Trans fat
[2] Numerous countries, including the European Union, Canada, and Australia/New Zealand, followed with restrictions or bans on the use of partially hydrogenated oils and trans fats in food manufacturing.
[15][16][17] There were suggestions in the scientific literature as early as 1956 that trans fats could cause an increase in coronary artery disease.
[21] Several lawsuits were launched against high-visibility restaurants and food manufacturers with the objective of supporting a broader phase-out of trans fats.
[22][23] Mandatory food labeling was introduced in several countries[24] and Denmark was first to mandate limits on industrially-produced trans fats in 2004.
[10] A fatty acid is characterized as either saturated or unsaturated based on the respective absence or presence of C=C double bonds in its backbone.
[15] trans fatty acids (TFAs) occur in small amounts in meat and milk of ruminants (such as cattle and sheep),[13][45] typically 2–5% of total fat.
The US National Dairy Council has asserted that the trans fats present in foods of animal origin are of a different type than those in partially hydrogenated oils, and do not appear to exhibit the same negative effects.
[48] A scientific review agrees with the conclusion (stating that "the sum of the current evidence suggests that the Public health implications of consuming trans fats from ruminant products are relatively limited") but cautions that this may be due to the low consumption of trans fats from animal sources compared to artificial ones.
The NAS has, thus, "recommended that trans fatty acid consumption be as low as possible while consuming a nutritionally adequate diet".
[44] A meta-analysis showed that all trans fats, regardless of natural or artificial origin equally raise LDL and lower HDL levels.
[6] Other studies though have shown different results when it comes to animal based trans fats like conjugated linoleic acid (CLA).
[52] The U.S. National Dairy Council has asserted that the trans fats present in animal foods are of a different type than those in partially hydrogenated oils, and do not appear to exhibit the same negative effects.
[53] A review agrees with the conclusion (stating that "the sum of the current evidence suggests that the Public health implications of consuming trans fats from ruminant products are relatively limited") but cautions that this may be due to the low consumption of trans fats from animal sources compared to artificial ones.
[43] In 2008 a meta-analysis found that all trans fats, regardless of natural or artificial origin equally raise LDL and lower HDL levels.
[6] Other studies though have shown different results when it comes to animal-based trans fats like conjugated linoleic acid (CLA).
[50][51] Partially hydrogenated vegetable oils were an increasingly significant part of the human diet for about 100 years, especially after 1950 as processed food rose in popularity.
In light of recognized evidence and scientific agreement, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.
[1][2][4][5][9] In 2003, the WHO recommended that trans fats make up no more than 0.9% of a person's diet[46] and, in 2018, introduced a 6-step guide to eliminate industrially-produced trans-fatty acids from the global food supply.
First, "trans fatty acids are not essential and provide no known benefit to human health",[65] whether of animal or plant origin.
A 2006 review stated "from a nutritional standpoint, the consumption of trans fatty acids results in considerable potential harm but no apparent benefit.
This is because trans fat is naturally present in many animal foods in trace quantities, and thus its removal from ordinary diets might introduce undesirable side effects and nutritional imbalances.
The NAS has, thus, "recommended that trans fatty acid consumption be as low as possible while consuming a nutritionally adequate diet".
[43][70][71][72] A 1994 study estimated that over 30,000 cardiac deaths per year in the United States are attributable to the consumption of trans fats.
[72][75] Consuming trans fats has been shown to increase the risk of coronary artery disease in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of high-density lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting systemic inflammation.
The lawsuit was withdrawn when Kraft agreed to work on ways to find a substitute for the trans fat in the Oreo.
On 22 May 2004, Unilever, the corporate descendant of Joseph Crosfield & Sons (the original producer of Wilhelm Normann's hydrogenation hardened oils) announced that they had eliminated trans fats from all their margarine products in Canada, including their flagship Becel brand.
The process received a large boost in 2003 when the FDA announced it would require trans fat labeling on packaged food starting in 2006.
Major American fast food chains including McDonald's, Burger King, KFC and Wendy's reduced and then removed partially hydrogenated oils (containing artificial trans fats) by 2009.
First, in 2013 the FDA announced it planned to completely ban artificial trans fat in the form of partially hydrogenated oil.
Second, soon after this, Walmart informed its suppliers they needed to remove trans fat by 2015 if they wanted to continue to sell their products at its stores.
