Initiatives to Regulate Industrially Processed Foods

Abstract

Trans-fatty acids, commonly referred to as trans fats, were discovered in the early 20th century with the development of hydrogenation – a chemical process that converts liquid vegetable oil into solid fats. Initially perceived as a healthier alternative to saturated fats due to their stability during cooking and longer shelf life, more recent research has linked trans fats to a number of adverse health outcomes.1
There are two types of trans fats: naturally occurring and artificial. Naturally occurring trans fats are found in small amounts in meat and dairy products from ruminant animals, such as sheep, cows, and goats, where the fats are formed in the gut of the animal. By contrast, artificial trans fats, also known as industrially produced trans fatty acids (iTFAs), are created through hydrogenation, which is the process utilized in the production of margarine and shortening.1
The consumption of trans fats leads to increased LDL (bad) cholesterol and decreased HDL (good) cholesterol levels. This unfavorable cholesterol profile can contribute to cholesterol accumulation in the arteries, elevating the risk of heart disease and stroke.2 The inclusion of trans fats as part of the daily diet increases the risk of coronary heart disease by 21% and the risk of death due to the disease by 28%.3 The consumption of trans fats also promotes inflammation, which can lead to the development of stroke, diabetes, and other chronic illnesses from excessive activation of the immune system. Moreover, consuming trans fats disrupts the normal functioning of the endothelial cells lining the inner wall of blood vessels, thereby compromising their responsiveness.4
Trans fat is present in many processed and fried foods, including snacks and fast foods.1 The amount of trans fat in a food item depends on the number of times vegetable oil is heated during preparation, with increased heating leading to more significant health consequences. Specifically in South Asian cuisine, dishes cooked in vegetable ghee and certain steamed vegetable sweets like Jerry, Lalmohan, and Gundpak have been found to contain excessive amounts of trans fats.5
According to the World Health Organization (WHO), there is no safe level of trans fat consumption; WHO recommends the intake of trans fats be limited to less than 1% of total daily energy intake.6 To provide a comprehensive strategy for eliminating iTFAs from the global food supply, the WHO introduced the REPLACE package, which contains a set of practical actions and guidelines for governments, industries, and civil society to make concerted efforts toward achieving this goal.