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Trans Fatty Acid, lipids, bad cholesterol , cholesterol, cardiovascular risk, stabiliser, preservative, label, dairy products, milk, meat, ruminant fat, processed foods, solid, hydrogenated<BR>In its report published in 2005, the Agency recommended that consumers reduce their consumption of certain foods containing trans fatty acids by at least 30% - viennoiseries, pastries, industrial bread products, chocolate bars, biscuits - in light of their low nutritional value. <BR>To remain consistent with the decreased consumption of these products, the Agency encourages manufacturers providing margarine and fats to the food processing sector to reduce the levels of trans fatty acids in their products. <BR><BR>Furthermore, the Agency emphasises that the obligation to indicate the presence of trans fatty acids on food labels would incite manufacturers to improve the composition of their products because the labelling recommendation applies only if the thresholds corresponding to the current food standards are exceeded.<BR><BR>In order to provide consumers with effective means of following the aforementioned recommendations, and in light of the levels of trans fatty acids in foods intended for common consumption listed in this report, the Agency suggests adopting maximum levels of trans fatty acids in commonly consumed foods: <BR><BR>- The limit for trans fatty acids should be set at 1 g/100 g of product in its consumed form, or 9 Kcal/100 g of product, equivalent to 0.4% of TEI;<BR><BR>- For table oils, the Agency recommends that their trans fatty acid content not exceed 0.5%;<BR><BR>- For margarines, the Agency recommends that these products should not contain more than 1% of trans fatty acids. <BR><BR><BR>Moreover, the Agency emphasises that artificial trans fatty acids are added to food merely for technical-functional purposes. Therefore, the Agency encourages efforts to reduce the use of these trans fatty acids, both in human food and in animal feed, in order to reduce the risk of exposure. Alternatives to using trans fatty acids for their technical-functional properties need to be considered.<BR><BR><BR><BR>November 2009<BR><BR><BR>Find out more...<BR>Close-up pages<BR>> Presentation of trans fatty acids <BR>> The population's intake of trans fatty acids in 2005 and in 2008<BR>> Recommendations for professionals on trans fatty acids<BR><BR>Recommendations for professionals<BR>Trans fatty acids<BR>Close-up pages<BR>> Presentation of trans fatty acids <BR>> The population's intake of trans fatty acids in 2005 and in 2008<BR>> Recommendations for professionals on trans fatty acids<BR><BR>>Health risks and benefits of transfatty acids in food - Recommendations (report in French and synthesis in English - April 2005 - pdf) <BR><BR>Human food<BR>Home,Anses,News,Press room,Agenda,Our topics,Food,Animal health and nutrition,Environmental health,Occupational health,Plants,Opinions and publications,Last opinions and reports,Food opinions and reports,Animal health and nutrition opinions and reports,Environmental and occupational health opinions and reports,Plants opinions,Opinions and reports in English,Bulletins and periodicals,Other publications,Subscribe to Anses newsletter,Research and reference,Research program,Laboratories and reference activities, + ,Job opportunities,Public procurement contracts,Our websites,Partners,Extranet / ExpertNet,Kid's area,Legal notice,Contact, ,<A HREF='PNP7I0.htm'>Trans Fatty Acid</A>
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In its report published in 2005, the Agency recommended that consumers reduce their consumption of certain foods containing trans fatty acids by at least 30% - viennoiseries, pastries, industrial bread products, chocolate bars, biscuits - in light of their low nutritional value. To remain consistent with the decreased consumption of these products, the Agency encourages manufacturers providing margarine and fats to the food processing sector to reduce the levels of trans fatty acids in their products.
Furthermore, the Agency emphasises that the obligation to indicate the presence of trans fatty acids on food labels would incite manufacturers to improve the composition of their products because the labelling recommendation applies only if the thresholds corresponding to the current food standards are exceeded.
In order to provide consumers with effective means of following the aforementioned recommendations, and in light of the levels of trans fatty acids in foods intended for common consumption listed in this report, the Agency suggests adopting maximum levels of trans fatty acids in commonly consumed foods:
- The limit for trans fatty acids should be set at 1 g/100 g of product in its consumed form, or 9 Kcal/100 g of product, equivalent to 0.4% of TEI;
- For table oils, the Agency recommends that their trans fatty acid content not exceed 0.5%;
- For margarines, the Agency recommends that these products should not contain more than 1% of trans fatty acids.
Moreover, the Agency emphasises that artificial trans fatty acids are added to food merely for technical-functional purposes. Therefore, the Agency encourages efforts to reduce the use of these trans fatty acids, both in human food and in animal feed, in order to reduce the risk of exposure. Alternatives to using trans fatty acids for their technical-functional properties need to be considered.
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