FDA: no more ‘unsafe’ trans fats

17 Jun

US food safety regulators are banning a major source of artificial trans fats in

processed foods in a bid to reduce heart disease and heart attacks among Americans.

Companies are already removing PHOs from processed foods.

The Food and Drug Administration (FDA) say they have finally determined that partially

hydrogenated oils (PHOs) – a major source of artificial trans fat in the American diet – are not “generally recognized as safe” for human consumption.

The regulators are giving food manufacturers 3 years – until 18th June, 2018 – to remove PHOs

from food products.

This gives companies time to reformulate products so they do not contain PHOs, or to ask the

FDA for permission to use them.

“Following the compliance period, no PHOs can be added to human food unless they are

otherwise approved by the FDA,” say the regulators.

FDA’s Acting Commissioner Dr. Stephen Ostroff says the “action is expected to reduce

coronary heart disease and prevent thousands of fatal heart attacks every year.”

The FDA announced a preliminary determination to regard

PHOs as unsafe to eat in 2013. That followed a review of the scientific evidence and

consultation with experts.

The regulators are now finalizing the determination after considering comments from the


Director of the FDA’s Food Safety and Applied Nutrition Center Dr. Susan Mayne says:

“This determination is based on extensive research into the effects of PHOs, as well as input

from all stakeholders received during the public comment period.”

While consumption has fallen, ‘it is still a public health concern’

Food companies use artificial trans fats to improve the texture, extend the shelf life and

increase the stability of processed foods. They are cheaper and more readily available than

natural versions from meat and dairy sources.

Since 2006, companies have had to show trans fat content on the nutrition facts labels of

food products sold in the US.

The FDA say that while trans fat consumption by Americans has fallen by 78% between

2003 and 2012, the current level of consumption remains a public health concern.

Companies are already removing PHOs from processed foods, and the FDA

anticipate that many will achieve compliance before the deadline.

According to the Centers for Disease Control and Prevention (CDC), the main sources of PHOs

in the American diet are cakes, cookies, pies, margarines and spreads, fried foods, savory

snacks such as microwave popcorn, frozen pizza, ready-to-use frosting and coffee creamers.

Why are PHOs bad for health?

PHOs are made by heating up a food oil such as soybean or cottonseed in the presence of

hydrogen and a catalyst. This makes the oil into a semi-solid, partially saturated fatty acid –

like margarine – making it easier to use as a shortening in baked goods.

Trans fats are so called because when hydrogenation breaks double bonds between carbon atoms

in the long-chain fatty acid molecules, this results in the hydrogen atoms attached to the carbon atoms at a double bond being on opposite sides of the double bond (“trans” means “other side,” or “across”).

This “trans” configuration is different to naturally occurring versions, which have a “cis”

configuration, where the hydrogen atoms attached to carbon at double bonds are on the same side of the double


The trans configuration in the fatty acid molecules of manufactured PHOs is thought to be

what makes them bad for health – consuming them lowers “good” cholesterol (high-density

lipoprotein, or HDL) and increases “bad” cholesterol (low-density lipoprotein, or LDL) in the body,

raising the risk of coronary heart disease.

The CDC say eliminating the use of PHOs in food could prevent 10,000-20,000 heart

attacks and 3,000-7,000 coronary heart disease deaths each year in the US.

In November 2014, MNT reported a study of hundreds of healthy working-age men that

found higher consumption of trans fats was linked to poorer

memory. Speculating on the reason behind the link, the researchers suggested trans fats

increase oxidative stress, which affects cell energy.

Written by Catharine Paddock PhD