Elimination of Trans-Fatty Acids

Consumption of high amount of saturated fats and trans fats have emerged as one of the major independent risk factors for heart diseases. As per the world health organization (WHO), worldwide more than an estimated 5,00,000 deaths per year occur annually from cardiovascular diseases due to consumption of trans fat, and in India, this number is approximately 60,000 deaths per year.

Trans fatty acids (Trans Fats) containing fats are unhealthy as they clog the arteries, leading to cardiovascular illness/deaths.

Types and sources of trans fats in diet:

There are two forms of trans fatty acids, namely, natural/ruminant trans fatty acids and industrially produced trans fatty acids:

• Natural/Ruminant Trans Fatty Acids: Some trans fats are found naturally in small amounts in the rumen of ruminant animals and their products like meat and dairy products.
• Industrial trans fatty acids: Industrial trans fats either result from industrial processes such as partial hydrogenation or thermal treatments of edible oils containing unsaturated fatty acids, e.g. improper refining process of vegetable oils and during the process of overheating / repeated frying, respectively

Process during which trans fatty acids are formed:

• Hydrogenation: Vegetable Oil is converted to solid fat by the chemical process of hydrogenation. The conversion of fat from a liquid to a solid form simultaneously generates trans fats. The solid fat thus produced has increased shelf life and is more suitable for frying, baking and other food manufacturing purposes. Trans fats are found in partially hydrogenated vegetable oils and vegetable fats like vanaspati, bakery and industrial margarine, and bakery shortenings. The vegetable fats are used in formal and informal food industries to fry, bake and bind foods.
• Refining of vegetable oils: Edible oils are refined to remove certain impurities that may alter the edible oil’s colour, taste and aroma. During refining, the vegetable oils are subjected to high temperature and long duration for de-odorization leading to the formation of trans fats.
• Frying: In deed-frying, the hot oils acts as the medium for heat transfer and contributes to the texture and flavour of the fried food. During deep-frying, the fat/oil is continuously exposed to high temperatures in the presence of air and undergoes various chemical changes along with the possibility of some trans fats formation.

Why are trans fats bad for health?

Health research studies have shown various adverse effects associated with trans fats consumption.

• Heart disease and sudden deaths due to heart attacks: Trans fats are associated with a higher risk if heart disease even at a low level of consumption over a prolonged period of time.
  • Trans fat consumption raises bad cholesterol and lowers good cholesterol, causing heart diseases. It also raises the fasting triglyceride levels leading to increased vulnerability to heart diseases.
  • Trans fats promotes thickening of the arteries, diabetes and sudden death due to heart failure.
  • Trans fats causes endothelial dysfunction, which is a critical cause in the development of atherosclerosis.
• Accumulation of fat
  • Trans fats intake is associated with increased fat accumulation in the liver and other internal organs in the abdomen.
• Insulin resistance and diabetes
  • Trans fats intake increases the risk of insulin resistance leading to diabetes and other metabolic syndromes.
• Other health concerns
  • Trans fats consumption may lead to certain types of cancers, dementia, complicated pregnancy and compromised fetal development.

Regulations and notifications related to Trans Fat:

• The Food Safety and Standard (Food Products Standards and Food Additives), Tenth Amendment Regulations, 2020 for the reduction in trans fats, limits trans fats to not more than 3% in all fats and oils except raw edible oils by January 2021 and not more than 2% by January, 2022.
• The Food Safety and Standards (Prohibition and Restrictions on Sales) Second Amendment Regulations, 2021 limits the trans-fat content in all food items. According to the regulation, all food products in which edible oils and fats are used as an ingredient shall not contain industrial trans fatty acids more than 2% by mass of the total oils/fats present in the product, on and from 1^st January, 2022.
• Food Safety and Standards (Packaging and Labelling) Regulations, 2011 (Sub-regulation 2.2.2(3)) states that, if a claim is made regarding trans fatty acids, then trans fatty acid content in gram (g) shall be declared in addition to the energy (Kcal), protein (g), carbohydrate (specify the quantity of sugar) (g) and fat (g or ml) on the Nutritional Information or Nutritional Facts per 100 gm or 100 ml or per serving of the product. Also, the food, in which edible oils and fats are used as an ingredient, shall declare the quantity of trans fat on the label.
• The Schedule I-Nutrition claims of the Food Safety and Standards (Advertising and Claims) Regulations, 2018 prescribe that the claim of trans fat free may be made in cases where the trans-fat is less than 0.2 g per 100 g or 100 ml of food. However, in the case of edible fats/oils, the claims of trans fat free may be made when the trans-fat is less than 1 g per 100 g or 100 ml of edible oils/fats.
• A direction issued on 22^nd July’ 2019 states that the food establishments which uses trans-fat free fats/oil and do not have trans-fat more than 02.g per 100g of food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018 can display “Trans-fat free” logo in their outlets and on their food products. The use of the said logo is voluntary.

In cases of non-compliance with the above said regulations, recourse shall be taken as per the provisions of the FSS Act, 2006 and Rules therein.

How to eliminate trans fats from diets?

1. Suggestions/Guidelines for fat/oil manufactures for the elimination of trans fats: The use of newer technologies can help in eliminating industrial trans-fats from fats/oils. In India, several fat/oil manufacturers have switched to newer technologies to eliminate industrial trans-fats. Some of these have been described below,

• Inter-esterification (Enzymatic/chemical inter-esterification): Inter-esterification refers to modifying the structure and functionally of fats and oils to produce food ingredients for a range of applications, which can help in reducing the levels of saturated fatty acids (SFA) and trans fatty acids (TFA). In India, majority of the oils and fats manufacturers have already adopted new technologies to produce trans-free fats.
• Selection of Raw material and Blending options: Proper selection of oils and blending of saturated fat or inter-esterified or fully hydrogenated vegetable fats with liquid oils in a pre-defined ratio can be done to achieve the desired product and functionality.
• Monitoring and Modifying hydrogenation process: The following non-selective conditions during the hydrogenation process can be modified to reduce the formation of trans fats
  • High Hydrogen gas pressure
  • High stirring speed
  • Low temperature
  • Using fresh Nickel Catalysts can reduce the formation of trans fats in PHVO
  • Higher catalyst concentration (not using spent catalyst)
• Modifying the deodorization process: Optimum processing conditions during deodorization process can limit the formation of trans fats.
• Laboratory analysis: FSSAI has released revised methods for the determination of trans fats in hydrogenated fats/oils. Fat/oil manufacturers should ensure regular analysis of fats/oils for their trans-fat content from NABL accredited and FSSAI notified Lab.
• Trans Fat Fee Logo: Fat/Oil manufacturers are advised to get their products tested for trans fats and if the product is free from trans fats [i.e. trans fat, is not more than 0.2 g per 100g of fat/food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018], trans fat free logo may be used on the products. This will help consumers and food manufacturers identify trans-fat free fat/oil for end use.
• Storage and transportation: Storage and transportation of trans-free fats at low ambient temperatures to retain the texture may be maintained, if needed.

1. Guideline/suggestions for Chefs/ Halwai’s /Bakeries/Food manufacturers to eliminate trans fats from the food supply

• Purchase only packaged fats/oils with declared nutrition value for trans-fats content.
• Prefer to use fats/oils such as refined vegetable oils, inter-esterified vegetable oil/fat, natural fats, which are trans-fats free or have trans-fat content less than 2%.
• You may also check for trans-fat free logo on fats/oils/food package, which implies that the trans-fat content of the product is less than 0.2g per 100 g of food
• When purchasing large amounts of fats/oils or proprietary fats, ask the manufacturer/supplier for the trans-fats content.
• If possible, ask the fat/oil manufacturer to submit certificate of analysis for trans-fat content prior to delivery of fat/oil.
• To verify if the fat/oil supplied is free of trans-fats, prefer to get a sample, tested by a notified food laboratory for trans-fats. When using trans-fat free fats in place of fats/oils containing trans-fat, products with similar sensory properties may be optimising the recipe with trans-fat free fats/oils using different process controls such as time, temperature etc.
• Trans free fats are normally softer in texture/consistency as compared to trans containing fats, hence for puff pastries and other laminated fat containing products, the baker has to suitably modify the usage conditions and process like:
  • Maintaining low temperature of dough
  • Maintaining the consistency/plasticity of the dough similar to that of fat being used
  • Preferably low ambient temperature conditions
• Get your food product tested for trans-fat content as per regulatory norms and also whenever some changes is made in the recipe.
• Trans fat free Logo: Food manufacturers are advised to get their product tested for trans fats and if the product is free from trans fats [i.e., trans fat, not more than 0.2g per 100 g of food, in compliance with the Food Safety and Standards (Advertising and Claims) Regulations, 2018], rans fat free logo may be used on the food product label/outlet.
• Prefer to use fat/oil in moderation.
• Always maintain the record whenever fats/oils are procured for use in your product to track the source of fat/oil.
  • Name and type of Oils/Fats
  • Batch No.
  • Registration/License No. of Manufacturer/Marketer
  • Date of Purchase from Manufacturer/Retailer
  • Date when the fat/oil is fully consumed
• Used oil should be discarded in an environment-friendly way

1. Guideline/suggestions for Consumers

As consumers, we should keep in mind the following points to avoid trans-fats,

• Check the nutrition information panel on the nutrition label of the fat/oil/food for its trans-fat content
• Purchase only packaged fats/oils/foods with declared nutrition value for trans-fats content.
• Check the ingredients list on the packaged food for the ingredients like “partially hydrogenated vegetable oil”, “hydrogenated vegetable oil” or “shortening” as these can be the sources of trans-fats. Reduce consumption of such products.
• Prefer to use fats/oils such as refined vegetable oils, inter-esterified vegetable oil/fat, natural fats, which are trans-fats free or have trans-fat content less than 2%.
• You may also check for a trans-fat free logo on fats/oils/food package, which implies that the trans-fat content of the product is less than 0.2g per 100g of food
• Limit the consumption of baked/processed foods like biscuits, cookies, chips, cakes, patty, fan etc.
• Avoid repeated reheating of oil or re-use the same oil for frying.
• When eating out/ordering food from outside, check the type of fat being used in food preparation. Ask if trans-fat free fats/oils are being used in food preparation. Foods prepared/ fried in fats/oils containing trans fats should be avoided.
• Reduce consumption of commercially fried foods like aloo chaat, French Fries, Samosa, Bhatura etc. prepared in trans-fat containing fats/oils and/or fried in the same oil repeatedly.

1. Guideline/suggestions for food Laboratories analysing trans fats

FSSAI has recently issued a revised method for the determination of trans fatty acids in hydrogenated vegetable oil. All food analysis laboratories are required to ensure the following:

• Ensure that the laboratory has the necessary expertise and all the requisite material as specified in the revised FSSAI methodology for assessment of trans fat including the following:
  • Gas chromatograph fitted with FID
  • 100-meter column
  • Internal Standards, individual FAME standard solutions
• Ensure that the laboratory is following FSSAI methodology for assessment of trans fats in fats and oils.

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