Trans Fats Lessons Learned

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Trans Fats

–

Lessons

Learned

Karen

Karen OmichinskiOmichinski, , B.H.EcB.H.Ec., RD, CDE., RD, CDE North Eastman Health Association

North Eastman Health Association

CDEN Workshop CDEN Workshop February 9, 2007 February 9, 2007

Outline

Trans Fats:Trans Fats:

Chemistry Chemistry

History History

Health Risks of Industrial Trans FatsHealth Risks of Industrial Trans Fats

CanadaCanada’’s Trans Fat Task Forces Trans Fat Task Force

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Chemistry of Fatty acids

Fats are large Fats are large

E

shaped molecules shaped molecules

Backbone is derived from glycerolBackbone is derived from glycerol

Fatty acid molecules connected to the Fatty acid molecules connected to the

backbone

Fatty acid molecules made up of Carbon Fatty acid molecules made up of Carbon

atoms, each with attached hydrogen

atoms

Carbon atoms form 4 bonds with other Carbon atoms form 4 bonds with other

atoms

Hydrogen atoms bond with only 1 other Hydrogen atoms bond with only 1 other

atom

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Diagram of Saturated Fat

Reference: http://en.wikipedia.org/wiki/Trans_fatReference: http://en.wikipedia.org/wiki/Trans_fat

Cis

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Trans

-

unsaturated fatty acid

Reference: http://Reference: http://en.wikipedia.org/wiki/Trans_faten.wikipedia.org/wiki/Trans_fat

Natural Trans Fats:

Unsaturated fats in plants eaten by

ruminant animals (cows, sheep, goats)

undergo biohydrogenation via bacteria

found in the gut.

The natural process is aided by bacterial

enzymes at normal body temperature in

these animals.

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Natural Trans Fats

Make up 10 percent of all Make up 10 percent of all TFAsTFAs

Have not been shown to increase risk Have not been shown to increase risk

of heart disease

May have beneficial health effectsMay have beneficial health effects

Industrial Trans Fats

Formed when a liquid vegetable oil is Formed when a liquid vegetable oil is

converted into a solid through the

chemical process of partial hydrogenation.

This occurs under large pressure at very This occurs under large pressure at very

high temperatures with a catalyst.

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* 90 Percent of all trans fats

are manufactured

Solid at room temperatureSolid at room temperature

Extended shelf life Extended shelf life ––stablestable

Not required for healthNot required for health

History of Industrial Trans Fats

1902 Patent provided to German Chemist 1902 Patent provided to German Chemist

Wilhelm

Wilhelm NormannNormann who showed that liquid who showed that liquid oils could be hydrogenated .

oils could be hydrogenated .

1909, Procter and Gamble acquired the US 1909, Procter and Gamble acquired the US

rights of the patent

1911 1911 –– first hydrogenated shortening sold first hydrogenated shortening sold

–

–Crisco was made mostly of cottonseed Crisco was made mostly of cottonseed oil

oil -- free cookbooks ensured its successfree cookbooks ensured its success

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History

–

continued

Use of Trans fats increased as animal fat Use of Trans fats increased as animal fat

use decreased

Guidelines in the 70Guidelines in the 70’’s and early 80s and early 80’’s s

indicated that trans fats were neutral or

beneficial in their influence on blood lipids

Nurses Health Study Results

Nurses Health Study studied over 80000 Nurses Health Study studied over 80000

Nurses over 14 years

Nurses over 14 years –– 1976 NHS and 1976 NHS and 1989 NHS2

1989 NHS2

Among the largest prospective Among the largest prospective

investigations into the risk factors for

major chronic disease in women.

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Nurses Health StudyNurses Health Study

Risk of Cardiovascular

Disease

1

1 Gram of TFA per day

Gram of TFA per day

translates into an

18 Percent

Increased Risk of CVD

** ** Industrial Trans Fats are Industrial Trans Fats are hazardous to health. hazardous to health. Increase:Increase: LDLLDL--CholesterolCholesterol

Total CholesterolTotal Cholesterol

Decrease:Decrease:

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Canadians

have the Largest

intake of Trans Fats

in the WORLD!!

Average intake of Canadian

adults is

8.4

8.4 grams per day;

grams per day;

some people can take in up

to 20 or 40 grams per day.

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The highest intake of trans fats in

Canada is the 18 – 34 year old

age group with a documented

intake of

•12 grams/ male/day

•7 grams/female/day

•Ref:Ratnayake WHN,Chen ZY. 1995 R Przybylski and BE McDonald (eds). AOCS Press,

Champaign , IL; ch 3:20-35.

12 Grams Trans Fats equals an 12 Grams Trans Fats equals an

increased risk of CVD of

increased risk of CVD of 216%. 216%. (males)

(males)

7 Grams of Trans Fats equals an 7 Grams of Trans Fats equals an

increased risk of CVD of

increased risk of CVD of 126% 126% (females)

(females)

What Does This Mean for the

Average 18

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Risk of Type 2 Diabetes

Nurses Health Study found that a higher Nurses Health Study found that a higher

intake of saturated fat did not increase the

risk of Type 2 Diabetes.

But, an intake of 1 gram of trans fat gave But, an intake of 1 gram of trans fat gave

an

an 8 %8 % increased risk of developing Type increased risk of developing Type 2 Diabetes!

2 Diabetes!

12 Grams Trans Fats equals an 12 Grams Trans Fats equals an

increased risk of Type 2 Diabetes

of 96

of 96% (males)% (males)

7 Grams of Trans Fats equals an 7 Grams of Trans Fats equals an

increased risk of Type 2 Diabetes

What Does This Mean for the

Average 18

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Typical Trans Fat Content of Common Fast Foods

A & W Chubby Chicken Burger

2 Grams Trans Fat 1

Donut, glazed and cream filled

6 Grams Trans Fat 1

Shortening

1.6 Grams

Trans Fat 1 Tbsp

Margarine, hydrogenated soybean oil

1.7 Grams

Trans Fat 2 tsp.

Butter

0.3 Grams

Trans Fat 2 tsp.

Chocolate Chip Cookies

1.4 Grams

Trans Fat 2 Cookies McDonalds Hamburger Happy Meal

Small Fries, Apple Juice Box (6.75 fl oz)

Ref:Satchithanandan,S et al.2004 Lipids39:11-18. 4 Grams Trans Fat

600 Calories, 22 grams of fat, 6 grams saturated fat

Trans Fat Intake of Infants:

•This is Due to Mothers’ Diets!!

• One of Largest sources in food supply is Breast

Milk!

If you stop trans in the diet for 1 week, trans fat in breast milk is gone!

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What is Being Done in Canada about Trans Fats?

•1980 Report which encouraged the reduction of

trans fats.

• 1995 report – evidence based information – still not

acted on to decrease trans fats.

• October 2004 – Pat Martin Private members bill

recommended ban on trans fat.

World Wide Response to Trans

Fats Issues

2003 World Health Organization 2003 World Health Organization --recommended recommended that Trans fat intake be limited to <1% of overall

that Trans fat intake be limited to <1% of overall

energy intake

2003 Denmark 2003 Denmark ––first country to set an upper limit first country to set an upper limit on the % of individual products maximum of 2% of

on the % of individual products maximum of 2% of

total fat in each food item

2005 2005 ––Canada 1Canada 1ststcountry to regulate the country to regulate the

mandatory labeling of trans fats on prepackaged

foods

20062006--USA introduced mandatory declaration of USA introduced mandatory declaration of Trans fats in foods containing 0.5 g or more per

Trans fats in foods containing 0.5 g or more per

serving.

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Canada’s Trans Fat Task Force (spring 2005)

-Recommendations:

•Limit set at 2% of total fat content for all vegetable oils

and soft, spreadable tub margarines sold at retail.

For all other foods purchased by a retail or food

service establishment for sale to consumers or for use as an ingredient in the preparation of foods on-site, the Trans Fat Task Force recommends that:

•Other foods sold at limit set at 5% of total fat content. •Limit does not apply to food products for which the fat

originates exclusively form ruminant meat or dairy products.

Trans Fat Free Claims

In order to carry a In order to carry a ““Trans Fat FreeTrans Fat Free”” claim, claim,

a food must contain

a food must contain ––

Less than 0.2 grams of trans fat; andLess than 0.2 grams of trans fat; and

2 grams or less of saturated fats and trans 2 grams or less of saturated fats and trans fats combined (15% or less energy from the

fats combined (15% or less energy from the

sum of saturated fats and trans fats).

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Task Force Recommendations:

Changes should be implemented at a pace Changes should be implemented at a pace

that reflects the challenges of the food

industry.

Regulations be developed within two yearsRegulations be developed within two years

Finalized by 2008Finalized by 2008

Up to two years for implementationUp to two years for implementation

Urge all industries to use healthiest oilsUrge all industries to use healthiest oils

Urge research and help food industry to Urge research and help food industry to

communicate changes to consumers

Reference: Health Canada, Food and Nutrition, Reference: Health Canada, Food and Nutrition, TRANSformingTRANSformingthe Food Supply, 2005.the Food Supply, 2005.

These Recommendations will:

Improve the Health of CanadiansImprove the Health of Canadians

Reduce the of intake of trans fats to 1 % Reduce the of intake of trans fats to 1 %

of total calories (WHO level)

Provide an approach that is feasible with Provide an approach that is feasible with

nutrition labeling laws

Promote development of alternatives to Promote development of alternatives to

trans fats

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Healthier Alternatives

Many alternatives to

Many alternatives to TFATFA’’ss exist:exist:

Soybean, Cottonseed, SunflowerSoybean, Cottonseed, Sunflower

CanolaCanola

Rice Bran OilRice Bran Oil

Blends of Healthy OilsBlends of Healthy Oils

““Novel EmulsionNovel Emulsion”” -- 40% Water, 60% Fat, 40% Water, 60% Fat,

and

and MonoglycerideMonoglyceride. . –– U of GuelphU of Guelph--Personal Personal

conversation with

conversation with FractecFracteccompany, January 2007.company, January 2007.

Healthy Alternatives

Undesirable to have Saturated fats Undesirable to have Saturated fats

replacing Trans Fats.

** Important that the decrease in Trans ** Important that the decrease in Trans

Fats lead to initiatives that promote

healthier choices

healthier choices-- more vegetables and more vegetables and fruits!

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Who is Affected by this change?

Government Health DepartmentsGovernment Health Departments

Growers of Oil Seeds and ProcessorsGrowers of Oil Seeds and Processors

Food manufacturing industryFood manufacturing industry

Food Service IndustryFood Service Industry

Consumers Consumers –– availability, labeling, costs of availability, labeling, costs of

changing recipes, health

Summary

All of Us are AffectedAll of Us are Affected

Goal is to improve Health of All CanadiansGoal is to improve Health of All Canadians

We are not alone in this quest!We are not alone in this quest!

This Step is Huge/Critical/Vital/of Extreme This Step is Huge/Critical/Vital/of Extreme Importance/Significant and Health

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The Key is: