Trans fatty acids

(22 February 2007)

Trans fatty acids – also known as trans fats – are formed when liquid vegetable oils are partially hydrogenated or ‘hardened’ for use as spreads such as margarine, cooking fats for deep-frying and shortening for baking . Some trans fats are formed during high temperature cooking.   Trans fatty acids are also found naturally in meat and milk.

Are trans fatty acids present in foods sold in Australia and New Zealand?

Through Food Standards Australia New Zealand’s (FSANZ) dietary modelling work, we have found that Australians obtain only 0.6 per cent of their daily kilojoules from transfats and New Zealanders only 0.7 per cent. This is well below the World Health Organization recommendation to consume no more than 1 per cent of your daily kilojoules from transfats and well below many other countries.

What are the health implications of consuming trans fatty acids?

There is compelling evidence that trans fatty acids and saturated fatty acids increase bad cholesterol in our blood, a key indicator for heart disease. In addition,transfatty acids may also decrease good cholesterol. While the adverse effects on blood lipid profiles caused by  comparable levels of trans  fatty acids are greater than those posed by saturated fatty acids, the trans fatty acid intakes of Australians and New Zealanders are much lower than intakes of saturated fatty acids.

Are trans fatty acids identified on food labels?

Trans fatty acid contents must be declared on a food label if a nutrition claim is made about cholesterol or saturated, trans, polyunsaturated or monounsaturated fatty acids; or omega-3, omega-6 or omega-9 fatty acids.  

FSANZ is also proposing to allow manufacturers to use a health claim that a food ‘low in trans fatty acids and saturated fat can reduce the risk of heart disease’ when we introduce a new regulation on health claims on foods.. This will assist consumers to make healthier choices and encourage the food industry to develop healthier products.

What can I do to reduce harmful fat in my diet?

While generally we are consuming levels of trans fats well below the WHO recommendation, we are eating above the WHO recommended levels of saturated fats.

We urgently need to reduce our saturated fats intake, too, and remember that total fats and saturated fats are already listed on food labels in the nutrition information panel.

You can reduce your fat intakes even further by following healthy eating guidelines: that is, to reduce overall consumption of all fats and limit consumption of transfats and saturated fats.

The following link to the Australian Government’s Department of Health and Ageing and the New Zealand Ministry of Healths Food and  Nutrition Guidelines may be useful: http://www.health.gov.au/internet/healthyactive/publishing.nsf/content/good-bad-fat .  

Is government taking action to reduce trans fatty acids in food?

FSANZ is conducting a formal scientific review of transfats in the food supply and will be reporting back to the Australia and New Zealand Food Regulation Ministerial Council by May this year.

In addition to the Review, the Australia New Zealand Collaboration on Trans Fats was established in early 2007. It includes representatives from the National Heart Foundation of Australia, the National Heart Foundation of New Zealand, the Dietitians Association of Australia, the Australian Food and Grocery Council, the New Zealand Food and Grocery Council, the New Zealand Food Safety Authority (NZFSA) and FSANZ.  

The primary aim of this group is to work cooperatively in reducing the amount of trans fatty acids in the New Zealand and Australian food supply, without an associated increase in the amount of saturated fat.  The group will promote wide implementation of current industry and public health initiatives for reducing the levels of trans fatty acids and increasing consumer awareness and understanding.