods made with partially hydrogenated oils.[1][2] Because consumption of trans fats is associated with increased risk for cardiovascular diseases, artificial trans fats are highly regulated or banned in many countries.[3][4][5][6][7] However, they are still widely consumed in developing nations where they are associated with increased risk of diabetes, cardiovascular diseases, and death.[8]
In 2015, the US Food and Drug Administration (FDA) stated that artificial trans fats from partially hydrogenated oils were not generally recognized as safe (GRAS), and the use of such oils and trans fats should be limited or eliminated from manufactured foods.[2] Numerous governing bodies, including the European Union, Canada, and Australia/New Zealand, followed with restrictions or bans on the use of partially hydrogenated oils and trans fats in food manufacturing.[1][9] The World Health Organization (WHO) had set a goal to make the world free from industrially produced trans fat by the end of 2023.[10] The goal was not met, and the WHO announced another goal in 2024 "for accelerated action until 2025 to complete this effort".[7]
Trans fatty acids (also called trans-unsaturated fatty acids) are derived from trans fats, which are triglycerides (esters of glycerin). Trans fats are converted to trans fatty acids in the digestive tract prior to absorption.
- ^ a b c "Trans fats in foods: A new regulation for EU consumers" (PDF). European Commission. 2019. Retrieved 24 January 2025.
- ^ a b c "Trans fat". US Food and Drug Administration. 30 April 2024. Archived from the original on 18 June 2019. Retrieved 24 January 2025.
- ^ Gormley JJ, Juturu V (2010). "Partially Hydrogenated Fats in the US Diet and Their Role in Disease". In De Meester F, Zibadi S, Watson RR (eds.). Modern Dietary Fat Intakes in Disease Promotion. Nutrition and Health. Totowa, NJ: Humana Press. pp. 85–94. doi:10.1007/978-1-60327-571-2_5. ISBN 978-1-60327-571-2.
- ^ "Scientific opinion on dietary reference values for fats". EFSA Journal. 8 (3). EFSA Panel on Dietetic Products, Nutrition, and Allergies: 1461. 2010. doi:10.2903/j.efsa.2010.1461.
- ^ UK National Health Service (14 April 2023). "Fat: the facts". Retrieved 24 January 2025.
- ^ Brouwer IA, Wanders AJ, Katan MB (March 2010). "Effect of animal and industrial trans fatty acids on HDL and LDL cholesterol levels in humans - a quantitative review". PLOS ONE. 5 (3): e9434. Bibcode:2010PLoSO...5.9434B. doi:10.1371/journal.pone.0009434. PMC 2830458. PMID 20209147.
- ^ a b Sergey Volkov (1 February 2024). "REPLACE Trans fat-free". World Health Organization. Retrieved 11 April 2024.
- ^ de Souza RJ, Mente A, Maroleanu A, et al. (11 August 2015). "Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies". BMJ (Clinical Research Ed.). 351: h3978. doi:10.1136/bmj.h3978. ISSN 1756-1833. PMC 4532752. PMID 26268692.
- ^ "Trans fatty acids". Food Standards Australia-New Zealand. May 2017. Retrieved 24 January 2025.
- ^ Ghebreyesus TA, Frieden T (2021). "Eliminating trans fat from foods will save lives without changing the taste: Only our hearts will know the difference". World Health Organization. Retrieved 22 July 2023.