Trans Fat: Culprit Inside Processed Foods

The last few decades have been a testimony of transition from a solely conventional diet to its integration with emerging processed foods. International market surveillance agencies valuate global processed food market at USD 1991.3 billion in 2023 and projects a compounded annual growth Rate (CAGR) of 5.3 per cent by 2027. While technological innovations enabled people to go for wider food choices, sugar, salt and chemical additives used in processed food have brought it under constant scanner of public eye. What most pesters health experts is trans-fatty acids (TFA), a culprit that spoils the essence of nutrition. TFA is associated with risk of coronary heart diseases, has no proven health benefits and is already banned in some nations. 

Inception of trans-fats dates to early 1900s when it was identified as a better substitute than oil in terms of shelf life, cost and textural properties. Trans-fat replaced butter and lard for many decades. Till a few decades ago, vanaspati ghee (vegetable fat) was a quintessential household commodity. However, with validations of adverse health implications from trans-fat present in vegetable shortenings, the World Health Organisation (WHO) spearheaded initiatives to control it. While it is no longer visible in our home pantry, use of vanaspati ghee or bakery shortening in industrial food production continues. Regulatory controls on TFAs have already been initiated in Nepal but there is an urgent need for strict compliance, public awareness and progressive elimination from our food systems. 

Macro-nutrient

Fat is one of the essential macro-nutrients required for a myriad of biochemical functions within the human body. Apart from contributing to calories, it aids in brain and nerve functioning, constitution of cell membranes, absorption of Vitamins A, D E and K, regulation of hormone and genes, lubrication of organs and enhancing flavour in food as well. Fats are broadly categorised into saturated and unsaturated types. Saturated fats are solids at room temperature and have single bonds in its structure. While it contributes to better texture and stability of food compared to unsaturated fats, a global consensus to reduce its intake exist. Energy intake from saturated fatty should not exceed 10 per cent of total energy from fat.

Unsaturated fats are liquid at room temperature and are classified as monounsaturated or polyunsaturated fats. It has a cis or trans configuration depending on alignment of hydrogen atoms in its structure. The WHO recommends that unsaturated fats be a major source of fat in a diet. However, its role in enhancing textural properties is limited. Emergence of trans-fat came as a boon as it shares properties of saturated fats. Hydrogenation of unsaturated oils using nickel serves as catalyst yields. Partially Hydrogenated Vegetable Oil contain 25 per cent to 45 per cent trans-fat. Industrially produced trans-fat may be present in margarines, cookies, crackers, cakes, fries, desserts, mayonnaise etc.

United States Food and Drug Administration and American Heart Association link trans-fat to greater risk of heart disease than due to saturated fats. The WHO, in its official website, relates death of more than 2,78,000 persons annually to its consumption. Trans-fat blocks arteries and increases risk of cardiac attacks. It increases low-density lipoprotein (LDL), commonly referred to as bad cholesterol and decreases high density lipoprotein (HDL), the good cholesterol. Additionally, published research cites increased risk of insulin resistance, premature births, Type-2 diabetes, allergies and breast cancer. 

There has been a global consensus on the urgency of controlling trans-fat. While concrete steps have been taken by developed countries, developing nations are slow in taking measures against it. In 2015, the WHO reaffirmed that partially hydrogenated oils like trans-fat are not “generally recognised as safe” (GRAS). It advises a maximum of 1 per cent of total energy intake of an adult to be linked to trans-fatty acids. 

In 2018, WHO released a global action plan 'REPLACE' aimed at progressive elimination of industrial trans-fatty acids from food chain. In Nepal, efforts are underway to control industrial trans-fat present in vanaspati ghee, partially hydrogenated vegetable oil, and food products that contain these sources of fat. The government published the mandatory quality standard of industrial trans-fat in Nepal Gazette 2080 B.S. which came into force one year later. It seeks to limit industrial trans-fat to 2 per cent of total fat in a food product. The companies are obliged to declare the percentage of trans-fat if they use in a food product. If a product is trans-fat free, its quantity should not exceed 0.2 grams per 100 grams fat. 

Government intervention 

While government intervention to control trans-fat is crucial, role of processor is also pivotal. Product reformulation or partial substitution with unsaturated fats and oils are ways ahead. Innovative modalities like inter-esterification of fat involving chemicals or enzymes are being adopted. High oleic acid canola oils and palm oils are being used as alternatives. 

Pursuit for cheaper fat alternatives with desirable product characteristics led to prevalence of TFAs in food. After years of validation of impact on cardiovascular health, global control initiatives are now converging. The processed food industry is here to stay. It is imperative to strictly implement regulations with regard to trans-fats. Equally important is to enhance public awareness about trans-fat and understand the label information. Amidst an unprecedented global scrutiny of trans-fat, the drive is also garnering momentum in Nepal, which can pave the way for healthier alternatives.

(The author is a food technologist. monicakpg@yahoo.com).