Understanding the FDA’s Trans Fat Label Requirements
December 14, 2015In June 2015, the U.S. Food and Drug Administration (FDA) announced that they have plans to transition to a food supply free of trans fats. After thorough investigation, the FDA determined that trans fats are not “generally recognized as safe” (GRAS). The FDA has the goal of removing trans fats from the food supply gradually over the next three years.
What are trans fats?
There are two types of trans fats: naturally occurring trans fat and artificial trans fat. Naturally occurring trans fat is made in the gut of some animals, resulting in a small amount of trans fat in dairy and meat products. Artificial trans fats are a type of fat that is made in a laboratory through a processes called partial hydrogenation. Hydrogen is added to oils to make them more solid.
Why are trans fats in food?
Food manufacturing companies choose to use trans fats because it allows products to have a longer shelf life with the desirable flavor and texture that consumers prefer.
What foods contain trans fats?
Many processed, packaged, and frozen foods contain trans fats because these types of products stay on supermarket shelves for an extended period of time. Some specific foods that may contain trans fats include:
- Packaged baked goods and cookies
- Ice cream
- Coffee creamers
- Frozen dinners
- Chips
- Margarine
- Fried foods
How do I know if a food contains trans fat?
As of 2006, if a serving of a product contains more than 0.5 grams of trans fat, it must appear on the nutrition facts panel. However, a product with the claim “0 grams trans fat” may not necessarily be trans fat free! If a serving contains less than 0.5 grams of trans fat, but greater than 0 grams, the manufacturer can still put 0 grams of trans fat on the nutrition facts panel. Eating a product with less than 0.5 grams of trans fat may not seem like a big deal, but if you eat multiple servings of the product, you would be consuming a significant amount of trans fat.
A better way to find out if a product contains any trans fat is by looking at the ingredients list. If “partially hydrogenated” appears on the ingredient list, that is an indication that there is some trans fat in the product. As a consumer, you need to be your own detective when reading labels!
For example, the product below has 0 grams of trans fat listed on the nutrition facts panel, as well as other labeling that claims the product has 0 grams of trans fat. However, when closely reading through the ingredients list, you can see that “partially hydrogenated soybean oil” is used in the product, meaning that the product does in fact contain some trans fat. It will take an extra few seconds to read the nutrition facts label, but in the long run, you are benefiting your health greatly!
How do trans fats affect the body?
Consuming trans fats increases your low density lipoprotein or LDL level (bad cholesterol) while at the same time decreasing your high density lipoprotein or HDL level (good cholesterol). These changes in cholesterol levels contribute to the development of plaque in the arteries and increase the risk of developing coronary heart disease. The link between trans fat intake and coronary heart disease is so strong that the FDA has deemed trans fats to no longer be safe for consumption. The FDA believes that the elimination of trans fat from the food supply will result in less cases of coronary heart disease, heart attacks, and strokes in the United States.
What are the new guidelines for trans fat?
The FDA is requiring that within three years, trans fats be removed from all products in the food supply. On June 18, 2018 manufacturers will have to abide by the trans fat ban. Trace amounts may still exist within the food supply from naturally occurring trans fats. Additionally, manufacturers can petition to use partially hydrogenated oils, but it will have to be regulated and approved by the FDA.
How will the FDA monitor food manufacturers?
Currently, it is a requirement that if partially hydrogenated oil is used in a product, it must appear in the ingredients list. The FDA has a system in place to monitor these ingredient lists to ensure that all partially hydrogenated oils are removed. However, it is unclear at this time what disciplinary actions will occur if a company does not comply with the ban.
How can I avoid trans fats?
Trans fats can be avoided by consuming fresh foods as opposed to processed products. When going to the grocery store, try shopping for your food around the outer aisles of the grocery store rather than the inner aisles. The outer aisles tend to have fresh fruits and vegetables, dairy products, and protein sources (fish, chicken, tofu) which do not contain artificial trans fat. The inner aisles generally have more of the processed products such as cookies, crackers, and chips which contain artificial trans fat. If you are purchasing packaged foods, be sure to always check the ingredients list!
What about other types of fat?
Not all types of fat are unhealthy! It is recommended that 30% of calories per day come from fat. Fat consumption is important because fat provides energy, some vitamins, and promotes satiety. Choosing healthier fats (which are heart healthy too) is the key to having a healthy and balanced diet. Unsaturated fats should be chosen over saturated fat and trans fat. Examples of unsaturated fats sources are:
- Vegetable oils (canola oil, olive oil)
- Nuts
- Seeds
- Avocados
Summary
Artificial trans fats are no longer recognized as safe because consumption of them significantly increases the risk for coronary heart disease. Trans fats will be removed from the food supply within three years, but until then, consumers should make an attempt to read labels, avoid products with trans fat, and consume healthier fats instead.
Resources:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm#3
http://www.fda.gov/downloads/newsevents/newsroom/mediatranscripts/ucm452630.pdf
Photo Credit: Phlebotomy Tech
 | ABOUT THE AUTHOR Katy Hartman, MS, RD, LDN has been a registered dietitian at Brigham and Women’s Center for Metabolic and Bariatric Surgery for over 2 years. She graduated from the University of Rhode Island with a B.S. in Nutrition and Dietetics. She earned a Master of Science degree in Nutrition from Tufts University and completed her dietetic internship at Tufts Medical Center in Boston, MA. Katy has obtained the Level 1 Certificate of Training in Adult Weight Management through the Academy of Nutrition and Dietetics. |
 | ABOUT THE AUTHOR Amanda Cortese, BS, is a dietetic intern at Brigham and Women’s Hospital. She received her bachelor’s degree in nutrition, with a minor in psychology, from the University of Massachusetts Amherst. |
