Trans fatty acids in the crosshairs of the WHO

The WHO goes to war against the bad fats. The elimination of trans fatty acids present in many industrial products and used for the preservation and stabilization of food is the new battle horse of the organization which wishes to see them completely disappear by 2023. The project is driven by a desire for public health: intakes of trans fatty acids are linked to 500,000 deaths from cardiovascular diseaseeach year, estimates the WHO. Banishing these bad fats would therefore protect lives and preserve the health of consumers around the world.

Food manufacturers have themselves recognized in the past that reducing the presence of these bad fats present in many manufactured products (prepared meals, fast food, cakes, pastries, etc.) was a public health priority. In 2016, 11 of the largest food industry members of the International Food & Beverage Alliance (IFBA) announced their intention toeliminate trans fatty acids from their production by the end of 2018 to move to less than 1 gram of trans fat per 100 grams of product.

But this displayed goodwill is still insufficient with regard to the impact of trans fatty acids on health. Especially since these are hidden in many industrial food products: in hardened vegetable fats, such as margarine and clarified butter, (…) in snack products, baked foods, and foods fried, as the WHO recalls in a press release. “Manufacturers use them frequently because they have a longer shelf life than other fats. But other, healthier products could be used without affecting the taste or cost of foods.”

Denmark and New York, models to follow in this area

Replacing these trans fatty acids with healthier oils and fats is among the strategic actions outlined by the WHO to achieve elimination, alongside raising awareness among decision-makers, politicians, suppliers and consumers.

The WHO points out that several countries have already undertaken positive policies to restrict these trans fatty acids. Denmark is a pioneer in this area: it is the first country to have imposed restrictions on industrially produced trans fatty acids. As a result, “the trans fatty acid content of food products has fallen sharply and deaths from cardiovascular disease have fallen more rapidly than in comparable OECD countries”, specifies the WHO.

New York City phased out industrially produced trans fats a decade ago, following Denmark’s lead. “Banning trans fatty acids in New York City has helped reduce heart attacks without changing the taste or price of foods, and eliminating them globally could save lives. million lives,” observes Michael. Bloomberg, WHO Global Ambassador for Non-Communicable Diseases, three-term New York City Mayor, and founder of Bloomberg Philanthropies.

It is estimated that in the United States one in three processed foodscontains trans fatty acids.

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