The American Medical Association (AMA) has urged the Food and Drug Administration (FDA) to adopt more accurate labeling of trans and saturated fats, among other public health policies agreed at its annual meeting.
Fears that saturated fat content of foods would skyrocket as manufacturers switched out trans fats have proved to be unfounded, according to a new study published in the New England Journal of Medicine.
There is a pile of evidence linking artificial trans fats with heart disease, so why is it still in our food? It’s time to get real and recognize that artificial trans fat is an adulterant with no place in the global food supply.
A proposed trans fat ban in Louisville, Kentucky has been rejected in favor of a public education effort, better labeling and a voluntary phase-out – despite a taskforce recommendation for an outright ban.
The Soyfoods Council has issued information to help industry better understand possibilities for substituting trans fats in bakery products with soybean oils and interesterified trans-free shortenings.
Unilever has announced that it will cut the trans fats from its soft spreads, while keeping levels of saturated fat below two grams per serving – even though it could already claim ‘zero trans fats’ on labels.
Cargill has announced that it will stop producing hydrogenated oil at its plant in Wichita, Kansas as manufacturers have increasingly sought to replace trans fats with healthier fats in their products.
Consumers who choose foods labeled ‘zero trans fats’ could still surpass their recommended daily limit due to FDA rules that allow up to 0.49g of trans fat per serving to be rounded to zero, says spread company Smart Balance.