Trans Fats: A Review of Their Sources, Consumption, Health Implications, International and National Policies and Regulations
Keywords:
Trans fatty acids (TFA), “partially hydrogenate oil” (PHOs), coronary heart disease (CHD),, lipid profile, nutrition food labeling, policies and regulationsAbstract
Trans fatty acids (TFA) are formed when unsaturated fatty acids undergo hydrogenation. Many studies have confirmed the association between TFA intake and disease incidence. Data on TFA intake are limited or not available for many countries in developing regions including the Middle East.
Objectives: This review aimed to evaluate the main sources of TFA and its association with disease risk, and to review global and national policies and regulations to eliminate TFA from food products.
Methods: This is a narrative literature review that provides an updated summary of current data on dietary TFA diversity in its sources and consumption, health Implications, and policies and regulations across nations, particularly in Jordan.
Conclusion: In response to growing evidence linking intake of TFA to heart disease, the World Health Organization (WHO) has launched an action package to provide strategic guidance for the global elimination of industrially-produced TFA by 2023. Several countries have imposed voluntary or mandatory measures to minimize the content of TFA in their food supply. The available data in Jordan indicates that TFA in the food supply and its intake are above the WHO limits. Currently, there are no policies specific to noncompliance with TFA regulations in Jordan.
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