CBE658

TRANS FAT
Issues in Food Preservation
Group 6:
1.An Umillah Binti Mohd Apandi(2018272896)-EH2205A
2. Nabihah binti Nistion (2018414206)-EH2205A
3.Nur Anis Amira bt Mohamad Rodzi(2018653668)-EH2205A
4. Nur Farah Syazwani bt Mohamad Zamri (2018249746)-EH2205B
5. Nurul Dianah bt Azharuddin (2018436134)-EH2205A
6. Nur Malina Binti Bakar (2018298204)-EH2205B
7. Nur Syazana bt mohd Khairul Nizam (2018272952)-EH2205A
8. Nur Aqilah Bt Osman (2018250874)-EH2205A
9. Ahmad Aiman bin Ahmad Izudin (2018249572)-EH2205B
10. Nur Raihan Binti A Rahman (2018696062)-EH2205B
11. Raja Nurhazieqah binti Raja Badrulhisam (2018287358)-EH2205A
 INTRODUCTION
There is a mounting concern about the intake of foods containing trans fatty acids (TFA) due to
their deleterious effects on human health, mainly on the cardiovascular system. In this way, it is
important to consider the processes that form TFA in foods, and the alternatives to minimize them.
Among the processes that result in the formation of TFA, the hydrogenation of vegetable oils stands
out for its impact on the diet of people living in industrialized countries. Other processes such as
edible oil refining, meat irradiation, food frying, and biohydrogenation also contribute to increase the
daily intake of TFA.

Fatty acids constitute the main class of lipids in the human diet, being found in nature mainly
as glycerol esters that originate triacylglycerols. In the vegetal and animal kingdoms, fatty acids
generally have cis unsaturations. In this form, the hydrogens bound to the double bond carbons are
on the same side. In another possible configuration, called trans, the hydrogens are bound to
unsaturations carbons on opposing sides. Fatty acids with one or more unsaturations in the trans
configuration are called trans fatty acids (TFA).(Dutton 1979, Wolff 1992).
JOURNAL

Martin, C. A., Milinsk, M. C., Visentainer, J. V., Matsushita,

M., & De-Souza, N. E. (2007). Trans fatty acid-forming
processes in foods: a review. Anais da Academia Brasileira
de Ciências, 79(2), 343-350.
 THEORY
Trans fatty acids have long been used in food manufacturing due in part
to their melting point at room temperature between saturated and
unsaturated fats. A 2% absolute increase in energy intake from trans fat has
been associated with a 23% increase in cardiovascular risks. Impossible to
totally eliminate trans fats, thus, the American Heart Association recommends
limiting trans fats to <1% energy. Food and Drug Administration labeling rules,
allow products containing <0.5 g trans fat per serving to claim 0 g trans fat.
Many products with almost 0.5 g trans fat, if consumed over the course of a
day, may approximate or exceed the 2 g maximum as recommended by
American Heart Association, all while claiming to be trans-fat free.
JOURNAL

Remig, V., Franklin, B., Margolis, S., Kostas, G., Nece, T., &
Street, J. C. (2010). Trans fats in America: a review of their
use, consumption, health implications, and
regulation. Journal of the American Dietetic
Association, 110(4), 585-592.
 What is Trans Fat?
Trans fat, or trans-fatty acids, are unsaturated fatty
acids that come from either natural or industrial
sources. Naturally-occurring trans fat come from
ruminants (cows and sheep). Industrially-produced
trans fat are formed in an industrial process that
adds hydrogen to vegetable oil converting the liquid
into a solid, resulting in “partially hydrogenated” oil
(PHO).
ARTICLES

World Health Organization(WHO),(May,2008),Nutrition

:Trans fat
Retrieved from https://www.who.int/news-room/q-a-
detail/nutrition-trans-fat
Shortening Fried Food
Major Fatty
Acids
(Trans Fat)
Found in Food

Margarine Baked Goods

JOURNAL 1

Eckel, R. H., Borra, S., Lichtenstein, A. H., & Yin-Piazza, S. Y.

(2007). Understanding the complexity of trans fatty acid
reduction in the American diet: American Heart
Association Trans Fat Conference 2006: report of the Trans
Fat Conference Planning Group. Circulation, 115(16), 2231-
2246.
JOURNAL 2

Klonoff, D. C. (2007). Replacements for trans fats—will

there be an oil shortage?. Journal of Diabetes Science and
Technology, 1(3), 415-422.
The Functions of Trans Fat:
Preserve the freshness and
1 provide an appealing texture
of many packaged foods

2 Increase the stability and

resistance to oxidation

Increase shelf life of baked and

3 fried food

Raises the melting point

4 (process hardens the oils and
converts into solid/semisolid)
JOURNAL

Klonoff, D. C. (2007). Replacements for trans fats—will

there be an oil shortage?. Journal of Diabetes Science and
Technology, 1(3), 415-422.
v

Trans Fat Issues

• BanTransFat.com threatened to sue Kraft Foods for failing to label
May 2003 the presence of trans fats in Oreo cookies.

• US organization BanTransFat.com sued McDonalds in 2003 for

quietly reversing its widely publicised switch from PHOs to safer
2003 oils.
• McDonalds settled this lawsuits by paying $7 million to American
Heart Association for an education campaign about trans fat intake

• CSPI sues KFC and Burger King for failing to disclose the use of
PHOs.
2006
• This encouraged both companies to change to trans fat free oil.
JOURNAL

Bloks, S. A. (2019). The Regulation of Trans Fats in Food

Products in the US and the EU. Utrecht L. Rev., 15, 57.
 Effect :Cardiovascular
Disease
 Intake of Trans Fatty Acid (TFA) increased the risk
of coronary heart disease (CHD) by increasing the
ratio of low-density lipoprotein (LDL) cholesterol
to high-density lipoprotein (HDL) cholesterol
(Willet et al., 1993).

 CHD risk roughly doubled for each 2% increase in

trans fat calories consumed instead of
carbohydrate calories (Stamfer et al., 1997).

 On the basis of several such studies, it was

concluded that there were no nutritional benefits
of TFA and there were clear adverse effects
especially increasing the risk of cardiovascular
disease (CVD) (Ascherio A et al., 1997).
JOURNAL

Iqbal, M. P. (2014). Trans fatty acids–A risk factor for

cardiovascular disease. Pakistan journal of medical
sciences, 30(1), 194.
Statistic Trans Fat Consumption
Lead Cardiovascular Disease

DENMARK

• The consumption of trans fat is associated with

cardiovascular disease (CVD).

• In January 2004, Denmark became the first country

in the world to regulate the content of artificial
trans fat in certain ingredients in food products,
which nearly eliminated artificial trans fat from the
Danish food supply.

• The goal of this study was to assess whether

Denmark’s trans fat policy reduced deaths caused by
CVD.
JOURNAL

Restrepo, B. J., & Rieger, M. (2016). Denmark’s policy on

artificial trans fat and cardiovascular disease. American
journal of preventive medicine, 50(1), 69-76.
Statistic Trans Fat Consumption
Lead Cardiovascular Disease

NEW YORK

• The medical community has reached a consensus on the link

between the consumption of trans fat and the risk of developing
cardiovascular diseases (CVD) such as coronary heart disease (CHD).

• Previous work has estimated that a 2% increase in energy intake from

trans fat increases the incidence of CHD by between 23% and 29%
(Mozaffarian et al., 2006).

• 1In November 2013, the American Medical Association (AMA)

indicated that a substitution away from oils containing artificial trans
fat toward healthier options such as extra virgin olive oil could
prevent 30,000 to 100,000 premature deaths each year.

• 2Danaei et al. (2009) estimate that high trans fat consumption is

responsible for about 82,000 CVD-related deaths annually in the U.S.
JOURNAL

Restrepo, B. J., & Rieger, M. (2016). Trans fat and

cardiovascular disease mortality: evidence from bans in
restaurants in New York. Journal of health economics, 45,
176-196.
 What is The Solutions?

• Denmark is probably the first country to regulate the maximum

amount of trans fat permitted in a food.

• With affect from June 1,2003, the country prohibited the sale of oil
DENMARK
and fats having trans fatty acids exceeding 2g per 100g of oil or fat.

• The law also provided for a claim of “free of trans fatty acids” if the
product meet the prescribed criteria for the claim.

(The Star,2007)
 What is The Solutions?

• Currently not compulsory to label the amount of trans fatty acids on

food packages.

• However when the product makes claim regarding the amount

MALAYSIA
and/or type fatty acids or the amount of cholesterol, the amount of
trans fatty acids in the food must be declared.

• Malaysian Food Regulations also permit making a nutrient content

claim related to trans fat.Such as “low” or “free” of trans fatty acids.

(The Star,2007)
JOURNAL 1

Arshad, F., & Sundram, K. (2003). Trans fatty acids-An

update on its regulatory status (No. A-).
JOURNAL 2

Regulation (EC) No 178/2002 of the European Parliament

and of the Council of 28 January 2002 laying down the
general principles and requirements of food law,
establishing the European Food Safety Authority and
laying down procedures in matters of food safety, OJ L 31,
1.2.2002, p. 1
Recommendation
Eat more vegetables, Avoid deep fried foods.
1 2
fruit, and unprocessed Choose grilled, steamed,
whole grains(both broiled or baked instead.
contain no trans fat.

3 Bake and cook with a 4 Use healthy

soft, non-hydrogenated monounsaturated and
margarine instead of polyunsaturated
hard (stick) margarine, fats(olive oil, canola oil,
butter or shortening. vegetable oils)
JOURNAL

Dhaka, V., Gulia, N., Ahlawat, K. S., & Khatkar, B. S. (2011).

Trans fats-sources, health risks and alternative approach -
A review. Journal of food science and technology, 48(5),
534–541. https://doi.org/10.1007/s13197-010-0225-8
 Conclusions
Asoneoffoodadditives,transfatmaylongerthe
shelf-life of a food product. However, a large
consumption of trans fat may be dangerous to
human’shealth.

To avoid chronic disease such as cardiovascular

disease caused by trans fat, one should stop
consuming foods that contain high amount of trans
fat and have food that’s more healthier and contain
high nutritional benefits such as fruits and
vegetablesinstead.
 REFERENCES
JOURNALS:
• Martin, C. A., Milinsk, M. C., Visentainer, J. V., Matsushita, M., & De-Souza, N. E. (2007). Trans fatty acid-forming processes in foods: a review. Anais da
Academia Brasileira de Ciências, 79(2), 343-350.

• Remig, V., Franklin, B., Margolis, S., Kostas, G., Nece, T., & Street, J. C. (2010). Trans fats in America: a review of their use, consumption, health implications,
and regulation. Journal of the American Dietetic Association, 110(4), 585-592.

• Eckel, R. H., Borra, S., Lichtenstein, A. H., & Yin-Piazza, S. Y. (2007). Understanding the complexity of trans fatty acid reduction in the American diet:
American Heart Association Trans Fat Conference 2006: report of the Trans Fat Conference Planning Group. Circulation, 115(16), 2231-2246.

• Klonoff, D. C. (2007). Replacements for trans fats—will there be an oil shortage?. Journal of Diabetes Science and Technology, 1(3), 415-422.

• Bloks, S. A. (2019). The Regulation of Trans Fats in Food Products in the US and the EU. Utrecht L. Rev., 15, 57.

• Iqbal, M. P. (2014). Trans fatty acids–A risk factor for cardiovascular disease. Pakistan journal of medical sciences, 30(1), 194.

• Restrepo, B. J., & Rieger, M. (2016). Denmark’s policy on artificial trans fat and cardiovascular disease. American journal of preventive medicine, 50(1), 69-
76.

• Restrepo, B. J., & Rieger, M. (2016). Trans fat and cardiovascular disease mortality: evidence from bans in restaurants in New York. Journal of health
economics, 45, 176-196.

• Arshad, F., & Sundram, K. (2003). Trans fatty acids-An update on its regulatory status (No. A-).

• Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of
food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, OJ L 31, 1.2.2002, p. 1

• Dhaka, V., Gulia, N., Ahlawat, K. S., & Khatkar, B. S. (2011). Trans fats-sources, health risks and alternative approach - A review. Journal of food science and
technology, 48(5), 534–541. https://doi.org/10.1007/s13197-010-0225-8
THANK YOU!