Share:
Unhealthy trans fat in many foods
Even though food is becoming less and less contaminated with trans fatty acids, there are still too high values in some EU markets. This is the conclusion of a report by the European Commission summarizing current information on trans fatty acids in food and in general nutrition. It is based on scientific reviews and data from the Joint Research Center, but also discussions with national authorities and stakeholders. As long as products with a high trans fatty acid content are available, it is possible that individuals are above the maximum levels. A statutory threshold for trans fatty acids in industrial products would be the most effective measure to protect consumers, says the European Commission. The implementation, however, would require further investigation.
Most European foods contain less than 2 grams of trans fatty acids per 100 grams of fat. That's the limit set by some EU countries. Similarly, intake of trans fatty acids is mostly below the recommended maximum levels of the World Health Organization of 1 percent of daily energy intake. Data from nine EU countries were available. In Germany, too, the level of current intake of trans fatty acids according to a statement of the Federal Institute for Risk Assessment is considered to be harmless to health. In 2013, the value was 0.66 energy percent. However, some population groups exceed the limit values, the EU Commission points out.
Are there limits for trans fat in food? Picture: photo 5000 - fotolia The Association of the Oilseeds Processing Industry in Germany (OVID) emphasizes that the industry has been reducing the content of trans fatty acids in foods for years. In addition, two-thirds of all trans fats would be animal products that would be exempt from legislation. The OVID calls for the abolition of curing labeling, as it would not reveal the content of trans fatty acids in foods and would only confuse the consumer.
Trans fatty acids are unsaturated fatty acids that are produced during the industrial partial hardening of vegetable oils and therefore occur in margarine, deep-fat frying, baked goods and sweets. But they are also formed in the digestive tract of ruminants and are a natural part of dairy products and beef, sheep or goat meat. The consumption of trans fatty acids is associated with an increased risk for cardiovascular disease and recently also a decreased memory. The European Food Safety Authority stresses that the intake of trans fatty acids should be as low as possible within the context of adequate nutrition.
The laws in the EU do not regulate the proportion of trans fatty acids in food. Some countries such as Denmark (since 2003), Switzerland (2008), Austria (2009), Iceland (2011), Hungary (2013) and Norway (2014) have their own laws. (Heike Kreutz, aid)