An update on trans fat alternatives and the role palm oil may play in the solution

Trans fats have received global attention in recent years due to accumulating scientific evidence on their health effects. Studies have indicated that diets relatively high (≥ 4% energy) in trans fats raise LDL and total cholesterol levels. Since increased LDLcholesterol is a risk factor for coronary heart disease (CHD), health professionals have advocated reduction in trans fat intake and some countries have mandated trans fat labeling or limited the amounts of trans fat that may be present in foods. For example,the us. Institute of Medicine, National Academy of Sciences in 2002, as part of its Report on Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids stated: "Trans fatty acid consumption should beas low as possible while consuming a nutritionally adequate diet." The World Health Organization/Food and Agriculture Organization (WHO/FAO) Expert Report on Diet, Nutrition and the Prevention of Chronic Disease, 2003, stated: "People should eat less high calorie foods, especially foods high in saturated or trans fats and sugar. " Later in 2003, WHO recommended trans fat consumption to be less than 1% of energy intake. In reference to the scientific evidence on the health effects of trans fats, some countries/cities have established regulations mandating TFA labeling or restricting TFA content in foods. Denmark passed the first law addressing trans fat content in foods in 2003 which restricted its content to 2% energy in any food or ingredient. In 2005, Canada required pre-packaged foods to reflect TFA presence if certain health claims were made. The United States passed a regulation which became effective January 1, 2006 requiring trans fat content to be declared on pre-packaged foods. New York City, New York, USA, passed a health code effective July 1, 2007, which prohibits the use of trans fat-containing food ingredients (> 0.5 gram TFA per serving) in spreads, cookingoil and shortening served in restaurants.