- PDF Version (2.7M) - Print Friendly - Help

Food Focus November 2007

Lowering trans fatty acids in fast foods

Although most New Zealanders currently consume low levels of trans fatty acids, NZFSA has met with representatives from the takeaway food industry and its suppliers to discuss consumption of this fat

Representatives from fast-food restaurant chains, oil manufacturers, the Food Industry Group, the National Heart Foundation and Food Standards Australia New Zealand (FSANZ) discussed various non-regulatory actions that would reduce trans fatty acids (TFAs) while ensuring levels of saturated fats (which are too high in many New Zealanders’ diets) did not rise as a result.

The meeting considered options that would ensure New Zealand’s TFA consumption rates remain below recommended levels and reduce them even further.

They identified price and flavour as key drivers in improving frying practices and considered training and education programmes as a way forward.

There is growing consumer and media interest in links between consumption of TFAs and adverse health outcomes. Foods high in TFA increase ‘bad’ cholesterol levels while lowering levels of ‘good’ cholesterol.

Keep all fats down

TFAs are found naturally in dairy products and some meat. Artificial TFAs are formed when hydrogen is added to vegetable oil. Manufacturers use the process, known as hydrogenation, to boost the shelf life of some baked and fried foods. TFAs are also found in spreads, such as margarine, cooking fats used for deep frying, and shortening for baking.

Kiwis get just 0.7% of their daily kilojoules (energy) from TFAs – well below the World Health Organization’s (WHO) recommended maximum of 1% – while more than 15% of our energy comes from saturated fat, which far exceeds WHO’s recommended 8–10%.

Carole Inkster, Director of NZFSA’s Joint Food Standards and Policy groups, who chaired the meeting, says: “Saturated fat is a far bigger culprit in terms of risks to our overall health.”

Foods high in saturated fat include fatty cuts of meat and bacon, sausages, some oils, coconut, full-cream dairy products, baked items and pastries.

A review of TFAs in the New Zealand food supply published by FSANZ in May advised against any immediate regulatory intervention, based on our low uptake levels. The review favoured voluntary moves by industry to phase out the use of TFAs.

Review in two years

A small number of quick-service restaurants have already introduced initiatives to reduce TFAs, and it is envisaged that other quick-service restaurants will take similar action. A further review is planned for 2009.

Says Carole: “NZFSA supports a non-regulatory approach to managing TFAs and we would like to see that approach continue. We will be working with industry to come up with some firm actions and will assist wherever possible – for example, by monitoring progress.”

Other sectors of the food industry are encouraged to consider the fats and oils they use in food manufacturing to ensure New Zealand’s TFA consumption rates remain below recommended levels.

More information about trans fats can be found on the FSANZ website www.foodstandards.govt.nz and NZFSA’s website www.nzfsa.govt.nz.