Scientific evidence has shown that industrially-produced trans fatty acids (IP-TFA) added to food raises serum low-density lipoprotein cholesterol (LDL-C) and lowers high-density lipoprotein cholesterol (HDL-C), both of which increase the risk of coronary heart disease. Because of these concerns, the Institute of Medicine (IOM) has stated that trans fat consumption should be kept as low as possible while consuming a nutritionally adequate diet. The primary dietary source of IP-TFA is partially hydrogenated oils (PHOs), which are used as ingredients in a broad range of foods and for frying food. A final rule took effect in 2006 that required the trans fat content to be declared on the nutrition label of conventional food and dietary supplements. Since then, many foods have been reformulated to eliminate or to substantially reduce the level of PHOs and thereby the intake of IP-TFA. In 2010, we estimated exposure to IP-TFA from the use of PHOs for the U.S.population (aged 2 years or more), children (2-5 years), and teenage boys (13-18 years). This exposure estimate was based on food consumption data, market share information, and trans fat levels based on label information and analytical data. The mean exposure to IP-TFA for the U.S. population was determined to be 1.3 g/p/d, and the food categories that were major contributors to exposure were identified. Since then, industry has made further progress in reformulating products to reduce the trans fat content. As a result, we have updated the exposure to IP-TFA for those food categories that were identified as major contributors to trans fat exposure, as well as for those categories where industry has indicated progress in reformulation. This poster presents the updated exposure estimate for IP-TFA in these food categories, as well as the cumulative exposure from all food categories.

Updated exposure estimate to industrially-produced <i>trans</i> fatty acids (IP-TFA) from the use of partially hydrogenated oils (PHOs)

246th National Meeting (2013)

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Updated exposure estimate to industrially-produced trans fatty acids (IP-TFA) from the use of partially hydrogenated oils (PHOs)